Description

Shepherd’s Pie Soup is a comforting, hearty soup that combines the classic flavors of shepherd’s pie in a creamy, delicious bowl. With tender ground beef, savory vegetables, and creamy mashed potatoes blended into a rich broth, this soup is perfect for warming up on chilly days.

Ingredients

Scale

Potatoes and Mash

4 large russet potatoes (equal to 2 lbs.)
¾ teaspoon salt
¾ cup sour cream
3 tablespoons salted butter (divided)

Beef and Broth

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

Additional Ingredients

2 cups shredded cheddar cheese
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 all sit out at room temperature to ensure smooth incorporation later.
Cook the Beef: In a stock pot or large saucepan over medium-high heat, cook and crumble the ground beef until fully cooked. Drain excess grease and remove beef from the pot; set aside.
Boil & Mash Potatoes: Peel the potatoes and cut them into thirds. Place in a stock pot and cover with water by about an inch. Add salt and boil gently for 10-15 minutes or until very fork tender. Drain and mash gently. Stir in the sour cream and 1 tablespoon of butter. Set mashed potatoes aside.
Prepare the Broth Base: Melt 2 tablespoons butter in the same pot over medium heat. Add diced onions and cook until softened, about 5 minutes. Add minced garlic and cook for an additional minute.
Make a Roux: Whisk in the flour and continuously stir with a silicone spatula for 1 full minute to cook off the raw flour taste.
Add Broth: Gradually add the chicken broth in splashes while stirring continuously. Use the spatula to scrape any browned bits off the bottom of the pot to add depth of flavor.
Season and Simmer: Stir in Worcestershire sauce, Italian seasoning, mustard powder, and ground sage. Slowly pour in the half and half. Bring the mixture to a boil, then reduce heat and simmer gently.
Add Potatoes & Blend: Stir in the mashed potatoes until fully combined into the broth. Use an immersion blender to blend the soup until creamy and smooth, or transfer in batches to a blender.
Finish the Soup: Add the cooked ground beef and mixed frozen vegetables to the pot. Heat through for about 5 minutes until vegetables are tender and beef is reheated.
Add Cheese: Remove the pot from heat. Gradually sprinkle shredded cheddar cheese into the soup, stirring gently to combine. Ensure the soup base isn’t too hot to prevent cheese from clumping, aiming for a smooth, creamy texture.
Season and Serve: Taste the soup and adjust seasoning with salt and pepper as desired. Serve warm and enjoy this hearty, comforting shepherd’s pie-inspired soup.

Notes

Allow dairy ingredients like sour cream and half and half to come to room temperature to avoid curdling when added to hot soup.
Use an immersion blender for easy blending directly in the pot, or carefully blend in batches in a stand blender.
Drain excess grease from the cooked ground beef to prevent a greasy soup base.
This soup thickens as it sits, so adjust broth or half and half to your preferred consistency.
For a vegetarian version, substitute ground beef with plant-based crumbles and use vegetable broth.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: shepherd's pie soup, comfort food, creamy soup, ground beef soup, mashed potato soup, hearty soup, winter soup, easy dinner recipe