Shepherd’s Pie Soup

A rich and creamy comfort food recipe, this Shepherd’s Pie Soup blends hearty russet potatoes, savory ground beef, and cheddar cheese into a flavorful one-pot meal. Perfect for busy weeknights, cozy dinners, or as a make-ahead option, this easy recipe is a twist on the classic shepherd’s pie, complete with vegetables and a creamy broth.

Ingredients

• 4 large russet potatoes (approximately 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

Prep Work

1. Shred the cheddar cheese from a block and measure out the sour cream and half-and-half. Let these ingredients sit at room temperature while preparing the soup.

Cook the Beef

2. In a large pot, cook and crumble the ground beef over medium-high heat until fully cooked. Drain any excess grease. Remove the beef from the pot and set it aside.

Boil and Mash the Potatoes

3. Peel the potatoes and cut them into thirds. Add them to a stockpot and cover with 1 inch of water. Add ¾ teaspoon of salt and boil gently for 10-15 minutes or until the potatoes are fork-tender.
4. Drain the potatoes and mash them gently with 1 tablespoon of butter and the sour cream. Set aside.

Prepare the Broth

5. Melt 2 tablespoons of butter in the pot over medium heat. Add the diced onion and cook for about 5 minutes until softened. Add the minced garlic and cook for 1 additional minute.
6. Whisk in the flour and stir continuously with a silicone spatula for 1 minute to remove the raw flour taste.
7. Gradually add the chicken broth, stirring continuously. Scrape the bottom of the pot with the spatula to loosen any browned bits for extra flavor.
8. Add Worcestershire sauce, Italian seasoning, mustard powder, and sage. Slowly stir in the half-and-half. Bring the mixture to a boil, then reduce to a simmer.

Combine and Blend

9. Stir the mashed potatoes into the broth until fully incorporated. Use an immersion blender to blend the soup until creamy, or transfer it to a blender in batches if necessary.
10. Add the cooked ground beef and frozen vegetables. Allow them to heat through for about 5 minutes.
11. Remove the pot from the heat. Gradually sprinkle in the shredded cheese, stirring until fully melted and smooth. Ensure the soup base isn’t too hot, as excessive heat can cause the cheese to become grainy.
12. Taste and adjust seasoning with additional salt and pepper if needed. Serve warm and enjoy!

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Why You’ll Love This Recipe

• Comfort Food Classic: Combines the hearty flavors of shepherd’s pie in a cozy, creamy soup.
• Family-Friendly: Packed with vegetables and cheesy goodness that kids and adults will love.
• Easy to Customize: Perfect for adding your favorite vegetables or adjusting the flavors to your preference.

Tips

• Cheese Tip: Always shred your cheese from a block to ensure it melts smoothly. Pre-shredded cheese contains anti-caking agents that can affect the texture.
• Blending: For the creamiest texture, use an immersion blender. If using a countertop blender, blend in small batches and handle hot liquids with care.
• Make-Ahead: You can prepare the mashed potatoes and cook the ground beef a day ahead to save time.

Variations and Substitutions

• Meat Alternatives: Substitute ground beef with ground turkey, chicken, or plant-based meat for a lighter or vegetarian option.
• Vegetable Swap: Add fresh vegetables like carrots, peas, or corn instead of frozen vegetables for extra freshness.
• Broth Options: Use beef or vegetable broth instead of chicken broth for a different flavor profile.

FAQs

Can I freeze Shepherd’s Pie Soup? Yes, but keep in mind that the texture of the mashed potatoes may change slightly upon reheating. Store in an airtight container and freeze for up to 3 months.

How can I thicken the soup if needed? If the soup is too thin, create a slurry with 1 tablespoon of cornstarch and 2 tablespoons of water, then stir it into the simmering soup until thickened.

Can I make this soup dairy-free? Yes! Substitute the sour cream, half-and-half, and cheese with dairy-free alternatives.

Serving Suggestions

• Serve with crusty bread or dinner rolls for dipping.
• Pair with a light side salad to balance the richness of the soup.
• Garnish with fresh parsley or a dollop of sour cream for a decorative and flavorful touch.