Shepherd’s Pie Soup Recipe
A hearty shepherd’s pie soup made with ground beef, Russet potatoes, carrots, peas, beef broth, cream, sour cream, cheddar cheese, and savory herbs.
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Servings: 4
Ingredients
- 3 lb Russet potatoes peeled, diced, and divided
- 1 lb ground beef
- 1 medium onion diced
- 2 medium carrots diced
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 3 c beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 bay leaves
- 1/2 c sour cream
- 2 tbsp butter
- 1 c heavy cream
- 1 c cheddar cheese grated
- 1 c frozen peas
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
Cook part of the potatoes.
- Place about 2/3 of the diced Russet potatoes in a pot. Cover with cold water by 1 inch and season the water with salt.
Boil the potatoes.
- Bring the potatoes to a boil over medium-high heat. Cook for 15 to 20 minutes, or until tender.
Cook the beef and vegetables.
- While the potatoes boil, place a large pot over medium-high heat. Add the ground beef, diced onion, and diced carrots. Cook, stirring frequently, until the beef is no longer pink.
Add the garlic and tomato paste.
- Stir in the minced garlic and tomato paste. Cook for 1 minute, stirring constantly.
Add the broth and seasonings.
- Stir in the beef broth, remaining diced potatoes, Worcestershire sauce, dried rosemary, dried thyme, and bay leaves.
Simmer the soup.
- Bring the mixture to a boil. Reduce the heat to a simmer and cook for about 15 minutes, or until the potatoes in the soup are tender.
Prepare the mashed potato mixture.
- Drain the boiled potatoes. Add the butter and sour cream, then mash or puree until smooth.
Thicken the soup.
- Stir the mashed potato mixture into the soup until fully incorporated and the broth thickens.
Add the cream.
- Stir in the heavy cream until evenly combined.
Add the cheddar cheese.
- Add the grated cheddar cheese in small handfuls, stirring after each addition until melted and smooth.
Add the peas.
- Stir in the frozen peas and cook for about 2 minutes, or until heated through.
Season and finish.
- Remove and discard the bay leaves. Taste the soup and adjust with kosher salt and freshly ground black pepper as needed.
Serve.
- Serve hot.
Notes
To make this Shepherd’s Pie Soup Recipe gluten free, use certified gluten-free beef broth and gluten-free Worcestershire sauce, as some brands may contain gluten-based additives. Confirm that the tomato paste, sour cream, butter, heavy cream, cheddar cheese, frozen peas, dried herbs, and seasonings are gluten free and processed without cross-contamination. Potatoes, ground beef, carrots, onion, and garlic are naturally gluten free, but all packaged ingredients should be checked carefully.