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SHEPHERDS PIE SOUP centered hero view, clean and uncluttered
Yesica Andrews

Shepherd’s Pie Soup: Irresistible Comfort Feast

This creamy Shepherds Pie Soup transforms classic comfort food into a delicious, hearty soup that everyone will love. Combining mashed potatoes, cheese, ground beef, and vegetables, it's a unique twist on Shepherds Pie, also perfect if you enjoy White Christmas Chili Recipe or Creamy White Chili Recipe styles.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 326
Ingredients Method Notes

Ingredients
  

  • 4 large russet potatoes, equal to 2 lbs.
  • 3/4 teaspoon salt
  • 3/4 cup sour cream
  • 1 lb. Ground Beef, 85% lean
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons salted butter, divided
  • 1/4 cup flour
  • 4 cups Chicken broth
  • 2 cups half and half
  • 3/4 teaspoon Worcestershire sauce
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon ground sage
  • 2 cups shredded cheddar cheese
  • 1 1/2 cups mixed frozen vegetables
  • Salt/Pepper, to taste

Method
 

  1. Peel potatoes, cut into chunks, and boil in salted water until tender, about 15-20 minutes.
  2. Drain potatoes and mash with sour cream and 1 tablespoon butter; season with 1/4 teaspoon salt and set aside.
  3. In a large pot, melt 2 tablespoons butter over medium heat.
  4. Add diced onion and cook until translucent, about 5 minutes.
  5. Add minced garlic and cook for 1 minute more.
  6. Add ground beef to the pot, cook until browned and no longer pink; drain excess fat if needed.
  7. Stir in flour and cook for 2 minutes to create a roux.
  8. Gradually whisk in chicken broth and half and half, stirring constantly until smooth and slightly thickened.
  9. Add Worcestershire sauce, Italian seasoning, mustard powder, ground sage, remaining salt, and pepper to taste.
  10. Simmer for 10 minutes.
  11. Add mixed frozen vegetables and cook for another 5 minutes until tender.
  12. Stir in half of the shredded cheddar cheese until melted.
  13. Ladle soup into bowls and top each serving with a dollop of mashed potatoes.
  14. Sprinkle remaining cheddar cheese on top as garnish.
  15. Serve hot and enjoy your comforting Shepherd’s Pie Soup.

Notes

  • For extra richness, add a splash of cream before serving. Leftovers keep well refrigerated for up to 3 days and freeze nicely for up to 2 months.