Name: Shepherd’s Pie Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 4 large russet potatoes (equal to 2 lbs.); ¾ teaspoon salt; ¾ cup sour cream; 3 tablespoons salted butter (divided); 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; 2 cups shredded cheddar cheese; 1 ½ cups mixed frozen vegetables; Salt and pepper (to taste)

Ingredients

4 large russet potatoes (about 2 lbs.)

¾ teaspoon salt

¾ cup sour cream

1 lb. ground beef (85% lean)

1 yellow onion, diced

3 cloves garlic, minced

3 tablespoons salted butter (divided)

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

2 cups shredded cheddar cheese

1 ½ cups mixed frozen vegetables

Salt and pepper, to taste

Instructions

Step 1: Shred the cheddar cheese, measure out the sour cream and half and half, and let them sit at room temperature.

Step 2: In a large pot over medium-high heat, cook and crumble the ground beef until cooked through. Drain the grease, then remove the beef and set aside.

Step 3: Peel the potatoes and cut into thirds. Place in a stock pot, cover with 1 inch of water and add the salt. Boil gently for 10-15 minutes until very tender. Drain and gently mash with sour cream and 1 tablespoon butter. Set aside.

Step 4: Melt 2 tablespoons butter in the same pot over medium heat. Add the diced onion and cook for about 5 minutes until softened. Stir in the minced garlic and cook for 1 more minute.

Step 5: Whisk in the flour and cook for 1 minute, stirring constantly to remove the raw flour taste.

Step 6: Gradually add the chicken broth in splashes, stirring continuously. Scrape the bottom of the pot to loosen any browned bits for added flavor.

Step 7: Stir in Worcestershire sauce, Italian seasoning, mustard powder, and sage. Slowly add the half and half. Bring the mixture to a boil, then reduce heat to a simmer.

Step 8: Add the mashed potatoes to the broth and stir until well combined. Use an immersion blender to blend the soup until creamy, or blend in batches in a blender.

Step 9: Return the ground beef to the pot along with the mixed frozen vegetables. Heat through for about 5 minutes.

Step 10: Remove the pot from heat. Gradually stir in the shredded cheddar cheese until smooth and creamy, ensuring the soup is not too hot to help the cheese melt properly. The soup will thicken as it sits.

Step 11: Taste and adjust seasoning with salt and pepper as desired. Serve warm.

Tips & Variations

Use freshly shredded cheese instead of pre-shredded for a smoother melt.

Swap ground beef for ground lamb for a more traditional shepherd’s pie flavor.

Add fresh herbs like thyme or parsley for extra brightness.

Use vegetable broth to make a lighter or vegetarian version (substitute ground beef with lentils or mushrooms).

FAQs

Can I make this soup ahead of time?

Yes, this soup holds up well in the fridge for a few days and can be reheated easily. Just stir in a little extra liquid if it thickens too much.

Can I freeze Shepherd’s Pie Soup?

Shepherd’s Pie Soup can be frozen, but the cream and cheese may change texture slightly after thawing. For best results, freeze before adding the dairy ingredients and cheese, then add fresh cheese and sour cream when reheating.