Experience the ultimate comfort food with Shepherd’s Pie Soup. This creamy soup transforms traditional shepherd’s pie ingredients—mashed potatoes, cheese, ground beef, and vegetables—into a warm, hearty, and flavorful dish. Perfect for family dinners or cozy nights at home.
Why This Soup Is So Good
This soup captures all the flavors of a classic shepherd’s pie in a light and creamy broth. Mashed potatoes add richness, while cheddar cheese creates a velvety texture. Ground beef provides protein and heartiness, and mixed vegetables deliver color, texture, and nutrition.
Ingredients
- 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
Instructions
- Prep Ingredients: Shred cheese, measure sour cream and half-and-half, and leave at room temperature.
- Cook Beef: Brown and crumble ground beef over medium-high heat. Drain excess fat and set aside.
- Boil & Mash Potatoes: Peel potatoes, cut into thirds, boil with salt until tender (10–15 minutes). Mash with sour cream and 1 tablespoon butter.
- Prepare Broth: Melt 2 tablespoons butter over medium heat. Sauté onions until softened (≈5 minutes), add garlic, and cook 1 minute.
- Add Flour: Whisk in flour and cook 1 minute to remove raw taste.
- Add Liquids & Seasoning: Gradually add chicken broth, stirring continuously. Add Worcestershire sauce, Italian seasoning, mustard powder, and sage. Slowly add half-and-half and bring to a boil. Reduce to simmer.
- Combine Potatoes & Blend: Stir in mashed potatoes until smooth. Blend with immersion blender for creamy consistency.
- Add Meat & Vegetables: Stir in cooked beef and frozen vegetables, heat 5 minutes.
- Add Cheese: Remove from heat and gradually add shredded cheese. Stir until smooth.
- Serve: Taste and adjust salt and pepper. Serve hot, optionally garnished with extra cheese or herbs.
Pro Tips
- Shred cheese from a block for smooth melting.
- Use an immersion blender for creamy soup without transferring hot liquids.
- A 3.5-quart Dutch oven is ideal for this recipe.
Shepherd’s Pie Soup: Creamy Comfort in Every Spoon
- Total Time: 1 hour
- Yield: 12 cups 1x
Description
Creamy Shepherd’s Pie Soup with mashed potatoes, ground beef, cheddar cheese, and mixed vegetables. Comfort food in a bowl.
Ingredients
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
Instructions
1. Shred cheese and prep sour cream and half-and-half.
2. Cook ground beef until done, drain, and set aside.
3. Boil and mash potatoes with sour cream and butter.
4. Melt butter, sauté onions, add garlic.
5. Whisk in flour, cook 1 min.
6. Gradually add chicken broth, Worcestershire, Italian seasoning, mustard powder, sage, then half-and-half.
7. Stir in mashed potatoes and blend until creamy.
8. Add beef and vegetables, heat 5 minutes.
9. Gradually stir in cheese, season, and serve.
Notes
Shred cheese from a block for smooth melting.
Use an immersion blender for creamy texture.
Use a 3.5 qt Dutch oven for cooking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 326
- Sugar: 3
- Sodium: 619
- Fat: 19
- Saturated Fat: 11
- Unsaturated Fat: 5
- Trans Fat: 0.2
- Carbohydrates: 22
- Fiber: 2
- Protein: 17
- Cholesterol: 74
Keywords: shepherd’s pie soup, creamy beef soup, comfort food soup