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Shepherd’s Pie Soup Recipe

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Shepherd’s Pie Soup is a comforting, hearty meal with ground beef, creamy potatoes, and melted cheddar. Perfect for cozy nights, this soup is a twist on the classic Shepherd’s Pie, blending rich flavors and wholesome ingredients into one bowl.

Ingredients

Scale
  • 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, separated
  • 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 (peas, carrots, corn)
  • Salt/pepper to taste

Instructions

  1. Peel and boil the potatoes until tender. Mash with salt and sour cream; set aside.
  2. In a large pot, brown the ground beef, then remove and set aside.
  3. Sauté the onion and garlic in butter until soft. Add flour and cook until golden.
  4. Slowly add chicken broth, stirring to avoid lumps. Bring to a simmer.
  5. Add the half and half, Worcestershire sauce, Italian seasoning, mustard powder, and sage. Simmer until thickened.
  6. Stir in the mashed potatoes, ground beef, cheddar cheese, and frozen vegetables. Cook until heated through.
  7. Season with salt and pepper to taste. Serve hot, garnished with extra cheese if desired.

Notes

  • For a thicker soup, reduce the amount of chicken broth or add more flour.
  • Leftovers can be stored in the fridge for up to 3 days.

Nutrition

Find it online: https://emiliarecipes.com/shepherds-pie-soup-recipe/