Shepherd's Pie Soup
Creamy shepherd's pie soup combines mashed potatoes, ground beef, vegetables, cheddar, and savory broth in one comforting bowl.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 4 russet potatoes peeled and cut into thirds
- 3/4 teaspoon salt divided as needed
- 3/4 cup sour cream room temperature
- 1 lb ground beef 85% lean
- 1 yellow onion diced
- 3 cloves garlic minced
- 3 tablespoons salted butter divided
- 1/4 cup 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
- 2 cups shredded cheddar cheese
- 1 1/2 cups mixed frozen vegetables
- salt and pepper to taste
Instructions
Instructions
- Prep the cheese, sour cream, and half and half
- Cook and crumble the ground beef over medium-high heat until cooked through.
- Drain, gently mash, add sour cream and one tablespoon butter
- Melt butter, add onions, and cook until softened.
- Whisk in flour and cook for 1 full minute.
- Add the chicken broth in splashes, stirring continuously.
- Slowly add the half and half. Bring to a boil, then reduce to a simmer.
- Stir in potatoes until well-combined into the broth.
- Add the ground beef and frozen vegetables and allow them to heat through.
- Remove from heat. Gradually sprinkle with shredded cheese and stir until combined.