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Dreamy Shepherd's Pie Soup
One chilly night, I was torn between making shepherd's pie and soup, so I threw them together. It became the ultimate feel-good meal, loaded with savory broth, golden potatoes, ground beef, and colorful veggies. My family can't get enough of it, and it always makes our kitchen feel extra warm when the weather's cold.
Why You'll Love This Bowl
This is like grabbing everything you love from shepherd's pie and scooping it from a big mug. Creamy potatoes practically vanish into the broth making it extra velvety. I always cook more than we can eat because leftovers freeze so well, and later me always thanks past me for that extra stash on busy days.
What You Need
- Onion and Garlic: It all starts with these—makes everything taste amazing.
- Worcestershire Sauce: A splash adds awesome depth and zip.
- Frozen Veggies: Think peas, carrots, and corn to make things bright and sweet.
- Mashed Potatoes: Boil and smash them up with butter and a bit of sour cream for the creamiest topper.
- Chicken Broth: Use as much as you like for a deep, tasty base.
- Half and Half: This gives a lovely, rich texture.
- Ground Beef: Brown it right for those perfect little bites.
- Grated Cheese: Go for sharp cheddar—it really pops.
- Butter and Flour: Mix these in for that lush, thick bite.
- Salt Pepper and Other Spices: Taste and throw in more if you want extra flavor.
Easy Steps to Cozy Dinner
- Toss in Cheese:
- Once everything’s cooked, turn off the heat, stir in cheese, and let it get beautifully gooey.
- Add Veggies and Beef:
- Toss your cooked beef and mixed veggies into the pot to heat through.
- Mix Potatoes:
- Stir those mashed potatoes into the soup to make it thick and extra creamy.
- Create the Broth:
- Sprinkle on some flour for thickening, pour in broth, half and half, and season the lot. Let it all bubble gently.
- Soften Onion and Garlic:
- Cook onions in butter till they're nice and tender, then drop in garlic until it smells incredible.
- Prep Potatoes:
- Boil your potatoes, then mash them up smooth with butter and sour cream.
- Sizzle the Beef:
- Brown the ground beef in a skillet—crumble it up and set aside for later.
My Top Tips
Shred your own cheese for the creamiest swirl—bagged cheese doesn't melt as well. Blend the soup with an immersion blender if you want it crazy smooth. Hold off on adding cheese until things cool a touch for the dreamiest texture. Want fewer carbs? Swap potatoes for cauliflower—works great!
Stash Some Away
Pop any extra soup in your fridge for up to 3 days or stash it in the freezer for three months. When you want more, just heat it slowly either on the stove or in your microwave. The mashed potatoes keep it silky, even after freezing.
Best Sides to Try
I’m all about serving this with hot cheddar bay biscuits or soft buttermilk biscuits for dunking. Sometimes, I bake a quick corn casserole or put together a speedy green salad. All these sides make your cozy bowl feel like a proper spread.
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Frequently Asked Questions
- → Why should I grate my own cheese?
Shredded cheese from the store has stuff that messes up melting. It's worth a minute to shred your own—the melt is way better.
- → Is it okay to use mashed potatoes from yesterday?
Fresh is ideal for texture, but cold leftovers work if that's what you've got. Slowly stir them in so you don't make the soup too thick.
- → What's the deal with cooking the flour so long?
You can't skip this or the soup will taste weirdly like raw flour. Give it a good minute so it mixes in right.
- → Can I skip using an immersion blender?
That blender makes it extra smooth, but a regular one is fine. Blend little by little since hot soup can splatter.
- → Which frozen veggies should I try in this?
Peas and carrots are always great here, but use any mix you like in shepherd's pie—they'll all be good.