This creamy Shepherd’s Pie Soup is made with traditional Shepherd’s Pie ingredients, including mashed potatoes, cheese, ground beef, and vegetables.

Scale

4 large russet potatoes, equal to 2 lbs.

¾ teaspoon salt

¾ cup sour cream

1 lb. Ground Beef, 85% lean

1 yellow onion, diced

3 cloves garlic, minced

3 tablespoons salted butter, divided

¼ cup flour

4 cups Chicken broth

2 cups half and half

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 ½ cups mixed frozen vegetables

Salt/Pepper, to taste

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1. Shred the cheese from a block, measure out the sour cream and half and half.

2. Cook and crumble the ground beef over medium-high heat until cooked through.

3. Drain grease and remove beef from pot.

4. Peel potatoes, cut into thirds, and boil until very tender.

5. Mash potatoes with sour cream and 1 tablespoon butter.

6. Melt remaining butter, add onions, and cook 5 minutes.

7. Add garlic and cook 1 more minute.

8. Whisk in flour and cook 1 minute.

9. Slowly add broth while stirring.

10. Add Worcestershire, Italian seasoning, mustard powder, and sage.

11. Slowly add half and half and bring to a simmer.

12. Stir in mashed potatoes and blend until creamy.

13. Add ground beef and vegetables; heat through 5 minutes.

14. Remove from heat, add cheese gradually, and season to taste.

Shred cheese from a block for the smoothest melt.

The soup thickens as it cools; add broth when reheating.