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Shepherd’s Pie Soup

Shepherd’s Pie Soup

This creamy Shepherd's Pie Soup features traditional ingredients for a comforting meal that your family will love.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 12 cups
Calories 326 kcal

Equipment

  • Dutch oven
  • immersion blender
  • Kitchen Scale

Ingredients
  

Vegetables

  • 2 lbs russet potatoes approximately 4 large potatoes
  • 1 lb Ground Beef 85% lean
  • 1 cup mixed frozen vegetables 1 ½ cups
  • 1 medium yellow onion diced
  • 3 cloves garlic minced

Dairy

  • ¾ cup sour cream
  • 2 cups half and half
  • 2 cups shredded cheddar cheese

Seasonings

  • ¾ teaspoon salt
  • ¾ teaspoon Worcestershire sauce
  • 2 teaspoons Italian seasoning
  • ½ teaspoon mustard powder
  • ¼ teaspoon ground sage
  • to taste Salt/Pepper

Other

  • 3 tablespoons salted butter divided
  • ¼ cup flour
  • 4 cups Chicken broth

Instructions
 

Preparation

  • Shred the cheese from a block, measure out the sour cream and half and half. Let them all sit out at room temperature.
  • Cook and crumble the ground beef over medium-high heat until cooked through. Drain grease. Remove the ground beef from the pot and set aside.
  • Peel the potatoes and cut them into thirds. Add to a stock pot and cover with 1 inch of water. Add salt and boil gently for 10-15 minutes or until tender. Drain and gently mash. Stir in sour cream and 1 tablespoon of the butter. Set aside.
  • Melt 2 tablespoons of butter over medium heat. Add onions and cook until softened, about 5 minutes. Add garlic and cook for 1 more minute.
  • Whisk in flour and stir for 1 minute to remove raw flour taste.
  • Add chicken broth in splashes, stirring continuously and loosening beef remnants from the bottom of the pot.
  • Add Worcestershire sauce, Italian seasoning, mustard powder, and sage. Slowly add half and half. Bring to a boil, then reduce to a simmer.
  • Stir in the mashed potatoes until well-combined. Blend until creamy if desired.
  • Add ground beef and frozen vegetables, heating through for about 5 minutes.
  • Remove from heat, gradually add shredded cheese and stir until combined. Season to taste and serve.

Notes

Shred the cheese from a block so that it melts well. Bagged shredded cheese contains cellulose which prevents it from melting well.

Nutrition

Serving: 1cupCalories: 326kcalCarbohydrates: 27gProtein: 19gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 65mgSodium: 800mgPotassium: 586mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 12mgCalcium: 200mgIron: 3mg
Keyword beef soup, comfort food, creamy soup, potato soup, Shepherd's Pie Soup, vegetable soup
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