Description
Shepherd’s Pie Soup is a comforting and hearty dish that combines all the classic flavors of a traditional shepherd’s pie into a creamy, savory soup. Featuring tender mashed potatoes, seasoned ground beef, mixed vegetables, and melted cheddar cheese, this recipe is perfect for a cozy weeknight meal that’s both satisfying and easy to prepare.
Ingredients
Scale
Potato Mash
- 4 large russet potatoes (2 lbs.)
- ¾ teaspoon salt
- ¾ cup sour cream
Soup
- 1 lb. ground beef (85% lean)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons salted butter
- 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
- 1½ cups mixed frozen vegetables
- Salt and pepper, to taste
Instructions
- Boil Potatoes: Cube the russet potatoes and place them in boiling salted water. Cook until the potatoes are tender, about 15 minutes. Drain well.
- Mash Potatoes: Mash the drained potatoes with ¾ teaspoon salt and sour cream until smooth. Set aside to be folded into the soup later.
- Sauté Aromatics: In a large pot over medium heat, melt the butter. Add the diced onion and sauté until translucent, approximately 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Cook Ground Beef: Add the ground beef to the pot and cook until browned, about 7 minutes, breaking it up as it cooks. Sprinkle flour evenly over the mixture and stir well to combine, creating a roux base for thickening.
- Add Liquids and Seasonings: Gradually pour in the chicken broth while stirring to avoid lumps. Mix in the half-and-half for creaminess. Stir in Worcestershire sauce, Italian seasoning, mustard powder, ground sage, and salt and pepper to taste. Add the mixed frozen vegetables and combine thoroughly.
- Combine with Mashed Potatoes and Simmer: Gently fold the prepared mashed potatoes into the soup mixture until well combined. Reduce heat to low and let the soup simmer for about 10 minutes, allowing flavors to meld and soup to thicken.
- Serve: Ladle the Shepherd’s Pie Soup into bowls and top each serving with shredded cheddar cheese while hot. Serve immediately for a hearty and comforting meal.
Notes
- You can substitute ground turkey or lamb for ground beef for a different flavor profile.
- For a thicker soup, use less half-and-half or add more flour when browning the meat.
- Feel free to add additional vegetables such as peas or corn based on preference.
- To make the dish gluten-free, substitute the flour with a gluten-free alternative like cornstarch or rice flour.
- This soup reheats well and can be stored in the fridge for up to 3 days.
