Shepherd's Pie Soup Recipe

4.66 from 47 votes

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

Prep Time10

Cook Time25

Total Time35

Course: Soup

Cuisine: American

Servings:

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.