This might be the coziest and heartiest soup you'll make this season, especially if you love comfort food that feels like a warm hug. My Shepherd's Pie Soup with Cheddar and Vegetables Recipe combines creamy mashed potatoes, savory beef, and melty cheddar in one bowl – it's pure deliciousness!
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 honestly can’t get enough of this soup. It’s like shepherd’s pie took a cozy leap into a bowl, making dinner prep quicker and just as satisfying. When evenings are chilly or you want something that feels homemade but doesn’t take forever, this recipe delivers.
- Comfort in a Bowl: This recipe balances creamy potatoes, savory beef, and cheesy goodness that hits every comforting note you want.
- Easy to Make: Despite its rich flavors, it doesn’t require tons of complicated steps or fancy ingredients.
- Versatile & Flexible: You can easily swap veggies or adjust seasoning to match your pantry or taste preferences.
- Feeds a Crowd: This recipe makes a generous amount, perfect for leftovers or gathering friends and family around the table.
Ingredients & Why They Work
Let’s talk about ingredients—the magic starts with simple ones that come together beautifully. Russet potatoes provide the perfect fluffy base, while the ground beef brings hearty savoriness. Then there's the cheddar – it’s what takes this soup from good to unforgettable. Don’t skip the Worcestershire and Italian seasoning; they add depth and a subtle warmth.
- Russet Potatoes: Their starchy texture is ideal for smooth, creamy mashed potatoes that thicken the soup perfectly.
- Ground Beef: I use 85% lean for great flavor balance without too much grease.
- Yellow Onion: Adds a sweet, aromatic foundation after sautéing.
- Garlic: Just enough to give the broth more depth without overpowering.
- Salted Butter: For richness and helps build the roux with flour.
- Flour: Creates a roux to thicken the soup and give it body.
- Chicken Broth: A savory base that enhances flavor without heaviness.
- Half and Half: Adds creaminess without being too heavy like full cream.
- Worcestershire Sauce: A secret weapon for that classic shepherd’s pie tang.
- Italian Seasoning: Gives a gentle herbaceous lift.
- Mustard Powder & Ground Sage: Provide warmth and complexity to the flavor profile.
- Cheddar Cheese: Shredded from a block, it melts better than the pre-shredded stuff which often has anti-caking agents.
- Mixed Frozen Vegetables: Practical and colorful, I use a mix with carrots, peas, and corn for texture and sweetness.
- Salt and Pepper: To taste – always adjust at the end.
Make It Your Way
This soup loves personalization! I’ve tried swapping vegetables depending on the season or what I have on hand, and it always works. Feel free to turn up the seasoning or add a little heat with red pepper flakes if you like a kick.
- Variation: Once, I made this with ground lamb instead of beef for a more traditional shepherd’s pie vibe—deliciously earthy and rich.
- Vegetarian Twist: Skip the meat and add mushrooms or lentils for a hearty vegan option (use vegetable broth and vegan cheese).
- Make it Lighter: Substitute half and half for milk and reduce butter to keep it lighter but still creamy.
- Extra Toppings: Try crispy bacon bits or chopped scallions for a flavorful crunch on top.
Step-by-Step: How I Make Shepherd's Pie Soup with Cheddar and Vegetables Recipe
Step 1: Prep and Cook the Ground Beef
Start by cooking the ground beef in a large pot over medium-high heat. Break it up as it cooks so it’s nice and crumbly. Once browned through, drain any excess grease to keep the soup from getting too oily. Set the beef aside for now–we’ll add it back later to build up the flavor.
Step 2: Boil and Mash the Potatoes
Peel your russet potatoes and cut them into thirds for quicker cooking. Toss in a stockpot with enough water to cover plus an inch, add some salt, then simmer gently for about 10-15 minutes until you can easily pierce them with a fork. Drain and mash them gently with sour cream and one tablespoon of butter. This creamy mash is the heart of your soup’s body and richness.
Step 3: Build the Soup Base
Melt two tablespoons of butter over medium heat, then add the diced onion and cook until soft—about five minutes. Toss in the minced garlic and sauté just another minute to wake up those flavors. Sprinkle in the flour and stir continuously for a full minute to cook out the raw taste—you’ll want to use a silicone spatula here to keep everything moving smoothly.
Step 4: Add Broth, Spices, and Half & Half
Slowly pour in the chicken broth in small splashes, stirring constantly to avoid lumps. Make sure to scrape up any browned bits from the pot’s bottom—they’re flavor gold. Add Worcestershire sauce, Italian seasoning, mustard powder, and ground sage for that classic shepherd’s pie essence. Pour in the half and half carefully, bring everything to a boil, then reduce to a simmer.
Step 5: Combine Potatoes, Meat & Vegetables
Stir the mashed potatoes smoothly into the broth base. I like to use an immersion blender right in the pot here to get it extra creamy, but if you don’t have one, carefully blend in batches using a standard blender. Then add your cooked ground beef and the frozen mixed vegetables, cooking until everything is heated through—about five minutes.
Step 6: Cheese It Up and Final Seasoning
Remove the soup from heat and sprinkle in shredded cheddar cheese gradually, stirring it in as you go. Be careful — the soup shouldn’t be too hot or the cheese won’t melt silky smooth, but warm enough so it blends nicely. The soup will thicken as it cools and sits, so give it a taste and add salt and pepper if needed before serving.
Top Tip
Through trial and error, I've learned that melting the cheese gradually off the heat is key to achieving that perfect creamy texture in this Shepherd's Pie Soup with Cheddar and Vegetables Recipe.
- Cheese Shredding: Always shred cheddar from a block. Pre-shredded cheese often contains additives that prevent it from melting properly.
- Simmer, Not Boil: After adding dairy, keep the soup at a gentle simmer to avoid curdling or separating.
- Immersion Blender: Using one right in your soup pot makes the texture luxuriously smooth without extra dishes.
- Season Last: Taste and adjust salt and pepper at the end to balance flavors perfectly without overdoing it.
How to Serve Shepherd's Pie Soup with Cheddar and Vegetables Recipe
Garnishes
I love topping this soup with a sprinkle of extra sharp cheddar and chopped fresh parsley or chives. Sometimes, a dollop of sour cream adds a lovely tang and cooling contrast. If you’re feeling indulgent, little crispy bacon crumbles add just the right crunch and smoky layer.
Side Dishes
This soup is a meal by itself but pairs beautifully with crusty bread or warm, buttery dinner rolls to soak up every creamy drop. A fresh green salad with a tangy vinaigrette cuts through the richness nicely.
Creative Ways to Present
For a special occasion, I’ve served this soup in mini hollowed-out bread bowls—a fun twist that guests always love. Another time, layering it in clear mugs showed off all the vibrant veggies and cheesy top, making it perfect for a cozy dinner party presentation.
Make Ahead and Storage
Storing Leftovers
Leftovers go straight into an airtight container and keep well in the fridge for up to 4 days. I find the flavors actually deepen, so it tastes even better the next day.
Freezing
This soup freezes great! Just cool it completely before portioning into freezer-safe containers. When you’re ready, thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat on low heat, stirring occasionally to prevent sticking or separating. If it gets too thick, a splash of broth or milk will bring it back to that creamy comfort you love.
Frequently Asked Questions:
Absolutely! You can prepare the soup earlier in the day and gently reheat it just before serving. The flavors meld beautifully when resting, and it saves you time on busy days.
Sharp cheddar cheese shredded from a block is my top pick. It melts smoothly and brings that classic tang that pairs perfectly with the beef and veggies.
Yes, this soup freezes beautifully. Just be sure to cool it completely before freezing, and thaw it overnight in the fridge for best results.
Replace the ground beef with cooked lentils or sautéed mushrooms, use vegetable broth instead of chicken broth, and swap cheddar for your favorite vegan cheese alternative. It’s equally comforting that way!
Final Thoughts
Honestly, the Shepherd's Pie Soup with Cheddar and Vegetables Recipe is one of those dishes I turn to when I want something wholesome, easy, and unapologetically comforting. It fills the kitchen with inviting aromas and fills bellies with warmth. Give it a go—I’m sure you’ll find it quickly becomes a cherished favorite just like I did.
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 cups
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
Shepherd's Pie Soup is a comforting and hearty soup that combines all the flavors of the classic shepherd's pie in a creamy, cheesy broth. This recipe features tender mashed potatoes, ground beef, mixed vegetables, and a flavorful seasoned broth, topped with melted cheddar cheese for a satisfying bowl perfect for cozy meals.
Ingredients
Potatoes & 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
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
- 2 cups half and half
- 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 cheddar cheese from a block. Measure out the sour cream and half and half; set them aside at room temperature to ensure smooth blending later.
- Cook the Beef: Heat a large stockpot over medium-high heat. Add the ground beef and cook, crumbling it with a spoon until fully browned and cooked through. Drain the grease and remove the beef from the pot; set aside.
- Boil and Mash Potatoes: Peel the potatoes and cut them into thirds. Place them in the stockpot and cover with water by 1 inch. Add salt and boil gently for 15 minutes or until very tender. Drain the potatoes and mash them gently with sour cream and 1 tablespoon of butter. Set aside.
- Prepare the Broth: In the same stockpot, melt 2 tablespoons of butter over medium heat. Add diced onions and cook until softened, about 5 minutes. Add minced garlic and cook for an additional minute.
- Make the Roux: Sprinkle the flour into the pot and stir continuously with a silicone spatula for 1 full minute to cook off the raw flour taste.
- Add Broth and Seasonings: Gradually add the chicken broth in splashes, stirring continuously. Use a silicone spatula to scrape any browned bits off the bottom of the pot to incorporate flavor. Add Worcestershire sauce, Italian seasoning, mustard powder, and ground sage. Slowly pour in the half and half, then bring the mixture to a boil. Reduce heat and simmer gently.
- Combine Potatoes and Blend: Stir the mashed potatoes into the broth until fully combined. Use an immersion blender to blend the soup until creamy and smooth. Alternatively, blend in batches in a regular blender and return to the pot.
- Add Beef and Vegetables: Stir in the cooked ground beef and frozen mixed vegetables. Heat through for about 5 minutes until vegetables are tender.
- Finish with Cheese: Remove the soup from heat. Gradually sprinkle in the shredded cheddar cheese while stirring continuously until melted and smooth. Ensure the soup is not too hot to prevent cheese from becoming grainy. The soup will thicken as it cools.
- Season and Serve: Taste the soup and add salt and pepper as needed. Serve hot for a hearty and comforting meal.
Notes
- Shred cheese from a block rather than using pre-shredded cheese to ensure it melts smoothly without clumping.
- If you don’t have an immersion blender, carefully blend soup in batches using a regular blender but make sure it’s not too hot to avoid splatters.
- Use 85% lean ground beef for the right balance of flavor and fat.
- Frozen mixed vegetables can be substituted with fresh vegetables such as peas, carrots, and corn.
- Let sour cream and half and half come to room temperature before adding to avoid curdling.
- A 3.5-quart Dutch oven or large heavy pot works best for this recipe.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 570 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 55 mg
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