Description
Indulge in a warm bowl of Shepherd’s Pie Soup, a creamy and comforting dish that brings the classic flavors of Shepherd’s Pie to life in a delightful broth. This recipe features tender ground beef, vibrant vegetables, and rich mashed potatoes blended into a velvety soup that’s perfect for cozy family dinners or chilly evenings. With its satisfying texture and delicious taste, this soup is sure to become a new favorite at your table. Easy to make and ideal for meal prep, it can be enjoyed throughout the week, making it both convenient and delicious.
Ingredients
Scale
- 4 large russet potatoes
- 1 lb ground beef
- 1 yellow onion
- 3 cloves garlic
- 1½ cups mixed frozen vegetables
- ¾ cup sour cream
- 2 cups half and half
- 2 cups shredded cheddar cheese
- 4 cups chicken broth
Instructions
- Prepare ingredients: Dice onion and mince garlic; set aside.
- Cook the beef: In a large stockpot, brown ground beef over medium-high heat until cooked through; drain grease and set aside.
- Boil potatoes: Peel and cut potatoes into thirds, boil in salted water until fork-tender; mash with sour cream and butter.
- Make the broth: In the same pot, sauté onions until softened, then add garlic for one minute.
- Create roux: Whisk in flour for one minute before gradually adding chicken broth, stirring continuously.
- Season: Mix in Worcestershire sauce, Italian seasoning, mustard powder, sage, and half and half; bring to boil then reduce heat.
- Combine: Stir in mashed potatoes until smooth; blend if desired.
- Add vegetables and beef: Heat through then stir in cheese until melted.
- Serve hot with your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 326
- Sugar: 3g
- Sodium: 657mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 57mg