Creamy shepherds pie soup (Print Version)
Comforting creamy dish with mashed potatoes, ground beef, veggies, and cheese in a thick broth.
# What You'll Need:
→ Meat
01 -
1 pound ground beef
→ Vegetables
02 -
1 cup frozen mixed vegetables
03 -
1 medium onion, diced
04 -
2 cloves garlic, minced
05 -
3 medium russet potatoes, peeled and diced
→ Dairy
06 -
2 tablespoons unsalted butter
07 -
1/4 cup sour cream
08 -
1/2 cup half-and-half
09 -
1 cup shredded sharp cheddar cheese
→ Liquids
10 -
4 cups chicken broth
→ Pantry
11 -
2 tablespoons all-purpose flour
12 -
1 tablespoon Worcestershire sauce
13 -
Salt, to taste
14 -
Black pepper, to taste
# Steps to Follow:
01 -
Cook ground beef over medium-high heat until browned and cooked through; drain excess fat and remove from pot.
02 -
Boil potatoes in salted water until fork-tender; drain and mash with butter and sour cream; set aside.
03 -
Cook diced onion in butter over medium heat until softened, approximately 5 minutes; add garlic and cook an additional minute.
04 -
Whisk in flour and cook stirring continuously for 1 minute to eliminate raw flavor.
05 -
Gradually pour in chicken broth while stirring, scraping any browned bits from the bottom to enrich flavor.
06 -
Stir in half-and-half and Worcestershire sauce; bring mixture to a boil, then reduce heat to simmer.
07 -
Stir mashed potatoes into broth mixture until well incorporated; blend with an immersion blender until creamy if available.
08 -
Return ground beef to pot along with frozen vegetables; heat through for about 5 minutes.
09 -
Remove pot from heat; gradually sprinkle in shredded cheddar while stirring gently until fully melted and smooth; season with salt and pepper to taste.
# Additional Notes:
01 -
For a lower carbohydrate option, replace half or all of the potatoes with cauliflower.
02 -
Shredding cheese from a block improves melting quality compared to pre-shredded varieties containing anti-caking agents.
03 -
Ensure soup is not overly hot before adding cheese to prevent grainy texture caused by fat separation.
04 -
Soup can be stored refrigerated for up to 3 days or frozen for up to 3 months; reheats well without separating.