Shepherd’s Pie Soup combines the rich, hearty flavors of traditional shepherd’s pie with the comforting, warm nature of a soup. This delightful dish captures the essence of a classic meal while offering a unique twist that is perfect for chilly evenings or cozy family gatherings. With a creamy base and a mix of tender vegetables, it’s a dish that will leave you feeling satisfied and content.
Why We Love This Shepherd’s Pie Soup Recipe
You’ll love Shepherd’s Pie Soup for its cozy, comforting appeal. It brings together the best elements of a classic shepherd’s pie, combining seasoned ground beef, creamy mashed potatoes, and a medley of vibrant vegetables into a single bowl of warmth. This recipe not only brings rich flavors to the table but also offers a great way to sneak in some veggies for the family, making it both a nutritious and indulgent meal. Plus, it’s quick to prepare, which makes it a favorite for weeknight dinners when time is of the essence!
Ingredients about Shepherd’s Pie Soup
When preparing Shepherd’s Pie Soup, using the right ingredients makes all the difference. Here’s what you’ll need:
List of ingredients with measurements
- 4 large russet potatoes (approx. 2 lbs., peeled and cubed)
- 3/4 cup sour cream
- 3/4 teaspoon salt (divided)
- 1 lb. ground beef (85% lean)
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 3 tablespoons salted butter (divided)
- 1/4 cup all-purpose 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
- 1 1/2 cups mixed frozen vegetables (such as peas, carrots, and corn)
- 2 cups shredded cheddar cheese
- Salt and pepper (to taste)
How to Make Shepherd’s Pie Soup Directions
Creating Shepherd’s Pie Soup is a straightforward process. Start by preparing your ingredients: shred the cheddar cheese and measure out the sour cream and half and half.
- Heat a large pot over medium-high heat. Once hot, add the ground beef and cook it until browned. Make sure to break it up into smaller pieces with your spatula. Once done, set it aside.
- While the beef cooks, fill another pot with salted water and bring it to a boil. Add the cubed potatoes to the boiling water and cook until they are tender. This usually takes about 15 to 20 minutes. Once soft, drain the potatoes, and mash them with two tablespoons of butter and the sour cream until smooth. Set this aside.
- In the same pot used for the ground beef, melt the remaining tablespoon of butter over medium heat. Once melted, add the diced onions and sauté until they soften and turn translucent, around 3-4 minutes. Add the minced garlic and cook until fragrant, about 1 minute more.
- Sprinkle the flour over the sautéed onions and garlic, stirring well to coat. Gradually add the chicken broth, scraping the bottom of the pot to loosen any browned bits, which adds depth to the soup’s flavor.
- Stir in the Worcestershire sauce, Italian seasoning, mustard powder, ground sage, and the remaining salt before mixing in the half and half. Allow this mixture to simmer gently, stirring occasionally for about 10 minutes or until it thickens slightly.
- Add the mashed potatoes to the soup, blending them until smooth and creamy. This gives the soup its signature texture.
- Stir in the cooked ground beef and the mixed frozen vegetables. Let everything heat through for about 5 minutes. The vegetables should be warmed but still vibrant.
- Finally, incorporate the shredded cheddar cheese into the soup, stirring until it melts and combines beautifully with the mixture. Taste the soup, adding salt and pepper to your preference.
- Serve the Shepherd’s Pie Soup hot, garnished with extra shredded cheese or fresh herbs if desired.
How to Serve Shepherd’s Pie Soup
Serving Shepherd’s Pie Soup can be as simple or as elegant as you like. A deep soup bowl is ideal, allowing you to scoop up all those delicious ingredients. For an added touch, consider topping each serving with a sprinkle of freshly chopped herbs such as parsley or chives to add a touch of color and freshness.
You can also pair this hearty soup with a crusty piece of bread or a nice dinner roll. The bread is perfect for dipping and complements the creamy texture of the soup. This dish is nourishing and filling on its own but can also be served alongside a light salad for a balanced meal experience.
Expert Tips: Shepherd’s Pie Soup
To make your Shepherd’s Pie Soup even more special, consider these expert tips:
- Beef Alternatives: If ground beef isn’t your favorite, feel free to substitute it with ground turkey or chicken. This will give a slightly different flavor profile while keeping the soup leaner.
- Vegetable Variety: You can add fresh vegetables like diced carrots, corn, or green beans. If using fresh vegetables, be sure to chop them evenly and cook them until tender before adding them to the soup.
- Cheese Choices: While cheddar is a classic choice, feel free to experiment with different cheese varieties such as Gruyère or Monterey Jack for a unique twist on flavors.
- Spice it Up: If you like a bit of heat, consider adding red pepper flakes or a dash of hot sauce to elevate the flavor.
- Consistency Adjustments: If you prefer a thinner soup, gradually add more chicken broth or half and half until you reach your desired consistency.
How to Store Shepherd’s Pie Soup
If you happen to have leftovers of this delightful soup, storing it properly is key to maintaining its flavor and texture. Allow the soup to cool to room temperature before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days.
If you want to store it longer, you may freeze the soup. To do this, let it cool completely, then place it in freezer-safe containers, leaving some space at the top for expansion. This soup can last in the freezer for up to three months.
When ready to enjoy, thaw the soup overnight in the refrigerator and reheat it on the stovetop. Adding a splash of chicken broth can help restore its original texture if it thickens too much during storage.
Variation of Shepherd’s Pie Soup
There are countless ways to make this recipe your own. Here are some variations you can try:
- Vegetarian Version: Substitute the ground beef with lentils or quinoa for a hearty vegetarian option. You can add more vegetables, including mushrooms, zucchini, or bell peppers.
- Herbed Version: Revitalize the flavor by adding fresh herbs such as thyme, rosemary, or dill. This will add a fresh and fragrant touch to the soup.
- Spicy Kick: Introduce a spicy ingredient by adding diced jalapeños or chili powder to give your soup a warm kick.
- Creamy Spin: Try adding cream cheese or a dollop of crème fraîche for a luxuriously creamy texture and added tang.
- Cultural Twist: Incorporate your favorite seasonings or sauces, such as curry spices or soy sauce, for an international twist.
FAQ
What is Shepherd’s Pie Soup?
Shepherd’s Pie Soup is a comforting dish that combines the flavors of traditional shepherd’s pie into a delicious soup, featuring ground beef, creamy mashed potatoes, seasoned vegetables, and melted cheese.
Can I make Shepherd’s Pie Soup ahead of time?
Yes, you can prepare this soup ahead of time. Store it in the refrigerator for a few days or freeze it for longer storage.
Is Shepherd’s Pie Soup healthy?
This soup can be quite nutritious, especially if you incorporate a variety of vegetables. You can also make it healthier by using lean meat and reducing the cheese and cream if desired.
Can I use other meats in Shepherd’s Pie Soup?
Definitely! Feel free to substitute ground beef with turkey, chicken, or even plant-based alternatives like lentils or beans for a meat-free option.
How can I thicken Shepherd’s Pie Soup?
If you find the soup too thin, you can further thicken it by adding more mashed potatoes or a cornstarch slurry. Gradually incorporating these ingredients will help you achieve the desired consistency.
Shepherd's Pie Soup
Ingredients
For the Mashed Potatoes
- 4 large russet potatoes, peeled and cubed Approximately 2 lbs.
- 3/4 cup sour cream
- 3/4 teaspoon salt Divided
For the Soup Base
- 1 lb ground beef (85% lean)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons salted butter Divided
- 1/4 cup all-purpose 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
- 1 1/2 cups mixed frozen vegetables Such as peas, carrots, and corn
- 2 cups shredded cheddar cheese
- Salt and pepper To taste
Instructions
Preparation
- Shred the cheddar cheese and measure out the sour cream and half and half.
Cooking the Beef
- Heat a large pot over medium-high heat. Add the ground beef and cook until browned, breaking it up into smaller pieces. Set aside.
Cooking the Potatoes
- In another pot, fill with salted water and bring to a boil. Add the cubed potatoes and cook until tender, about 15-20 minutes. Drain and mash with two tablespoons of butter and sour cream until smooth. Set aside.
Making the Soup Base
- In the beef pot, melt the remaining butter over medium heat. Add diced onions and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for 1 more minute.
- Sprinkle flour over the sautéed mixture, stir well to coat, then gradually add chicken broth, scraping the bottom to loosen browned bits.
- Stir in Worcestershire sauce, Italian seasoning, mustard powder, ground sage, remaining salt, and half and half. Let simmer for about 10 minutes until it thickens slightly.
Combining Ingredients
- Add the mashed potatoes to the soup, blending until smooth and creamy.
- Stir in the cooked ground beef and mixed vegetables, heating through for about 5 minutes.
Final Touch
- Incorporate shredded cheddar cheese, stirring until melted. Season with salt and pepper to taste.
- Serve hot, garnished with extra cheese or fresh herbs if desired.
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