Shepherd’s Pie Soup Recipe

Introduction

Shepherd’s Pie Soup brings the comforting flavors of the classic casserole into a warm, creamy bowl of soup. Combining tender ground beef, creamy mashed potatoes, and savory vegetables, this hearty dish is perfect for chilly days or whenever you crave a satisfying meal.

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

1. Step 1: Shred the cheddar cheese, measure out the sour cream and half and half, and leave them at room temperature while you prepare the rest of the soup.
2. Step 2: In a large pot over medium-high heat, cook and crumble the ground beef until fully cooked. Drain any excess grease, remove the beef from the pot, and set it aside.
3. Step 3: Peel and cut the potatoes into thirds. Place them in a stock pot and cover with water about 1 inch above the potatoes. Add ¾ teaspoon salt and boil gently for 10-15 minutes or until very tender. Drain, then mash gently with the sour cream and 1 tablespoon of butter. Set aside.
4. Step 4: In the same pot, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
5. Step 5: Whisk in the flour and stir continuously with a spatula as it cooks for 1 full minute to remove any raw flour taste.
6. Step 6: Gradually add the chicken broth in splashes, stirring constantly to prevent lumps. Use your spatula to scrape up any browned bits from the bottom of the pot for added flavor.
7. Step 7: Stir in Worcestershire sauce, Italian seasoning, mustard powder, and ground sage. Slowly add the half and half, then bring the mixture to a boil before reducing to a simmer.
8. Step 8: Stir the mashed potatoes into the broth until well combined. For a smoother texture, use an immersion blender to blend the soup until creamy; alternatively, blend in batches in a regular blender.
9. Step 9: Return the cooked ground beef and add the frozen mixed vegetables to the pot. Allow everything to heat through for about 5 minutes.
10. Step 10: Remove the pot from heat. Gradually sprinkle in the shredded cheddar cheese and stir gently until melted and combined. Make sure the soup base isn’t too hot to avoid clumping. The soup will thicken further as it cools.
11. Step 11: Taste and season with additional salt and pepper as needed. Serve warm and enjoy!

Tips & Variations

• For extra creaminess, add a splash of heavy cream or milk when blending the potatoes into the broth.
• Use leftover roasted vegetables in place of frozen mixed veggies for added flavor and texture.
• Substitute ground turkey or lamb for a different take on the classic shepherd’s pie flavor.
• If you don’t have an immersion blender, carefully blend the soup in small batches in a regular blender for a smooth finish.
• Top individual bowls with extra cheddar or a sprinkle of fresh herbs like parsley or chives for garnish.

Storage

Store leftover Shepherd’s Pie Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cheese from separating. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes! Substitute the ground beef with mushrooms or lentils and use vegetable broth instead of chicken broth to create a vegetarian version that’s just as hearty and flavorful.

Is it necessary to use half and half, or can I use milk?

Half and half gives the soup a richer, creamier texture, but you can use whole milk as a lighter alternative. Keep in mind the soup will be less creamy and slightly thinner with milk.