Shepherd's Pie Soup
This creamy Shepherd's Pie Soup combines all the classic flavors of Shepherd's Pie into a delicious, comforting soup. Perfect for cozy dinners, it's easy to make in just 30 minutes and packed with beef, vegetables, and mashed potatoes.
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INGREDIENTS
- 4 cups mashed potatoes
- 1 pounds ground Beef, I like 85% lean
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons salted butter, separated
- 2 tablespoons flour, GF works fine
- 4 cups chicken broth or vegetable, not beef, it will make the soup dark
- 2 cups half and half
- ¾ teaspoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- ½ teaspoon mustard powder
- ¼ teaspoon ground sage, optional
- 2 cups shredded cheddar cheese
- 1 ½ cups mixed frozen vegetables, carrots, corn, green peas
- salt to taste
- black pepper to taste
- shredded cheddar for garnish
- smoked paprika for garnish
INSTRUCTIONS
- Prep work: Start by shredding the cheese from a block and measuring out the half-and-half. Let everything sit out at room temperature while you cook.2 cups shredded cheddar cheese, 2 cups half and half
- Cook the beef: In a large pot, cook the ground beef over medium-high heat, breaking it up as it cooks. Once it’s fully browned, drain the grease and set the beef aside.1 pounds ground Beef
- Prepare the broth: In the same pot, melt 2 tablespoons of butter over medium heat. Add the onions and cook until they soften, about 5 minutes. Then, add the garlic and cook for another minute.1 yellow onion, 2 tablespoons salted butter, 3 cloves garlic
- Add flour: Next, whisk in the flour and stir with a silicone spatula for about a minute to get rid of the raw flour taste.2 tablespoons flour
- Add broth and simmer: Slowly pour in the broth, stirring as you go. Use the spatula to scrape up any beef bits stuck to the bottom of the pot—they add tons of flavor! Add the Worcestershire sauce, Italian seasoning, mustard powder, and sage. Then, slowly stir in the half-and-half. Bring it to a boil, then reduce the heat to a simmer.4 cups chicken broth or vegetable, 2 cups half and half, ¾ teaspoon Worcestershire sauce, 2 teaspoons Italian seasoning, ½ teaspoon mustard powder, ¼ teaspoon ground sage
- Add the potatoes: Stir in the potatoes, mixing them well into the broth. If you have an immersion blender, use it to blend the soup until all the ingredients are mixed and the texture creamy.4 cups mashed potatoes
- Finish the soup: Add the cooked ground beef and frozen vegetables. Stir and cook for about 5 minutes until everything is heated through.1 ½ cups mixed frozen vegetables
- Add the cheese: Remove the soup from heat. Slowly sprinkle in the shredded cheese, stirring until it melts and becomes creamy. Be sure the soup isn’t too hot when you add the cheese so it melts perfectly!2 cups shredded cheddar cheese
- Taste the soup and season with salt and pepper if needed. Garnish with a sprinkle of smoked paprika and extra cheddar. Serve and enjoy your cozy Shepherd’s Pie Soup!salt to taste, shredded cheddar for garnish, smoked paprika for garnish, black pepper to taste
NOTES
- You can either boil potatoes and mash them or use leftover mashed potatoes from a previous dinner.
- Shred the cheese from a block for the best melt. Pre-shredded cheese in bags often has cellulose, which can prevent it from melting smoothly.
- This recipe makes about 10-12 cups and servings.
- Broth note: I like to use lighter broths (some low sodium option are great but are darker in color) so the soup will have a creamy white texture and color.
- To Store. Store your leftover Shepherd’s Pie Soup in an airtight container in the fridge. It will last for up to 3 days, making it perfect for lunch or dinner the next day.
- To Reheat. To reheat, simply warm the soup on the stove over low to medium heat, stirring occasionally. If it thickens too much while sitting in the fridge, just add a little bit of broth or half and half to loosen it up.
- To Freeze. This soup freezes really well, so you can easily make a big batch and save some for later. Store it in a freezer-safe container for up to 3 months. Keep in mind, the potato puffs won’t freeze well, so you’ll want to make those fresh when you’re ready to serve.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 357kcalCarbohydrates: 26gProtein: 18gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 63mgSodium: 625mgPotassium: 731mgFiber: 3gSugar: 4gVitamin A: 1712IUVitamin C: 21mgCalcium: 248mgIron: 2mg
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