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Close-up of a hearty baked shepherd's pie with golden mashed potatoes and melted cheese, reflecting the comforting essence of a delicious shepherds pie soup.
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Hearty & Comforting Shepherd’s Pie Soup

A rich, cozy soup that transforms the classic flavors of shepherd’s pie — creamy mashed potatoes, savory ground beef, mixed vegetables, and melty cheddar cheese — into a comforting one-pot meal. Perfect for chilly evenings or weeknight comfort food. ([wiamrecipes.com](https://wiamrecipes.com/hearty-comforting-shepherds-pie-soup-recipe/))
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 large russet potatoes about 2 lbs, peeled and cut
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • ¾ cup sour cream
  • 3 tablespoons salted butter divided
  • 2 cups half and half
  • 2 cups shredded cheddar cheese
  • 1 pound ground beef 85% lean
  • ¼ cup all-purpose flour
  • 4 cups chicken broth
  • ¾ teaspoon Worcestershire sauce
  • 2 teaspoons Italian seasoning
  • ½ teaspoon mustard powder
  • ¼ teaspoon ground sage
  • 1½ cups mixed frozen vegetables
  • salt & pepper to taste

Equipment

  • Large Stock Pot
  • Potato Peeler
  • Potato Masher
  • Whisk
  • Immersion Blender (optional)

Method
 

  1. Brown the ground beef in a large pot over medium-high heat until fully cooked. Drain excess grease, then set the beef aside. :contentReference[oaicite:1]{index=1}
  2. Peel and cut the russet potatoes. Add them to the pot with water and salt; boil until very fork-tender. Drain and mash with sour cream and 1 tablespoon of butter. Set aside. :contentReference[oaicite:2]{index=2}
  3. In the same pot, melt the remaining 2 tablespoons of butter over medium heat. Add the diced onion and cook until softened; stir in the minced garlic for 1 minute. :contentReference[oaicite:3]{index=3}
  4. Whisk in the flour to form a roux and cook for 1 minute. Gradually add the chicken broth, whisking to prevent lumps and scraping up browned bits. :contentReference[oaicite:4]{index=4}
  5. Stir in Worcestershire sauce, Italian seasoning, mustard powder, ground sage, and half and half. Bring to a gentle boil, then reduce to a simmer. :contentReference[oaicite:5]{index=5}
  6. Add the mashed potatoes into the simmering broth and stir until fully integrated and creamy. Use an immersion blender for a smoother consistency if desired. :contentReference[oaicite:6]{index=6}
  7. Return the cooked ground beef to the pot. Add the mixed frozen vegetables and heat through for about 5 minutes. :contentReference[oaicite:7]{index=7}
  8. Remove from heat and gradually stir in the shredded cheddar cheese until melted and smooth. Season with additional salt and pepper if needed. :contentReference[oaicite:8]{index=8}

Notes

Serve warm with crusty bread or dinner rolls for dipping. Garnish with fresh parsley or chives, and add a dollop of extra sour cream for richness. Adapt to gluten-free by substituting flour with a gluten-free blend. :contentReference[oaicite:9]{index=9}