Description
A comforting and hearty Shepherd’s Pie Soup that combines creamy mashed potatoes, savory ground beef, and mixed vegetables in a rich, cheesy broth. This flavorful soup captures the essence of classic shepherd’s pie in a warm, easy-to-make bowl perfect for any cozy meal.
Ingredients
Units
Scale
Potatoes & Mash
- 4 large russet potatoes, 2 lbs
- 3/4 teaspoon salt
- 3/4 cup sour cream
- 1 tablespoon salted butter
Beef & Broth
- 1 lb. ground beef, 85% lean
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons salted butter, divided
- 1/4 cup flour
- 4 cups chicken broth
- 2 cups half and half
- 3/4 teaspoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- 1/2 teaspoon mustard powder
- 1/4 teaspoon ground sage
Finishing Touches
- 2 cups shredded cheddar cheese
- 1 1/2 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. Leave them out at room temperature to take the chill off.
- Cook the Beef: Heat a pot over medium-high heat and cook the ground beef until fully browned and crumbled. Drain any excess grease, then remove the beef from the pot and set aside.
- Boil & Mash Potatoes: Peel the potatoes and cut into thirds. Place in a stock pot and cover with water by about 1 inch. Add ¾ teaspoon salt and boil gently for 15 minutes or until potatoes are very fork-tender. Drain, then mash gently with sour cream and 1 tablespoon butter. Set aside.
- Prepare the Broth: In the same pot, melt 2 tablespoons butter over medium heat. Add diced onions and cook until softened, about 5 minutes. Add minced garlic and cook for an additional minute.
- Make Roux: Whisk in the flour and cook, stirring constantly with a silicone spatula, for 1 full minute to cook out the raw flour taste.
- Add Liquids & Seasonings: Slowly add chicken broth in splashes, stirring continuously and scraping up any browned bits from the bottom for extra flavor. Stir in Worcestershire sauce, Italian seasoning, mustard powder, and ground sage. Gradually pour in the half and half, then bring the mixture to a boil. Reduce heat to a simmer.
- Combine Potatoes and Blend: Stir the mashed potatoes into the broth until well combined. Use an immersion blender to blend the soup until creamy and smooth, or blend in batches in a blender if necessary.
- Add Beef and Vegetables: Return the ground beef to the pot along with the mixed frozen vegetables. Heat for about 5 minutes until warmed through.
- Finish with Cheese: Remove the pot from heat. Gradually sprinkle the shredded cheddar cheese into the soup, stirring gently until melted and combined. Avoid adding cheese to overly hot soup to ensure it melts creamy and smooth.
- Season and Serve: Taste the soup and season with additional salt and pepper if desired. Serve hot and enjoy!
Notes
- Shredding cheese from a block ensures it melts smoothly; pre-shredded cheese often contains additives like cellulose that prevent proper melting.
- Heluva Good Orange Sharp Cheddar is recommended for its great melting quality and rich flavor.
- Using an immersion blender makes blending hot soups safer and easier without transferring liquids.
- A 3.5-quart Dutch oven or large heavy-bottomed pot is ideal for making this soup.
- Weighing potatoes with a kitchen scale helps maintain recipe accuracy.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 60 mg
