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Shepherds Pie Soup in a white bowl with beef, vegetables, and a creamy potato broth.
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Shepherd's Pie Soup

This creamy Shepherd's Pie Soup is made with traditional Shepherd's Pie ingredients, including mashed potatoes, cheese, ground beef, and vegetables! You'll love watching a classic comfort food transform into a delicious soup with creamy broth that your family will love.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Soup
Cuisine: American
Servings: 12 cups
Calories: 326kcal
Author: Stephanie

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
  • 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 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. Let them all sit out at room temperature.
  • Cook the Beef: Cook and crumble the ground beef over medium-high heat until cooked through. Drain grease. Remove the ground beef from the pot and set aside.
  • Boil & Mashed Potatoes: While the meat cooks, peel the potatoes and cut them into thirds. Add to a stock pot and cover the potatoes with 1 inch of water. Add the salt and boil gently for 10-15 minutes or until very fork tender. Drain, then gently mash. Add the sour cream and 1 tablespoon of the butter. Set aside.
  • Prepare the broth: Melt 2 Tablespoons of butter over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute.
  • Whisk in flour, use a silicone spatula to stir as the flour cooks for 1 full minute to remove the raw flour taste.
  • Add the chicken broth in splashes, stirring continuously. Use a silicone spatula to loosen any beef remnants from the bottom of the pot, this will add flavor.
  • Add the Worcestershire sauce, Italian seasoning, mustard powder, and sage. Slowly add the half and half. Bring to a boil, then reduce to a simmer.
  • Stir in the potatoes until well-combined into the broth. If possible, use an immersion blender to blend until creamy. You can also transfer it to a blender in batches.
  • Add the ground beef and frozen vegetables and allow them to heat through, about 5 minutes.
  • Remove from heat. Gradually sprinkle with shredded cheese and stir until combined. Make sure the base of the soup isn’t too hot or the cheese won’t melt creamy and smooth. The soup will continue to thicken as it sits.
  • Taste, season with salt/pepper if desired and serve!

Notes

Pro Tips:

  • Shred the cheese from a block so that it melts well. Bagged shredded cheese contains cellulose which prevents it from melting well. Heluva Good Orange Sharp Cheddar is my brand of choice as it melts really well and has great flavor.
Tools For This Recipe (Amazon Affiliate Links)
  • Kitchen Scale - This is handy to weigh the potatoes, I use it all the time.
  • This is the immersion blender I use for SO many soups and sauces, it makes it really easy to blend right in the pot without having to transfer a hot liquid to a blender.
  • A 3.5 quart dutch oven is perfect for making this soup.

Nutrition

Calories: 326kcal | Carbohydrates: 22g | Protein: 17g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 619mg | Potassium: 601mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1672IU | Vitamin C: 8mg | Calcium: 223mg | Iron: 2mg