Description
Shepherd’s Pie Soup is a comforting and hearty twist on the classic shepherd’s pie, combining creamy mashed potatoes, savory ground beef, mixed vegetables, and melted cheddar cheese into a rich and flavorful soup perfect for cozy meals.
Ingredients
Units
Scale
Potatoes and Dairy
- 4 large russet potatoes, equal to 2 lbs.
- 3/4 teaspoon salt
- 3/4 cup sour cream
- 3 tablespoons salted butter, divided
- 2 cups half and half
- 2 cups shredded cheddar cheese
Beef and Vegetables
- 1 lb. ground beef, 85% lean
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups mixed frozen vegetables
Broth and Seasonings
- 1/4 cup flour
- 4 cups chicken broth
- 3/4 teaspoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- 1/2 teaspoon mustard powder
- 1/4 teaspoon ground sage
- Salt and pepper, to taste
Instructions
- Prep Work: Shred the cheddar cheese from a block and measure out the sour cream and half and half, allowing them to come to room temperature for better texture and flavor integration.
- Cook the Beef: In a large pot or Dutch oven, cook and crumble the ground beef over medium-high heat until fully cooked. Drain any excess grease and remove the beef from the pot; set aside.
- Boil & Mash Potatoes: Peel the russet potatoes and cut them into thirds. Place in a stock pot, cover with one inch of water, add the salt, and boil gently for 15 minutes or until very fork tender. Drain and mash gently. Mix in the sour cream and 1 tablespoon of butter. Set aside.
- Prepare the Broth Base: Melt 2 tablespoons of butter in the same pot over medium heat. Add the diced onions and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
- Make the Roux: Whisk in the flour and stir continuously with a silicone spatula as it cooks for 1 full minute to eliminate the raw flour taste.
- Add Broth and Seasonings: Gradually pour in the chicken broth in splashes, stirring constantly. Use the spatula to scrape the bottom of the pot to incorporate beef bits for extra flavor. Stir in Worcestershire sauce, Italian seasoning, mustard powder, and ground sage.
- Add Half and Half and Simmer: Slowly add the half and half while stirring. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
- Combine Potatoes and Blend: Stir in the mashed potatoes until evenly incorporated. Use an immersion blender to blend the soup until creamy and smooth. Alternatively, transfer batches to a blender and blend carefully.
- Add Beef and Vegetables: Return the cooked ground beef to the pot along with the frozen mixed vegetables. Heat through for about 5 minutes until hot and vegetables are tender.
- Add Cheese and Final Seasoning: Remove the pot from heat. Gradually sprinkle the shredded cheddar cheese into the soup, stirring gently to melt into a creamy texture. Be sure the soup is not too hot to encourage smooth melting. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and serve warm for a delicious, hearty meal.
Notes
- Use block cheddar cheese for shredding, as pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
- Heluva Good Orange Sharp Cheddar is recommended for its excellent melting properties and flavor.
- Kitchen scale helps to accurately weigh potatoes for consistent results.
- An immersion blender allows easy blending directly in the pot without transferring hot soup to another container.
- A 3.5-quart Dutch oven is ideal for preparing this soup due to its size and heat retention.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 60 mg
