Pin it
One freezing night, I pulled this together after wanting both stew and all the coziness of shepherd’s pie. You get tender beef, creamy mash, juicy veggies, and a rich, savory broth that just feels like a big hug. It’s now a family favorite. I like how it makes the whole house feel warm on cold evenings.
Why This Soup Wins
You’re basically scooping up all that’s to love about shepherd’s pie in every spoonful. Mashed potatoes just melt into the soup and make that texture creamy and dreamy. I always stash some away in the freezer. It’s such a gift for future-me when I’m having a wild week.
Grab These Ingredients
- Salt, Pepper, and Seasonings: Tweak these just how you like at the end.
- Butter and Flour: These two make the soup thick and perfect.
- Onion and Garlic: These start off your flavor, simple as that.
- Shredded Cheese: Seriously, cheddar takes it up a notch.
- Worcestershire Sauce: Adds that punchy flavor you can’t quite place.
- Half and Half: The trick for getting it rich and smooth.
- Chicken Broth: The real backbone of all that flavor.
- Frozen Veggies: Peas, corn, carrots—whatever’s classic to you.
- Potatoes: Mash ‘em with butter and a little sour cream for max comfort.
- Ground Beef: Crumble it up for hearty bites in every spoon.
How To Make It Happen
- Melt Cheese In:
- Once the heat’s off, stir cheese through and give it a second to melt in fully.
- Add Veggies and Beef:
- Mix in all your veggies and browned beef, let them heat through.
- Blend In Mashed Potatoes:
- Toss in the mashed potatoes, stirring until everything’s velvety.
- Simmer Broth:
- Add your chicken broth, half and half, Worcestershire, and seasonings, letting things bubble quietly.
- Soften Onion and Garlic:
- Cook onions gently in butter, then toss the garlic in when they’re soft.
- Boil and Mash Potatoes:
- Boil spuds until they’re soft then mash them up with sour cream and butter.
- Brown Beef:
- Cook ground beef until browned and crumbly, then move it out of the pot for a bit.
Top Kitchen Tricks
Skip pre-shredded cheese, grate it yourself and it’ll melt way better. Use an immersion blender if you’re after extra-smooth soup. Let the pot chill a few minutes before dairy goes in, so it stays silky. Want lower carbs? Sub in cauliflower for the potatoes and it’s still awesome.
Keeping Leftovers Fresh
It’ll hang out in your fridge for 3 days easy, or stay happy in your freezer for 3 months. When it’s time for seconds, just reheat gently on your stove or pop it in the microwave. Creaminess sticks around even after a freeze, thanks to the mash.
Best Things To Serve On The Side
There’s nothing better than dunking in warm cheddar biscuits or buttermilk ones. I’ll put together a fast green salad or bake a batch of corn casserole if I’m feeling it. These extras turn a regular bowl into the ultimate cozy meal.
Pin it
Frequently Asked Questions
- → Why is it better to grate my own cheese?
Store-bought shredded cheese doesn't melt as smoothly. Freshly grated cheese makes the texture so much better. It’s worth the tiny extra effort.
- → Can I use mashed potatoes I already have?
Fresh ones work best so you can control the texture, but leftovers will do if you go slow and adjust the thickness little by little.
- → Why take the time to cook flour thoroughly?
It’s important to totally get rid of that raw flour flavor, or it’ll taste off. A full minute makes a big difference—don’t skip it.
- → Is an immersion blender absolutely needed?
It’s great for making the soup extra smooth, but a regular blender works too. Just be cautious blending hot soup—do it in smaller batches.
- → What frozen veggie mix works best?
A simple peas-and-carrots mix is ideal, but you can use any combo of veggies you’d like in shepherd's pie.