Shepherd’s Pie Soup with Cheddar and Vegetables Recipe

ByLucy
Jump to Recipe· 4.7 from 5 reviews

If you’ve ever wanted all the cozy, hearty goodness of shepherd’s pie in a convenient, comforting bowl, you’re going to love this Shepherd’s Pie Soup with Cheddar and Vegetables Recipe. It’s like your favorite childhood dinner got a warm, cheesy makeover and made super simple to enjoy any night of the week. Trust me, once you make this, it might just become your go-to soup whenever you want something filling yet fresh.

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Why This Recipe Works

  • Comfort Food Made Easy: All the charm of shepherd’s pie with way less fuss and in a bowl, perfect for cozy nights.
  • Cheddar Melts Like a Dream: Shredded block cheese creates that creamy, rich texture that sliced or pre-shredded just can’t match.
  • Veggie Boost: Mixed frozen vegetables add color, nutrients, and texture, making the soup balanced and satisfying.
  • Flavor Layering: Italian seasoning, mustard powder, and Worcestershire sauce work together to deepen the savory punch without overpowering.
Shepherd's Pie Soup with Cheddar and Vegetables, hearty shepherd's pie soup, cheesy veggie soup, comforting shepherd's pie-inspired soup, easy shepherd's pie bowl - The image shows a creamy soup filled with small chunks of ground meat, bright green peas, small orange carrot pieces, and yellow corn kernels. The soup is light yellow, smooth, and rich in texture. A wooden spoon is dipped into the soup, holding a mix of the ingredients. The background is a white marbled surface and the soup is contained in a white bowl. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The ingredients in this Shepherd’s Pie Soup with Cheddar and Vegetables Recipe are simple but thoughtfully chosen to create that perfect balance of creamy potatoes, flavorful beef, and melty cheese. Each one plays a role to build layers of texture and taste, and the frozen veggies make prep quick without sacrificing goodness.

Shepherd's Pie Soup with Cheddar and Vegetables, hearty shepherd's pie soup, cheesy veggie soup, comforting shepherd's pie-inspired soup, easy shepherd's pie bowl - Flat lay of four whole russet potatoes with rough brown skins, a small white ceramic bowl of coarse salt, a small white ceramic bowl of creamy sour cream, one whole yellow onion with golden skin, three whole cloves of garlic with papery white skins, a small white ceramic bowl holding three tablespoons of yellow salted butter, a small white ceramic bowl of pale beige flour, a small white ceramic bowl filled with amber chicken broth, a small white ceramic bowl of off-white half and half cream, a small white ceramic bowl of dark brown Worcestershire sauce, a small white ceramic bowl of mixed green Italian herbs, a small white ceramic bowl of fine light yellow mustard powder, a small white ceramic bowl of light tan ground sage, a block of bright orange sharp cheddar cheese with pebbled texture, and a small white ceramic bowl of mixed frozen vegetables in green, orange, and white shades—all arranged symmetrically and naturally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Russet potatoes: They mash beautifully, giving that classic fluffy, creamy base without lumps.
  • Salt: A small amount enhances the natural flavors from the start.
  • Sour cream: Adds tang and richness, making the potatoes extra silky.
  • Ground beef: 85% lean gives the right balance of flavor and fat for juicy, crumbly texture.
  • Yellow onion: Provides sweetness and depth when sautéed until soft.
  • Garlic: Freshly minced for a punch of savory aroma.
  • Salted butter: Divided for sauteing and enriching the potatoes.
  • Flour: Thickens the broth into a creamy, comforting consistency.
  • Chicken broth: Forms the savory liquid base with a light flavor to let the beef and herbs shine.
  • Half and half: Creamy without being too heavy, perfect for that smooth soup texture.
  • Worcestershire sauce: Adds umami depth like the perfect secret weapon.
  • Italian seasoning: Blends herbs that complement the beef and veggies.
  • Mustard powder: Just a hint to brighten and balance flavors.
  • Ground sage: Earthy and warm, gives an authentic hint reminiscent of traditional shepherd’s pie.
  • Cheddar cheese: Sharp and melty, it brings that signature cheesy finish to the dish.
  • Mixed frozen vegetables: Convenient, colorful, and nutritious — perfect for a one-pot meal.
  • Salt and Pepper: Essential finishing touches to customize the seasoning to your taste.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Shepherd’s Pie Soup with Cheddar and Vegetables Recipe is how easily you can play with it to suit what you have in your kitchen or your taste buds. I like to mix it up depending on the season, and I encourage you to make it your own.

  • Variation: Occasionally, I swap ground beef for ground lamb to edge closer to the classic shepherd’s pie flavor — it’s rich and delicious.
  • Vegetarian tweak: For a meatless version, sauté mushrooms and lentils instead of beef. It’s hearty and keeps the flavor deep.
  • Spice it up: Adding a pinch of smoked paprika or cayenne pepper can give a smoky, warming kick that I personally love on colder nights.
  • Herbs: Fresh thyme or rosemary work fantastic when you have them on hand, just toss them in as you simmer the soup.

Step-by-Step: How I Make Shepherd’s Pie Soup with Cheddar and Vegetables Recipe

Step 1: Ready Your Ingredients for Success

Before starting, I always shred the cheddar cheese from a block and let it come to room temperature with the sour cream and half and half. This simple step helps the cheese melt silky smooth in the soup, avoiding clumps. Plus, measuring everything out before cooking makes the whole process feel much smoother, especially if you have hungry company waiting.

Step 2: Brown and Crumble That Ground Beef

Get your pot hot on medium-high and cook the ground beef until it’s beautifully browned, crumbling it up as you go. Don’t rush this step — those browned bits add tons of flavor. Once cooked, drain off the grease and set the beef aside. Trust me, this little routine sets the base for your soup’s richness.

Step 3: Soft, Fluffy Mashed Potatoes

While the beef cooks, peel your russet potatoes and chop them into thirds for even cooking. Boil them gently in salted water until fork-tender — about 10 to 15 minutes. Drain and mash them with sour cream and a tablespoon of butter until smooth but not gluey. These mashed potatoes are the heart of the soup, so give yourself the time to get a good texture here.

Step 4: Build That Flavorful Broth

In the same pot, melt 2 tablespoons of butter and sauté the diced onion until soft and translucent—this usually takes about 5 minutes. Add the garlic and cook just another minute to avoid burning. Then, whisk in the flour and stir for a full minute; this cooks off the raw flour taste and creates the roux that thickens your soup beautifully.

Step 5: Pour, Stir, and Season

Start adding the chicken broth gradually while stirring continuously. Use your spatula to scrape up any tasty browned bits from the bottom — that’s pure flavor magic. Next, stir in Worcestershire sauce, Italian seasoning, mustard powder, and sage, letting everything meld before slowly pouring in the half and half. Bring it up to a gentle boil, then lower the heat to a simmer.

Step 6: Cream It Up and Add the Good Stuff

Mix the mashed potatoes into the broth and use an immersion blender right in the pot to get a creamy, luscious texture. If you don’t have one, no worries — just blend in batches carefully using a traditional blender. After it’s smooth, add the ground beef and frozen mixed vegetables, letting them warm through for about 5 minutes so the veggies stay tender-crisp, not mushy.

Step 7: The Melty Cheddar Finale

Remove the soup from heat and sprinkle your shredded cheddar in gradually, stirring gently as it melts. Make sure the soup isn’t boiling hot here, or the cheese might seize and clump instead of melting creamy. The soup will thicken a bit as it cools — it’s totally normal and part of what makes this dish so satisfying. Taste and adjust seasoning with salt and pepper, then serve up that silky deliciousness!

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Tips from My Kitchen

  • Use Block Cheese, Not Pre-Shredded: Pre-shredded cheese has additives that stop it from melting smoothly; shredding your own makes all the difference.
  • Don’t Skip the Roux Step: Cooking the flour in butter before adding liquid lets the soup thicken properly and avoid any raw flour taste.
  • Immersion Blender Magic: Blending the potatoes right in the pot saves time and dishes. If you don’t have one, carefully blend in batches for the same creamy effect.
  • Mind the Heat When Melting Cheese: Taking the pot off the heat before adding cheese ensures it melts silky rather than clumping or becoming stringy.

How to Serve Shepherd’s Pie Soup with Cheddar and Vegetables Recipe

Shepherd's Pie Soup with Cheddar and Vegetables, hearty shepherd's pie soup, cheesy veggie soup, comforting shepherd's pie-inspired soup, easy shepherd's pie bowl - A white bowl filled with a creamy, thick soup made of soft beige broth as the base layer, dotted with small pieces of cooked ground meat in light brown. Mixed through the soup are small vibrant green peas, bright orange carrot cubes, and light yellow corn kernels, adding colorful spots throughout. On the edge of the bowl rest two round yellow crackers with a slightly textured surface. A shiny silver spoon is partially dipped into the soup, reflecting some light. The bowl sits on a white marbled surface, creating a clean and simple setting. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like topping this soup with a little extra shredded cheddar just before serving — it’s cheesy and looks inviting. A sprinkle of fresh chopped parsley or chives adds a pop of color and fresh flavor that brightens the richness. Sometimes I also add a dollop of sour cream for that extra creamy tang that takes it over the top.

Side Dishes

This soup stands on its own, but when I’m feeling indulgent, I pair it with crusty bread or garlic toast for dipping. A simple green salad with a sharp vinaigrette helps balance the richness. On chillier days, roasted root vegetables on the side complement the soup’s cozy vibe beautifully.

Creative Ways to Present

For a fun twist at a dinner party, I’ve served this Shepherd’s Pie Soup with Cheddar and Vegetables Recipe in small ramekins with a little extra cheese broiled on top for a bubbly, golden crust. It feels fancy but is so simple. You could also serve it alongside mini biscuits or inside hollowed-out bread bowls for a memorable presentation that gets everyone excited.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftover soup into airtight containers and refrigerate for up to 3 days. The flavors actually meld even better after a day or two. When reheating, I add a splash of broth or half and half to loosen it back up because the potatoes tend to thicken the soup as it cools.

Freezing

Freezing is totally doable, but I recommend leaving the cheese off before freezing — add it fresh when you reheat. Freeze the soup in portions for up to 3 months in sturdy containers or freezer bags. When thawed and reheated gently, it still tastes fantastic, just maintain a gentle heat to keep the creamy texture.

Reheating

Reheat shepherd’s pie soup over low to medium heat on the stove, stirring occasionally. Add a bit of liquid broth or milk if it’s too thick. Avoid the microwave if you can, as gentle reheating helps keep the texture smooth and the cheese nice and melty when you add it fresh.

FAQs

  1. Can I use other cheeses besides cheddar in Shepherd’s Pie Soup with Cheddar and Vegetables Recipe?

    Absolutely! While cheddar is classic for its sharpness and meltability, you can experiment with Gruyère, Monterey Jack, or even a bit of Parmesan for a different twist. Just keep in mind the melting properties and flavor balance as some cheeses melt differently and can affect soup texture.

  2. Is it okay to use fresh vegetables instead of frozen in this recipe?

    Yes, fresh vegetables work beautifully if you have them on hand. Just add them earlier during the simmering stage to ensure they cook through properly. Frozen mixed veggies are a convenient shortcut and maintain good texture, but fresh can elevate the dish, especially in peak seasons.

  3. How can I make this recipe dairy-free?

    To make the soup dairy-free, swap the butter for olive oil or a dairy-free margarine. Use coconut milk or your favorite plant-based cream substitute instead of half and half and sour cream alternatives like coconut or cashew-based sour cream. The cheese can be replaced with dairy-free shredded cheese designed to melt well.

  4. Can I prepare Shepherd’s Pie Soup with Cheddar and Vegetables Recipe ahead of time?

    Yes! You can prepare most of the soup a day ahead, leaving the cheese out until the last minute. Store it chilled and simply reheat gently before serving, stirring the cheese in just before serving to keep that perfect melty texture.

Final Thoughts

This Shepherd’s Pie Soup with Cheddar and Vegetables Recipe holds a special place in my heart because it takes a beloved comfort dish and makes it so accessible for busy weeknights without skimping on flavor or warmth. It’s rich, cozy, and perfect for feeding a crowd or enjoying solo. If you want a bowl of homey goodness that feels like a hug in a spoon, give this recipe a go — I promise it’ll become one of your favorites too.

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Shepherd’s Pie Soup with Cheddar and Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 5 reviews
  • Author: Lucy
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
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Description

A comforting and hearty Shepherd’s Pie Soup featuring creamy mashed potatoes, flavorful ground beef, mixed vegetables, and melted cheddar cheese, perfect for a cozy meal.

Ingredients

Units Scale

Potatoes

  • 4 large russet potatoes, equal to 2 lbs.
  • 3/4 teaspoon salt
  • 3/4 cup sour cream
  • 1 tablespoon salted butter

Beef Mixture

  • 1 lb. ground beef, 85% lean
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons salted butter
  • 1/4 cup flour
  • Salt and pepper, to taste

Soup Base

  • 4 cups chicken broth
  • 2 cups half and half
  • 3/4 teaspoon Worcestershire sauce
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon ground sage
  • 1 1/2 cups mixed frozen vegetables
  • 2 cups shredded cheddar cheese

Instructions

  1. Prep Work: Shred the cheddar cheese from a block, measure out the sour cream and half and half, and allow them to come to room temperature for better melting and mixing.
  2. Cook the Beef: In a large stock pot over medium-high heat, cook and crumble the ground beef until cooked through. Drain the grease, then remove the beef from the pot and set aside.
  3. Boil & Mash Potatoes: Peel the potatoes and cut them into thirds. Place them in the same stock pot and cover with water, adding ¾ teaspoon salt. Boil gently for 15 minutes or until very fork tender. Drain, then mash gently. Stir in the sour cream and 1 tablespoon of butter, then set aside.
  4. Prepare the Broth: Melt 2 tablespoons of butter in the stock pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 additional minute.
  5. Create Roux: Sprinkle the flour into the pot and whisk or stir with a silicone spatula continuously for 1 full minute to cook out the raw flour taste.
  6. Add Liquids and Seasonings: Gradually add the chicken broth in splashes, stirring continuously and loosening any browned bits from the bottom for flavor. Then 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 to a 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 if needed.
  8. Heat Beef and Vegetables: Add the cooked ground beef and frozen mixed vegetables to the soup and allow to heat through for about 5 minutes.
  9. Add Cheese: Remove the soup from heat. Gradually sprinkle in the shredded cheddar cheese, stirring gently until fully combined and melted. Avoid adding cheese while the soup base is too hot to ensure smooth melting.
  10. Final Seasoning and Serve: Taste the soup and adjust seasoning with salt and pepper as desired. Serve hot and enjoy your hearty Shepherd’s Pie Soup!

Notes

  • Shred cheese from a block for best melting; pre-shredded cheese often contains additives that prevent smooth melting.
  • Use a kitchen scale to accurately measure potato weight for consistency.
  • An immersion blender makes blending the soup easy and safe, avoiding transferring hot liquids.
  • A 3.5 quart dutch oven or large stock pot is ideal for preparing this soup.

Nutrition

  • Serving Size: 1 bowl (approx. 1.5 cups)
  • Calories: 380 kcal
  • Sugar: 4 g
  • Sodium: 540 mg
  • Fat: 20 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 4 g
  • Protein: 18 g
  • Cholesterol: 75 mg

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