Shepherd's Pie Soup
User Reviews
5.0
288 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
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Servings
6
-
Calories
339 kcal
-
Course
Main Course, Soup
Shepherd's Pie Soup
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Shepherd's pie soup has all of the classic flavors and elements of a traditional shepherd's pie in the form of a cozy, creamy, delicious soup!
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Ingredients
- 1 pound lean ground beef
- 2 large carrots diced
- 1 large onion diced
- 3 cloves garlic minced
- 3 cups chicken broth
- 1 cup half-and-half
- 1 ½ cups diced potato
- ½ teaspoon ground sage
- ½ cup frozen peas
- ½ cup frozen corn
- 1 cup freshly grated cheddar cheese
- 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.
Equipments used:
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Substitute ground turkey for the ground beef is desired.
- Use sweet onions, yellow onion or shallots.
- Use frozen carrots if preferred. Or 2 cups of a pea, carrot and corn mixture and add them all in the step to add the other frozen vegetables.
- Use vegetable broth or beef broth if desired.
- Although half-and-half adds the most creaminess, you can substitute whole milk or other non-dairy milk of choice as well.
- Use red potatoes, Yukon potatoes, russet potatoes, or fingerling potatoes.
- Use ½ teaspoon fresh sage in place of ground sage if desired.
- Freshly grated cheddar cheese melts more creamy into the soup than pre-shredded. Use sharp cheddar, mild cheddar or any other favorite cheese.
Nutrition Information
Show Details
Serving
1serving
Calories
339kcal
(17%)
Carbohydrates
23g
(8%)
Protein
27g
(54%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
82mg
(27%)
Sodium
241mg
(10%)
Potassium
844mg
(24%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
4436IU
(89%)
Vitamin C
20mg
(22%)
Calcium
216mg
(22%)
Iron
3mg
(17%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
288 reviews
Excellent
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