Description
Learn how to make a delicious Shepherd’s Pie Soup with this easy recipe. Perfect for cozy nights in, this hearty dish will warm you up from the inside out.
Ingredients
- – 4 large russet potatoes, equal to 2 lbs. (907 g)
- – 3/4 teaspoon (4 ml) salt
- – 1 lb. Ground Beef (454 g)
- – 1 yellow onion, diced
- – 3 cloves garlic, minced
- – 3 tablespoons (45 ml) vegetable oil, divided
- – 1/4 cup (60 ml) flour
- – 4 cups (960 ml) chicken broth
- – 2 cups (480 ml) half and half
- – 3/4 teaspoon (4 ml) Worcestershire sauce
- – 2 teaspoons (10 ml) Italian seasoning
- – 1/2 teaspoon (3 ml) mustard powder
- – 1/4 teaspoon (1 ml) ground sage
- – 2 cups (480 ml) shredded cheddar cheese
- – 1 1/2 cups (360 ml) mixed frozen vegetables
- – Salt/Pepper, to taste
Instructions
- Prep Work: Grate the cheddar cheese, and measure out the half and half. Allow them to reach room temperature.
- Cook the Beef: Brown and crumble the ground beef over medium-high heat until it’s fully cooked. Remove excess fat. Take the cooked beef out of the pot and set it aside.
- Boil & Mash Potatoes: As the beef cooks, peel the potatoes and cut them into thirds. Place them in a large pot, cover with water, and add the salt. Boil gently for 10-15 minutes or until very tender when pierced with a fork. Drain the water and mash the potatoes gently. Set aside.
- Prepare the Broth: Heat 2 tablespoons of oil over medium heat. Add the diced onions and cook them until they’re soft, about 5 minutes. Add the minced garlic and sauté for another minute.
- Mix in the flour and stir with a silicone spatula for 1 minute, ensuring the raw flour taste is cooked out.
- Gradually add the chicken broth while stirring constantly. Use the spatula to scrape up any bits stuck to the bottom of the pot for added flavor.
- Add Worcestershire sauce, Italian seasoning, mustard powder, and sage. Slowly pour in the half and half, bringing it to a boil, then lower the heat to simmer.
- Combine the mashed potatoes with the broth mixture until smooth. If available, use an immersion blender to achieve a creamy texture, or blend in batches using a countertop blender.
- Incorporate the ground beef and mixed frozen vegetables, allowing them to heat through for about 5 minutes.
- Remove from heat. Slowly mix in the shredded cheese until it’s fully integrated. Ensure the soup isn’t too hot, so the cheese melts smoothly. The soup will thicken as it cools.
- Taste and adjust with salt and pepper as needed, then serve.
Notes
- Consider using a blend of sharp cheddar and mild cheddar cheese for enhanced flavor.
- Sprinkle red pepper flakes or cayenne pepper for a spicy kick.
- Thicken the soup by stirring in a cornstarch and water slurry until desired consistency.
