Description
A comforting twist on the classic shepherd’s pie, this soup features creamy mashed potatoes, savory beef, and vegetables in a rich broth topped with cheese.
Ingredients
Scale
- 4 large russet potatoes (about 2–2½ lb)
- 1 lb ground beef (85/15 recommended)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1½ cups mixed frozen vegetables (peas, carrots, corn; about 225 g)
- ¾ cup sour cream
- 2 cups half and half
- 2 cups shredded cheddar cheese (about 8 oz / 226 g)
- 4 cups chicken broth (low-sodium preferred)
- 3 tablespoons all-purpose flour (for roux)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon mustard powder
- ¼ teaspoon ground sage
- 2 tablespoons butter (for mashed potatoes)
- Salt and pepper to taste
- Optional toppings: chopped chives, crispy bacon bits, extra shredded cheddar, a drizzle of olive oil
Instructions
- Place peeled, cut potatoes in a pot of salted water. Bring to a boil and cook until fork-tender (about 12–15 minutes). Drain.
- Mash the potatoes with sour cream and butter until smooth. Season lightly with salt and pepper. Set aside.
- In a large stockpot over medium-high heat, add the ground beef. Brown for 6–8 minutes, then drain the excess grease.
- Add the diced onion to the pot with the beef and cook until softened, about 4–5 minutes. Add minced garlic and sauté for 1 minute until fragrant.
- Sprinkle flour over the beef and onion. Whisk and cook for 1 minute, then gradually pour in chicken broth while whisking until smooth.
- Add Worcestershire sauce, Italian seasoning, mustard powder, sage, and half-and-half. Bring to a gentle boil, then reduce heat and simmer for 5 minutes.
- Stir in the mashed potatoes until incorporated. If desired, use an immersion blender for a smoother texture.
- Add mixed frozen vegetables and simmer until heated through, about 3–4 minutes. Stir in shredded cheddar until melted.
- Ladle soup into bowls and garnish with desired toppings. Serve immediately.
Notes
This soup is rich due to cheese and dairy components; consider substituting lower-fat options to reduce calories.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 bowl
- Calories: 740
- Sugar: 6g
- Sodium: 750mg
- Fat: 43g
- Saturated Fat: 24g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 39g
- Cholesterol: 105mg