Description

This creamy Shepherd’s Pie Soup transforms the classic comfort dish into a rich and cozy bowl of goodness. Loaded with seasoned ground beef, tender vegetables, mashed potatoes, and melted cheese, it delivers all the familiar flavors in a warm, velvety broth perfect for family dinners.

Ingredients

Scale

4 large russet potatoes (about 2 lbs), peeled and cubed
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
1½ cups mixed frozen vegetables
Salt and black pepper, to taste

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Instructions

Place the cubed potatoes in a large pot, cover with water, and add salt. Bring to a boil and cook until fork-tender, about 12–15 minutes.
Drain the potatoes and mash them with sour cream until smooth and creamy. Set aside.
In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess fat if needed.
Add the diced onion and cook for 4–5 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
Add 2 tablespoons of butter to the pot. Once melted, sprinkle in the flour and stir continuously for 1–2 minutes to form a roux.
Gradually pour in the chicken broth while stirring to avoid lumps.
Stir in the half and half, Worcestershire sauce, Italian seasoning, mustard powder, and ground sage. Bring to a gentle simmer.
Add the frozen vegetables and let the soup cook for 10–12 minutes until slightly thickened.
Stir in the shredded cheddar cheese until melted and smooth.
Add the mashed potatoes to the soup and stir well until fully incorporated and creamy.
Taste and adjust with salt and pepper as needed.
Serve warm and enjoy a hearty, comforting bowl.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Cuisine: American

Nutrition

Calories: 480 kcal per serving