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
Scale
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
