Transform a classic comfort food into a creamy, hearty Shepherd’s Pie Soup! This soup features all the flavors of traditional shepherd’s pie, including mashed potatoes, cheese, ground beef, and vegetables. Perfect for family dinners, it warms you from the inside out.
Why You’ll Love This Soup
This soup delivers all the comforting flavors of shepherd’s pie in a lighter, easier-to-serve version. It’s creamy, cheesy, and filled with tender vegetables and flavorful beef. Using mashed potatoes and half-and-half creates a velvety texture, while shredded cheese adds richness. It’s ideal for cold evenings or meal prep.
Ingredients
- 4 large russet potatoes (≈ 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
- Prep Ingredients: Shred cheese, measure sour cream and half-and-half. Let sit at room temperature.
- Cook Beef: Cook and crumble ground beef over medium-high heat until fully cooked. Drain grease and set aside.
- Boil & Mash Potatoes: Peel potatoes, cut into thirds, and boil in salted water until fork-tender (10–15 minutes). Drain and mash with sour cream and 1 tablespoon butter.
- Prepare Broth: Melt 2 tablespoons butter over medium heat. Sauté onions until soft (≈5 min), then add garlic for 1 minute.
- Add Flour: Whisk in flour and cook 1 minute to remove raw flavor.
- Add Liquids & Seasoning: Gradually add chicken broth, whisking constantly. Add Worcestershire sauce, Italian seasoning, mustard powder, and sage. Stir in half-and-half, bring to a boil, then reduce to a simmer.
- Combine Potatoes & Blend: Stir in mashed potatoes until smooth. Use an immersion blender or countertop blender for a creamy consistency.
- Add Meat & Vegetables: Mix in cooked beef and frozen vegetables, heat for 5 minutes.
- Add Cheese: Remove from heat and gradually stir in shredded cheese. Season with salt and pepper.
- Serve: Enjoy hot, optionally garnished with extra cheese or fresh herbs.
Pro Tips
- Shred cheese from a block for smoother melting.
- An immersion blender makes creamy soups effortless.
- Use a Dutch oven (3.5 qt) for easy stovetop cooking.
Shepherd’s Pie Soup: Creamy Comfort in a Bowl
- Total Time: 1 hour
- Yield: 12 cups 1x
Description
Creamy Shepherd’s Pie Soup with mashed potatoes, ground beef, cheddar cheese, and mixed vegetables. Comfort food in a bowl.
Ingredients
4 large russet potatoes (≈ 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. Shred cheese and prep sour cream and half-and-half.
2. Cook ground beef until done, drain, and set aside.
3. Boil and mash potatoes with sour cream and butter.
4. Melt butter, sauté onions, add garlic.
5. Whisk in flour, cook 1 min.
6. Gradually add chicken broth, Worcestershire, Italian seasoning, mustard powder, sage, then half-and-half.
7. Stir in mashed potatoes and blend until creamy.
8. Add beef and vegetables, heat 5 minutes.
9. Gradually stir in cheese, season, and serve.
Notes
Shred cheese from a block for smooth melting.
Use an immersion blender for creamy texture.
Use a 3.5 qt Dutch oven for cooking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 326
- Sugar: 3
- Sodium: 619
- Fat: 19
- Saturated Fat: 11
- Unsaturated Fat: 5
- Trans Fat: 0.2
- Carbohydrates: 22
- Fiber: 2
- Protein: 17
- Cholesterol: 74
