Name: Shepherd's Pie Soup
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 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

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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.

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Shepherd's Pie Soup

April Freeman

Soup is one of those recipes that is perfect for when cool, wet weather begins to keep us all indoors. If you need a new soup recipe, this one for Shepherd’s Pie Soup is a great one to add to your recipe file. The broth is thick, creamy, and cheesy, and it is studded with ground beef and veggies. Add a crusty roll or a thick slab of cornbread and your dinner time plans are complete.

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Prep Time 30 mins

Cook Time 20 mins

Total Time 50 mins

Servings Servings

Equipment

Large skillet
Spatula
Saucepan
Dutch Oven
Whisk

Ingredients

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

Instructions

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.

Notes

But, wait a minute, you might say. You may not be a fan of soup. Or, you may have some hearty eaters in your home who feel that soup is not a meal. These people want meat, potatoes, and hearty fare that will fill them up for hours. Have no fear. This recipe is the one that will bring them over to the soup side of the culinary world. This is one filling soup!

Not only is the broth packed with meat and vegetables, the broth itself is absolutely delicious and very filling. Our broth for our Shepherd’s Pie Soup recipe is thickened by the addition of mashed potatoes. This means that it is not only creamy, but it is also thick and tasty. Along with the potatoes, we also have a copious amount of cheese in the soup, which means that this soup will definitely stick to your ribs.

This soup gives off a delightful fragrance as it cooks, meaning that everyone who comes into the house after a long day will immediately go to the stove and lift the lid on the pot to check out what will be on the table for dinner. It won’t be long and they will be dipping soup spoons into the pot to have a quick sample of what’s cooking!

One thing to remember--if you eat this soup as leftovers, it may seem kind of gloppy and thick. No worries! Just add a bit of water to the broth to thin it before you reheat it and it will look more appealing.