Shepherd’s pie soup is a warm and inviting dish that brings the heartiness of shepherd’s pie into a delightful bowl of comfort. Perfect for chilly evenings, this creamy, savory soup combines tender beef, fluffy mashed potatoes, and a medley of vegetables. It’s quick to prepare and makes a satisfying meal that the whole family will love. Gather your loved ones and enjoy this cozy dish, perfect for any occasion!
Table of Contents
Shepherd’s Pie Soup Recipe Overview
This shepherd’s pie soup is a unique twist on a classic dish, providing all the comforting flavors and textures you crave. With its creamy base and delicious toppings of cheese, you’ll find every spoonful to be a delightful experience.
Key Ingredients for Shepherd’s Pie Soup
- 4 large russet potatoes (2 lbs)
- ¾ teaspoon salt
- 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
- 2 cups shredded cheddar cheese
- 1 ½ cups mixed frozen vegetables
- Salt and pepper (to taste)
Essential Cooking Tools Needed
- Immersion blender
- Kitchen scale
- 3.5 quart soup pot
Step-by-Step Instructions
Preparing the Potatoes
Start by peeling and cutting the russet potatoes into thirds. Place them in a pot of salted water and boil until fork-tender, which takes about 10-15 minutes. Once cooked, drain the potatoes and mash them with sour cream and 1 tablespoon of butter until creamy. Set aside.
Cooking the Ground Beef
In a separate pot, cook and crumble the ground beef over medium-high heat until it’s fully cooked. Drain any excess grease and set the beef aside, allowing the flavors to develop.
Making the Soup Base
Melt 2 tablespoons of butter in the same pot over medium heat. Add the diced onions and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute. To thicken, whisk in the flour and stir for 1 minute to eliminate the raw taste. Gradually add the chicken broth while stirring, scraping any browned bits from the pot for added flavor.
Next, mix in the Worcestershire sauce, Italian seasoning, mustard powder, and sage. Slowly add the half and half, bringing the mixture to a gentle boil before reducing it to a simmer.
Combining Ingredients for the Final Dish
Incorporate the mashed potatoes into the broth until well mixed. For a creamy texture, blend using an immersion blender or in batches in a standard blender. Add the cooked ground beef and frozen vegetables, heating through for about 5 minutes. Remove from heat and gradually stir in the shredded cheese until melted and smooth. Adjust the seasoning with salt and pepper to taste, then serve hot.
Variations of Shepherd’s Pie Soup
Low Carb Option with Cauliflower
If you’re looking for a lower-carb alternative, consider substituting all or part of the potatoes with cauliflower. This variation maintains the warming flavor while reducing carbs, making it a great option for those watching their intake.
Vegetarian Adaptation Ideas
For a vegetarian version, swap the ground beef for lentils or mushrooms. This change provides a hearty texture and complements the other flavors beautifully, ensuring everyone can enjoy this comforting soup.
Pro Tips for Perfect Shepherd’s Pie Soup
Cheese Melting Tips
For the best melting results, shred cheese from a block rather than using pre-shredded options. Pre-packaged cheese often contains additives that can affect its melting quality.
Best Practices for Blending
Using an immersion blender helps to blend the soup directly in the pot, minimizing mess and maintaining the soup’s creamy texture. If using a standard blender, blend in batches to avoid spills.
Storage Tips for Leftover Soup
Store leftover shepherd’s pie soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it for up to 3 months. The soup reheats wonderfully, preserving its creamy consistency.
What to Serve with Shepherd’s Pie Soup
Pair your shepherd’s pie soup with crusty bread or a simple side salad for a complete meal. The bread is perfect for soaking up the delicious broth!
FAQs
What is shepherd’s pie soup?
Shepherd’s pie soup is a comforting dish that combines the flavors of traditional shepherd’s pie into a creamy soup. It features ground beef, mashed potatoes, and mixed vegetables in a savory broth.
How would you describe shepherd’s pie?
Shepherd’s pie is a hearty dish made with a base of meat and vegetables, topped with a layer of creamy mashed potatoes. It is known for its comforting flavors and satisfying texture.
Why is shepherd’s pie popular?
Shepherd’s pie is popular due to its rich flavors, comforting nature, and versatility. It’s a dish that brings warmth and satisfaction, making it a favorite for cold days.
What is another name for shepherd’s pie?
Another name for shepherd’s pie is cottage pie, which is typically made with ground beef. The term “shepherd’s pie” traditionally refers to a version made with lamb.
More Delicious Recipes to Try Next
- Vegetable Soup
- Sausage Potato Soup
- Comforting Potsticker Soup
- Italian Sausage White Bean Soup
- Creamy Potato Soup
Conclusion
Shepherd’s pie soup is a delightful dish that brings comfort and joy to your dining table. Whether you’re enjoying it on a chilly evening or serving it at a gathering, this recipe is bound to impress. Don’t forget to check out more delicious ideas on our Pinterest page at Elly’s Recipes for inspiration on your next meal!
Shepherd’s Pie Soup
Equipment
- immersion blender
- Kitchen scale
- 3.5 quart soup pot
Ingredients
- 4 large russet potatoes about 2 lbs
- ¾ teaspoon salt
- ¾ cup sour cream
- 1 lb ground beef 85% lean
- 1 medium 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
- 2 cups shredded cheddar cheese
- 1 ½ cups mixed frozen vegetables
- Salt and pepper to taste
Instructions
- Shred cheese from a block and let the sour cream and half and half sit at room temperature.
- Cook and crumble the ground beef in a pot over medium-high heat until fully cooked, then drain the grease.
- Peel and cut the potatoes into thirds, boil in salted water until fork-tender, then drain and mash with sour cream and 1 tablespoon of butter.
- Melt 2 tablespoons of butter in a separate pot, add diced onions, and cook until softened, then add minced garlic.
- Whisk in flour and stir for 1 minute, then gradually add chicken broth while stirring.
- Mix in Worcestershire sauce, Italian seasoning, mustard powder, and sage, then slowly add half and half and bring to a boil.
- Incorporate the mashed potatoes into the broth until well mixed and blend until creamy.
- Add the cooked ground beef and frozen vegetables, heating through for about 5 minutes.
- Remove from heat, gradually add shredded cheese, and stir until melted and smooth.