Name: Shepherd’s Pie Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 4 large russet potatoes (2 lbs.); ¾ teaspoon salt (for boiling potatoes); ¾ cup sour cream; 3 Tablespoons salted butter (divided: 1 tbsp for potatoes, 2 tbsp for sautéing); 2 cups half and half; 2 cups shredded cheddar cheese; 1 lb. ground beef (85% lean); 1 yellow onion, diced; 3 cloves garlic, minced; 1 ½ cups mixed frozen vegetables; ¼ cup flour; 4 cups chicken broth; ¾ teaspoon Worcestershire sauce; 2 teaspoons Italian seasoning; ½ teaspoon mustard powder; ¼ teaspoon ground sage; Salt and pepper, to taste

Ingredients

4 large russet potatoes (2 lbs.)

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

¼ cup 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

Step 1: Shred the cheddar cheese and measure the sour cream, letting both come to room temperature for smooth mixing.

Step 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.

Step 3: Peel and chop the potatoes into thirds. 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.

Step 4: In the same pot, melt 2 tablespoons butter over medium heat. Sauté diced onions until softened, about 5 minutes. Add garlic and cook for 1 more minute.

Step 5: Whisk in the flour and cook for 1 minute, stirring continuously to remove raw flour taste.

Step 6: Slowly add chicken broth in small splashes, stirring constantly and scraping the pot bottom to loosen browned bits. Add Worcestershire sauce, Italian seasoning, mustard powder, and sage. Gradually stir in half and half and bring to a gentle boil, then reduce to simmer.

Step 7: Stir in the mashed potatoes until fully combined. Use an immersion blender to blend until creamy. Alternatively, blend in batches with a regular blender and return to pot.

Step 8: Return the cooked ground beef and frozen mixed vegetables to the pot. Simmer for 5 minutes to heat through and meld flavors.

Step 9: Remove from heat and stir in shredded cheddar cheese until melted. Make sure the soup is not boiling to keep cheese smooth.

Tips & Variations

Use a mix of frozen vegetables like peas, carrots, and corn for added texture and nutrition.

For extra richness, swap half and half with heavy cream.

Try adding a splash of hot sauce or smoked paprika for a subtle kick.

To keep soup vegetarian, substitute ground beef with cooked lentils or mushrooms and use vegetable broth.

FAQs

Can I prepare this soup in advance?

Yes, this soup stores well and actually tastes better the next day as the flavors meld. Prepare it fully and refrigerate, then gently reheat before serving.

Can I freeze Shepherd’s Pie Soup?

While it can be frozen, the texture of the mashed potatoes and cheese may change after thawing. For best results, freeze before adding cheese and add it fresh when reheating.