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
Scale
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
