Description
This Shepherd’s Pie Soup takes all the classic flavors of traditional shepherd’s pie — savory ground beef, creamy mashed potatoes, veggies, and melted cheese — and transforms them into a hearty, comforting soup. Perfect for chilly nights and ready in just over 30 minutes.
Ingredients
4 large russet potatoes (2 lbs.), peeled and chopped
¾ teaspoon salt
¾ cup sour cream
1 lb. ground beef (85% lean)
1 yellow onion, diced
3 cloves garlic, minced
3 tablespoons salted butter (divided)
¼ cup all-purpose 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
2 cups shredded cheddar cheese
1 ½ cups mixed frozen vegetables
Salt and pepper, to taste
Instructions
1. Shred the cheddar cheese, measure out sour cream, and let them come to room temperature.
2. In a large stock pot, cook and crumble the ground beef over medium-high heat until browned. Drain excess grease, remove beef, and set aside.
3. Meanwhile, peel and chop potatoes. Boil in salted water for 10–15 minutes until fork-tender. Drain and mash with 1 tablespoon butter and sour cream until smooth. Set aside.
4. In the same pot used for beef, melt 2 tablespoons butter. Add diced onion and sauté until softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
5. Whisk in flour and cook for 1 minute, stirring constantly.
6. Gradually add chicken broth, scraping the bottom to release browned bits. Stir in Worcestershire sauce, Italian seasoning, mustard powder, and sage. Slowly add half and half. Bring to a gentle boil, then reduce to a simmer.
7. Add mashed potatoes to the broth, stirring to combine. Blend with an immersion blender (or carefully use a regular blender in batches) until smooth and creamy.
8. Return cooked ground beef to the pot along with frozen vegetables. Simmer for 5 minutes.
9. Remove from heat and gradually stir in shredded cheddar until melted and creamy. Serve warm.
Notes
For a lighter version, substitute ground turkey for beef.
Use sharp cheddar for bold flavor.
If you prefer a chunkier soup, skip blending and stir mashed potatoes directly into the broth.
Leftovers reheat well on the stovetop over low heat — add extra broth if needed to thin.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl