Description
Shepherd’s Pie Soup is a hearty and comforting dish that combines the classic flavors of shepherd’s pie in a creamy soup form. Ground beef, diced vegetables, and tender potatoes simmer in a savory broth enriched with half-and-half and melted cheddar cheese, creating a rich and satisfying meal perfect for cozy dinners.
Ingredients
Units
Scale
Meat and Vegetables
- 1 pound lean ground beef
- 2 large carrots, diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups diced potato
- 1/2 cup frozen peas
- 1/2 cup frozen corn
Liquids and Seasonings
- 3 cups chicken broth
- 1 cup half-and-half
- 1/2 teaspoon ground sage
- Salt and pepper, to taste
Other
- 1 cup freshly grated cheddar cheese
- 2 teaspoons cornstarch
Instructions
- Brown the Meat: Add the ground beef to a large Dutch oven or soup pot and cook over medium heat until the beef is browned, stirring and breaking the meat into small pieces. Drain the browned meat into a colander.
- Sauté Vegetables: Using the same pot, add the diced onion and carrots. Cook for 5 minutes, stirring occasionally, until the vegetables are tender.
- Add Garlic: Add the minced garlic and cook for an additional minute, stirring to release the aromas.
- Add Broth and Mix: Pour in the chicken broth, stirring and scraping the bottom of the pot with a wooden spoon to deglaze and incorporate browned bits.
- Combine Ingredients: Return the ground beef to the pot, then add the half-and-half, diced potatoes, and ground sage. Stir well to combine.
- Simmer: Bring the soup to a boil, then reduce the heat and cook for 5 minutes to allow the potatoes to start softening.
- Add Frozen Vegetables: Add the frozen corn and peas, cooking for an additional 10 minutes until all vegetables are tender.
- Melt Cheese: In a small bowl, mix the freshly grated cheddar cheese with cornstarch, then gradually add this mixture to the soup in small batches, stirring constantly until the cheese melts completely, thickening the soup.
- Season and Serve: Season with salt and pepper to taste. Serve hot and enjoy your comforting Shepherd’s Pie Soup.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Substitute ground turkey for the ground beef if desired.
- Use sweet onions, yellow onion, or shallots as preferred.
- Use frozen carrots if preferred, or substitute with a pea, carrot, and corn mixture added alongside frozen vegetables.
- Use vegetable broth or beef broth instead of chicken broth if desired.
- Half-and-half adds the most creaminess, but whole milk or any non-dairy milk alternatives can be used.
- Use any variety of potatoes such as red, Yukon, russet, or fingerling potatoes.
- Replace ground sage with ½ teaspoon fresh sage if preferred.
- Freshly grated cheddar cheese melts creamier than pre-shredded; choose sharp, mild, or your favorite cheddar.
