Description
Shepherd’s Pie Soup transforms the classic comfort food into a rich, creamy soup loaded with seasoned ground beef, fluffy potatoes, tender vegetables, cheddar cheese, and savory herbs. It’s the perfect cozy meal for chilly evenings and tastes just like traditional shepherd’s pie in every spoonful.
Ingredients
- 4 large russet potatoes (about 2 lbs), peeled and cubed
- 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 all-purpose 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 black pepper, to taste
Instructions
- Place the potatoes in a large pot, cover with water, add ¾ teaspoon salt, and boil until fork-tender, about 15–20 minutes. Drain and mash with the sour cream until smooth. Set aside.
- Meanwhile, melt 1 tablespoon of butter in a large soup pot over medium-high heat. Add the ground beef and onion, cooking until the beef is browned. Drain excess fat if necessary.
- Add the garlic and cook for 1 minute until fragrant.
- Stir in the remaining 2 tablespoons butter. Once melted, whisk in the flour and cook for 1 minute.
- Gradually whisk in the chicken broth followed by the half and half until smooth.
- Add the Worcestershire sauce, Italian seasoning, mustard powder, ground sage, and the mixed vegetables. Simmer for 10 minutes.
- Stir in the mashed potatoes and shredded cheddar cheese until fully melted and the soup is creamy.
- Season with salt and black pepper to taste. Serve hot with extra cheddar or chopped parsley if desired.
Notes
- For a thicker soup, add more mashed potatoes; for a thinner consistency, stir in additional broth.
- Sharp cheddar provides the richest flavor.
- Leftovers keep well in the refrigerator for up to 4 days. Reheat gently over low heat while stirring.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American