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creamy shepherd's pie soup with ground beef, carrots, peas and potatoes
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Shepherd's Pie Soup

Shepherd's pie soup has all of the classic flavors and elements of a traditional shepherd's pie in the form of a cozy, creamy, delicious soup!
Course Main Course, Soup
Cuisine American, Irish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 339kcal

Ingredients

  • 1 pound lean ground beef
  • 2 large carrots diced
  • 1 large onion diced
  • 3 cloves garlic minced
  • 3 cups chicken broth
  • 1 cup half-and-half
  • 1 ½ cups diced potato
  • ½ teaspoon ground sage
  • ½ cup frozen peas
  • ½ cup frozen corn
  • 1 cup freshly grated cheddar cheese
  • 2 teaspoons cornstarch

Instructions

  • Add the ground beef to a large dutch oven or soup pot and cook over medium heat until the beef is browned, stirring and breaking the meat into small pieces.
  • Drain the browned meat into a colander.
  • Using the same pot, add the onion and fresh carrots. Cook for 5 minutes, stirring occasionally until tender.
  • Add the garlic and cook, stirring, for additional minute.
  • Add the broth, stirring and scraping the bottom of the pot with a wooden spoon.
  • Add the ground beef, half-and-half, potatoes, and ground sage and stir to combine well.
  • Bring to a boil and cook for 5 minutes.
  • Then add the frozen corn and peas and cook for an additional 10 minutes.
  • In a small bowl, mix the cheese and cornstarch together and then add it the soup in small batches, stirring constantly until the cheese has melted completely.
  • Season with salt and pepper to taste.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Substitute ground turkey for the ground beef is desired.
Use sweet onions, yellow onion or shallots.
Use frozen carrots if preferred. Or 2 cups of a pea, carrot and corn mixture and add them all in the step to add the other frozen vegetables.
Use vegetable broth or beef broth if desired.
Although half-and-half adds the most creaminess, you can substitute whole milk or other non-dairy milk of choice as well.
Use red potatoes, Yukon potatoes, russet potatoes, or fingerling potatoes.
Use ½ teaspoon fresh sage in place of ground sage if desired.
Freshly grated cheddar cheese melts more creamy into the soup than pre-shredded. Use sharp cheddar, mild cheddar or any other favorite cheese.

Nutrition

Serving: 1serving | Calories: 339kcal | Carbohydrates: 23g | Protein: 27g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 241mg | Potassium: 844mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4436IU | Vitamin C: 20mg | Calcium: 216mg | Iron: 3mg