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
Scale
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.
