Shepherd’s Pie Soup
I wanted to recognize St. Patrick's Day coming up this week, but I've already tried several of the traditional meals like corned beef and cabbage, Shepherd's Pie, and Irish Stew. As I was scanning for something different I came across this soup recipe. I was a little skeptical, but then when I tasted the final product I had to agree it does remind me of Shepherd's Pie.
It's very thick when it's finished, so it's definitely going to be filling all by itself. But, if you really want something to go with it, why not try this Irish Soda Bread recipe I made last year?
Adapted from The Cozy Cook
A thick rich soup that has all the makings of a Shepherd's Pie... and tastes like it too!
Adapted from The Cozy Cook
- 2 pounds russet potatoes, peeled and quartered
- 3/4 teaspoons salt
- 3 tablespoons butter, divided
- 3/4 cups sour cream
- 1 pound lean ground beef
- 1 1/2 cup chopped yellow onion
- 3 cloves garlic, minced
- 1/4 cup flour
- 3 cups chicken broth
- 2 cups half and half
- 3/4 teaspoons Worcestershire sauce
- 2 teaspoons Italian seasoning
- 1/2 teaspoon dry mustard
- 1/4 teaspoon ground sage
- 1 1/2 cup frozen mixed vegetables
- 2 cups Cheddar cheese, shredded
- salt and pepper (to taste)
In a stock pot, add potatoes and salt, then fill with water until potatoes are covered 1 inch. Boil for 10-15 minutes or until fork tender. Drain, add 1 teaspoon of butter and the sour cream, then mash gently to blend together. Set aside.
In a cookpot or Dutch oven, brown the ground beef over medium-high heat, breaking into crumbles as it cooks. Remove meat and set aside, then drain off excess grease and return cookpot to the stove.
Melt remaining butter in the pot, then add onions and cook about 5 minutes or until softened. Add garlic and cook one additional minute. Whisk in flour and cook for one minute, stirring constantly. Slowly add the chicken broth, again stirring constantly to blend together. Scrape up any brown bits off the bottom while stirring.
Add Worcestershire sauce, Italian seasoning, dry mustard, and sage. Slowly add the half and half and combine thoroughly. Bring to a boil, then reduce heat to simmer.
Stir the potatoes into the broth mixture until well combined. If possible, use an immersion blender to make the mixture creamy, or use a standard blender in batches.
Add the ground beef and frozen vegetables into the cookpot and stir to combine. Heat through for about 5 minutes.
Remove cookpot from heat. Slowly add cheese and stir until melted and blended together. Check taste and add salt and pepper as desired.
Serving Size 1 1/2 cups
Servings 8
- Amount Per Serving
- Calories 540kcal
- % Daily Value *
- Total Fat 33g51%
- Saturated Fat 19g95%
- Cholesterol 123mg41%
- Sodium 805mg34%
- Potassium 977mg28%
- Total Carbohydrate 32g11%
- Dietary Fiber 3g12%
- Sugars 3g
- Protein 31g62%
- Calcium 25 mg
- Iron 19 mg
- Vitamin D 32 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- The soup is thick when first served, and gets even thicker as it cools. Leftovers may be thinned with small amounts of milk or water before serving.
- A blender may not be necessary if the potatoes are thoroughly mashed before adding to the soup. Or, you may prefer to have it a little "lumpy". The choice is yours!