Shepherd's Pie Soup
A delightful twist on classic shepherd's pie, this soup combines seasoned ground beef, creamy mashed potatoes, and vibrant vegetables for a cozy and satisfying meal.
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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Notes
For storage, allow soup to cool before transferring to an airtight container. It lasts up to 3-4 days in the refrigerator or up to 3 months in the freezer. Thaw overnight in the refrigerator and reheat on the stovetop.