Shepherd's Pie Soup
This Shepherd's Pie Soup combines the comforting flavors of traditional shepherd's pie in a warm, hearty soup, perfect for cozy meals.
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.
Notes
For better melting, shred cheese from a block instead of using pre-shredded cheese, which often contains additives. A kitchen scale is useful for measuring potatoes accurately. An immersion blender is recommended for blending the soup directly in the pot.