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Shepherd’s Pie Soup Recipe

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★★★★★

4.5 from 88 reviews

Shepherd’s Pie Soup is a comforting and hearty dish that combines all the flavors of traditional shepherd’s pie into a creamy, cheesy soup. Featuring ground beef, mashed potatoes, mixed vegetables, and a flavorful broth, this soup is perfect for warming up on a chilly day. It is creamy, rich, and easy to make with pantry staples and offers a satisfying meal for the whole family.

Ingredients

Scale

Potatoes and Dairy

  • 4 large russet potatoes (about 2 lbs.)
  • ¾ teaspoon salt
  • ¾ cup sour cream
  • 3 tablespoons salted butter (divided)
  • 2 cups half and half
  • 2 cups shredded cheddar cheese

Meat and Vegetables

  • 1 lb. ground beef (85% lean)
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 ½ cups mixed frozen vegetables

Broth and Seasonings

  • ¼ cup flour
  • 4 cups chicken broth
  • ¾ teaspoon Worcestershire sauce
  • 2 teaspoons Italian seasoning
  • ½ teaspoon mustard powder
  • ¼ teaspoon ground sage
  • Salt and pepper to taste

Instructions

  1. Prep Work: Shred the cheddar cheese from a block, measure out the sour cream and half and half, and let them all sit out at room temperature to improve texture and blending.
  2. Cook the Beef: In a large stock pot, cook the ground beef over medium-high heat until fully cooked and crumbled. Drain excess grease and then remove the beef from the pot and set aside.
  3. Boil & Mash Potatoes: Peel and cut the potatoes into thirds. Place in the stock pot and cover with 1 inch of water. Add salt and boil gently for 10-15 minutes, until very fork tender. Drain well, then mash gently. Stir in the sour cream and 1 tablespoon of butter; set aside.
  4. Prepare the Broth: Melt 2 tablespoons of butter in the same pot over medium heat. Add diced onions and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  5. Make Roux Base: Whisk in the flour and stir constantly with a silicone spatula as it cooks for a full minute to cook out the raw flour taste.
  6. Add Broth: Slowly add the chicken broth in splashes while stirring continuously. Use the spatula to loosen any browned bits from the bottom of the pot, enhancing the flavor.
  7. Add Seasonings and Dairy: Stir in Worcestershire sauce, Italian seasoning, mustard powder, and ground sage. Slowly add the half and half. Bring the mixture up to a boil, then reduce heat to a simmer.
  8. Combine Potatoes: Add the mashed potatoes to the broth and stir well to combine. Use an immersion blender to blend the soup until creamy, or transfer in batches to a blender for a smooth consistency.
  9. Add Beef and Vegetables: Return the cooked ground beef to the pot along with the frozen mixed vegetables. Heat through gently for about 5 minutes until the vegetables are warmed.
  10. Finish with Cheese: Remove the pot from heat. Gradually sprinkle in the shredded cheddar cheese, stirring until fully melted and creamy. Ensure the soup has cooled slightly so the cheese melts evenly without clumping. The soup will continue to thicken as it rests.
  11. Season and Serve: Taste and adjust seasoning with salt and pepper if needed. Ladle into bowls and serve hot for a comforting meal.

Notes

  • Letting the dairy ingredients come to room temperature before adding improves texture and prevents curdling.
  • If you don’t have an immersion blender, carefully use a traditional blender, blending in small batches and returning the soup to the pot.
  • For a lighter version, substitute half and half with whole milk or use low-fat sour cream.
  • You can swap the mixed vegetables with fresh diced carrots, peas, or corn depending on preference.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: Shepherd's Pie Soup, creamy shepherd's pie, ground beef soup, comfort food soup, cheesy potato soup

Find it online: https://cookedbycleo.com/shepherds-pie-soup-recipe/