Shepherd's Pie Soup Recipe

Course: Soup

Cuisine: American

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 614kcal

This creamy soup is filled with ground beef, vegetables, potatoes, and more. It's so easy and cozy!

Heat a large Dutch oven over medium heat. Add the ground beef and cook until the beef is browned, about 5-7 minutes. Make sure to break up the meat and stir it occasionally.
1 pound ground beef
Line a plate with paper towel and set aside. Once the beef is browned, remove it from the pot with a slotted spoon and place it on the paper towel-lined plate. Remove all but one tablespoon of grease from the pan.
Add the onion and carrot. Cook, stirring occasionally until the vegetables are tender, about 5 minutes.
1 onion, 2 carrots
Add the garlic and cook for an additional minute.
2 cloves garlic
Add the chicken broth to deglaze the pan and scrape any browned bits off the bottom with a wooden spoon.
3 cups low-sodium chicken broth
Add the ground beef back to the pot along with the half-and-half, potatoes, and ground sage.
1 cup half-and-half, ½ teaspoon ground sage, 1 ½ cups diced potato
Bring the soup to a boil and cook for 5 minutes. Add the corn and peas and cook for an additional 5 minutes.
½ cup frozen corn, ½ cup frozen peas
In a small bowl, mix the cheese and cornstarch together. Slowly add the cheese to the soup, stirring constantly.
1 cup freshly shredded cheddar cheese, 2 teaspoons cornstarch
Continue stirring until the cheese has fully melted. Season with salt and pepper to taste.
Enjoy the soup warm.

Storage: Store soup in an airtight container in the refrigerator for up to 3 days.