Description
Shepherd’s Pie Soup is a comforting, hearty dish that combines all the classic flavors of traditional shepherd’s pie into a creamy, flavorful soup. Made with ground beef, mashed potatoes, mixed vegetables, and shredded cheddar cheese, this recipe is perfect for a cozy meal that’s both satisfying and easy to prepare.
Ingredients
Scale
Potatoes and Mash
- 4 large russet potatoes
- ¾ cup sour cream
Soup Base
- 1 lb. ground beef (85% lean)
- 4 cups chicken broth
- 2 cups half and half
- 2 cups mixed frozen vegetables
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- 1 tablespoon butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
Instructions
- Prepare the Mashed Potatoes: Peel the russet potatoes and cut them into thirds. Boil in salted water for 10-15 minutes until they are fork-tender. Drain the water and mash the potatoes with sour cream until creamy.
- Cook the Ground Beef: In a large stock pot over medium-high heat, cook the ground beef until it is browned and fully cooked. Drain the excess grease from the pot.
- Sauté Aromatics: In the same pot, add butter and melt it over medium heat. Add diced onions and sauté until softened and translucent, about 5 minutes. Stir in minced garlic and cook for an additional 1 minute.
- Make Soup Base: Sprinkle the flour over the onion and garlic mixture, stirring constantly to create a roux. Slowly whisk in the chicken broth, ensuring no lumps form. Add half and half, salt, and pepper to taste. Bring this mixture to a simmer for a few minutes until it thickens slightly.
- Add Mashed Potatoes: Stir the mashed potatoes into the soup base until well combined. For an extra smooth texture, you can use an immersion blender or blender to blend the soup at this stage.
- Combine Meat and Vegetables: Add the cooked ground beef and mixed frozen vegetables to the pot. Stir well and heat through until the vegetables are tender and everything is warmed.
- Add Cheese and Final Seasoning: Gradually stir in the shredded cheddar cheese until melted and the soup is creamy. Taste and adjust seasoning with additional salt and pepper as needed. Serve hot.
Notes
- For a richer flavor, use sharp cheddar cheese.
- You can substitute ground turkey or lamb for the beef for variation.
- Use low-fat sour cream and half and half to reduce calories.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- If you prefer a thicker soup, reduce the amount of chicken broth slightly.
