Shepherd's Pie Soup

A cozy, hearty soup that captures all the flavors of shepherd's pie — creamy mashed potatoes, seasoned ground beef, veggies, and melted cheddar — turned into a comforting bowl perfect for weeknight dinners or chilly evenings.

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Prep Time 20

Cook Time 40

Total Time 1

Servings 6 servings

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Equipment

Large stock pot
Immersion blender (optional)

Ingredients

Mashed Potatoes:

4 large russet potatoes about 2 lb; peeled and cut into thirds
3/4 teaspoon salt for boiling potatoes
3/4 cup sour cream room temperature
3 tablespoons salted butter split: about 1 tbsp for potatoes, remaining for sautéing

Meat & Aromatics:

1 lb ground beef 85% lean recommended
1 medium yellow onion diced
3 cloves garlic minced

Thickener & Broth:

1/4 cup all-purpose flour
4 cups chicken broth
2 cups half and half room temperature
3/4 teaspoon Worcestershire sauce
2 teaspoons Italian seasoning
1/2 teaspoon mustard powder
1/4 teaspoon ground sage

Finish:

2 cups shredded cheddar cheese freshly shredded
1 1/2 cups mixed frozen vegetables
salt and freshly ground black pepper to taste

Instructions

Prep:

Shred the cheddar, measure out the sour cream and half-and-half, and leave them at room temperature while you cook.

Cook the Beef:

Heat a large pot over medium-high and crumble in the ground beef. Cook until browned, drain excess fat, then remove the beef and set it aside.

Boil & Mash Potatoes:

While the beef cooks, peel and cut the potatoes into thirds and place them in a pot. Cover with an inch of water, add the 3/4 teaspoon salt, and simmer 10–15 minutes until very tender. Drain, mash gently, then stir in the sour cream and about 1 tablespoon of butter. Set aside.

Build the Soup Base:

In the same pot, melt the remaining 2 tablespoons of butter over medium. Add the diced onion and cook until softened, about 5 minutes, then add the garlic and cook another minute.
Whisk in the flour and cook for about a minute to remove the raw taste. Gradually pour in the chicken broth while whisking, scraping any browned bits from the bottom of the pot.
Stir in the Worcestershire sauce, Italian seasoning, mustard powder, and sage. Slowly add the half-and-half, bring the mixture to a gentle boil, then reduce to a simmer.

Blend & Finish:

Add the mashed potatoes to the pot and puree until smooth—use an immersion blender directly in the pot or blend in batches in a regular blender—creating a creamy base.
Return the cooked beef and the frozen mixed vegetables to the soup and heat until everything is warmed through, about 5 minutes.

Add Cheese & Serve:

Remove the pot from the heat and slowly stir in the shredded cheddar until it melts into a silky, smooth finish—ensure the soup isn't too hot so the cheese incorporates evenly. Taste and adjust with salt and pepper, then serve.