Shepherd's Pie Soup
A comforting soup that combines all the flavors of shepherd's pie in a creamy, hearty bowl.
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!
Notes
For a thicker soup, let it sit for a while as it will continue to thicken. No alcoholic drinks allowed, please substitute with a non-alcoholic option.