Shepherd's Pie Soup

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My shepherd's pie soup recipe transforms this popular Irish dish into a thick and creamy potato soup loaded with the classic flavors you love.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: Irish

Servings:

Calories: 688kcal

Author: Fox Valley Foodie

Equipment

Ingredients

2 pounds russet potatoes peeled and cubed
1 ½ pounds ground beef or lamb
2 tablespoons tomato paste
2 tablespoons cooking oil
1 large yellow onion chopped
3 cloves garlic minced
4 cups beef broth
2 teaspoons Worcestershire sauce
½ cup sour cream
4 tablespoons butter
¼ cup flour
2 cups sharp cheddar cheese shredded
2 cups half and half
1 cup frozen chopped carrots
1 cup frozen peas
1 cup frozen corn
1 teaspoon salt
½ teaspoon black pepper
2 sprigs fresh thyme

Instructions

Add the cubed potatoes to a large pot of salted cold water, and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes, or until the potatoes are fork-tender.
While the potatoes are boiling, crumble the ground beef in a separate skillet and cook over medium-high heat until well browned. Then stir in the tomato paste and cook for an additional minute. Finally, deglaze the pan with a half cup of beef broth, scraping the bottom of the pan to loosen any burnt bits, and then remove the meat mixture from the skillet and set aside.
Add chopped onions to the skillet along with cooking oil. Saute the onions until they begin to turn golden brown. Then add minced garlic and cook for an additional two minutes. Then add another ½ cup of beef broth and deglaze the pan to scrape loose any burnt-on bits, and set aside with the ground meat.
Set the skillet to medium-low heat and add the butter. Once melted, whisk in flour to form a roux. Continue to whisk for two minutes, then slowly whisk in the remaining beef broth in batches.
When the potatoes have finished cooking, drain the tender potatoes from the water and stir in sour cream and half and half. Mash the mixture, or use a stick blender to puree until smooth. Stir the beef broth and flour mixture into the potatoes, and then add the ground beef and onion mixture, along with Worcestershire sauce.
Heat the soup until warm, but not boiling, and stir in the shredded cheese. Then add the carrots, peas, corn, fresh thyme, salt, and black pepper. Adjust salt as needed. Simmer the soup for 10 minutes, and serve.

Notes

You can use fresh carrots, but they will need to be sauted to soften.

Nutrition