Description
Shepherd’s Pie Soup is a comforting, creamy soup combining tender mashed potatoes, savory ground beef, mixed vegetables, and melted cheddar cheese. Inspired by the classic shepherd’s pie, this hearty soup delivers all the flavors in a cozy bowl, perfect for chilly days.
Ingredients
Scale
Potatoes and Dairy
- 4 large russet potatoes, equal to 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 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
Instructions
- Prep Work: Shred the cheese from a block and measure out sour cream and half and half. Let all come to room temperature to ensure smooth blending and melting.
- Cook the Beef: Heat a pot over medium-high heat and cook the ground beef until browned and cooked through. Crumble while cooking. Drain the grease, remove beef from the pot, and set aside.
- Boil & Mash Potatoes: Peel potatoes and cut them into thirds. Add them to a stock pot with water covering by 1 inch and salt. Boil gently for 15 minutes or until very tender. Drain and gently mash with sour cream and 1 tablespoon butter. Set aside.
- Prepare the Broth: 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 1 minute more.
- Make the Roux: Whisk in flour and stir continuously with a silicone spatula for 1 full minute to cook out the raw flour taste.
- Add Liquids and Seasonings: Gradually add chicken broth in splashes, stirring continuously and scraping the bottom to loosen any browned bits for flavor. Stir in Worcestershire sauce, Italian seasoning, mustard powder, and ground sage. Slowly add half and half. Bring to a boil, then reduce heat and simmer.
- Add Potatoes and Blend: Stir the mashed potatoes into the broth until well combined. Use an immersion blender to blend the soup until creamy. Alternatively, blend in batches in a blender and return to pot.
- Add Beef and Vegetables: Return cooked ground beef and frozen mixed vegetables to the soup. Heat through on simmer for about 5 minutes.
- Add Cheese and Season: Remove from heat and gradually stir in shredded cheddar cheese, ensuring the soup is not too hot to achieve a smooth, creamy melt. Season with salt and pepper to taste.
- Serve: Ladle soup into bowls and enjoy warm. The soup will thicken as it cools slightly.
Notes
- Shred the cheese yourself for best melting results. Pre-shredded cheese often contains cellulose which inhibits melting.
- Use Heluva Good Orange Sharp Cheddar for great flavor and smooth melting.
- A kitchen scale is helpful for weighing potatoes accurately.
- An immersion blender allows easy blending right in the pot without transferring hot soup.
- A 3.5 quart Dutch oven or large heavy pot is ideal for this recipe.
- To make it gluten free, use a gluten-free flour substitute for the roux.
