Description
This creamy Shepherd’s Pie Soup transforms the flavors of classic shepherd’s pie into a rich, comforting bowl of soup. Made with tender mashed potatoes, seasoned ground beef, vegetables, and melted cheddar cheese, it’s a hearty and family-friendly meal perfect for cozy nights.
Ingredients
For the Soup:
4 large russet potatoes (about 2 pounds), peeled and cut into thirds
3/4 teaspoon salt (for boiling potatoes)
3/4 cup sour cream
1 pound ground beef (85% lean)
1 yellow onion, diced
3 cloves garlic, minced
3 tablespoons salted butter, divided
1/4 cup all-purpose flour
4 cups chicken broth
2 cups half and half
3/4 teaspoon Worcestershire sauce
2 teaspoons Italian seasoning
1/2 teaspoon mustard powder
1/4 teaspoon ground sage
2 cups shredded cheddar cheese
1 1/2 cups mixed frozen vegetables
Salt and black pepper, to taste
Instructions
- Shred the cheese from a block and measure out the sour cream and half and half. Let them sit at room temperature while you prepare the soup.
- In a large pot over medium-high heat, cook and crumble the ground beef until fully cooked. Drain excess grease, remove the beef from the pot, and set aside.
- While the beef cooks, place the potatoes in a large stockpot and cover with water by about 1 inch. Add the salt and boil gently for 10–15 minutes, or until very tender. Drain and mash gently, then stir in the sour cream and 1 tablespoon of butter. Set aside.
- In the same pot used for the beef, melt the remaining 2 tablespoons of butter over medium heat. Add the diced onion and cook for about 5 minutes, until softened. Stir in the garlic and cook for 1 minute more.
- Sprinkle in the flour and cook for 1 minute, stirring constantly to remove the raw flour taste.
- Gradually add the chicken broth in small splashes, stirring continuously and scraping up any browned bits from the bottom of the pot.
- Stir in the Worcestershire sauce, Italian seasoning, mustard powder, and ground sage. Slowly pour in the half and half. Bring the mixture to a gentle boil, then reduce to a simmer.
- Stir the mashed potatoes into the broth until well combined. Use an immersion blender to blend until creamy, or carefully transfer to a blender in batches.
- Add the cooked ground beef and frozen vegetables. Simmer for about 5 minutes, until heated through.
- Remove the pot from the heat. Gradually add the shredded cheese, stirring until melted and smooth. Avoid overheating to keep the soup creamy.
- Taste and season with salt and pepper as needed. Serve warm.
Notes
Calories: approximately 326 kcal per serving
- Prep Time: 15 minutes
- Cook Time: 45 minutes