Shepherd’s pie is a wonderful, comfort food casserole. It features ground meat, such as lamb or beef, a tasty gravy, vegetables, and, of course, it is topped with mashed potatoes. Often, people toss a few handfuls of cheese on top of the casserole to add protein and a cheesy tang.
Our soup recipe takes its inspiration from that classic casserole. It has all the flavors of Shepherd’s Pie, but all of that yumminess is stirred up into a tasty, savory soup.
Shepherd's Pie Soup
- Large skillet
- Dutch Oven
- 3 to 5 Potatoes
- ¾ tsp Salt
- ¾ cup Sour cream
- 1 lbs Ground beef
- 1 tsp Onion powder
- 1 ½ tsp Minced garlic
- 4 tbsp Butter, separated
- ¼ cup Flour
- 2 cups Chicken broth
- 2 cups half and half
- ¾ tsp Worcestershire sauce
- 2 tsp Italian seasoning
- ¼ tsp Ground sage
- 1 ½ cup Shredded cheddar cheese
- 1 fifteen-ounce can of mixed veggies drained of the juice
- Salt and pepper, to taste
- In a large skillet over medium heat, brown the ground beef and use a spatula to stir and chop the meat into small bits. When the meat is completely cooked and no pink remains, drain the grease from the meat. Set the beef aside.
- While you are cooking the meat, peel the potatoes and chop them into one-inch chunks. Put the potatoes into a medium saucepan. Cover the potatoes with water and turn the heat on to medium. Boil the potatoes for about 15 to 20 minutes or until they are soft when you poke them with a fork.
- Drain the potatoes with a colander and then use a potato masher to mash the potatoes with a tablespoon of butter and the sour cream. Add salt to taste. Set the potatoes aside.
- In a large Dutch oven, melt the rest of the butter over medium heat. Add the garlic and cook it in the butter until it is golden brown, about a minute.
- Use a whisk to stir the flour into the butter. Cook the flour and let it bubble for about a minute. The flour may brown lightly, but that is okay.
- Add the chicken broth a little at a time, whisking after each addition. Add the Worcestershire sauce, Italian seasoning and the sage. Continue stirring and cooking the mixture as you slowly add the half and half and bring the broth to a boil. Reduce the heat to a simmer.
- Add the mashed potatoes and use a whisk to incorporate the potatoes into the broth, stirring them together until it is smooth. You can use an immersion blender or a traditional blender if you want a very smooth broth.
- Add the cheese and stir it until it is fully incorporated and the cheese is completely melted.
- Add the ground beef and the drained mixed veggies. Warm the soup until it is steaming. Taste the soup and add salt and pepper as needed.
- Serve the soup. Store leftover soup in an airtight container for up to three days. Reheat in the microwave or on the stovetop.