Name: Shepherd’s Pie Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 4 large russet potatoes (2 lbs.) – These create the rich, creamy mashed potato base for the soup.; ¾ teaspoon salt – Helps season the potatoes while boiling.; ¾ cup sour cream – Adds creaminess and a bit of tang to the mashed potatoes.; 1 lb. ground beef (85% lean) – Provides the hearty, savory element of the soup.; 1 yellow onion, diced – Gives depth of flavor to the broth.; 3 cloves garlic, minced – Adds a subtle, rich flavor.; 3 Tablespoons salted butter – Used for sautéing the vegetables and enriching the mashed potatoes.; ¼ cup flour – Thickens the soup base.; 4 cups chicken broth – The base of the soup, adding a savory element.; 2 cups half and half – Makes the soup creamy without being too heavy.; ¾ teaspoon Worcestershire sauce – Adds umami and richness to the broth.; 2 teaspoons Italian seasoning – Enhances the flavor with a blend of herbs.; ½ teaspoon mustard powder – Gives a subtle tang and depth of flavor.; ¼ teaspoon ground sage – Adds a warm, earthy note to the soup.; 2 cups shredded cheddar cheese – Melts into the soup, adding creamy, cheesy goodness.; 1 ½ cups mixed frozen vegetables – Provides a mix of textures and nutrition.; Salt and pepper, to taste – Adjusts the seasoning to perfection.

Ingredients

Scale

4 large russet potatoes (2 lbs.) – These create the rich, creamy mashed potato base for the soup.
¾ teaspoon salt – Helps season the potatoes while boiling.
¾ cup sour cream – Adds creaminess and a bit of tang to the mashed potatoes.
1 lb. ground beef (85% lean) – Provides the hearty, savory element of the soup.
1 yellow onion, diced – Gives depth of flavor to the broth.
3 cloves garlic, minced – Adds a subtle, rich flavor.
3 Tablespoons salted butter – Used for sautéing the vegetables and enriching the mashed potatoes.
¼ cup flour – Thickens the soup base.
4 cups chicken broth – The base of the soup, adding a savory element.
2 cups half and half – Makes the soup creamy without being too heavy.
¾ teaspoon Worcestershire sauce – Adds umami and richness to the broth.
2 teaspoons Italian seasoning – Enhances the flavor with a blend of herbs.
½ teaspoon mustard powder – Gives a subtle tang and depth of flavor.
¼ teaspoon ground sage – Adds a warm, earthy note to the soup.
2 cups shredded cheddar cheese – Melts into the soup, adding creamy, cheesy goodness.
1 ½ cups mixed frozen vegetables – Provides a mix of textures and nutrition.
Salt and pepper, to taste – Adjusts the seasoning to perfection.

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Instructions

. Prep Your Ingredients

Start by shredding your cheddar cheese, measuring out the sour cream, and letting them come to room temperature. This ensures the ingredients mix smoothly into the soup.

2. Cook the Ground Beef

In a large stock pot, cook and crumble the ground beef over medium-high heat until it’s browned and cooked through. Once done, drain off any excess grease, remove the beef from the pot, and set it aside for later.

3. Boil and Mash the Potatoes

While the beef is cooking, peel and chop your russet potatoes into thirds. Add the potatoes to a large pot, cover them with water, and add ¾ teaspoon of salt. Boil the potatoes gently for about 10-15 minutes, or until they’re fork-tender. Drain them, then mash with 1 tablespoon of butter and ¾ cup of sour cream until smooth. Set them aside.

4. Prepare the Broth

In the same pot where you cooked the beef, melt 2 tablespoons of butter over medium heat. Add diced onions and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

5. Thicken the Broth

Whisk in the flour and cook for 1 minute, stirring continuously to cook off the raw flour taste. This step is crucial to achieving a smooth and creamy soup without lumps.

6. Add the Liquids

Slowly add the chicken broth in small splashes, stirring constantly. Make sure to scrape the bottom of the pot to loosen any browned bits from the ground beef, which will add extra flavor to the broth. After the broth, add the Worcestershire sauce, Italian seasoning, mustard powder, and sage. Stir in the half and half gradually, bringing the soup to a gentle boil before reducing to a simmer.

7. Blend the Soup

Add the mashed potatoes to the broth and stir well until fully combined. To achieve a smooth texture, use an immersion blender to blend the soup until creamy. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches, then return it to the pot.

8. Finish with Beef and Vegetables

Return the cooked ground beef to the pot, along with the frozen mixed vegetables. Let them simmer for about 5 minutes, allowing the vegetables to heat through and the flavors to meld together.

9. Stir in the Cheese

Remove the soup from heat and gradually stir in the shredded cheddar cheese until fully melted and incorporated. Be sure the soup is no longer boiling at this point, as high heat can cause the cheese to become grainy instead of smooth.

Notes

Serving and Presentation Ideas

Serve Shepherd’s Pie Soup with a sprinkle of fresh parsley or chives on top for a pop of color and freshness. For added texture, consider serving the soup with crusty bread or garlic toast on the side.

Author: Lily
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner