Print

Creamy Shepherd’s Pie Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This creamy Shepherd’s Pie Soup reimagines the classic comfort food by combining traditional shepherd’s pie ingredients like mashed potatoes, ground beef, mixed vegetables, and cheddar cheese into a rich, creamy soup. Perfect for chilly days, this hearty soup delivers all the flavors of shepherd’s pie in a comforting and easy-to-make dish your family will love.

Ingredients

Mashed Potatoes

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

Beef and Vegetables

  • 1 lb. ground beef (85% lean)
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 ½ cups mixed frozen vegetables

Broth Base

  • 3 tablespoons salted butter (divided)
  • ¼ cup flour
  • 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
  • 2 cups shredded cheddar cheese

Instructions

  1. Prep Work: Shred the cheddar cheese from a block and measure out the sour cream and half and half. Let these ingredients sit at room temperature to improve their texture in the soup.
  2. Cook the Beef: In a large stock pot, cook and crumble the ground beef over medium-high heat until fully cooked. Drain off the grease and remove the beef from the pot, setting it aside for later.
  3. Boil & Mash Potatoes: Peel and cut the potatoes into thirds and place in the stock pot. Cover with 1 inch of water and add the salt. Boil gently for 10-15 minutes until the potatoes are fork-tender. Drain well, then mash gently with the sour cream and 1 tablespoon of butter. Set aside.
  4. Prepare the Broth: In the same stock pot, melt 2 tablespoons of butter over medium heat. Add the diced onions and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
  5. Make Roux: Whisk in the flour and stir continuously with a silicone spatula for 1 full minute to cook out the raw flour taste.
  6. Add Broth and Seasonings: Gradually add chicken broth in splashes, stirring constantly and scraping any beef bits from the bottom of the pot to incorporate their flavor. Add Worcestershire sauce, Italian seasoning, mustard powder, and ground sage. Slowly stir in the half and half. Bring the mixture to a boil, then reduce heat to simmer.
  7. Combine Potatoes and Blend: Stir the mashed potatoes into the broth until well combined. Use an immersion blender to blend the soup until creamy, or carefully transfer to a blender in batches.
  8. Add Beef and Vegetables: Return the cooked ground beef and add the frozen mixed vegetables to the pot. Heat through for about 5 minutes until vegetables are warmed.
  9. Add Cheese: Remove soup from heat and gradually sprinkle in the shredded cheddar cheese, stirring continuously until fully melted and smooth. Ensure the soup base isn’t too hot to prevent cheese from becoming grainy. The soup will thicken as it sits.
  10. Season and Serve: Taste the soup and adjust salt and pepper as needed. Serve warm and enjoy your comforting shepherd’s pie soup!

Notes

  • Letting the dairy ingredients sit at room temperature helps them incorporate smoothly into the soup.
  • Use an immersion blender to blend the soup directly in the pot for convenience, but a standard blender works fine as well.
  • The soup thickens as it cools; if it becomes too thick, thin with a little extra broth or half and half when reheating.
  • You can substitute ground lamb for ground beef to get a more traditional shepherd’s pie flavor.
  • For a vegetarian version, substitute beef with plant-based crumbles and use vegetable broth instead of chicken broth.

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