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Shepherd’s Pie Soup Recipe

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4.2 from 83 reviews

Shepherd’s Pie Soup is a comforting and hearty dish that combines all the classic flavors of shepherd’s pie into a creamy, cheesy soup. Made with ground beef, tender mashed potatoes, mixed vegetables, and a rich cheddar cheese blend, this recipe offers a warm and satisfying meal perfect for chilly days. The soup is thickened with flour and enhanced with flavorful seasonings, resulting in a creamy texture that mimics the traditional shepherd’s pie in a convenient and delicious soup form.

  • Total Time: 1 hour
  • Yield: 12 servings

Ingredients

Mashed Potatoes

  • 4 large russet potatoes (equal to 2 lbs.)
  • ¾ teaspoon salt
  • ¾ cup sour cream
  • 1 tablespoon salted butter

Soup Base and Beef

  • 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

Add-Ins and Garnish

  • 2 cups shredded cheddar cheese
  • 1 ½ cups mixed frozen vegetables
  • Salt and pepper, to taste

Instructions

  1. Prep Work: Shred the cheese from a block, measure out the sour cream and half and half, and allow them to sit at room temperature to enhance creaminess when added later.
  2. Cook the Beef: In a large stock pot, cook and crumble the ground beef over medium-high heat until fully cooked. Drain off any grease, then remove the beef from the pot and set aside.
  3. Boil & Mash Potatoes: While the beef cooks, peel the potatoes and cut each into thirds. Place them in the same stock pot and cover with water, adding ¾ teaspoon salt. Boil gently for 10-15 minutes until very fork tender. Drain and mash gently with sour cream and 1 tablespoon butter. Set aside.
  4. Prepare the Broth: Melt 2 tablespoons butter in the pot over medium heat. Add diced onions and cook until softened, about 5 minutes. Stir in minced garlic and cook for an additional minute.
  5. Make Roux: Sprinkle the flour into the pot and use a silicone spatula to stir constantly for 1 full minute, cooking out the raw flour taste to thicken the soup base.
  6. Add Broth: Slowly add the chicken broth in splashes while stirring continuously. Use the spatula to scrape up any browned bits from the bottom of the pot; these add depth of flavor.
  7. Add Seasonings and Half and Half: Stir in Worcestershire sauce, Italian seasoning, mustard powder, and ground sage. Gradually add the half and half, then bring the mixture to a boil before reducing it to a simmer.
  8. Combine Potatoes: Stir the mashed potatoes into the broth until well incorporated. For a creamy consistency, use an immersion blender to blend the soup until smooth, or transfer in batches to a blender.
  9. Add Beef and Vegetables: Return the cooked ground beef to the pot along with the frozen mixed vegetables. Heat through for about 5 minutes until vegetables are cooked.
  10. Add Cheese: Remove the soup from heat. Gradually sprinkle in shredded cheddar cheese while stirring gently until melted and smooth. Make sure the soup base isn’t too hot to prevent the cheese from clumping. The soup will thicken as it rests.
  11. Season and Serve: Taste the soup and season with additional salt and pepper if desired. Serve hot for a comforting meal.

Notes

  • Allow dairy ingredients to come to room temperature before adding for a smoother cheese melt.
  • Using an immersion blender creates a creamier texture, but the soup can be left chunky if preferred.
  • Make sure not to add cheese when the soup is boiling hot to avoid cheese clumping.
  • For a vegetarian version, substitute ground beef with lentils or a meat substitute and use vegetable broth.
  • Russet potatoes work best for creamy mashed potatoes due to their starchy texture.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://yourdailycook.com/shepherds-pie-soup-recipe/