Welcome to your new favorite comfort food! This incredible Shepherd’s Pie Soup takes all the familiar, heartwarming flavors of classic shepherd’s pie and transforms them into a rich, creamy, and utterly delicious bowl of soup. We’re talking tender ground beef, mixed vegetables, and a savory broth, all topped with fluffy mashed potatoes. It’s a genius twist on a beloved dish, perfect for cozy evenings.
Why You’ll Love This Shepherd’s Pie Soup
This cozy beef soup offers everything you want in a meal and more. It is simple to make and packed with flavor, making it a perfect weeknight dinner.
- Enjoy familiar, comforting flavors in a new, exciting way.
- Savor a creamy, thick texture that feels incredibly satisfying.
- Preparing this soup is surprisingly easy, perfect for busy schedules.
- Everyone in the family will adore this hearty and flavorful dish.
- It’s freezer-friendly, allowing you to enjoy a quick meal anytime.
Ingredients
Gather your ingredients to create this comforting Shepherd’s Pie Soup. Precision makes all the difference for a flavorful and satisfying meal.
For the Mashed Potatoes:
- 4 large russet potatoes, equal to 2 lbs.
- ¾ teaspoon salt
- ¾ cup sour cream
- 1 tablespoon salted butter
For the Soup Base:
- 1 lb. Ground Beef, 85% lean
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons salted butter
- 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
- 2 cups shredded cheddar cheese
- 1 ½ cups mixed frozen vegetables
- Salt/Pepper, to taste
Notes & Substitutions
Potatoes: Russet potatoes are ideal for mashing because of their high starch content, yielding a fluffy texture. You can also use Yukon Gold potatoes for a slightly creamier mash.
Cheese: Always shred cheese from a block. Pre-shredded cheese contains anti-caking agents that can make your soup grainy instead of smooth. Sharp cheddar adds the best flavor. For more information on why block cheese is often preferred for melting, see this article about anti-caking agents in shredded cheese.
Dairy: For a richer soup, substitute heavy cream for half and half. For dairy-free options, use unsweetened plain almond milk or oat milk, and a dairy-free sour cream alternative.
Ground Meat: While ground beef is traditional, feel free to use ground lamb for a classic shepherd’s pie flavor. Ground turkey or chicken work well for a lighter option.
Vegetables: Feel free to customize your mixed frozen vegetables. Add diced carrots, corn, or peas for extra color and nutrition. You can also use fresh, finely diced vegetables; just sauté them with the onion until tender.
Equipment
You won’t need many specialized tools for this recipe. These essential kitchen items make preparing your Shepherd’s Pie Soup a breeze:
- Large stockpot or Dutch oven
- Cutting board and sharp knife
- Potato peeler
- Potato masher
- Whisk
- Silicone spatula
- Measuring cups and spoons
An immersion blender is optional but incredibly helpful for achieving an ultra-creamy soup texture. You can also use a regular blender (in batches) if you do not have an immersion blender.
How to Make Shepherd’s Pie Soup
Get ready to create a hearty and satisfying meal. Follow these steps to prepare your delightful Shepherd’s Pie Soup with ease. Assembling this comforting soup is straightforward and rewarding.
Step 1: Prep Work
Shred the cheese from a block. Measure out the sour cream and half and half. Let them sit out at room temperature for about 30 minutes. This helps the cheese melt smoothly and prevents the dairy from curdling when added to the hot soup.
Step 2: Cook the Beef
Cook and crumble the ground beef in your large stockpot or Dutch oven over medium-high heat. Stir until it is completely browned and cooked through. Drain any excess grease thoroughly. Remove the cooked ground beef from the pot and set it aside in a bowl.
Step 3: Boil & Mash Potatoes
While the beef cooks, peel the potatoes and cut them into thirds or quarters for faster cooking. Add the cut potatoes to a separate pot. Cover them with about one inch of water and add the ¾ teaspoon of salt. Boil gently for 10-15 minutes, or until the potatoes are very fork-tender. Drain the cooked potatoes completely, then gently mash them in their pot. Stir in the ¾ cup of sour cream and the 1 tablespoon of butter. Set the mashed potatoes aside.
Step 4: Sauté Aromatics
In the same pot you cooked the beef (no need to clean it, the browned bits add flavor!), melt the remaining 2 tablespoons of butter over medium heat. Add the diced yellow onion and cook, stirring occasionally, until it softens and becomes translucent, about 5 minutes. Stir in the minced garlic and cook for one more minute until fragrant.
Step 5: Create Roux
Sprinkle the ¼ cup of flour over the cooked onions and garlic. Use a silicone spatula to stir constantly as the flour cooks for one full minute. This step cooks out the raw flour taste and creates the base for thickening your soup.
Step 6: Slowly Whisk in Broth
Gradually add the 4 cups of chicken broth in splashes, whisking continuously to prevent lumps. Use your silicone spatula to scrape up any browned beef remnants stuck to the bottom of the pot. This deglazing technique adds tremendous depth of flavor to your soup.
Step 7: Add Seasonings & Simmer
Stir in the ¾ teaspoon of Worcestershire sauce, 2 teaspoons of Italian seasoning, ½ teaspoon of mustard powder, and ¼ teaspoon of ground sage. Slowly pour in the 2 cups of half and half, whisking until fully combined. Bring the soup mixture to a gentle boil, then reduce the heat to a low simmer.
Step 8: Stir in Mashed Potatoes & Blend
Add the reserved mashed potatoes to the simmering soup base. Stir them in until they are well-combined and no large lumps remain. For an extra creamy texture, use an immersion blender directly in the pot to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and process until creamy, then return it to the pot.
Step 9: Reincorpor Beef & Add Vegetables
Return the cooked ground beef to the pot. Add the 1 ½ cups of mixed frozen vegetables. Allow the soup to heat through for about 5 minutes, ensuring the vegetables are tender and warm.
Step 10: Stir in Cheese
Remove the pot from the heat. Gradually sprinkle the 2 cups of shredded cheddar cheese into the soup, stirring continuously until it melts completely and the soup is smooth. Make sure the soup is off the heat when adding cheese; an overly hot base can cause the cheese to separate or become stringy. The soup will continue to thicken slightly as it sits.
Step 11: Taste, Season & Serve
Taste the Shepherd’s Pie Soup and adjust the seasoning as desired with salt and pepper. Serve immediately and enjoy this comforting, hearty meal!
Pro Tips for the Best Shepherd’s Pie Soup
Achieving the perfect consistency and flavor for your Shepherd’s Pie Soup is simple with these expert tips. These small details make a big difference.
Cheese Melting:
Always remove the pot from direct heat before stirring in the shredded cheese. The residual heat will melt the cheese smoothly without causing it to clump or separate. This ensures a creamy, not greasy, finish to your hearty soup.
Immersion Blender Magic:
An immersion blender is your secret weapon for an incredibly smooth soup. It helps combine the mashed potatoes seamlessly into the broth, creating a luxurious, velvety texture. Blend directly in the pot for easy cleanup and consistent results.
Deglazing for Depth:
Do not skip deglazing the pot after cooking the beef. The browned bits at the bottom of the pan are full of flavor. Scraping them up with a spatula while adding the broth infuses your soup with rich, complex notes, perfecting your soup.
Perfect Potato Consistency:
Avoid over-boiling your potatoes, as they can become watery. Cook them until just fork-tender. After draining, let them sit for a minute to steam dry. This ensures light, fluffy mashed potatoes that blend beautifully into the soup base.
Serving Suggestions, Storage, and Variations
Make the most of your delicious soup with these handy tips for serving, storing, and customizing.
Serving Suggestions
Pair your warm bowl of Shepherd’s Pie Soup with something simple yet satisfying.
- Offer a side of crusty bread, warm biscuits, or soft dinner rolls for dipping into the rich broth.
- A fresh, crisp green salad with a light vinaigrette provides a nice contrast to the hearty soup.
- Garnish individual servings with fresh chopped chives, a dollop of sour cream, or extra shredded cheddar cheese for added flair and flavor.
Storage & Freezing
This soup is perfect for meal prepping! Handle and store it properly to enjoy it again.
Refrigeration:
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
Freezing:
This soup freezes beautifully. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months.
Reheating:
Thaw frozen soup in the refrigerator overnight. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. You might need to add a splash of milk or broth to thin it slightly.
Variations
Get creative with your Shepherd’s Pie Soup! Customizing your hearty soup is easy.
Low-Carb:
Replace mashed potatoes with a creamy cauliflower mash for a delicious low-carb alternative.
Different Meats:
Instead of ground beef, use ground turkey, lamb, or a mix of meats for different flavor profiles. Ground sausage can also add a spicy kick.
Shepherd’s Pie vs. Cottage Pie:
Traditionally, shepherd’s pie uses lamb, while cottage pie uses beef. This recipe is a “Shepherd’s Pie Soup” in spirit because of the classic mashed potato topping, but uses beef for broader appeal. To understand the traditional distinction, explore the origins of Shepherd’s Pie vs. Cottage Pie. Feel free to use lamb to make it a true “shepherd’s” flavor.
Nutrition Information
This estimated nutrition information for one serving of Shepherd’s Pie Soup provides a general idea of its dietary content. Please note that exact values can vary based on specific ingredients and portion sizes.
| Nutrient | Amount |
|---|---|
| Calories | 326 kcal |
| Carbohydrates | 22 g |
| Protein | 17 g |
| Fat | 19 g |
| Saturated Fat | 11 g |
| Trans Fat | 0.2 g |
| Cholesterol | 74 mg |
| Sodium | 619 mg |
| Fiber | 2 g |
| Sugar | 3 g |
| Unsaturated Fat | 6 g |
Hearty & Creamy Shepherd’s Pie Soup
Ingredients
Equipment
Method
- Shred the cheese and measure out the sour cream and half and half, letting them all sit at room temperature.
- Cook and crumble the ground beef over medium-high heat until it’s cooked through, then drain the grease and set the beef aside.
- While the beef cooks, peel and cut the potatoes, then boil them gently in salted water for 10-15 minutes until very fork tender. Drain the potatoes, gently mash them, and then stir in the sour cream and 1 tablespoon of butter.
- Melt 2 tablespoons of butter over medium heat, add the diced onions and cook until softened (about 5 minutes), then add minced garlic and cook for 1 more minute.
- Whisk in the flour and stir continuously with a silicone spatula for 1 full minute to remove any raw flour taste.
- Gradually add the chicken broth in splashes, stirring continuously with a silicone spatula to loosen any beef remnants from the bottom of the pot for added flavor.
- Stir in the Worcestershire sauce, Italian seasoning, mustard powder, and sage, then slowly add the half and half; bring to a boil and then reduce to a simmer.
- Stir the mashed potatoes into the broth until well-combined, then use an immersion blender or transfer to a regular blender in batches to blend until creamy.
- Add the cooked ground beef and frozen mixed vegetables to the soup and allow them to heat through for approximately 5 minutes.
- Remove the soup from the heat and gradually sprinkle in the shredded cheddar cheese, stirring until it is completely combined and melted smoothly.
- Taste the soup and season with additional salt and pepper if desired, then serve warm; note that the soup will continue to thicken as it sits.
Notes
Frequently Asked Questions (FAQ)
Find quick answers to common questions about this beef and potato soup. These tips help ensure your cooking success.
Q: Can I make this Shepherd’s Pie Soup vegetarian?
A: Absolutely! Replace the ground beef with cooked lentils or a plant-based ground meat alternative. Use vegetable broth instead of chicken broth for a delicious vegetarian option.
Q: How can I make this soup thicker or thinner?
A: To thicken, you can simmer it longer to reduce, or stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water). To thin it, simply add a splash more chicken broth or half and half until desired consistency.
Q: What are the best potatoes for this recipe?
A: Russet potatoes are generally best for mashing due to their starchy texture, which yields a fluffy mash. Yukon Gold potatoes are a good second choice for a slightly creamier result.
Q: Can I use pre-made mashed potatoes?
A: Yes, you can use pre-made mashed potatoes to save time. Just ensure they are plain and unseasoned, or adjust the soup’s salt and pepper accordingly. This speeds up your prep!
Conclusion
This Hearty & Creamy Shepherd’s Pie Soup brings all the comforting flavors of a classic dish into a warm, inviting bowl. It’s a perfect way to enjoy a beloved meal with a delightful twist, offering both richness and ease. We encourage you to try this recipe soon for a satisfying dinner that everyone will love. Get ready to cozy up with a bowl of pure comfort!
