There’s something about Shepherd’s Pie that just wraps you in a blanket of warmth, isn’t there? This Shepherd’s Pie Soup captures all that classic coziness but with a deliciously creamy broth that’s guaranteed to be a family favorite! Made with the familiar flavors of mashed potatoes, savory ground beef, melted cheddar, and veggies, this soup is a hearty meal that’s perfect for cooler weather and busy weeknights alike.
Let’s get cooking!
Ingredients
For the Mashed Potatoes:
- 4 large russet potatoes (about 2 lbs)
- ¾ teaspoon salt (for boiling potatoes)
- ¾ cup sour cream
For the Soup:
- 1 lb ground beef (85% lean)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 3 Tablespoons salted butter, divided
- ¼ cup flour
- 4 cups chicken broth
- 2 cups half and half
- ¾ teaspoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- ½ teaspoon mustard powder
- ¼ teaspoon ground sage
- Salt/pepper to taste
- 2 cups shredded cheddar cheese (sharp cheddar recommended)
- 1½ cups frozen mixed vegetables (carrots, peas, and corn work great!)
How to Make Shepherd’s Pie Soup – Step-by-Step
Step 1: Prep the Ingredients
- Shred your cheddar cheese from a block for the best melting consistency.
- Measure out sour cream and half and half; allow them to sit out so they reach room temperature. This will help create a smooth, creamy broth.
Step 2: Cook the Ground Beef
- In a large pot, cook and crumble the ground beef over medium-high heat until fully browned. Drain excess grease, remove the beef from the pot, and set it aside for later.
Step 3: Boil and Mash the Potatoes
- While the beef is cooking, peel and cut the potatoes into thirds. Add them to a stockpot and cover with water by about an inch, then add salt.
- Boil the potatoes for 10-15 minutes or until they are very fork-tender.
- Drain, then mash the potatoes with 1 Tablespoon of butter and the sour cream. Set them aside.
Step 4: Build the Soup Base
- Melt 2 Tablespoons of butter in your pot over medium heat. Add the diced onions and cook until softened (about 5 minutes), then add garlic and cook for an additional minute.
- Sprinkle in the flour and stir continuously for 1 minute to cook out the raw taste.
Step 5: Add Liquids and Seasonings
- Gradually pour in the chicken broth, stirring well between additions. Scrape up any flavorful bits left from the beef at the bottom of the pot.
- Add Worcestershire sauce, Italian seasoning, mustard powder, and sage, then slowly add the half and half. Bring everything to a gentle boil, then reduce to a simmer.
Step 6: Blend in the Mashed Potatoes
- Stir the mashed potatoes into the broth mixture until well combined. For a creamier texture, blend the soup with an immersion blender directly in the pot, or transfer it in batches to a blender.
Step 7: Add Beef, Veggies, and Cheese
- Stir in the cooked ground beef and frozen vegetables, allowing them to heat through (about 5 minutes).
- Gradually sprinkle in the shredded cheese while stirring until the cheese has fully melted into the soup.
Step 8: Final Seasoning
- Taste the soup and adjust salt and pepper to your preference. Serve hot and enjoy the comfort of a classic Shepherd’s Pie—now in a soup bowl!
Details and nutritional information
Details
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 cups
Nutrition
- Serving Size: 1 cup
- Calories: 326 kcal
- Sugar: 3g
- Cholesterol: 74mg
Helpful Tips for the Best Shepherd’s Pie Soup
- Use Freshly Shredded Cheese: Pre-shredded cheese can contain anti-caking agents that prevent it from melting smoothly. Shredding your own cheese makes for the best creamy consistency.
- Blending Options: An immersion blender is a wonderful tool for this soup. If you don’t have one, a regular blender works well, just blend in small batches and be cautious with the hot liquid.
- Potato Prep: Make sure the potatoes are fully tender before mashing. Adding them to the soup slightly chunky can also create a rustic, thicker texture if you prefer.
Substitutions and Variations
- Ground Meat: Swap ground beef for ground turkey or lamb for a different flavor profile.
- Dairy-Free Options: Replace the half and half with coconut milk or a dairy-free creamer, and try a vegan cheese substitute or simply leave out the cheese.
- Vegetables: Feel free to add extra veggies! Mushrooms, green beans, or even chopped zucchini would taste great.
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! This soup reheats beautifully, and the flavors deepen as it sits. Just store it in an airtight container in the fridge and reheat it over medium heat on the stove.
How do I prevent the cheese from clumping in the soup?
Let the soup cool slightly before adding the cheese, and add it gradually. Stirring continuously will also help create a smooth, melted texture.
Can I make this in a slow cooker?
Yes! Cook the ground beef, onions, and garlic on the stovetop, then add everything (except the cheese) to the slow cooker. Cook on low for 4-5 hours, then add the cheese at the end.
Storage Instructions
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: This soup freezes fairly well, though the texture may change slightly. Let it cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
This Shepherd’s Pie Soup is a must-try for any comfort food lover, blending traditional flavors with a creamy, satisfying, and unforgettable twist. Enjoy!
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Shepherd’s Pie Soup: A Comforting Twist on a Classic Favorite
- Total Time: 1 hour
- Yield: 12 cups 1x
Description
Shepherd’s Pie Soup is the ultimate comfort meal, combining creamy mashed potatoes, savory ground beef, and vegetables in a cozy, rich broth. Perfect for chilly nights, this soup delivers all the flavors of traditional Shepherd’s Pie with the warmth of a hearty soup. An easy, family-friendly recipe that’s guaranteed to satisfy!
Ingredients
Scale
- 4 large russet potatoes (2 lbs)
- ¾ teaspoon salt (for boiling potatoes)
- ¾ cup sour cream
- 1 lb ground beef (85% lean)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 3 Tablespoons salted butter, divided
- ¼ cup flour
- 4 cups chicken broth
- 2 cups half and half
- ¾ teaspoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- ½ teaspoon mustard powder
- ¼ teaspoon ground sage
- Salt/pepper to taste
- 2 cups shredded cheddar cheese
- 1½ cups frozen mixed vegetables (carrots, peas, corn)
Instructions
- Prep Ingredients: Shred cheddar cheese and measure out sour cream and half and half. Let sit at room temperature.
- Cook Beef: In a large pot over medium-high heat, cook and crumble ground beef until browned. Drain grease, set aside.
- Boil & Mash Potatoes: While beef cooks, peel and chop potatoes. Boil in salted water for 10-15 minutes until fork-tender. Drain and mash with 1 Tablespoon butter and sour cream. Set aside.
- Soup Base: In the same pot, melt 2 Tablespoons butter, add onions, and cook 5 minutes. Add garlic and cook 1 more minute. Sprinkle in flour and stir for 1 minute.
- Add Broth & Seasonings: Slowly pour in chicken broth, stirring continuously. Add Worcestershire, Italian seasoning, mustard powder, and sage. Gradually add half and half, then simmer.
- Blend in Potatoes: Stir in mashed potatoes until well combined. For a smoother soup, use an immersion blender or blend in batches.
- Finish Soup: Add cooked beef and frozen vegetables, heat through for 5 minutes. Gradually stir in cheddar cheese until melted.
- Season and Serve: Taste, adjust salt/pepper if needed, and serve hot.
Notes
- Shred cheddar from a block for best melting results. Bagged shredded cheese can prevent smooth melting.
- For a creamier texture, blend with an immersion blender.
- Can substitute ground beef with turkey or lamb, and frozen veggies with fresh.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 326 kcal
- Sugar: 3g
- Cholesterol: 74mg