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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
