Description
This Shepherd’s Pie Soup is a comforting and hearty dish that brings the classic flavors of shepherd’s pie into a warm, creamy soup form. Featuring mashed potatoes, ground beef, mixed vegetables, and cheddar cheese, it’s perfect for a cozy meal.
Ingredients
Scale
Potatoes & Dairy
- 4 large russet potatoes
- ¾ cup sour cream
- 2 cups half and half
- 2 cups shredded cheddar cheese
Meat & Broth
- 1 lb. ground beef (85% lean)
- 4 cups chicken broth
Vegetables & Seasonings
- 2 cups mixed frozen vegetables
- Salt and pepper to taste
- Butter (estimated 2 tablespoons for sautéing)
- 1 small onion, finely chopped (added detail based on instructions)
- 2 cloves garlic, minced (added detail based on instructions)
- Flour (estimated 2 tablespoons for thickening)
Instructions
- Prepare the potatoes: Peel and cut the russet potatoes into thirds. Boil them in salted water until fork-tender, about 10-15 minutes. Drain well and mash with the sour cream until smooth and creamy.
- Cook the beef: In a large stock pot over medium-high heat, cook the ground beef until browned and no longer pink, about 6-8 minutes. Drain excess grease and set the beef aside.
- Sauté the aromatics: In the same pot, melt the butter over medium heat. Add the finely chopped onion and sauté until softened and translucent, approximately 5 minutes. Then add the minced garlic and cook for another 1 minute until fragrant.
- Make the base: Whisk in the flour to the sautéed onions and garlic and cook for 1-2 minutes to remove raw flour taste. Gradually whisk in the chicken broth, stirring constantly to avoid lumps. Add salt and pepper to taste, then bring the mixture to a simmer to thicken.
- Add mashed potatoes: Stir the mashed potatoes into the broth mixture until well combined. For a smoother texture, you may blend the soup slightly using an immersion blender or in batches.
- Combine beef and vegetables: Incorporate the cooked ground beef and frozen mixed vegetables into the soup. Heat through over medium heat until the vegetables are tender and the soup is piping hot.
- Add cheese and adjust seasoning: Gradually stir in the shredded cheddar cheese until melted and fully incorporated. Taste and adjust seasoning with additional salt and pepper as needed. Serve hot for a comforting meal.
Notes
- For extra creaminess, use heavy cream instead of half and half.
- You can substitute ground lamb for the beef for a more traditional shepherd’s pie flavor.
- Feel free to add Worcestershire sauce or fresh herbs such as thyme for additional depth.
- If preferred, blend the soup completely for a smooth texture or leave it chunky for more rustic appeal.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
