Shepherd's Pie Soup with Cheddar and Vegetables

Name: Delicious Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 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; 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

Shepherd's Pie Soup with Cheddar and Vegetables Recipe is one of those cozy meals that feels like a warm hug on a chilly day. Creamy potatoes, savory beef, melted cheddar, and vibrant vegetables all come together in a bowl that's just pure comfort. I can’t wait to share how easy and rewarding it is to make this soup!

A close-up view of a creamy soup filled with small brown ground meat pieces, bright green peas, orange carrot chunks, and yellow corn kernels, all mixed in a thick, pale yellow broth; a wooden spoon lifts some of the soup, showing the colorful ingredients clearly against the smooth, creamy background, the pot is dark blue and sits on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

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’ve been a big fan of shepherd’s pie for years, but turning it into a soup was a total game changer for me. It keeps all those classic flavors you love but in a way that’s quick to serve and even easier to enjoy. For chilly evenings, it’s basically magic in a pot.

Classic comfort in a bowl: All the cozy notes of shepherd’s pie—cheddar, ground beef, mashed potatoes—without the fuss of layering and baking.
Hearty and packed with veggies: Frozen mixed vegetables keep it colorful and boost the nutrition without extra prep work.
Simple pantry-friendly ingredients: You likely have everything on hand already, which means this soup is perfect for last-minute plans.
Super customizable: Whether you want it creamier, spicier, or loaded with more greens, this recipe easily adapts to your cravings.

Ingredients & Why They Work

This Shepherd's Pie Soup with Cheddar and Vegetables Recipe brings together ingredients that play perfectly off each other—the creaminess from the potatoes and sour cream, the rich umami from the beef and Worcestershire sauce, plus the freshness from the veggies. Here’s why each star ingredient shines:

Flat lay of four large russet potatoes, a small white bowl of salt, a small white bowl of sour cream, one pound of raw ground beef in a natural heap, one whole yellow onion, three cloves of garlic, three small cubes of salted butter, a small white bowl of all-purpose flour, a small white bowl of chicken broth, a small white bowl of half and half, a small white bowl of Worcestershire sauce, a small white bowl of mixed Italian seasoning herbs, a small white bowl of mustard powder, a small white bowl of ground sage, a block of sharp orange cheddar cheese with some freshly shredded cheese beside it, and a small pile of mixed frozen vegetables, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Russet potatoes: These are starchy and perfect for creating that creamy, hearty base you want in a shepherd’s pie soup.
Ground beef (85% lean): Gives rich flavor without too much grease, so the soup stays comforting but not heavy.
Yellow onion: Adds a gentle sweetness that deepens as it cooks down in butter.
Garlic: Just enough to add warmth and complexity without overpowering.
Salted butter: Helps cook the veggies while adding lusciousness to the broth and mashed potatoes.
Flour: Thickens the broth into a silky, satisfying texture.
Chicken broth: Provides the soup’s base flavor—choosing a good quality broth really makes a difference.
Half and half: Brings creaminess and richness without being too heavy, making the soup indulgent but balanced.
Worcestershire sauce: A secret weapon for that classic savory depth you expect in shepherd’s pie flavors.
Italian seasoning, mustard powder & sage: These herbs and spices layer in a cozy warmth and herbaceous note.
Shredded cheddar cheese: Melts into the soup for gooey, cheesy goodness that takes it over the top.
Mixed frozen vegetables: Convenient and colorful, they finish the soup with fresh texture and bright notes.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Shepherd's Pie Soup with Cheddar and Vegetables Recipe is how easy it is to customize based on what you have or how you’re feeling. I like playing around with the veggies and seasonings to keep it fresh and exciting.

Vegetable variations: I swapped frozen peas and carrots for fresh green beans and corn once, which was delicious and made the soup feel more rustic.
Cheese upgrades: Occasionally, I mix sharp cheddar with a little smoked Gouda for a smoky twist that makes the soup even richer.
Dairy-free twist: You can substitute the half and half with coconut cream and use a plant-based sour cream for a creamy dairy-free version.
Spicy finish: Add a pinch of cayenne or a drizzle of hot sauce just before serving for an exciting kick.

Step-by-Step: How I Make Shepherd's Pie Soup with Cheddar and Vegetables Recipe

The image shows a thick creamy soup served in a white bowl placed on a white marbled surface. The soup has a pale yellow base and contains several visible layers of ingredients: green peas, small cubes of orange carrots, yellow corn kernels, and chunks of browned meat evenly spread throughout. On the side of the bowl, two round yellow crackers rest partially dipped into the soup. A shiny silver spoon is placed inside the bowl, partially submerged in the soup on the right side. The colors contrast warmly against the creamy base, and some herbs are sprinkled lightly on top for texture. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep for flavor fusion

Before you cook, I like to get my cheddar shredded and have my sour cream and half and half sit out at room temperature. This helps the cheese melt smoothly in the soup, and the dairy blends better without chilling the broth. Also, dice your onion, mince the garlic, and peel the potatoes so everything’s ready to go.

Step 2: Cook and brown the ground beef

Heat a large pot over medium-high and cook the ground beef, breaking it up with a spoon as it browns. Once it’s no longer pink, drain any excess grease so your soup isn’t greasy but stays flavorful. I like to set the beef aside for later—this prevents overcooking when it goes back into the soup.

Step 3: Make creamy mashed potatoes

While the beef browns, peel and cut your russet potatoes, then simmer them in salted water until fork-tender, about 10-15 minutes. Drain, then mash with sour cream and a tablespoon of butter. These mashed potatoes are going to give your soup a velvety richness that feels indulgent.

Step 4: Build your savory base

Melt the remaining butter in the pot, add diced onion, and cook until it’s soft and fragrant—about 5 minutes. Stir in the garlic and cook for just a minute more. Then whisk in the flour and cook for a full minute to eliminate that raw flour taste. This step is key to getting a silky, thick broth.

Step 5: Add liquids and spices

Pour in the chicken broth gradually while stirring to avoid lumps. Use a spatula to scrape up any browned bits stuck to the pot—they’re flavor gold. Stir in Worcestershire sauce, Italian seasoning, mustard powder, and sage. Slowly whisk in the half and half, then bring the soup to a boil before lowering to a gentle simmer.

Step 6: Add potatoes, then blend

Stir in your mashed potatoes and blend the soup until creamy. I use an immersion blender right in the pot—which is super convenient—but you can transfer it to a regular blender in batches if you don’t have one. This makes the texture smooth and cohesive, just like the filling in a shepherd’s pie.

Step 7: Final assembly

Add back the cooked ground beef and frozen mixed vegetables to the soup, letting everything heat through for about 5 minutes. Remove the pot from heat and slowly stir in shredded cheddar cheese, little by little, so it melts evenly without clumping. If the soup’s too hot, the cheese might seize up, so patience here pays off!

Step 8: Taste and serve

Give it a taste and season with salt and pepper as needed. The soup will thicken as it sits, so if you want to thin it out, just add a splash of broth while reheating. Serve it up and get ready for some serious cozy vibes.

Top Tip

From my many times making this Shepherd's Pie Soup with Cheddar and Vegetables Recipe, a few things made all the difference—especially for melting the cheese nicely and achieving that perfect soup texture.

Use block cheese, not pre-shredded: I learned that pre-shredded cheese often has additives that prevent it from melting smoothly. Grate your own for best results.
Don’t skip that minute with the flour: Cooking the flour enough removes any raw taste, which can really swamp the delicate broth flavors.
Blend your soup for creaminess: Whether you use an immersion blender or a traditional one, this step transforms separate ingredients into one supremely comforting bowl.
Control pot temperature when adding cheese: Pulling your soup off the heat before adding cheese keeps it from becoming grainy or stringy.

How to Serve Shepherd's Pie Soup with Cheddar and Vegetables Recipe

The left side of the image shows cooked ground beef in a large white pot with a black spoon mixing the meat, which looks crumbly and brown with some moisture. The right side of the image shows a white pot filled with peeled potato chunks submerged in clear water, with the light color of the potatoes contrasting against the water and pot. Both pots sit on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually finish the soup with a few extra cheddar shreds on top and a sprinkle of chopped fresh parsley or chives for color and a sharp, fresh bite. Sometimes a dollop of sour cream helps lighten and cool the richness.

Side Dishes

This soup is filling on its own, but I love pairing it with a simple side salad or crusty bread—like a warm baguette or garlic bread for mopping up every last drop. Roasted brussels sprouts or steamed green beans also round out the meal nicely.

Creative Ways to Present

For a dinner party, I’ve served the soup in rustic mini bread bowls. It feels festive and adds a fun twist that guests always love. You can top these with bacon bits or crispy fried onions for extra indulgence.

Make Ahead and Storage

Storing Leftovers

Leftover shepherd’s pie soup refrigerates beautifully in an airtight container for up to 3 days. I recommend reheating it gently on the stove to keep that creamy texture intact. It’s often even better the next day once the flavors have had a chance to meld.

Freezing

I’ve frozen this soup a couple of times with great success. Just cool it completely before transferring to freezer-safe containers. Thaw overnight in the fridge, then warm slowly over low heat, stirring often to prevent curdling or separation.

Reheating

The trick is to reheat over medium-low heat, stirring frequently. If the soup thickens too much, add a little chicken broth or water to loosen the consistency back up. Avoid microwaving at high heat, which can make the cheese clump.

Frequently Asked Questions:

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken work well and create a lighter version of this Shepherd's Pie Soup with Cheddar and Vegetables Recipe. Just brown your meat the same way and adjust seasoning as needed since poultry is milder than beef.

What if I don’t have an immersion blender?

No problem at all! You can carefully transfer the soup to a regular blender in small batches to blend it smooth. Just be cautious with hot liquids—vent the lid slightly and blend slowly to avoid splatters.

Can I make this soup vegetarian?

Yes! Skip the beef and Worcestershire sauce, then use vegetable broth instead of chicken broth. Load up with extra vegetables like mushrooms, carrots, and celery for meaty texture, and consider adding lentils or beans for protein.

How do I prevent the soup from becoming too thick?

Shepherd's Pie Soup with Cheddar and Vegetables Recipe thickens as it cools and sits due to the potatoes and cheese. Simply stir in a little broth or water when reheating to loosen the consistency to your liking. Avoid overcooking the potatoes at the start to keep the texture balanced.

Final Thoughts

This Shepherd's Pie Soup with Cheddar and Vegetables Recipe always feels like coming home to something special. It’s the kind of dish that comforts and satisfies in every spoonful, without taking all day to prepare. I hope you’ll find it as cozy and delicious as I do—and that it becomes a staple in your kitchen, especially when you’re craving that warm, cheesy hug in a bowl.

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way