Shepherd's Pie Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Calories
339 kcal
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Course
Main Course, Soup
Shepherd's Pie Soup
Description
This Shepherd's Pie Soup blends browned lean ground beef with diced carrots and onions sautéed to tenderness. Garlic adds aroma before chicken broth, half-and-half, diced potatoes, and ground sage are added to form the base. The soup boils briefly, then frozen peas and corn are stirred in for a sweet bite. A mixture of freshly grated cheddar cheese and cornstarch is incorporated gradually, melting into the soup and creating a creamy, thickened texture reminiscent of the pie's cheese topping. Seasoning with salt and pepper finishes the soup.
The resulting soup offers tender beef and vegetables in a rich broth with creamy body from the cheese and cream. The texture balances chunkiness and smoothness, capturing shepherd's pie flavors in spoonable form. It can be served as a main course or with bread for a filling meal.
Practical notes suggest substituting ground turkey, various types of potatoes, and different broths or non-dairy milks based on taste or availability. Fresh sage can replace ground for herbal brightness. Leftovers keep refrigerated for several days. The recipe emphasis on fresh cheese ensures optimal melting and flavor.
Ingredients
- 1 pound ground beef lean
- 2 large carrot diced
- 1 large onion diced
- 3 cloves garlic minced
- 3 cups chicken broth
- 1 cup half-and-half
- 1 ½ cups potato diced
- ½ teaspoon sage ground
- ½ cup peas frozen
- ½ cup corn frozen
- 1 cup cheddar cheese freshly grated
- 2 teaspoons cornstarch
Instructions
- Add the ground beef to a large dutch oven or soup pot and cook over medium heat until the beef is browned, stirring and breaking the meat into small pieces.
- Drain the browned meat into a colander.
- Using the same pot, add the onion and fresh carrots. Cook for 5 minutes, stirring occasionally until tender.
- Add the garlic and cook, stirring, for additional minute.
- Add the broth, stirring and scraping the bottom of the pot with a wooden spoon.
- Add the ground beef, half-and-half, potatoes, and ground sage and stir to combine well.
- Bring to a boil and cook for 5 minutes.
- Then add the frozen corn and peas and cook for an additional 10 minutes.
- In a small bowl, mix the cheese and cornstarch together and then add it the soup in small batches, stirring constantly until the cheese has melted completely.
- Season with salt and pepper to taste.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 to 4 days.
- Ground turkey can be substituted for ground beef if preferred.
- Use sweet, yellow onions, or shallots, and frozen carrots or mixed frozen vegetables as alternatives.
- Chicken broth can be replaced with vegetable or beef broth according to taste.
- Whole milk or non-dairy milk can be used instead of half-and-half for creaminess.
- Various potato types including red, Yukon, russet, or fingerling work well in the soup.
- Fresh sage may be used in place of ground sage for a fresher herb flavor.
- Freshly grated sharp, mild, or preferred cheddar cheese melts better than pre-shredded cheese into the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 339kcal | 17% |
| Carbohydrates | 23g | 8% |
| Protein | 27g | 54% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 241mg | 10% |
| Potassium | 844mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 4436IU | 89% |
| Vitamin C | 20mg | 22% |
| Calcium | 216mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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