This cozy, creamy soup takes all the comforting flavors of a classic shepherd’s pie and turns them into a warm, easy-to-scoop bowl of goodness. I can’t recommend this Shepherd's Pie Soup with Cheddar and Vegetables Recipe enough when you want something hearty but quicker than the traditional casserole.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Shepherd's Pie Soup with Cheddar and Vegetables Recipe
- Top Tip
- How to Serve Shepherd's Pie Soup with Cheddar and Vegetables Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Delicious Recipe
Why You'll Love This Recipe
I first stumbled upon this Shepherd's Pie Soup with Cheddar and Vegetables Recipe when I needed the cozy vibes of shepherd’s pie but had no time to bake a whole dish. The flavors? Spot-on, and so comforting. Plus, it’s incredibly forgiving, perfect for home cooks looking to nail that homemade taste without fuss.
- Comfort food, reimagined: All the layered goodness of shepherd’s pie, now in a velvety soup form you’ll want to make again and again.
- Loaded with veggies: This recipe sneaks in mixed vegetables so you get nutrients without sacrificing indulgence.
- Cheddar for that melty finish: Shredded sharp cheddar cheese stirred in last brings the perfect creamy, cheesy richness.
- Flexible and easy: Whether you want to tweak the seasoning or swap veggies, this soup adapts beautifully to what you've got on hand.
Ingredients & Why They Work
This recipe strikes a great balance between creamy potatoes, savory beef, and a veggie boost. Each ingredient plays a key role, and using good-quality basics will elevate the final soup even more. Quick tip: using russet potatoes makes the mash extra silky.
- Russet potatoes: Their starchy texture creates a smooth, creamy base for the soup when mashed.
- Ground beef: Lean enough to keep things light but flavorful, forming the hearty protein core.
- Yellow onion: Adds sweetness and depth when cooked low and slow with butter.
- Garlic: Just enough to perk up the savory notes without overpowering.
- Salted butter: Essential for richness in both the sauté and the mashed potatoes.
- Flour: Helps thicken the broth into a luscious sauce — don’t skip the cooking step so you avoid any raw flour taste.
- Chicken broth: Your flavorful liquid base that ties everything together.
- Half and half: Gives the soup its creamy texture without being too heavy.
- Worcestershire sauce: Adds that classic umami punch typical of shepherd’s pie.
- Italian seasoning: A fragrant medley of herbs that lift the flavor.
- Mustard powder & ground sage: Their subtle warmth and earthiness round out the spice profile nicely.
- Cheddar cheese: Choose a sharp block cheese you shred yourself for the best melting and robust flavor.
- Mixed frozen vegetables: Convenient and perfectly balanced for texture and nutrition in the soup.
Make It Your Way
One of my favorite parts about this Shepherd's Pie Soup with Cheddar and Vegetables Recipe is how easy it is to personalize. I sometimes swap out the veggies based on seasonality or what’s leftover in my freezer—foraging this soup for whatever I have on hand really makes it feel like a home-cooked masterpiece every time.
- Variation: On cooler nights, I add a pinch of smoked paprika or a touch of chili flakes for a subtle smoky heat that pairs brilliantly with the cheddar.
- Dairy-free option: Try coconut cream instead of half and half and use a vegan cheddar substitute—still delicious and creamy!
- Make it vegetarian: Swap out ground beef for cooked lentils or mushrooms for a plant-based crowd-pleaser.
- Speed it up: Use pre-cooked mashed potatoes or instant potatoes in a pinch, just be mindful to adjust the broth accordingly.
Step-by-Step: How I Make Shepherd's Pie Soup with Cheddar and Vegetables Recipe
Step 1: Prep and cook the beef
Start by heating a large pot over medium-high heat and cooking the ground beef until nicely browned and crumbled. Drain any excess grease—this keeps the soup from becoming too greasy—and set the beef aside. Doing this first frees up time to start your potatoes so the whole process flows smoothly.
Step 2: Boil and mash the potatoes
While the beef cooks, peel your russet potatoes and cut them into thirds for even cooking. Cover with water plus salt, then boil gently until fork-tender, about 10-15 minutes. Drain, then mash gently with sour cream and a tablespoon of butter—this gives the soup the silky, creamy base that feels indulgent but doesn’t weigh you down.
Step 3: Make the flavorful broth
In the same pot, melt the remaining butter and sauté diced onions until translucent and soft—about 5 minutes. Add the minced garlic, stirring for another minute to wake up the flavors. Whisk in the flour and cook it for a full minute, this step is key to get rid of raw flour taste and achieves that perfect soup thickness.
Slowly pour in the chicken broth while stirring to prevent lumps. Use a spatula to scrape up any browned bits left from the beef; that’s pure flavor gold. Add Worcestershire sauce, Italian seasoning, mustard powder, and sage. Stir in the half and half and bring everything to a gentle boil before reducing the heat to a simmer.
Step 4: Blend, add beef and veggies, and finish with cheese
Stir in your mashed potatoes and blend the soup until creamy using an immersion blender. No immersion blender? No worries—just blend in batches using a regular blender and be careful with the hot liquid. Once smooth, add back the cooked beef and frozen mixed vegetables. Let it heat through for about 5 minutes so all those flavors meld.
Finally, remove the pot from the heat and sprinkle in your shredded cheddar gradually, stirring until completely melted and smooth. Make sure the soup isn’t too hot at this stage or the cheese could clump. The soup thickens beautifully as it rests, so don’t worry if it seems a little thinner right after stirring in the cheese.
Top Tip
From my experience, this Shepherd's Pie Soup with Cheddar and Vegetables Recipe is all about balancing textures and flavor layering. Here are some nuggets I learned the hard way that make all the difference:
- Shred your own cheese: Pre-shredded cheese often contains anti-caking agents that stop it from melting smoothly—shredding from a block makes the soup’s finish perfectly creamy.
- Cook flour properly: Don't skip the step where you cook the flour for at least a minute; it removes that raw taste and thickens the broth just right.
- Blend to creamy perfection: Using an immersion blender right in the pot saves time and reduces mess—just blend until you reach your preferred texture.
- Don’t overheat cheese: Add shredded cheddar off heat or on low to avoid clumping; smooth, melty cheese changes the whole soup game.
How to Serve Shepherd's Pie Soup with Cheddar and Vegetables Recipe
Garnishes
I love topping this soup with a sprinkle of chopped fresh chives or parsley—they add that pop of color and fresh brightness that contrasts the rich, cheesy base. Sometimes, a dollop of sour cream or a few extra shreds of sharp cheddar on top never disappoints either.
Side Dishes
For sides, crusty bread or warm buttery dinner rolls make perfect companions—you can scoop up every last drop! A simple crisp green salad also balances this hearty soup nicely if you’re looking for some fresh crunch.
Creative Ways to Present
For a special gathering, try serving this soup in small, hollowed-out bread bowls for an inviting presentation. Or, layer the soup in clear glass mugs with toppings visible, which always makes guests smile and makes mealtime feel a little extra cozy.
Make Ahead and Storage
Storing Leftovers
I usually store any leftovers in airtight containers in the fridge for up to 3 days. The soup thickens quite a bit overnight, so just stir in a bit of broth or water when reheating to loosen it back up to that lovely creamy consistency.
Freezing
This soup freezes well, though I recommend freezing before adding the cheese to avoid texture changes. When you're ready to eat, thaw overnight in the fridge and stir in freshly shredded cheddar as you reheat.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking and to help re-melt the cheese evenly. Adding a splash of broth or half and half during reheating helps recapture that freshly made creamy feel.
Frequently Asked Questions:
Absolutely! Russet potatoes are best for a creamy texture because of their starchiness, but Yukon Golds also work well and add a buttery flavor. Just avoid waxy potatoes—they won’t mash smoothly.
Frozen mixed vegetables are a handy go-to, but fresh veggies like diced carrots, peas, corn, or green beans all make great additions. Adjust cooking time slightly if you use fresh vegetables to keep them tender-crisp.
The potatoes tend to thicken the soup as it cools. Adding a little broth, water, or half and half when reheating helps loosen the texture and brings back the creamy consistency you want. Just add a little at a time until you’re happy with it.
Yes! It actually tastes great the next day when flavors have had time to meld. Just keep the cheese separate until reheating if you can, to maintain that perfect melty texture.
Final Thoughts
Honestly, this Shepherd's Pie Soup with Cheddar and Vegetables Recipe feels like a warm hug in soup form. Whenever I make it, I’m reminded of those chilly evenings when comfort food is everything. I hope you enjoy making and sharing it as much as I do—it’s a simple way to make the familiar feel fresh and oh-so-satisfying. Give it a try next time you want shepherd’s pie vibes without turning on the oven!
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 cups
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Shepherd's Pie Soup is a comforting and hearty soup that captures the flavors of a classic shepherd's pie in a creamy, cheesy bowl. Featuring mashed potatoes, ground beef, mixed vegetables, and a rich broth, this recipe is easy to prepare and perfect for a cozy meal.
Ingredients
Potatoes and Toppings
- 4 large russet potatoes, equal to 2 lbs.
- ¾ teaspoon salt
- ¾ cup sour cream
- 3 tablespoons salted butter, divided
- 2 cups shredded cheddar cheese
Soup Base
- 1 lb. Ground Beef, 85% lean
- 1 yellow onion, diced
- 3 cloves garlic, minced
- ¼ cup flour
- 4 cups chicken broth
- 2 cups half and half
- ¾ teaspoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- ½ teaspoon mustard powder
- ¼ teaspoon ground sage
- 1 ½ cups mixed frozen vegetables
- Salt and pepper, to taste
Instructions
- Prep Work: Shred the cheddar cheese from a block. Measure out the sour cream and half and half, then let them sit at room temperature to ensure smooth blending later.
- Cook the Beef: In a large stock pot or Dutch oven over medium-high heat, cook and crumble the ground beef until fully browned. Drain any excess grease, then remove the beef from the pot and set aside.
- Boil & Mash Potatoes: Peel and cut the potatoes into thirds. Place them in the same stock pot and cover with 1 inch of water. Add ¾ teaspoon salt and boil gently for 15 minutes or until potatoes are very tender. Drain well, then gently mash the potatoes. Stir in the sour cream and 1 tablespoon butter. Set aside.
- Prepare the Broth: Melt 2 tablespoons butter in the stock pot over medium heat. Add the diced onions and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
- Make the Roux: Whisk in the flour and stir continuously with a silicone spatula for 1 full minute to cook out the raw flour flavor.
- Add Liquids & Seasonings: Slowly add the chicken broth in splashes, stirring continuously and scraping 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. Bring the mixture to a boil, then reduce the heat to a simmer.
- Combine Potatoes and Blend: Stir the mashed potatoes into the broth mixture until well combined. Use an immersion blender to blend the soup until creamy. Alternatively, carefully transfer in batches to a blender and puree, then return to the pot.
- Add Beef and Vegetables: Return the cooked ground beef to the pot along with the frozen mixed vegetables. Heat through for about 5 minutes until vegetables are tender and the soup is hot.
- Melt in Cheese and Season: Remove the soup from heat and gradually sprinkle in the shredded cheddar cheese, stirring carefully to melt it slowly and smoothly. Avoid overly hot soup when adding cheese to prevent clumping. Taste and adjust salt and pepper as needed.
- Serve: Ladle the creamy shepherd's pie soup into bowls and serve warm for a comforting meal.
Notes
- For best melting, shred cheddar cheese from a block rather than using pre-shredded varieties that contain anti-caking agents.
- Heluva Good Orange Sharp Cheddar is recommended for its flavor and melting properties.
- An immersion blender allows easy blending directly in the pot without transferring hot soup.
- A kitchen scale is handy to weigh potatoes for consistent results.
- If you don't have an immersion blender, blending in batches with a standard blender works well but cool the soup slightly before blending to avoid splatters.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 55 mg
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