Everything about Shepherd’s Pie Soup is as comforting as its namesake dish… and maybe even more so! The potatoes are rich, tender, and have a creamy tang like the mashed-potato-top of the pie, while the beef is savory and flavorful. There are also plenty of garden vegetables to make each spoonful hearty and nourishing! Everything about Shepherd’s Pie Soup is creamy, wholesome, and so wonderful! Let your spoon dive in and show you!
Ingredients
- 4 large russet potatoes, peeled and cut into thirds
- 3/4 teaspoon salt, plus more, to taste
- water, to taste
- 3 tablespoons butter, divided
- 3/4 cup sour cream, room temperature
- 1 pound ground beef, 85% lean
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1/4 cup flour
- 4 cups chicken broth
- 3/4 teaspoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- 1/2 teaspoon mustard powder
- 1/4 teaspoon ground sage
- 2 cups half-and-half, room temperature
- 1 1/2 cups frozen mixed vegetables
- 2 cups cheddar cheese, room temperature, shredded
- black pepper, to taste
Directions
Step 1 –In a stock pot, add the potatoes and 3/4 teaspoon of the salt.
Step 2 –Cover the potatoes with 1 inch of the water.
Step 3 –Bring the potatoes to a gentle boil and cook until very fork-tender, about 10-15 minutes.
Step 4 –Drain the potatoes.
Step 5 –Add 1 tablespoon of the butter and the sour cream to the potatoes and gently mash to combine. Set the potatoes aside.
Step 6 –In a large pot over medium-high heat, cook the ground beef, while crumbling, until it is no longer pink, about 5-7 minutes.
Step 7 –Transfer the pot from the heat, drain the excess grease, and transfer the ground beef to a plate.
Step 8 –Return the pot to the heat.
Step 9 –Add the remaining butter to the pot and cook until it melts.
Step 10 –Add the onions to the butter and cook until softened, about 5 minutes.
Step 11 –Add the garlic to the onions and cook until fragrant, about 1 minute.
Step 12 –Whisk the flour into the onion mixture and cook, while stirring, until smooth and golden, about 1 minute.
Step 13 –Gradually add the chicken broth to the onion mixture, while stirring continuously.
Step 14 –Stir the Worcestershire sauce, the Italian seasoning, the mustard powder, and the sage into the soup mixture.
Step 15 –Slowly add the half-and-half to the soup mixture and bring the mixture to a boil.
Step 16 –Reduce the heat to a simmer.
Step 17 –Stir the potatoes into the soup mixture until well-combined with the broth.
Step 18 –Add the ground beef and frozen vegetables to the soup and cook until the flavors have melded together, about 5 minutes.
Step 19 –Transfer the pot from the heat and allow it to rest for 5 minutes.
Step 20 –Gradually add the shredded cheese into the soup and stir until combined.
Step 21 –Season the soup with the extra salt and the pepper.
Step 22 –Serve.
