Ingredients
4 large russet potatoes, equal to 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 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/Pepper, to taste
Instructions
- Prep Work: Shred the cheese from a block, measure out the sour cream and half and half, and let them sit out at room temperature.
- Cook the Beef: Over medium-high heat, cook and crumble the ground beef until browned. Drain the grease and set the beef aside.
- Boil & Mash Potatoes: Peel and cut the potatoes into thirds. Place them in a stockpot, cover with 1 inch of water, and add the salt. Boil for 10-15 minutes or until fork-tender. Drain and mash with the sour cream and 1 tablespoon of butter. Set aside.
- Prepare the Broth: In a large pot, melt 2 tablespoons of butter over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
- Whisk in Flour: Stir in the flour and cook for 1 minute to remove the raw taste of the flour.
- Add Broth & Seasonings: Gradually add the chicken broth, stirring continuously. Scrape any beef remnants from the bottom of the pot to add flavor. Stir in Worcestershire sauce, Italian seasoning, mustard powder, and sage. Add the half and half, bring to a boil, and reduce to a simmer.
- Add Mashed Potatoes: Stir in the mashed potatoes until well-combined. For a smoother texture, use an immersion blender to blend until creamy (or blend in batches in a regular blender).
- Finish the Soup: Stir in the ground beef and frozen vegetables. Allow them to heat through for about 5 minutes.
- Add Cheese: Remove from heat and gradually add the shredded cheddar cheese, stirring until melted and smooth. Be sure the soup isn’t too hot to ensure a creamy cheese melt.
- Season and Serve: Taste and adjust seasoning with salt and pepper, then serve hot.
Notes
- Vegetarian Version: Skip the ground beef and add extra vegetables like peas, carrots, and mushrooms for a delicious vegetarian version.
- Spicy Version: Add a pinch of cayenne pepper or some diced jalapeños to give the soup a little heat.
- Dairy-Free Version: Use non-dairy butter, sour cream, and cheese substitutes to make this soup dairy-free.
- Storage: Store leftover Shepherd’s Pie Soup in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat on the stove over low heat, stirring occasionally to prevent sticking. You may need to add a little extra chicken broth or half-and-half to thin it out if it thickens too much.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg
