There is something truly magical when classic comfort food meets cozy soup in the Creamy Shepherd’s Pie Soup with Ground Beef, Mashed Potatoes, and Cheddar Recipe. Imagine all your favorite shepherd’s pie ingredients, from tender mashed potatoes and savory ground beef to melty cheddar and vibrant veggies, blending into a luscious, creamy broth that warms your soul. This recipe reinvents a traditional dish into a silky, crowd-pleasing soup that’s perfect for chilly nights or family gatherings. Each spoonful delivers that nostalgic shepherd’s pie flavor, but with a soothing, hearty twist that’s both satisfying and simple to prepare.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you—these are straightforward, pantry-friendly items that combine brilliantly to create layers of texture, flavor, and color. Each component is essential, whether it’s the creamy mashed potatoes for body, the sharp cheddar for richness, or the mixed vegetables for a splash of vibrance.
- Russet potatoes (4 large, about 2 lbs.): Key for the creamy mashed potato base that gives the soup comfort and thickness.
- Salt (¾ teaspoon): Enhances all the flavors, especially in the potatoes and broth.
- Sour cream (¾ cup): Adds a tangy creaminess that balances savory notes perfectly.
- Ground beef (1 lb, 85% lean): Provides the rich, hearty protein that is the soul of this shepherd’s pie-inspired soup.
- Yellow onion (1, diced): Builds a savory foundation with gentle sweetness.
- Garlic (3 cloves, minced): Brings a warm, aromatic depth to the dish.
- Salted butter (3 tablespoons, divided): Used for richness and to help thicken the broth.
- Flour (¼ cup): Essential to create a smooth, thickened base for the soup.
- Chicken broth (4 cups): Adds moisture and a savory backbone.
- Half and half (2 cups): Gives the broth a silky, creamy texture without heaviness.
- Worcestershire sauce (¾ teaspoon): Adds a subtle tangy umami punch.
- Italian seasoning (2 teaspoons): Infuses herby notes to round out the flavors.
- Mustard powder (½ teaspoon): Provides a gentle, spicy warmth.
- Ground sage (¼ teaspoon): Adds an earthy, aromatic depth reminiscent of classic shepherd’s pie.
- Shredded cheddar cheese (2 cups): Melts in for a luscious finish with sharpness and color.
- Mixed frozen vegetables (1 ½ cups): Offer freshness, texture, and nutritional boost.
- Salt and pepper (to taste): Final seasoning to make every bite perfect.
How to Make Creamy Shepherd’s Pie Soup with Ground Beef, Mashed Potatoes, and Cheddar Recipe
Step 1: Prep and Cook the Ground Beef
Start by cooking your ground beef in a hot pan over medium-high heat, crumbling it as it browns to ensure every bite is savory and evenly cooked. Once fully browned, drain off the excess grease to keep the soup balanced and flavorful without being greasy. Set the cooked beef aside, so you can focus on building the rich base of the soup.
Step 2: Boil and Mash the Potatoes
While the beef is cooking, peel your potatoes and cut them into thirds for an even boil. Place them in a stockpot with salted water, ensuring the water covers the potatoes by about an inch. Boil gently for about 10 to 15 minutes until the potatoes are fork-tender. Drain and mash them gently, then stir in sour cream and one tablespoon of butter. Setting this creamy mash aside will give your soup that signature velvety texture.
Step 3: Build the Flavorful Broth
Melt two tablespoons of butter over medium heat to soften the diced onion, cooking it gently for about 5 minutes until translucent and sweet. Add the minced garlic next, cooking for just one minute to release its fragrance without overpowering. Sprinkle in the flour and stir constantly for one full minute; this cooks out the raw flour taste and starts thickening your broth into a smooth, creamy base.
Step 4: Combine Broth and Seasonings
Splash in the chicken broth bit by bit, stirring as you go to prevent lumps. Use a spatula to scrape up any browned bits from the bottom of the pot — these are packed with savory goodness. Add Worcestershire sauce, Italian seasoning, mustard powder, and ground sage. Pour in the half and half slowly, then bring the mixture to a boil before reducing to a gentle simmer. This ensures all the flavors meld beautifully and the broth thickens to just the right consistency.
Step 5: Blend and Add the Final Ingredients
Mix the mashed potatoes into the broth and, if you have an immersion blender, gently blend the soup until luxuriously creamy. If not, transfer in batches to a blender for a smooth finish. Next, stir in the cooked ground beef and the mixed frozen vegetables. Let them heat through over medium-low heat for about five minutes, allowing vegetables to soften slightly while keeping their bite.
Step 6: Melt in the Cheddar Cheese
Take the soup off the heat and gradually sprinkle in the shredded cheddar. Stir gently to combine, making sure the soup isn’t too hot to avoid clumping and instead achieve that smooth, melted cheesy richness. The soup will thicken as it cools slightly, so keep this in mind for the perfect silky texture. Adjust seasoning with salt and pepper if you need, then get ready to enjoy!
How to Serve Creamy Shepherd’s Pie Soup with Ground Beef, Mashed Potatoes, and Cheddar Recipe
Garnishes
Top your steaming bowl with fresh chopped parsley or chives for a bright, herbaceous finish that wakes up the palate. For an indulgent touch, sprinkle extra shredded cheddar or add a dollop of sour cream to deepen the creamy element. Crispy bacon bits or crushed buttery crackers also make fantastic texture contrasts.
Side Dishes
This soup shines as a hearty one-pot meal, but it pairs beautifully with simple crusty bread or soft dinner rolls to mop up all the creamy goodness. A crisp green salad with tangy vinaigrette balances the richness, while roasted root vegetables add a rustic flair if you want a more substantial spread.
Creative Ways to Present
Serve the soup in rustic bread bowls to keep things cozy and fun, perfect for weekend family dinners or casual entertaining. You can also ladle it into individual cast-iron skillets topped with extra cheddar and broil briefly for a bubbly, golden crust reminiscent of the original shepherd’s pie topping. For a lighter option, serve alongside baked sweet potato fries or a tangy coleslaw.
Make Ahead and Storage
Storing Leftovers
Allow the soup to cool to room temperature before transferring it to airtight containers. It will keep well in the refrigerator for up to 3 days, making it an excellent choice for meal prep or leftovers that taste even better the next day once the flavors meld.
Freezing
This Creamy Shepherd’s Pie Soup with Ground Beef, Mashed Potatoes, and Cheddar Recipe freezes beautifully. Portion into freezer-safe containers or heavy-duty freezer bags, and freeze for up to 3 months. Just be sure to leave room for expansion, and thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low-medium heat, stirring frequently to prevent sticking and to bring back the creamy consistency. If the soup thickens too much upon cooling, add a splash of chicken broth or half and half to loosen it up. Microwave reheating also works well in shorter bursts with stirring in between.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a leaner alternative and will work great in this soup. Just be sure to drain any excess moisture that might come from the turkey to keep your soup from becoming watery.
Is there a vegetarian version of this recipe?
Yes, you can replace the ground beef with sautéed mushrooms and lentils for a hearty vegetarian twist. Use vegetable broth instead of chicken broth to keep it fully vegetarian while maintaining rich flavor.
Can I make this soup gluten-free?
To make this gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch for thickening. Make sure your Worcestershire sauce is gluten-free as well, and the soup will be just as delicious!
What type of cheese works best?
Sharp cheddar is classic for the cheesy, tangy bite it provides, but you can experiment with Colby Jack or a mild Monterey Jack for a creamier, less sharp taste. Just ensure it melts well for the best texture.
Can I add different vegetables?
Definitely! Feel free to toss in fresh carrots, peas, or corn to customize the soup to your liking. Frozen mixed vegetables are convenient and flavorful, but fresh additions add wonderful brightness and texture.
Final Thoughts
If you’re searching for a soul-soothing meal with all the familiar comforts of shepherd’s pie transformed into a luscious soup, this Creamy Shepherd’s Pie Soup with Ground Beef, Mashed Potatoes, and Cheddar Recipe is your new go-to. Its rich layers of flavor, silky texture, and hearty goodness will quickly make it a favorite in your kitchen. So grab your pot, gather your ingredients, and get ready to create a dish that feels like a warm hug in a bowl. You won’t regret it!
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Creamy Shepherd’s Pie Soup with Ground Beef, Mashed Potatoes, and Cheddar Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 cups
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Shepherd’s Pie Soup is a comforting and creamy twist on the classic shepherd’s pie, featuring traditional ingredients like mashed potatoes, ground beef, cheese, and mixed vegetables in a rich, flavorful broth. This soup transforms a beloved dish into a warm, hearty meal perfect for family dinners.
Ingredients
Mashed Potatoes
- 4 large russet potatoes (about 2 lbs)
- ¾ teaspoon salt
- ¾ cup sour cream
- 1 tablespoon salted butter
Savory Base & Broth
- 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
Finishing Touches
- 2 cups shredded cheddar cheese
- 1½ 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. Allow all to sit at room temperature to ensure smooth incorporation.
- Cook the Beef: Heat a large pot over medium-high heat and cook the ground beef until fully browned and crumbled. Drain excess grease and remove the beef from the pot, setting it aside.
- Boil & Mash the Potatoes: Peel the potatoes and cut each into thirds. Place them in a stockpot and cover with one inch of water plus ¾ teaspoon salt. Gently boil for 10-15 minutes until the potatoes are fork-tender. Drain, then mash gently with sour cream and 1 tablespoon butter. Set aside.
- Prepare the Broth Base: In the same pot, melt 2 tablespoons butter over medium heat. Add diced onions and cook for about 5 minutes until softened. Add minced garlic and cook for an additional minute.
- Create a Roux: Whisk in the flour and stir continuously for 1 full minute to cook out the raw flour taste, using a silicone spatula.
- Add Liquids and Seasonings: Gradually pour in the chicken broth while stirring constantly, loosening any browned bits from the bottom of the pot to add flavor. Stir in Worcestershire sauce, Italian seasoning, mustard powder, and ground sage. Slowly stir in half and half. Bring the mixture to a boil, then reduce heat to a simmer.
- Incorporate Potatoes: Stir the mashed potatoes into the broth until well combined. Use an immersion blender to blend the soup until creamy; alternatively, transfer in batches to a blender for a smooth texture.
- Combine Beef and Vegetables: Add the cooked ground beef and frozen mixed vegetables to the soup. Heat through on low for about 5 minutes until the vegetables are warmed.
- Add Cheese: Remove the soup from heat and gradually stir in the shredded cheddar cheese. Ensure the soup base isn’t too hot to allow the cheese to melt smoothly and create a creamy texture. The soup will thicken as it cools.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as desired. Serve warm for a comforting meal.
Notes
- Allowing dairy ingredients to come to room temperature helps prevent curdling and ensures a creamy soup.
- Using an immersion blender provides a smoother texture, but the soup can be left chunky if preferred.
- Frozen mixed vegetables save prep time but can be substituted with fresh chopped vegetables like carrots, peas, and corn.
- Adjust the thickness of the soup by adding more chicken broth or half and half based on your preference.
- This soup stores well in the fridge for up to 3 days and can be frozen for longer storage.
