Shepherd’s Pie Soup Recipe

Introduction

Shepherd’s Pie Soup combines the comforting flavors of classic shepherd’s pie into a creamy and hearty soup. It’s perfect for a cozy meal that feeds a crowd with rich potatoes, savory beef, and melted cheddar cheese.

Ingredients

• 4 large russet potatoes (about 2 lbs.)
• 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 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
• 1 ½ cups mixed frozen vegetables
• Salt and pepper (to taste)

Instructions

1. Step 1: Shred the cheddar cheese and measure out the sour cream and half and half. Let them come to room temperature while you prepare other ingredients.
2. Step 2: In a large pot over medium-high heat, cook and crumble the ground beef until fully browned. Drain excess grease and set the beef aside.
3. Step 3: Peel the potatoes and cut into thirds. Place them in a stock pot and cover with water by about an inch. Add salt and boil gently for 10-15 minutes until very tender. Drain and gently mash the potatoes with sour cream and 1 tablespoon butter. Set aside.
4. Step 4: In the same pot, melt 2 tablespoons butter over medium heat. Add diced onions and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 more minute.
5. Step 5: Whisk in the flour and cook, stirring continuously for 1 minute to eliminate the raw flour taste.
6. Step 6: Gradually add chicken broth in splashes, stirring constantly and scraping up any browned bits from the bottom of the pot for extra flavor.
7. Step 7: Stir in Worcestershire sauce, Italian seasoning, mustard powder, and sage. Slowly pour in the half and half. Bring to a boil, then reduce heat and simmer gently.
8. Step 8: Add the mashed potatoes to the pot and stir well. Use an immersion blender to blend the soup until creamy, or transfer in batches to a blender.
9. Step 9: Return the cooked ground beef and frozen vegetables to the pot. Heat through for about 5 minutes.
10. Step 10: Remove from heat. Gradually stir in shredded cheddar cheese, ensuring the soup is not too hot so the cheese melts smoothly and creamy. The soup will thicken as it rests.
11. Step 11: Taste and adjust seasoning with salt and pepper as needed. Serve warm.

Tips & Variations

• For a richer soup, use half cream instead of half and half.
• Add fresh herbs like thyme or parsley for extra freshness.
• Swap ground beef for ground lamb for a more traditional shepherd’s pie flavor.
• Use an immersion blender carefully to keep some texture if you prefer chunkier soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much after chilling, add a splash of broth or milk to loosen it before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup a day in advance. Store it refrigerated and reheat gently before serving. The flavors may even improve after resting overnight.

Can I freeze Shepherd’s Pie Soup?

Yes, this soup freezes well. Allow it to cool completely and freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat slowly on the stove, stirring frequently.

Shepherd’s Pie Soup Recipe

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★★★★★

4.7 from 297 reviews

• Author: Naomi
• Total Time: 1 hour
• Yield: 12 servings 1x

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Description

Hearty and comforting Shepherd’s Pie Soup combines creamy mashed potatoes, seasoned ground beef, and mixed vegetables in a flavorful broth topped with melted cheddar cheese. This soup layers all the classic shepherd’s pie flavors in a cozy bowl, perfect for a filling family meal.

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Ingredients

Scale 1x2x3x

Potatoes and Dairy

• 4 large russet potatoes (about 2 lbs.)
• ¾ teaspoon salt
• ¾ cup sour cream
• 3 tablespoons salted butter (divided)
• 2 cups half and half
• 2 cups shredded cheddar cheese

Meat and Vegetables

• 1 lb. ground beef (85% lean)
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 ½ cups mixed frozen vegetables

Broth and Seasonings

• ¼ cup all-purpose flour
• 4 cups chicken broth
• ¾ teaspoon Worcestershire sauce
• 2 teaspoons Italian seasoning
• ½ teaspoon mustard powder
• ¼ teaspoon ground sage
• Salt and pepper to taste

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Instructions

1. Prep Work: Shred the cheddar cheese from a block if not pre-shredded. Measure out the sour cream and half and half, letting them sit out at room temperature to avoid curdling later.
2. Cook the Beef: In a large stock pot over medium-high heat, cook and crumble the ground beef until fully browned. Drain excess grease, then remove the beef from the pot and set aside.
3. Boil and Mash Potatoes: Peel the russet potatoes and cut into thirds. Place them in the stock pot and cover with water by about an inch. Add ¾ teaspoon salt and boil gently for 10-15 minutes or until the potatoes are very fork tender. Drain thoroughly, then mash gently with the sour cream and 1 tablespoon butter. Set aside the mashed potatoes.
4. Prepare the Broth Base: In the same pot, melt 2 tablespoons butter over medium heat. Add the diced onions and cook for about 5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
5. Add Flour: Sprinkle the flour over the onion and garlic mixture. Using a silicone spatula, stir constantly for 1 minute to cook out the raw flour taste.
6. Add Chicken Broth: Slowly add the chicken broth in splashes while stirring continuously. Use a silicone spatula to scrape and loosen any browned bits from the bottom of the pot, incorporating that flavor into the broth.
7. Season and Simmer: Stir in the Worcestershire sauce, Italian seasoning, mustard powder, and ground sage. Gradually add the half and half, then bring the mixture to a boil. Reduce heat to maintain a gentle simmer.
8. Incorporate Potatoes: Add the mashed potatoes into the broth and stir well to combine. For a creamy texture, use an immersion blender directly in the pot to blend until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until creamy.
9. Add Beef and Vegetables: Return the cooked ground beef to the pot and add the frozen mixed vegetables. Stir and allow the soup to heat through for about 5 minutes on low heat.
10. Add Cheese: Remove the pot from heat. Gradually sprinkle in the shredded cheddar cheese while stirring gently until the cheese melts and blends smoothly into the soup. Ensure the soup isn’t too hot during this step to avoid clumping.
11. Season and Serve: Taste the soup and season with additional salt and pepper if needed. Serve the soup warm for a hearty comforting meal.

Notes

• Letting sour cream and half and half come to room temperature before adding helps prevent curdling.
• Using an immersion blender creates a smooth, creamy texture, but blending in a traditional blender works too. Just be careful with hot liquids.
• If preferred, use low-sodium chicken broth to control salt levels.
• The frozen mixed vegetables can be swapped with fresh peas, carrots, and corn for a fresher taste.
• This soup can be reheated on the stovetop, adding a splash of broth or half and half if it thickens too much.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: Shepherd’s Pie Soup, comfort food, creamy soup, easy dinner, ground beef soup, mashed potato soup