November 30, 2023
This creamy Shepherd’s Pie Soup is made with traditional Shepherd’s Pie ingredients, including mashed potatoes, cheese, ground beef, and vegetables! You’ll love watching this classic comfort food transform into a delicious soup with creamy broth that your family will love. Shepherd’s Pie Soup might not be something that we hear about every day, but once you try it, you’ll be hooked for life.
This recipe is written by Stephanie at thecozycook.com
Hi, I’m Stephanie! Welcome to The Cozy Cook! Here, it’s all about being laid-back in the kitchen. My goal is for you to have fun with cooking by creating simple recipes that you’ll always feel confident feeding to friends and family. The ingredients that I use are always basic, the steps are easy to follow, and the leftovers taste even better than the night before. A Little Back Story--I graduated from The University of New Hampshire in 2007. During this time, I had just started dating my (now) husband, and was a firm believer that the way to a man’s heart is through his stomach! Unfortunately, I didn’t have many skills to offer in the kitchen. In fact, I had grown used to having chef-prepared meals at my sorority, Alpha Chi Omega. Like most of us, I turned to online recipes for dinner ideas. I often struggled to find ones that tasted as good as the flawless images appeared, or were really as “quick and easy” as they claimed to be.
I found myself researching cooking methods and trying to put them into practice while still keeping my recipes simple. I couldn’t believe what a difference a proper technique or a simple ingredient could make. And I really couldn’t believe the lack of information or guidance that existed on some of the popular websites that I found. I began posting images of my recipes on Facebook (that I, of course thought were brilliant photos taken with my cell phone). Let me assure you, they were not. 🥴
At the suggestion of a friend, I started a food blog in the Fall of 2013. The domain name was almost as terrible as the photos, and I quickly realized that although I had mastered some skills in the kitchen, my business mindset and photography skills were still a lot to be desired.
From there, I turned to photography and blogging resources. After working at my regular 9-5 job, I would come home and continue test recipes, practice photography, and seek out blogging resources. In June 2018, I decided it was time to dive into my passion full-time and bid goodbye to the Corporate world that I had known for 10 years. Did I almost pass out at the thought of leaving this sense of security that I had known for so long? –Yes. Was it the best decision I ever made? –Yes.
Shepherd’s Pie Soup
Course: Soup
Cuisine: American
prep time: 15 MINUTES
cook time: 45 MINUTES
total time: 1 HOUR
Author: Stephanie at thecozycook.com
INGREDIENTS:
4 large russet potatoes, equal to 2 lbs.
1 lb. Ground Beef, 85% lean
1 large yellow onion
3 Tablespoons salted butter, separated
1/4 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 ground sage
2 cups shredded cheddar cheese
1 1/2 cups mixed frozen vegetables
DIRECTIONS:
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 with 1 Tablespoon of butter and sour cream. 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:
Pro Tips:
Shred the cheese from a block so that it melts well. Bagged shredded cheese contains cellulose which prevents it from melting well. Heluva Good Orange Sharp Cheddaris my brand of choice as it melts really well and has great flavor.
Tools For This Recipe (Amazon Affiliate Links)
Kitchen Scale - This is handy to weigh the potatoes, I use it all the time.
This is the immersion blender I use for SO many soups and sauces, it makes it really easy to blend right in the pot without having to transfer a hot liquid to a blender.
A 3.5 quart dutch oven is perfect for making this soup.
NUTRITION:
Calories: 326kcal, Carbohydrates: 22g, Protein: 17g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 74mg, Sodium: 619mg, Potassium: 601mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1672IU, Vitamin C: 8mg, Calcium: 223mg, Iron: 2mg