Description
This hearty Shepherd’s Pie Soup combines the comforting flavors of traditional shepherd’s pie into a creamy, cheesy soup. Featuring tender ground beef, mashed potatoes, mixed vegetables, and melted cheddar cheese, this one-pot meal is perfect for cozy dinners. Prepared on the stovetop with creamy half and half and seasoned with Italian herbs, it offers all the richness of shepherd’s pie in a warm, delicious soup form.
Ingredients
Scale
Potatoes & Dairy
- 4 large russet potatoes (about 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 & Vegetables
- 1 lb. ground beef (85% lean)
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 1 ½ cups mixed frozen vegetables
Broth & 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 cheese from a block, measure out the sour cream and half and half. Let them sit at room temperature for better incorporation.
- Cook the Beef: In a large pot over medium-high heat, cook and crumble the ground beef until fully cooked. Drain any excess grease, then remove the beef from the pot and set aside.
- Boil & Mash Potatoes: Meanwhile, peel the potatoes and cut them into thirds. Place them in a stock pot and cover with 1 inch of water. Add ¾ teaspoon salt and boil gently for 10-15 minutes until fork tender. Drain and gently mash the potatoes, adding the sour cream and 1 tablespoon of butter. Set aside.
- Prepare the Broth Base: In the same pot, melt 2 tablespoons of butter over medium heat. Add diced onions and cook until softened, about 5 minutes, then add minced garlic and cook for an additional minute.
- Cook the Flour: Whisk in the flour and continuously stir with a silicone spatula as it cooks for 1 full minute to eliminate the raw flour taste.
- Add Broth: Gradually pour in the chicken broth in splashes while stirring, using the spatula to scrape and loosen any browned bits from the pot bottom to enhance flavor.
- Season and Add Dairy: Add Worcestershire sauce, Italian seasoning, mustard powder, and ground sage. Slowly pour in the half and half. Increase heat to bring the mixture to a boil, then reduce to a simmer.
- Combine Potatoes: Stir the mashed potatoes into the broth until well incorporated. For a creamy texture, use an immersion blender to blend the soup partially or fully. Alternatively, blend in batches carefully in a blender.
- Add Meat and Vegetables: Return the cooked ground beef and add the frozen mixed vegetables. Heat through for about 5 minutes until vegetables are tender.
- Add Cheese: Remove the soup from heat. Gradually sprinkle in the shredded cheddar cheese, stirring gently until it melts and combines smoothly. Ensure the soup base is not too hot to keep the cheese creamy.
- Final Seasoning and Serve: Taste and adjust seasoning with salt and pepper as desired. Serve hot and enjoy the comforting flavors.
Notes
- Allow sour cream, half and half, and cheese to come to room temperature for smoother blending.
- Using an immersion blender results in a creamier soup but can be skipped if you prefer chunks.
- You can substitute mixed frozen vegetables with fresh or seasonal veggies.
- For a lighter version, use reduced-fat half and half and less cheese.
- This soup thickens as it sits, so add additional broth or half and half when reheating if needed.
