Description
This comforting Shepherd’s Pie Soup brings all the flavors of a classic shepherd’s pie into a hearty, creamy soup. With browned ground beef, tender vegetables, and melted cheddar cheese, it’s a perfect dish for a cozy meal that’s easy to prepare and full of rich, savory taste.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 ½ cups diced potato
- ½ cup frozen corn
- ½ cup frozen peas
Liquids and Dairy
- 3 cups low-sodium chicken broth
- 1 cup half-and-half
- 1 cup freshly shredded cheddar cheese
Seasonings and Thickeners
- ½ teaspoon ground sage
- 2 teaspoons cornstarch
- Salt and pepper to taste
Instructions
- Brown the beef: Heat a large Dutch oven over medium heat. Add the ground beef and cook until browned, about 5-7 minutes, breaking up the meat and stirring occasionally.
- Drain the beef: Line a plate with paper towels. Remove the browned beef with a slotted spoon, place it on the lined plate, and remove all but one tablespoon of grease from the pot.
- Sauté vegetables: Add diced onion and carrots to the pot. Cook, stirring occasionally, until tender, about 5 minutes.
- Add garlic: Stir in minced garlic and cook for an additional minute to release its aroma.
- Deglaze the pot: Pour in chicken broth and scrape up any browned bits from the bottom of the pot with a wooden spoon.
- Return beef and add ingredients: Add back the ground beef, half-and-half, diced potatoes, and ground sage to the pot.
- Simmer: Bring the soup to a boil and cook for 5 minutes. Then add frozen corn and peas, cooking for an additional 5 minutes until all vegetables are tender.
- Prepare cheese mixture: In a small bowl, combine shredded cheddar cheese and cornstarch, mixing well.
- Add cheese to soup: Slowly add the cheese mixture to the soup while stirring constantly until the cheese fully melts, thickening the soup.
- Season and serve: Taste and season with salt and pepper as needed. Serve the soup warm and enjoy.
Notes
- Use low-sodium chicken broth to control the salt level in the soup.
- Mixing the cheese with cornstarch before adding helps prevent clumping and aids in thickening.
- For a richer flavor, you can substitute half-and-half with heavy cream.
- Leftover soup stores well in the refrigerator for up to 3 days.
- This soup can be made ahead and reheated gently on the stovetop.
