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Description
A comforting and hearty Shepherd’s Pie Soup that captures the essence of the classic dish in a flavorful, creamy soup form.
Ingredients
- 4 large russet potatoes (approx. 2 lbs)
- 3/4 teaspoon salt
- 3/4 cup sour cream
- 1 lb Ground Beef (85% lean)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons salted butter, divided
- 1/4 cup flour
- 4 cups Chicken broth
- 2 cups half and half
- 3/4 teaspoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- 1/2 teaspoon mustard powder
- 1/4 teaspoon ground sage
- 2 cups shredded cheddar cheese
- 1 1/2 cups mixed frozen vegetables
- Salt/Pepper to taste
Instructions
- Prep Work: Shred the cheese from a block, measure out the sour cream and half and half. Let them all sit out at room temperature.
- Cook the Beef: 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.
- Boil & Mashed Potatoes: While the meat cooks, peel the potatoes and cut them into thirds. Add to a stock pot and cover the potatoes with 1 inch of water. Add the salt and boil gently for 10-15 minutes or until very fork tender. Drain, then gently mash. Add the sour cream and 1 tablespoon of the butter. Set aside.
- Prepare the broth: Melt 2 Tablespoons of butter over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute.
- Whisk in flour, use a silicone spatula to stir as the flour cooks for 1 full minute to remove the raw flour taste.
- Add the chicken broth in splashes, stirring continuously. Use a silicone spatula to loosen any beef remnants from the bottom of the pot, this will add flavor.
- Add the Worcestershire sauce, Italian seasoning, mustard powder, and sage. Slowly add the half and half. Bring to a boil, then reduce to a simmer.
- Stir in the potatoes until well-combined into the broth. If possible, use an immersion blender to blend until creamy. You can also transfer it to a blender in batches.
- Add the ground beef and frozen vegetables and allow them to heat through, about 5 minutes.
- Remove from heat. Gradually sprinkle with shredded cheese and stir until combined. Make sure the base of the soup isn’t too hot or the cheese won’t melt creamy and smooth. The soup will continue to thicken as it sits.
- Taste, season with salt/pepper if desired and serve!
Notes
- Allowing dairy ingredients to come to room temperature can help them incorporate more smoothly into the soup.
- Using the remnants from the bottom of the pot where the beef was cooked will add extra flavor to the broth.
- An immersion blender will provide the creamiest texture, but a regular blender can be used in batches.
- Ensure the soup base is not too hot when adding cheese to prevent clumping and achieve a smooth melt.
- The soup will thicken as it cools.