Description
This Hearty Shepherd’s Pie Soup transforms the classic baked dish into a rich, velvety bowl. Featuring savory ground beef, tender potatoes, and a medley of vegetables in a creamy, cheese-infused broth, it is the ultimate comfort food for chilly evenings.
Ingredients
The Meat & Aromatics
- 1 lb lean ground beef
- 2 large carrots, diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 1/2 tsp ground sage
- Salt and pepper to taste
The Broth & Vegetables
- 3 cups chicken broth
- 1 cup half-and-half
- 1 1/2 cups potatoes, diced (1/2-inch cubes)
- 1/2 cup frozen peas
- 1/2 cup frozen corn
The Cheesy Thickener
- 1 cup freshly grated cheddar cheese
- 2 teaspoons cornstarch
Instructions
Brown: Cook ground beef in a Dutch oven until browned. Drain fat and set meat aside.
Aromatics: Sauté carrots and onions in the same pot for 5 mins. Add garlic for 1 min.
Simmer: Add broth, beef, half-and-half, potatoes, and sage. Bring to a boil, then simmer.
Vegetables: Stir in corn and peas; cook for 10 mins until potatoes are tender.
Thicken: Toss cheese with cornstarch. Add to soup in batches, stirring until melted and silky.
Notes
The Cornstarch Trick: Coating the cheese in cornstarch prevents clumping and stabilizes the dairy for a silky broth.
Potato Uniformity: Keep cubes at 1/2-inch to ensure they cook through evenly during the simmer.
Freshly Grated Cheese: Avoid bagged shreds; the anti-clumping cellulose coating makes soups grainy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup / Main Course
- Method: Stovetop / One-Pot
- Cuisine: British-Inspired Comfort
Nutrition
- Serving Size: 1.5 Cups
- Calories: 410
- Sugar: 5
- Sodium: 720
- Fat: 24
- Saturated Fat: 13
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 22
- Fiber: 3
- Protein: 28
- Cholesterol: 95
Keywords: shepherds pie soup, creamy potato and beef soup, one pot dinner, cheeseburger soup alternative, winter comfort food, ground beef vegetable soup