Description
Shepherd’s Pie Soup is a comforting and hearty dish that captures all the flavors of the classic shepherd’s pie in a warm, creamy soup form. Made with lean ground beef, fresh vegetables, chicken broth, and creamy half-and-half, this soup is enriched with cheddar cheese for a luscious finish. Perfect for chilly days, it’s an easy-to-make meal that fills you up and satisfies your craving for classic comfort food.
Ingredients
Units
Scale
Meat
- 1 pound lean ground beef
Vegetables
- 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 & Dairy
- 3 cups chicken broth
- 1 cup half-and-half
- 1 cup freshly grated cheddar cheese
Seasoning & Thickening Agents
- 1/2 teaspoon ground sage
- 2 teaspoons cornstarch
- Salt and pepper to taste
Instructions
- Brown the beef: 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 to ensure even cooking.
- Drain the meat: Carefully drain the browned ground beef in a colander to remove excess fat and set it aside.
- Sauté the vegetables: Using the same pot, add the diced onion and carrots. Cook for about 5 minutes, stirring occasionally, until the vegetables become tender.
- Add garlic: Stir in the minced garlic and cook for an additional minute to release its aroma and flavor.
- Add broth and deglaze: Pour in the chicken broth, stirring and scraping the bottom of the pot with a wooden spoon to lift any browned bits, enhancing the soup’s flavor.
- Combine main ingredients: Return the browned ground beef to the pot. Add the half-and-half, diced potatoes, and ground sage, stirring well to mix all ingredients together.
- Simmer: Bring the soup to a boil and let it cook for 5 minutes to begin tenderizing the potatoes and melding flavors.
- Add frozen vegetables: Stir in the frozen corn and peas, continuing to cook for another 10 minutes to heat them through and soften.
- Thicken and add cheese: In a small bowl, mix the shredded cheddar cheese with cornstarch. Add this mixture gradually to the soup, stirring constantly until the cheese is completely melted and the soup thickens slightly.
- Season to taste: Finally, season the soup with salt and pepper to your liking, stirring well before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Ground turkey can be substituted for ground beef for a leaner option.
- Use sweet onions, yellow onions, or shallots depending on preference.
- Frozen carrots may be used alternatively, or replace peas and corn with a mixed vegetable blend.
- Chicken broth can be swapped with vegetable or beef broth for different flavor profiles.
- Half-and-half provides creaminess, but whole milk or plant-based milk alternatives can be used.
- Choose any variety of potato: red, Yukon, russet, or fingerling potatoes work well.
- Fresh sage can be used instead of ground sage for a more vibrant herb flavor.
- Freshly grated cheddar cheese melts smoother and creamier than pre-shredded; try sharp or mild cheddar according to taste preference.
