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.
