Description
Shepherd's Pie Soup is a comforting and creamy soup that combines all the classic flavors of a traditional shepherd's pie in an easy-to-make bowl. Made with mashed potatoes, ground beef, mixed vegetables, and cheddar cheese, this soup is perfect for a cozy meal and warms you up on chilly days.
Ingredients
Scale
Potatoes & Dairy
- 4 large russet potatoes (about 2 lbs)
- ¾ teaspoon salt (for boiling potatoes)
- ¾ cup sour cream
- 3 tablespoons salted butter, divided
- 2 cups half and half
- 2 cups shredded cheddar cheese
Meat & Vegetables
- 1 lb ground beef (85% lean)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 ½ cups mixed frozen vegetables
Seasonings & Liquids
- 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
- Prep Work: Shred the cheddar cheese from a block and measure out the sour cream and half and half. Let them sit at room temperature to help with melting and blending.
- Cook the Beef: In a large stockpot, cook and crumble the ground beef over medium-high heat until fully cooked. Drain any excess grease and remove the beef from the pot, setting it aside.
- Boil and Mash Potatoes: Peel the potatoes and cut them into thirds. Place them in the stockpot and cover with 1 inch of water. Add ¾ teaspoon salt and boil gently for 15 minutes or until the potatoes are fork tender. Drain the water, then mash the potatoes. Stir in ¾ cup sour cream and 1 tablespoon of butter until smooth. Set aside.
- Prepare the Broth Base: Melt 2 tablespoons of butter in the same pot over medium heat. Add the diced onions and cook for about 5 minutes until softened. Add the minced garlic and cook for an additional minute.
- Make the Roux: Sprinkle the flour over the cooked onions and garlic. Stir continuously with a silicone spatula for 1 full minute to cook out the raw flour taste.
- Add Broth and Seasonings: Slowly add the chicken broth in splashes while stirring to prevent lumps. Scrape the bottom of the pot to loosen any browned bits for extra flavor. Stir in Worcestershire sauce, Italian seasoning, mustard powder, and ground sage. Gradually pour in the half and half and bring the mixture to a boil. Then reduce to a simmer.
- Combine Potatoes and Blend: Stir in the mashed potatoes to incorporate them into the broth. Use an immersion blender to blend the soup until creamy and smooth. Alternatively, carefully blend it in batches using a regular blender.
- Finish Soup: Add the cooked ground beef and frozen mixed vegetables to the soup. Heat through for about 5 minutes until the vegetables are warmed.
- Add Cheese: Remove the soup from heat. Gradually sprinkle in the shredded cheddar cheese, stirring gently until melted and combined. Ensure the soup is not too hot to keep the cheese smooth and creamy. The soup will thicken as it cools.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot and enjoy your hearty Shepherd's Pie Soup!
Notes
- Shred cheese from a block instead of using pre-shredded cheese to ensure smoother melting since pre-shredded cheese contains anti-caking agents.
- Heluva Good Orange Sharp Cheddar is recommended for great melting quality and flavor.
- Using an immersion blender directly in the pot makes blending easy and safe without transferring hot liquid.
- A kitchen scale is useful for weighing potatoes accurately.
- A 3.5-quart Dutch oven or large stockpot works perfectly for making this soup.
Nutrition
- Serving Size: 1 cup
- Calories: 230 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 40 mg
