Shepherd's Pie Soup
A comforting bowl of Shepherd's Pie Soup that combines the rich flavors of ground beef, creamy mashed potatoes, and a medley of vegetables in a hearty broth, perfect for winter evenings.
Ingredients
For the soup base
- 1 lb. ground beef (85% lean) Cooked and drained
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons salted butter Divided
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 cups half and half At room temperature
- ¾ teaspoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- ½ teaspoon mustard powder
- ¼ teaspoon ground sage
- 1½ cups mixed frozen vegetables Such as peas, carrots, and corn
For the mashed potato topping
- 4 large russet potatoes Approximately 2 lbs., peeled and cubed
- ¾ cup sour cream At room temperature
- 1 tablespoon salt Divided
- 2 cups shredded cheddar cheese
Instructions
Preparation
- Shred the cheddar cheese from a block for freshness and measure out the sour cream and half and half. Allow them to reach room temperature.
Cooking the Beef
- Heat a large pot over medium-high heat. Add the ground beef, cooking until browned and crumbled. Drain excess fat and set the beef aside.
Cooking the Potatoes
- Place the cubed potatoes in a stockpot, cover with water, and add ½ teaspoon of salt. Bring to a gentle boil and cook for 10-15 minutes until tender. Drain and mash with 1 tablespoon butter and sour cream.
Making the Soup
- In the same pot, melt the remaining butter over medium heat. Add the onion and sauté for about 5 minutes until soft. Stir in garlic and cook for an additional minute.
- Sprinkle flour into the pot, stir for about one minute, then gradually pour in chicken broth, scraping browned bits from the bottom.
- Add Worcestershire sauce, Italian seasoning, mustard powder, and sage. Stir in half and half and bring to a gentle boil.
- Incorporate the mashed potatoes into the soup, blending until creamy using an immersion blender or countertop blender.
- Return the cooked ground beef and mixed vegetables to the pot. Stir gently and heat through for 5 minutes.
- Remove from heat and stir in shredded cheddar cheese, being careful to avoid separation.
Serving
- Taste test and adjust seasoning with salt and pepper if necessary. Ladle into bowls and garnish with parsley or extra cheddar.
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Notes
For variations, consider vegetarian options with lentils, add diced jalapeños for spice, or experiment with different cheeses. Store leftovers in an airtight container for 3-4 days in the refrigerator or freeze for longer storage.