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Shepherd's Pie Soup Feature

Shepherd's Pie Soup

Author: Tiffany | Frosting and Confetti
This Shepherd’s Pie Soup is a hearty, comforting meal made with seasoned ground beef, tender potatoes, carrots, peas, and a rich, creamy broth. Cheddar cheese adds a savory finish, giving you all the cozy flavors of classic shepherd’s pie in an easy one-pot soup.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner
Cuisine American
Servings 6

Equipment

Ingredients
  

  • 2 Tbsp unsalted butter
  • 1 lb lean ground beef
  • 1 medium yellow onion diced
  • 2 medium carrots diced
  • 3 cloves garlic minced
  • 2 Tbsp tomato paste
  • 1 Tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • ½ tsp dried rosemary
  • 1 tsp kosher salt plus more to taste
  • ½ tsp black pepper
  • 3 Tbsp all-purpose flour
  • 4 cups beef broth
  • 1 ½ lbs potatoes peeled and cut into ½-inch cubes
  • 1 cup half-and-half
  • 1 cup shredded cheddar cheese
  • 1 cup frozen peas
  • 2 Tbsp chopped fresh parsley for garnish

Instructions
 

  • Melt the butter in a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook for 5-7 minutes, breaking it up, until browned.
  • Add the onion and carrots and cook for 4-5 minutes, until the vegetables begin to soften. Add the garlic and cook for 30 seconds.
  • Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, salt, and black pepper. Cook for 1 minute.
  • Sprinkle the flour over the beef and veggies and cook, stirring constantly, for 1 minute.
  • Slowly pour in the beef broth, stirring as you go. Add the potatoes and bring the soup to a boil. Reduce the heat, cover the pot partially, and simmer for 15-18 minutes, or until the potatoes are tender.
  • Transfer 1 1/2 cups of the cooked potatoes and about 1/2 cup of the broth to a blender. Blend until smooth and stir the mixture back into the soup.
  • Add the half-and-half and cook over low heat for 2-3 minutes, stirring occasionally. Do not bring it to a hard boil.
  • Reduce the heat to low and gradually stir in the cheddar until completely melted. Do not let the soup boil.
  • Add the frozen peas and cook for 2-3 minutes, just until heated through.
  • Taste and adjust the seasoning as needed. Ladle into bowls, garnish with parsley, and serve.

Notes

  • Freshly shredded cheddar from a block is recommended for this recipe as it melts more smoothly into the soup than pre-shredded cheese.
  • The soup will thicken slightly as it sits. Stir in a little broth or water when reheating if needed.
  • If using salted beef broth, start with less added salt and adjust to taste at the end.
  • Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over low heat or in the microwave, stirring occasionally.
  • This soup can be frozen for up to 3 months, but the potatoes and creamy broth may change in texture after thawing. Thaw overnight in the refrigerator and reheat over low heat, stirring well.
Keyword Soup
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