Shepherd's Pie Soup
User Reviews
4.9
Shepherd's Pie Soup
Description
The soup starts by cooking and draining ground beef, followed by boiling potatoes until tender and mashing them with sour cream and butter. Onion and garlic are sautéed in butter before whisking in flour to thicken the broth. Chicken broth is gradually added, and the mixture is blended for smoothness. The cooked beef, mixed vegetables, seasonings like Italian herbs, mustard powder, Worcestershire sauce, and sage are incorporated. Cheddar cheese is shredded freshly for better melting and stirred in to enrich the soup.
This soup captures the essence of shepherd's pie flavors in a creamy, spoonable form, balancing tender mashed potatoes with savory meat and vegetables. It is ideal for a warming meal on a cold day or when comfort food is desired.
Sharp cheddar cheese is preferred for its melting properties and flavor. The recipe suggests using an immersion blender to achieve smooth texture conveniently. Using fresh shredded cheese rather than pre-shredded helps with melt quality.
A 3.5-quart Dutch oven is recommended cooking equipment for this recipe size, and a kitchen scale is helpful for weighing potatoes.
Ingredients
- 4 russet potatoes equal to 2 lbs, large
- ¾ teaspoon salt
- ¾ cup sour cream
- 1 lb. ground beef 85% lean
- 1 yellow onion diced
- 3 cloves garlic minced
- 3 tablespoons butter divided, salted
- ¼ cup 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 sage ground
- 2 cups cheddar cheese shredded
- 1 ½ cups mixed frozen vegetables
- salt to taste
- black pepper to taste
Instructions
- Prep Work: Shred the cheese from a block, measure out the sour cream and half and half. Let them all sit out at room temperature.
- Cook the Beef: Cook and crumble the ground beef over medium-high heat until cooked through. Drain grease. Remove the ground beef from the pot and set aside.
- Boil & Mashed Potatoes: While the meat cooks, peel the potatoes and cut them into thirds. Add to a stock pot and cover the potatoes with 1 inch of water. Add the salt and boil gently for 10-15 minutes or until very fork tender. Drain, then gently mash. Add the sour cream and 1 tablespoon of the butter. Set aside.
- Prepare the broth: Melt 2 Tablespoons of butter over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute.
- Whisk in flour, use a silicone spatula to stir as the flour cooks for 1 full minute to remove the raw flour taste.
- Add the chicken broth in splashes, stirring continuously. Use a silicone spatula to loosen any beef remnants from the bottom of the pot, this will add flavor.
- Add the Worcestershire sauce, Italian seasoning, mustard powder, and sage. Slowly add the half and half. Bring to a boil, then reduce to a simmer.
- Stir in the potatoes until well-combined into the broth. If possible, use an immersion blender to blend until creamy. You can also transfer it to a blender in batches.
- Add the ground beef and frozen vegetables and allow them to heat through, about 5 minutes.
- Remove from heat. Gradually sprinkle with shredded cheese and stir until combined. Make sure the base of the soup isn’t too hot or the cheese won’t melt creamy and smooth. The soup will continue to thicken as it sits.
- Taste, season with salt/pepper if desired and serve!
Notes
- Use freshly shredded sharp cheddar cheese instead of pre-shredded to ensure better melting and richer flavor.
- An immersion blender simplifies blending the soup directly in the pot for a smooth texture without transferring hot soup.
- A kitchen scale is useful to measure the potatoes accurately, ensuring consistent cooking results.
- A 3.5-quart Dutch oven is ideal for preparing this quantity of soup for even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cups
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 22g | 7% |
| Protein | 17g | 34% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 74mg | 25% |
| Sodium | 619mg | 26% |
| Potassium | 601mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1672IU | 33% |
| Vitamin C | 8mg | 9% |
| Calcium | 223mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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