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5.0 from 288 votes

Shepherd's Pie Soup

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6
Calories: 339 kcal
Course: Main Course , Soup
Cuisine: American , Irish

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

    Cup of Yum
  1. 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.
  2. Drain the browned meat into a colander.
  3. Using the same pot, add the onion and fresh carrots. Cook for 5 minutes, stirring occasionally until tender.
  4. Add the garlic and cook, stirring, for additional minute.
  5. Add the broth, stirring and scraping the bottom of the pot with a wooden spoon.
  6. Add the ground beef, half-and-half, potatoes, and ground sage and stir to combine well.
  7. Bring to a boil and cook for 5 minutes.
  8. Then add the frozen corn and peas and cook for an additional 10 minutes.
  9. 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.
  10. Season with salt and pepper to taste.

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

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

% 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.