Shepherd's Pie Soup

Shepherd's Pie Soup

This soup is perfect for the cooler weather. This twist on a traditional comfort food is so yummy during fall and winter. It is very similar to my potato soup, but with a few additions and changes. This soup is so comforting for a cozy dinner and heats well to serve as leftovers.

Alexis Wilmouth

Alexis Wilmouth

Sep 19, 2023

2 min read

Ingredients:

  • 1 pound ground beef
  • 2 pounds russet potatoes
  • 1 white onion, diced
  • 1 1/2- 2 tablespoons minced garlic
  • 1/4 cup all purpose flour
  • 8 cups chicken broth
  • 1 1/2 cups whole milk
  • 1 cup heavy cream, room temperature
  • 2 tablespoons olive oil
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon ground sage
  • 1 teaspoon black pepper
  • 3/4 teaspoon salt
  • shredded cheddar cheese (optional)
  • 1 15 ounce can whole kernal corn, drained
  • 1 15 ounce can mixed peas and carrots, drained

Directions:

  1. Peel and rinse the potatoes. Chop into 1 inch chunks. Set aside.
  2. In a 5 quart dutch oven on medium-high heat, add the olive oil and the onion. Sauté the onion for about 5 minutes until it becomes translucent. Add in the minced garlic and sauté for about 1 minute until it becomes fragrant.
  3. Add in the potatoes and stir well. Sprinkle in the flour, stirring frequently for about 2 minutes. Slowly stir in the chicken broth, to ensure that the flour doesn't clump. Scrape the bottom of the dutch oven often so the vegetables don't stick.
  4. Stir in the milk, Worcestershire sauce and seasonings. Bring to a very low boil, then reduce the heat to medium-low. Let the potatoes simmer for about 40 minutes. Stir the soup often and scrape as needed. You don't want the vegetables to stick and burn.
  5. When you have about 15-20 minutes left, add the beef to a medium skillet on medium heat. Brown the meat and then drain the excess grease. Set aside.
  6. After the 40 minutes is over, stir in the heavy cream the use an immersion blender to blend until smooth and velvety.
  7. Stir in the cooked beef and vegetables. Allow to simmer on medium heat for about 5-10 minutes to ensure that the beef and veggies are warm.
  8. Serve warm and sprinkle with the shredded cheese, if desired. This soup also pairs well with cornbread.

*Store in an airtight container in the refrigerator for up to 2 days.

*Reheat on the stove over medium-high heat. You may need to add in some additional chicken broth or water to bring back to its thinner consistancy when reheating.

Serves: 4-6