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Shepherd’s Pie Soup Recipe

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3.9 from 2 reviews

This Shepherd’s Pie Soup combines the comforting flavors of traditional shepherd’s pie in a creamy, hearty soup form. Featuring tender ground beef, creamy mashed potatoes, mixed vegetables, and melted cheddar cheese, this recipe is perfect for a warm, filling meal that serves a crowd. With a rich broth infused with Italian seasoning and a smooth texture achieved by blending, it’s a delightful twist on a classic favorite.

Ingredients

Mashed Potatoes

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

Beef Mixture

  • 1 lb. ground beef (85% lean)
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons salted butter (divided)
  • ¼ cup flour

Broth and Seasoning

  • 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
  • Salt and pepper, to taste

Finishing Touches

  • 2 cups shredded cheddar cheese
  • 1 ½ cups mixed frozen vegetables

Instructions

  1. Prep Work: Shred the cheddar cheese from a block, measure out the sour cream and half and half, and let them all sit out at room temperature to ensure smooth melting and blending later.
  2. Cook the Beef: In a large stock pot, cook and crumble the ground beef over medium-high heat until fully browned. Drain off the grease, then remove the beef from the pot and set aside for later.
  3. Boil & Mash Potatoes: While the beef cooks, peel the potatoes and cut them into thirds. Place them into the stock pot, cover with 1 inch of water, add ¾ teaspoon salt, and boil gently for 10-15 minutes or until the potatoes are very fork tender. Drain them well and gently mash in the pot. Stir in the sour cream and 1 tablespoon of butter, then set aside.
  4. Prepare the Broth Base: Melt 2 tablespoons of butter over medium heat in the same stock pot. Add the diced onions and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute to release flavor.
  5. Make Roux: Whisk in the flour, stirring constantly with a silicone spatula as the flour cooks for 1 full minute to eliminate the raw flour taste and create a thickening base.
  6. Add Broth: Slowly add the chicken broth in splashes, stirring continuously. Use the spatula to scrape and loosen any browned bits from the bottom of the pot, which adds depth and flavor to the broth.
  7. Season and Add Cream: Stir in Worcestershire sauce, Italian seasoning, mustard powder, and ground sage. Slowly add the half and half, then bring the mixture to a boil before reducing it to a gentle simmer.
  8. Blend Soup: Stir in the mashed potatoes until evenly combined with the broth. For a creamy texture, use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.
  9. Add Beef and Vegetables: Return the cooked ground beef to the pot along with the frozen mixed vegetables. Allow the mixture to heat through over medium heat for about 5 minutes.
  10. Add Cheese: Remove the pot from heat. Gradually sprinkle in the shredded cheddar cheese while stirring gently until melted and smoothly incorporated. Avoid using high heat here to prevent cheese from clumping. The soup thickens further as it rests.
  11. Season and Serve: Taste the soup and season with additional salt and pepper if needed. Serve hot and enjoy a comforting bowl of Shepherd’s Pie Soup!

Notes

  • Letting dairy ingredients come to room temperature helps achieve a smooth, creamy texture in the soup.
  • Using an immersion blender is easier and safer for blending hot soup directly in the pot, but a countertop blender works well in batches too.
  • Drain excess grease from the cooked beef to avoid a greasy soup base.
  • Be careful adding cheese off heat or on low heat to prevent it from becoming stringy or clumping.
  • This soup can be stored refrigerated for up to 3 days and reheated gently on the stovetop.

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