Shepherd’s Pie Soup: The Ultimate Comfort Food Recipe
Introduction to Shepherd’s Pie Soup
Shepherd’s Pie Soup is a delightful twist on the traditional shepherd’s pie, transforming the classic dish into a warm and comforting soup. Perfect for chilly days or when you need a quick and hearty meal, this soup combines all the flavors of shepherd’s pie—ground beef, creamy mashed potatoes, and savory vegetables—into one delicious bowl. This recipe is sure to become a family favorite, bringing smiles and satisfaction with every spoonful.
A Personal Story Behind My Shepherd’s Pie Soup Journey
Growing up, my family had a tradition of gathering around the table for comfort food on cold winter evenings. Shepherd’s pie was always a staple, with its creamy potatoes and savory filling. One day, I decided to simplify the process and create a soup that captured that same comforting essence. This Shepherd’s Pie Soup is a result of many family gatherings and memories, reminding me that food brings us together, no matter the form it takes.
What Makes This Shepherd’s Pie Soup Recipe Special?
This recipe is special because it combines the heartiness of shepherd’s pie with the simplicity of a soup. It’s an easy, one-pot meal that requires minimal prep and clean-up. The creamy mashed potatoes blended into the soup create a rich texture, while the ground beef and mixed vegetables provide a nutritious and filling meal. Plus, it’s customizable! You can add your favorite veggies or adjust the seasonings to suit your taste. This soup is comfort food at its finest, perfect for sharing with loved ones.
The Full Shepherd’s Pie Soup Recipe
Ingredients
- 4 large russet potatoes (about 2 lbs)
- 3/4 teaspoon salt
- 3/4 cup sour cream
- 1 lb ground beef (85% lean)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons salted butter
- 1/4 cup flour
- 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
- 2 cups shredded cheddar cheese
- 1 1/2 cups mixed frozen vegetables
- Salt and pepper, to taste
Instructions
- Prep Work: Start by shredding the cheese, and let the sour cream and half and half sit at room temperature to help with mixing later.
- Cook the Beef: In a large pot, cook and crumble the ground beef over medium-high heat until it’s cooked through, about 6-8 minutes. Drain any excess grease and set the beef aside.
- Boil & Mash Potatoes: Peel and cut the russet potatoes into thirds. Boil them in a stockpot filled with salted water until they are very fork-tender, approximately 15-20 minutes. Drain and gently mash the potatoes with sour cream and 1 tablespoon of butter. Set aside.
- Prepare the Broth: In the same 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.
- Make the Roux: Whisk in the flour and cook for 1 minute to form a roux. Gradually add the chicken broth while stirring continuously to prevent lumps. Add the Worcestershire sauce, Italian seasoning, mustard powder, and ground sage. Slowly pour in the half and half, stirring until well combined. Bring the mixture to a boil, then reduce to a simmer.
- Blend the Potatoes: Stir in the mashed potatoes until the mixture is well-combined. For a creamier texture, use an immersion blender or transfer the soup in batches to a blender and blend until smooth.
- Add the Beef and Vegetables: Return the cooked ground beef and mixed frozen vegetables to the pot. Heat through for about 5 minutes, allowing the flavors to meld.
- Finish with Cheese: Remove from heat and gradually stir in the shredded cheddar cheese until melted and smooth. Be cautious about the temperature to avoid clumping.
- Season and Serve: Taste the soup and season with salt and pepper as desired. Serve hot and enjoy the comforting flavors of Shepherd’s Pie Soup!
Serving Suggestions and Variations for Shepherd’s Pie Soup
This Shepherd’s Pie Soup is delicious on its own, but you can elevate it by serving it with crusty bread or warm biscuits for dipping. For added crunch, consider topping each bowl with croutons or crispy fried onions. If you want to customize the recipe, feel free to add your favorite vegetables, such as corn or bell peppers. For a spicier kick, a dash of hot sauce or red pepper flakes can be a delightful addition. This soup is versatile enough to suit any palate!
Frequently Asked Questions About Shepherd’s Pie Soup
Can I make this soup ahead of time?
Yes! This soup can be made in advance and stored in the refrigerator for up to 3 days. Just reheat on the stove before serving.
Can I freeze Shepherd’s Pie Soup?
Absolutely! This soup freezes well. Allow it to cool completely and then transfer it to an airtight container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
What can I substitute for ground beef?
For a healthier option, you can use ground turkey or chicken. Alternatively, plant-based ground meat can be used for a vegetarian version.
Is there a way to make this soup gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the soup without gluten.
Can I add more cheese?
Definitely! If you’re a cheese lover, feel free to add more cheese on top when serving for an extra cheesy experience.
Shepherd's Pie Soup
Equipment
- Large pot For cooking the soup.
- Immersion blender To blend the potatoes into the soup.
Ingredients
Main Ingredients
- 4 large russet potatoes (about 2 lbs)
- 0.75 teaspoon salt
- 0.75 cup sour cream
- 1 pound ground beef (85% lean)
- 1 large yellow onion diced
- 3 cloves garlic minced
- 3 tablespoons salted butter
- 0.25 cup flour
- 4 cups chicken broth
- 2 cups half and half
- 0.75 teaspoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- 0.5 teaspoon mustard powder
- 0.25 teaspoon ground sage
- 2 cups shredded cheddar cheese
- 1.5 cups mixed frozen vegetables
- to taste salt and pepper
Instructions
- Start by shredding the cheese, and let the sour cream and half and half sit at room temperature to help with mixing later.
- In a large pot, cook and crumble the ground beef over medium-high heat until it’s cooked through, about 6-8 minutes. Drain any excess grease and set the beef aside.
- Peel and cut the russet potatoes into thirds. Boil them in a stockpot filled with salted water until they are very fork-tender, approximately 15-20 minutes. Drain and gently mash the potatoes with sour cream and 1 tablespoon of butter. Set aside.
- In the same 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.
- Whisk in the flour and cook for 1 minute to form a roux. Gradually add the chicken broth while stirring continuously to prevent lumps. Add the Worcestershire sauce, Italian seasoning, mustard powder, and ground sage. Slowly pour in the half and half, stirring until well combined. Bring the mixture to a boil, then reduce to a simmer.
- Stir in the mashed potatoes until the mixture is well-combined. For a creamier texture, use an immersion blender or transfer the soup in batches to a blender and blend until smooth.
- Return the cooked ground beef and mixed frozen vegetables to the pot. Heat through for about 5 minutes, allowing the flavors to meld.
- Remove from heat and gradually stir in the shredded cheddar cheese until melted and smooth. Be cautious about the temperature to avoid clumping.
- Taste the soup and season with salt and pepper as desired. Serve hot and enjoy the comforting flavors of Shepherd’s Pie Soup!