Shepherd’s Pie Soup
A cozy, creamy soup that combines the comforting elements of traditional shepherd's pie with the ease of a one-pot meal.
Ingredients
For the Soup Base
- 4 large russet potatoes (2 lbs.) Create the rich, creamy mashed potato base.
- ¾ teaspoon salt Helps season the potatoes while boiling.
- ¾ cup sour cream Adds creaminess and tang.
- 1 lb. ground beef (85% lean) Provides the hearty element.
- 1 yellow onion, diced Gives depth of flavor.
- 3 cloves garlic, minced Adds rich flavor.
- 3 Tablespoons salted butter Used for sautéing vegetables.
- ¼ cup flour Thickens the soup.
- 4 cups chicken broth Adds a savory element.
- 2 cups half and half Makes the soup creamy.
- ¾ teaspoon Worcestershire sauce Adds umami.
- 2 teaspoons Italian seasoning Enhances flavor.
- ½ teaspoon mustard powder Adds depth of flavor.
- ¼ teaspoon ground sage Adds warm note.
- 2 cups shredded cheddar cheese Adds creaminess.
- 1 ½ cups mixed frozen vegetables Provides mix of textures.
- Salt and pepper, to taste Adjust seasoning.
Instructions
Preparation
- Wash the russet potatoes, peel, and cut into small cubes. Dice the onion and mince the garlic. Set aside.
Cooking the Ground Beef
- In a large pot, heat a medium flame. Add the ground beef, breaking it apart, and cook until brown, about 5-7 minutes. Drain excess fat if necessary.
Boiling and Mashing the Potatoes
- In another pot, fill with water and add the cubed potatoes and ¾ teaspoon of salt. Bring to a boil for 15-20 minutes until tender. Drain and mash while warm, stirring in the sour cream until creamy.
Preparing the Broth
- In the pot with the cooked ground beef, add the diced onion and minced garlic. Sauté for about 3-4 minutes until soft.
Thickening the Broth
- Sprinkle the flour over the meat and onions, stir well for 1-2 minutes to cook the flour.
Adding the Liquids
- Gradually pour in the chicken broth while stirring to avoid lumps. Add the half and half and Worcestershire sauce, mixing well.
Blending the Soup
- Bring the mixture to a low simmer for about 5 minutes. Add the mashed potatoes to the pot and stir until fully incorporated and smooth.
Finishing with Beef and Vegetables
- Mix in the cooked ground beef, shredded cheddar cheese, and frozen vegetables. Stir until cheese melts and soup is heated through.
Serving
- Finally, season with salt and pepper to taste. For extra creaminess, fold in more cheese before serving.
Notes
Pair with warm bread rolls or a light salad. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat keeping in mind to avoid overheating.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 12gSodium: 800mgFiber: 5gSugar: 4g
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