Description
Shepherd's Pie Soup is a comforting, creamy soup that blends the flavors of traditional shepherd's pie into a hearty bowl. Made with ground beef, mashed potatoes, mixed vegetables, and melted cheddar cheese, this soup is 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
Main Soup
- 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 and measure out the sour cream and half and half. Let them sit at room temperature to ensure smooth blending and melting.
- Cook the Beef: In a large stock pot, cook and crumble the ground beef over medium-high heat until no longer pink. Drain excess grease and set the beef aside.
- Boil & Mash Potatoes: Peel the potatoes and cut into thirds. Place them in the stock pot and cover with 1 inch of water. Add ¾ teaspoon salt and boil gently for 15 minutes or until very tender. Drain, then mash gently with sour cream and 1 tablespoon butter. Set aside.
- Prepare the Broth: Melt 2 tablespoons butter over medium heat in the same pot. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for an additional minute.
- Make the Roux: Whisk in the flour and cook, stirring continuously with a silicone spatula, for 1 full minute to remove raw flour taste.
- Add Liquids and Seasonings: Gradually add chicken broth in splashes while stirring and scraping the bottom to loosen flavor bits. Add Worcestershire sauce, Italian seasoning, mustard powder, and ground sage. Slowly stir in half and half. Bring the mixture to a boil, then reduce heat to simmer.
- Incorporate Potatoes: Stir the mashed potatoes into the broth until fully combined. Use an immersion blender to blend the soup until creamy, or transfer in batches to a blender if necessary.
- Add Beef and Vegetables: Return the cooked ground beef to the pot along with the mixed frozen vegetables. Heat through for about 5 minutes until vegetables are warmed.
- Add Cheese: Remove the pot from heat. Gradually sprinkle in shredded cheddar cheese, stirring gently to melt it smoothly. Avoid adding cheese when the soup is too hot to prevent clumping. The soup will thicken as it sits.
- Season and Serve: Taste the soup and add salt and pepper as desired. Serve immediately for a warm, satisfying meal.
Notes
- Shred cheese from a block for better melting; pre-shredded cheese often contains additives that inhibit smooth melting.
- Use Heluva Good Orange Sharp Cheddar for a flavorful, well-melting cheese option.
- An immersion blender is ideal for blending the soup directly in the pot, making the process safer and easier.
- Use a kitchen scale to accurately weigh potatoes for consistent results.
- A 3.5-quart Dutch oven is perfect for making this soup due to its size and heat retention.
Nutrition
- Serving Size: 1 cup
- Calories: 290 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 55 mg
