Shepherd’s Pie Soup!




  • 4 large russet potatoes, equal to 2 lbs.
  • ¾ teaspoon salt
  • ¾ cup sour cream
  • 1 lb. lean ground beef
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 3 tablespoons salted butter, separated
  • ¼ cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups half and half
  • ¾ teaspoon Worcestershire sauce
  • 2 teaspoons Italian seasoning
  • ½ teaspoon mustard powder
  • ¼ teaspoon ground sage
  • 2 ½ cups shredded cheddar cheese
  • 1 ½ cups mixed frozen vegetables (peas, carrots, corn, green beans)
  • Salt and pepper, to taste


  1. Prep Work:
    • Shred the cheddar cheese from a block and let it sit at room temperature.
    • Measure out the sour cream and half and half and set aside at room temperature.
  2. Cook the Beef:
    • In a large pot, cook and crumble the ground beef over medium-high heat until fully cooked. Drain any excess grease. Remove the ground beef from the pot and set aside.
  3. Boil & Mashed Potatoes:
    • While the meat is cooking, peel the potatoes and cut them into thirds.
    • Add the potatoes to a stockpot, cover with 1 inch of water, and add salt. Boil gently for 10-15 minutes or until very fork-tender.
    • Drain the potatoes and mash them with 1 tablespoon of butter and sour cream. Set aside.
  4. Prepare the Broth:
    • In the same pot, melt 2 tablespoons of butter over medium heat.
    • Add the chopped onions and cook until softened (about 5 minutes).
    • Add minced garlic and cook for an additional 1 minute.
    • Whisk in flour and cook for 1 minute to remove the raw flour taste.
    • Gradually add chicken broth, stirring continuously. Use a silicone spatula to loosen any beef remnants from the bottom of the pot.
    • Add Worcestershire sauce, Italian seasoning, mustard powder, and sage.
    • Slowly add the half and half. Bring the mixture to a boil, then reduce to a simmer.
  5. Blend and Combine:
    • Stir in the mashed potatoes until well-combined into the broth. Use an immersion blender to blend until creamy. Alternatively, transfer the mixture to a blender in batches.
    • Add the cooked ground beef and frozen vegetables, allowing them to heat through for about 5 minutes.
  6. Cheesy Finish:
    • Remove the pot from heat. Gradually sprinkle shredded cheese into the soup, stirring until combined. Ensure the base of the soup isn’t too hot to achieve a creamy and smooth melted cheese texture.
  7. Final Touch:
    • Taste the soup and season with salt and pepper, if desired.
  8. Serve and Enjoy! 😉
    • Ladle the Shepherd’s Pie Soup into bowls and savor the delicious blend of flavors.
  1. Can I use a different type of potato for the mashed topping?
    • Yes, you can use Yukon Gold or red potatoes for a slightly different texture and flavor in the mashed topping.
  2. Is there a substitute for half and half?
    • You can use a combination of milk and heavy cream as a substitute for half and half.
  3. Can I use ground turkey instead of ground beef?
    • Absolutely, ground turkey is a great alternative for a lighter version of the soup.
  4. What frozen vegetables can I use?
    • You can use a mix of peas, carrots, corn, and green beans, or customize with your favorite vegetables.
  5. How do I store leftovers?
    • Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave.
  6. Can I freeze Shepherd’s Pie Soup?
    • Yes, you can freeze the soup without the mashed potato topping. Thaw and reheat, then add freshly made mashed potatoes before serving.
  7. Can I make the mashed potatoes ahead of time?
    • Yes, you can prepare the mashed potatoes in advance and store them in the refrigerator. Reheat them gently before adding to the soup.
  8. What can I serve with Shepherd’s Pie Soup?
    • Crusty bread, dinner rolls, or a side salad make excellent accompaniments to this hearty soup.
  9. Is there a vegetarian version of this soup?
    • Yes, you can substitute the ground beef with plant-based protein and use vegetable broth instead of chicken broth.
  10. Can I make this soup in a slow cooker?
    • Yes, you can adapt this recipe for a slow cooker. Cook the ground beef and sauté onions and garlic before transferring everything to the slow cooker. Cook on low for 4-6 hours.
  11. What other herbs can I use in place of Italian seasoning?
    • Thyme, rosemary, and oregano can be used as alternatives or in combination with Italian seasoning for added flavor.
  12. How can I adjust the thickness of the soup?
    • If you prefer a thicker soup, reduce the amount of chicken broth. Conversely, if you want a thinner consistency, add more broth or half and half.
  13. Can I make this recipe gluten-free?
    • Yes, you can use a gluten-free flour blend in place of all-purpose flour for a gluten-free version of the soup.
  14. Is there a dairy-free option for this recipe?
    • Substitute non-dairy alternatives for sour cream, half and half, and cheese to make a dairy-free version of the Shepherd’s Pie Soup.