Ah, the cozy embrace of a warm bowl of soup on a chilly day—it’s like a snug blanket for your soul. This Easy Shepherd’s Pie Soup has all the comforting flavors of the classic dish, but with the delightful twist of being in soup form. Imagine the savory goodness of shepherd’s pie, but now it’s swimming invitingly in a broth that warms you from the inside out.
Steps
- Cook the ground beef over medium-high heat until fully browned, then drain the fat. Remove it from the pot and set it aside for later use.
- Boil peeled and chopped potatoes in salted water until they are very tender. Drain the water and mash the potatoes with butter and sour cream, then set them aside.
- In a pot, melt butter and cook diced onions until soft. Add minced garlic and cook for an additional minute.
- Stir in flour and cook for a minute to eliminate the raw flour taste. Gradually add chicken broth while scraping up any browned bits from the pot.
- Add Worcestershire sauce, Italian seasoning, mustard powder, sage, and half and half to the broth. Bring the mixture to a boil, then reduce to a simmer.
- Mix the mashed potatoes into the broth until fully incorporated. For a smoother texture, use an immersion blender or blend in batches.
- Add the cooked ground beef and frozen mixed vegetables to the pot, allowing them to heat through for about 5 minutes.
- Remove the pot from heat and gradually mix in shredded cheddar cheese, ensuring the soup is not too hot to prevent the cheese from becoming grainy. Season with salt and pepper to taste before serving.
Ingredients
- 4 large russet potatoes (approximately 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, divided
- ¼ cup all-purpose 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
- Salt and pepper, to taste
Nutritional Values
Calories: 2608kcal | Carbohydrates: 176g | Protein: 136g | Fat: 152g | Saturated Fat: 88g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 40g | Trans Fat: 1.6g | Cholesterol: 592mg | Sodium: 4952mg | Potassium: 4808mg | Fiber: 16g | Sugar: 24g | Vitamin A: 13376IU | Vitamin C: 64mg | Calcium: 1784mg | Iron: 16mg
FAQ
- Can I make a low-carb version of Shepherd’s Pie Soup?
- Yes, you can create a low-carb variation by substituting some or all of the potatoes with cauliflower.
- Is it necessary to use a specific type of cheese for this soup?
- It’s recommended to shred cheese from a block rather than using pre-shredded cheese, as the latter contains cellulose which can prevent it from melting smoothly. Heluva Good Orange Sharp Cheddar is suggested for its excellent melting quality and flavor.
- How should I store Shepherd’s Pie Soup?
- To store the soup, place it in an airtight container and refrigerate for up to 3 days or freeze it for up to 3 months. The soup freezes and reheats well.
- What can I serve with Shepherd’s Pie Soup?
- This soup pairs nicely with sides such as buttermilk biscuits, cheddar bay biscuits, Texas Roadhouse rolls, or corn casserole.
- What is the difference between Shepherd’s Pie and Cottage Pie?
- Traditionally, Shepherd’s Pie is made with lamb, while Cottage Pie uses ground beef. However, in the U.S., both variations are often referred to as Shepherd’s Pie. The defining feature of both is a layer of mashed potatoes on top of the meat filling.
Tips
- Use Freshly Shredded Cheese: Instead of pre-packaged shredded cheese, opt for shredding cheese from a block. This ensures a smoother melt without any grainy texture, as pre-packaged cheese often contains additives that prevent smooth melting.
- Temperature Control for Cheese Melting: When adding cheese to the soup, make sure the soup isn’t too hot. If it’s too hot, the cheese may separate, resulting in a grainy texture instead of a creamy one.
- Immersion Blender for Creamy Texture: Utilize an immersion blender directly in the pot for a seamless blending process. This method avoids the hassle of transferring hot liquids to a blender and ensures a smooth and creamy soup.
- Pre-Measure and Room Temperature Ingredients: Allow ingredients like sour cream, half and half, and shredded cheese to sit at room temperature before starting. This helps them incorporate more easily and evenly into the soup.
Equipment
- Immersion Blender – Useful for blending the soup directly in the pot to achieve a creamy texture.
- Kitchen Scale – Handy for weighing ingredients like potatoes accurately.
- 3.5 Quart Dutch Oven or Soup Pot – Ideal for cooking the soup.
