Shepherd’s Pie Soup – Recipe Ketchup
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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 this classic comfort food transform into a delicious soup with creamy broth that your family will love.

by STEPHANIE from thecozycook.com

Shepherd’s Pie Soup

And just like that, a star is born. Shepherd’s Pie Soup might not be something that we hear about every day, but once you try it, you’ll be hooked for life.

Ever since I started making my Baked Potato Soup recipe, I’ve been obsessed with the thick and creamy potato-based broth. I started wondering what modifications I could make to transform it into a completely different recipe, while holding on to that potato flavor that I love so much.

This soup has all of the components of Shepherd’s Pie: Creamy mashed potatoes, ground beef, vegetables, and cheese. And believe it or not, it makes a truly comforting and delicious soup. (And if you’re tempted to mention that this is actually cottage pie soup, please read my wikipedia definition below regarding the evolution of this dish and it’s ingredients.)

I absolutely love to blend the mashed potatoes right into the broth. Not only does it thicken the soup, but it makes it perfectly freezer friendly, without worry of the potatoes falling apart when they are reheated.

How to Make It:

See recipe card below this post for ingredient quantities and full instructions.

Cook and crumble the ground beef over medium-high heat until cooked through. Drain grease. Remove from the pot and set aside.

Gently boil the potatoes in salted water until very fork tender. Drain, then gently mash with butter and sour cream. Set aside.

Cook the onions in butter 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. Use a silicone spatula to loosen any beef remnants from the bottom of the pot, this will add flavor…

Complete Cooking Instructions Please Head On Over To Next Page

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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.
Make sure the soup isn’t too hot when you add the cheese. Otherwise the fat from the cheese will separate and you’ll have a grainy consistency.

Storage:

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup does freeze and reheat well.

Ingredients:

4 large russet potatoes, equal to 2 lbs.
¾ teaspoon salt
¾ cup sour cream
1 lb. Ground Beef, 85% lean
1 large yellow onion
3 cloves garlic, minced
3 Tablespoons salted butter, separated
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

For Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>)

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