If you’ve been craving the cozy, hearty comfort of shepherd’s pie but want it in a quicker, spoonable form, this Shepherd’s Pie Soup Recipe is going to knock your socks off. Imagine all the rich flavors of tender ground beef, creamy mashed potatoes, melted cheddar cheese, and a medley of vegetables swirling together in a luscious broth that wraps you up in warmth with every bite. It’s the ultimate mash-up of shepherd’s pie and classic soup, perfect for chilly nights or anytime you want a bowl of pure comfort.
Ingredients You’ll Need
Don’t be intimidated by this Shepherd’s Pie Soup Recipe—its magic comes from simple, everyday ingredients that combine to create an extraordinary flavor and texture experience. Each item plays a crucial role, from the russet potatoes and ground beef providing hearty substance, to the cheddar cheese and spices layering in richness and warmth.
- Russet potatoes (4 large, about 2 lbs): Perfect for creamy mashed potatoes that thicken and enrich the soup’s body.
- Salt (¾ teaspoon): Enhances all the savory elements, making flavors pop.
- Sour cream (¾ cup): Adds tanginess and silkiness to the mashed potatoes.
- Ground beef (1 lb, 85% lean): The hearty, protein-packed base of the soup’s meaty goodness.
- Yellow onion (1, diced): Brings a subtle sweetness and depth of flavor.
- Garlic cloves (3, minced): Invigorates the soup with a warm, aromatic kick.
- Salted butter (3 tablespoons, divided): Used for richness and to soften vegetables and flour.
- Flour (¼ cup): Thickens the broth to get that perfect silky consistency.
- Chicken broth (4 cups): The savory liquid base, keeping everything flavorful yet light.
- Half and half (2 cups): Adds creaminess without overpowering the soup.
- Worcestershire sauce (¾ teaspoon): Imparts a savory umami boost reminiscent of classic shepherd’s pie.
- Italian seasoning (2 teaspoons): A fragrant blend of herbs that adds warmth and complexity.
- Mustard powder (½ teaspoon): Lends a subtle tang and depth to the flavor.
- Ground sage (¼ teaspoon): Brings a gentle earthiness to elevate the dish.
- Shredded cheddar cheese (2 cups): Melts into the soup for creaminess and that signature sharp finish.
- Mixed frozen vegetables (1 ½ cups): Adds color, texture, and wholesome veggie goodness.
- Salt and pepper (to taste): For finishing with balance and seasoning.
How to Make Shepherd’s Pie Soup Recipe
Step 1: Prep the Essentials
Start by shredding the cheddar cheese from a block and measuring out the sour cream and half and half. Letting these ingredients come to room temperature ensures they blend smoothly into the soup later for that luscious, velvety texture.
Step 2: Cook the Ground Beef
In a large pot over medium-high heat, cook and crumble the ground beef until it’s browned and cooked through. Once done, drain off any excess grease to keep the soup from becoming greasy, then set the beef aside for later use. This step builds the meaty foundation for your soup.
Step 3: Boil and Mash Potatoes
While the beef is cooking, peel and cut the russet potatoes into thirds so they cook quickly and evenly. Place them in your stock pot, cover with water and a pinch of salt, and boil until they’re fork-tender—about 10 to 15 minutes. Drain and gently mash them with sour cream and one tablespoon of butter to create a creamy, tangy base that will thicken the soup beautifully.
Step 4: Sauté Onion and Garlic
In the same pot, melt two tablespoons of butter over medium heat. Add the diced onions and cook until they turn soft and translucent, about five minutes. Then, stir in the minced garlic and let it cook for one minute more. This aromatic combo provides a flavorful backbone to the soup.
Step 5: Create the Roux
Sprinkle in the flour and stir continuously with a silicone spatula for one full minute to cook out the raw flour taste. This roux is essential because it thickens the soup, turning it from broth into a rich, hearty bowl packed with comfort.
Step 6: Add Broth and Seasonings
Slowly pour in the chicken broth, adding it in splashes while stirring constantly to prevent lumps. Use the spatula to scrape the bottom of the pot, loosening any browned bits left from the beef—that’s flavor gold. Then stir in Worcestershire sauce, Italian seasoning, mustard powder, and sage for that classic shepherd’s pie aroma.
Step 7: Add Cream and Simmer
Pour in the half and half slowly, bringing the soup to a gentle boil before reducing to a simmer. This step melds all the flavors together while making the soup creamy but still light enough to drink through a spoon.
Step 8: Blend and Combine Potatoes
Stir the mashed potatoes into the broth mixture until well combined. For an extra creamy texture, use an immersion blender right in the pot or carefully transfer the soup in batches to a blender. This blending step transforms the ingredients into a rich, smooth base that’s the soul of the Shepherd’s Pie Soup Recipe.
Step 9: Return Beef and Add Vegetables
Gently stir the cooked ground beef and the mixed frozen vegetables into the soup. Let the mixture simmer for about five minutes until the vegetables are heated through but still retain a hint of bite. This brings vibrant color and texture to your shepherd’s pie in soup form.
Step 10: Incorporate the Cheese
Remove the pot from heat and gradually add the shredded cheddar cheese, stirring gently until melted and fully combined. Be careful that the soup isn’t too hot, or the cheese could clump rather than melt smoothly. The cheese adds richness and that signature sharp finish, rounding out the soup beautifully.
Step 11: Season and Serve
Taste your soup and add salt and pepper as needed to balance all the flavors to your liking. Then ladle this heartwarming creation into bowls and get ready to savor one of the most comforting, satisfying soups you’ve ever made.
How to Serve Shepherd’s Pie Soup Recipe
Garnishes
Top your Shepherd’s Pie Soup Recipe with a sprinkle of fresh chopped parsley or chives for a burst of color and freshness. A spoonful of sour cream or an extra sprinkle of cheddar cheese can also add an indulgent finish that makes every bite feel special.
Side Dishes
This soup pairs beautifully with rustic crusty bread or garlic toast to soak up every last drop of its rich broth. A simple green salad with a bright vinaigrette can provide a lovely contrast to the soup’s hearty texture and creamy taste.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls or mini cast-iron skillets. You can also layer it with extra mashed potatoes and cheese on top, that you briefly broil for a gratin-style finish, giving it even more of that shepherd’s pie vibe.
Make Ahead and Storage
Storing Leftovers
After enjoying your Shepherd’s Pie Soup Recipe, store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it perfect for next-day lunches or dinners.
Freezing
You can freeze this soup, but keep in mind the texture might shift slightly due to the potatoes and cream. Freeze in meal-sized portions in airtight containers or heavy-duty freezer bags for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat the soup slowly over medium-low heat, stirring regularly to prevent scorching and to reincorporate the creamy texture. Adding a splash of broth or half and half can refresh the soup’s consistency if it thickens too much upon storage.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey is a leaner option that works well in the Shepherd’s Pie Soup Recipe. Just be mindful to cook it fully and adjust seasoning since turkey can be milder in flavor.
Is there a way to make this soup vegetarian?
Yes! Substitute the ground beef with hearty mushrooms or lentils, use vegetable broth instead of chicken broth, and skip the Worcestershire sauce or use a vegetarian version for a delicious vegetarian take on this recipe.
Can I make the soup dairy-free?
To make it dairy-free, swap out the butter with olive oil or a vegan butter substitute, use coconut milk or any plant-based cream instead of half and half and sour cream, and choose a dairy-free cheese alternative. The flavors will still shine through beautifully!
What’s the best way to get the soup creamy without a blender?
If you don’t have a blender, mash the potatoes very well before adding them, and stir vigorously once added to the broth. Using a potato masher or fork to break the potatoes down as much as possible will help, though the texture may be slightly chunkier.
How spicy is this Shepherd’s Pie Soup Recipe?
This recipe has a mild, comforting flavor profile with no heat. If you like a bit of spice, adding a pinch of cayenne pepper or a few dashes of hot sauce during seasoning can give it a gentle warm kick without overpowering the classic taste.
Final Thoughts
There’s something truly special about this Shepherd’s Pie Soup Recipe that turns a familiar favorite into a soul-soothing bowl of happiness. Whether you’re making it for a family dinner, meal prep magic, or just because you want a hug in a bowl, this recipe will quickly become a treasured go-to. So grab your ingredients, cozy up with a big pot of this soup, and enjoy the comfort of shepherd’s pie in a whole new way!
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Shepherd’s Pie Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings (12 cups total)
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Shepherd’s Pie Soup is a comforting and hearty dish that combines the classic flavors of traditional shepherd’s pie into a creamy, savory soup. Made with ground beef, tender mashed potatoes, mixed vegetables, and a rich cheesy broth, this recipe offers a warm and satisfying meal perfect for cold days or when you need a cozy dinner. The soup features a creamy texture achieved by blending potatoes directly into the broth, enhanced with Italian seasoning and Worcestershire sauce for authentic flavor depth.
Ingredients
Potatoes and Dairy
- 4 large russet potatoes (equal to 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
- Prep Work: Shred the cheddar cheese from a block, and measure out the sour cream and half and half. Allow them to sit at room temperature to ensure even incorporation in the soup.
- Cook the Beef: In a large stock pot over medium-high heat, cook and crumble the ground beef until browned and cooked through. Drain the grease thoroughly, then remove the beef from the pot and set aside.
- Boil & Mash Potatoes: While the beef cooks, peel the potatoes and cut them into thirds. Place them in the stock pot and cover with about 1 inch of water. Add ¾ teaspoon salt and boil gently for 10-15 minutes until the potatoes are very fork tender. Drain and gently mash the potatoes, then mix in the sour cream and 1 tablespoon of butter. Set aside.
- Prepare the Broth Base: Melt 2 tablespoons of butter in the same pot over medium heat. Add the diced onions and cook until softened, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Make the Roux: Sprinkle in the flour and stir continuously with a silicone spatula, cooking the flour for a full minute to eliminate the raw taste.
- Add Broth and Deglaze: Slowly add the chicken broth in splashes, stirring constantly. Use the spatula to scrape and loosen any browned bits from the bottom of the pot as their flavor will enrich the soup.
- Season the Soup: Stir in Worcestershire sauce, Italian seasoning, mustard powder, and ground sage. Slowly pour in the half and half, bringing the mixture to a boil before reducing to a gentle simmer.
- Incorporate Potatoes: Stir the mashed potatoes into the broth mixture until combined. If possible, use an immersion blender to blend the soup until creamy. Alternatively, blend in batches using a standard blender.
- Add Beef and Vegetables: Return the cooked ground beef to the pot along with the mixed frozen vegetables. Allow everything to heat through for about 5 minutes.
- Add Cheese: Remove the pot from heat. Gradually sprinkle in the shredded cheddar cheese while stirring gently to combine. Ensure the soup base isn’t too hot to avoid the cheese clumping rather than melting smoothly. The soup will thicken as it cools.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as preferred. Serve hot for a delicious and comforting meal.
Notes
- Allowing dairy ingredients like sour cream and half and half to come to room temperature helps prevent curdling.
- Using an immersion blender creates a creamy texture reminiscent of traditional shepherd’s pie mashed potatoes.
- If you prefer chunkier soup, blend only a portion of the mixture or skip blending entirely.
- Feel free to substitute mixed frozen vegetables with fresh ones or vegetables you prefer.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to maintain creaminess.
- For a lower fat version, use leaner ground beef and reduce butter or substitute with olive oil.
