Shepherd’s Pie Soup—doesn’t that just sound like comfort in a bowl? If you’re anything like me, you love a good casserole, but turning it into a soup just adds this cozy, slurpable twist. That’s what we’re doing today—taking everything that’s amazing about shepherd’s pie and making it soup! This one’s been a favorite around here lately, especially as the weather cools off and we’re craving all the warm, hearty things.
I’ll admit, I love making soups out of dishes that aren’t traditionally soups. It started with lasagna soup, and now we’ve got this shepherd’s pie soup in heavy rotation. Trust me, it’s a keeper.
Alright, let’s dive into it. Here’s how I make this warm and filling shepherd’s pie soup:
Shepherd’s Pie Soup Recipe
Serves: 6-8 (or 4 if you like big bowls like we do!)
Ingredients:
- 4 large russet potatoes, peeled and chopped into chunks (I like ‘em chunky for texture)
- 1 teaspoon salt (for boiling the potatoes)
- 2 tablespoons butter
- ½ to ¾ cup sour cream (whatever you have left in the tub, honestly)
- 1 large onion, chopped (I used Vidalia, but use what you’ve got!)
- 2-3 teaspoons minced garlic (fresh is great, but jarred garlic totally works too)
- 1-2 lbs ground beef (depends on how much you want—I went with 2 because, well, more beef, more love)
- 4 cups beef broth (or chicken broth if that’s all you have, no stress)
- 2 tablespoons flour (for a little thickening power)
- 2-3 cups frozen mixed vegetables (peas, carrots, green beans, corn—use whatever mix you like)
- 1 teaspoon Worcestershire sauce (just a splash to make it savory)
- 1 cup half-and-half (or heavy cream if you’re feeling indulgent)
- 1-2 cups shredded sharp cheddar cheese (you know you want extra cheese)
- Salt and pepper, to taste
- 2 bay leaves (optional, but they add a nice little something)
Instructions:
- Boil the Potatoes: First things first, get those potatoes going. Throw your chopped potatoes into a big ol’ pot, cover with water, and add a good teaspoon of salt. Bring it to a boil, and let them cook for about 10-15 minutes, or until they’re nice and tender. Drain them and mash with a little butter and sour cream. I like to leave some chunks in mine because it adds texture to the soup. If you want them creamy, go ahead and whip them smooth—totally up to you.
- Cook the Beef: While your potatoes are boiling away, brown your ground beef in another large pot. Season it with a little salt and pepper (always season your layers, trust me on this). If you’ve got a fattier beef, drain off the excess grease. If not, you’re good to go. Set the beef aside for now. (source:Ineskohl.info)
- Sauté the Onion and Garlic: In the same pot, melt your butter, then toss in that chopped onion. Cook it until it softens and starts to smell amazing—about 5 minutes. Then, add in your garlic and cook for just another minute. Don’t let the garlic burn; it gets bitter fast.
- Make a Quick Roux: Sprinkle the flour over the onions and garlic, stirring to coat them. Cook for a minute or two to get rid of that raw flour taste. If you mess up and forget to do this step (like I do sometimes), no worries—just make a quick slurry with some broth later on. But if you’re on top of things, stir in the beef broth slowly, scraping up any bits from the bottom of the pot. Throw in the bay leaves if you’re using them.
- Add the Veggies: Now, toss in your frozen veggies. Let everything simmer for a good 5-10 minutes until the veggies are nice and soft. I usually check the carrots to see if they’re tender—if the carrots are soft, you’re good to go.
- Bring It All Together: Here’s the fun part—add your mashed potatoes back into the pot, along with the browned ground beef. Stir it all together. This is where the soup starts to thicken up and really come together. You’ll see the potatoes add this nice creaminess while still giving you those comforting chunks.
- Finish It Off: Finally, stir in the half-and-half (or cream) and your shredded cheddar cheese. The cheese melts right into the soup and makes it extra rich and velvety. Give it a taste—does it need more salt? Maybe a little more pepper? Adjust as needed.
- Serve and Enjoy: Ladle this hearty soup into bowls, maybe sprinkle a little extra cheese on top for good measure, and dig in. It’s thick, creamy, and tastes like everything you love about shepherd’s pie, but in a cozy, warm bowl of soup.
A Few Tips:
- Make it your own: You can totally tweak this based on what you have. Want more beef? Do it. Need to use up leftover veggies in the fridge? Toss them in. It’s a forgiving recipe!
- No beef broth?: Use chicken or veggie broth. It’ll still be delicious.
- Cheese options: I love sharp cheddar here, but if you have a different cheese hanging out in the fridge (Monterey Jack, anyone?), it’ll work just fine.
We made this soup last weekend after a long day of working on the farm, and let me tell you—it was exactly what we needed to warm up and relax. There’s something about it that’s just so filling and cozy, like you’re being wrapped in a big ol’ blanket from the inside. It’s definitely going on our winter soup rotation.
Hope y’all enjoy this one as much as we do! If you make it, let me know how it turns out—and feel free to make it your own.
Happy cooking!
