Description

Shepherd’s Pie Soup is a comforting and hearty dish that combines the creamy texture of mashed potatoes with savory ground beef and mixed vegetables in a rich, cheesy broth. Inspired by the classic shepherd’s pie, this soup version offers a velvety, flavorful meal perfect for cozy dinners.

Ingredients

Scale

Potatoes & Dairy

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

Meat

1 lb. ground beef (85% lean)

Vegetables & Aromatics

1 yellow onion, diced
3 cloves garlic, minced
1 ½ cups mixed frozen vegetables

Seasonings & Others

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

Instructions

Prep Your Ingredients. Shred the cheddar cheese and measure out the sour cream. Let these ingredients come to room temperature to ensure they mix smoothly into the soup later on.
Cook the Ground Beef. In a large stock pot over medium-high heat, cook and crumble the ground beef until fully browned. Drain excess grease, remove the beef from the pot, and set aside.
Boil and Mash the Potatoes. Peel and chop the russet potatoes into thirds. Place in a large pot, cover with water, add ¾ teaspoon salt, and boil gently for 10-15 minutes until fork-tender. Drain, then mash with 1 tablespoon of butter and ¾ cup sour cream until smooth. Set aside.
Prepare the Broth. In the same pot used for beef, melt 2 tablespoons butter over medium heat. Add diced onions and sauté about 5 minutes until softened. Add minced garlic and cook for 1 additional minute until fragrant.
Thicken the Broth. Whisk in the flour and cook for 1 minute, stirring continuously to eliminate raw flour taste and create a smooth base.
Add the Liquids and Seasonings. Slowly pour in chicken broth in small splashes while stirring to deglaze the pot and incorporate browned bits. Then add Worcestershire sauce, Italian seasoning, mustard powder, and ground sage. Gradually stir in the half and half, bring the soup to a gentle boil, then reduce to a simmer.
Blend the Soup. Add the mashed potatoes into the broth and stir until fully combined. Use an immersion blender to blend the soup to a creamy texture. Alternatively, carefully blend in batches with a regular blender and return to pot.
Finish with Beef and Vegetables. Add the cooked ground beef and frozen mixed vegetables to the soup. Simmer for about 5 minutes to heat through and meld flavors.
Stir in the Cheese. Remove the soup from heat and gradually stir in the shredded cheddar cheese until melted and smooth. Ensure the soup is not boiling to avoid grainy cheese texture.

Notes

Let sour cream and cheese come to room temperature for better incorporation.
Be careful not to boil the soup after adding cheese to keep it creamy and smooth.
You can substitute half and half with whole milk for a lighter soup.
Use an immersion blender for ease, but a regular blender works well with caution.
For a spicier version, add a pinch of cayenne or smoked paprika.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: Shepherd's Pie Soup, creamy mashed potato soup, ground beef soup, cheesy soup, comfort food, easy dinner soup