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Snug Shepherd's Pie Soup
On one of those frosty nights when you can't decide between soup or shepherd's pie, I tossed this dish together for some serious comfort. It’s loaded up with creamy mashed potatoes, colorful veggies, saucy ground beef, and a cozy, savory broth. It always makes our kitchen feel warmer, and everyone in my family wants seconds every time I make it.
Why You'll Love This Soup
If you're a fan of shepherd's pie, turning those vibes into a steamy bowl will totally hit the spot. When mashed potatoes go into the broth, it turns super velvety and rich. I always stash extra in my freezer for those wild days when I’m short on time and just need a hug in a bowl.
What to Buy
- Half and Half: Adds that next-level creamy feel to every bite.
- Frozen Veggies: These throw in pops of peas, carrots, and corn for color.
- Shredded Cheese: Cheddar brings that unmistakable cheesy goodness.
- Worcestershire Sauce: Sneaky splash for a deep, yummy flavor.
- Ground Beef: Crumbled up nicely as the main part of our soup.
- Butter and Flour: This tag team keeps our broth thick just right.
- Chicken Broth: Our tasty starter that pulls everything together.
- Onion and Garlic: They lay down the flavor right at the beginning.
- Salt Pepper and Spices: Season however you like for the perfect finish.
- Potatoes: Mashed up with sour cream and butter for top-notch smoothness.
How to Whip It Up
- Toss in Cheese:
- Once the pot's off the heat, melt in your cheddar until it’s dreamy.
- Add Meat and Veggies:
- Stir beef plus veggies into your soup so they warm through.
- Stir in the Mash:
- Drop in your creamy potatoes and blend till it’s super smooth.
- Mix Up the Broth:
- After stirring in flour, pour in the broth, half and half, plus seasonings, and let it gently bubble.
- Soften Onions and Garlic:
- Get onions soft and fragrant in some butter, then toss in the garlic next.
- Boil and Mash Potatoes:
- Cook potatoes until soft, mash with lots of butter and a bit of sour cream.
- Brown Your Beef:
- Get your ground beef crumbly and browned, then scoop it out for now.
Tips I Swear By
Grate your own cheese for meltier results, trust me. That handheld blender? It makes your soup insanely silky. Don’t rush the cheese—let it cool a bit first for crazy smoothness. If you want to cut carbs, mashed cauliflower is a wild good swap for potato.
How to Store Leftovers
Slip leftovers in the fridge for three days or freeze up to three months. When you're ready, warm it up gently on the stove or zap it in the microwave. The mashed potato keeps things nice and creamy, even after thawing.
What Goes Great With It
This pairs up perfectly with cheddar bay biscuits or warm buttermilk biscuits fresh out of the oven. On busy nights, a crisp green salad or quick-baked corn casserole adds some fun on the side. All these extras make your soup night feel like a cozy celebration.
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Common Questions
- → Should I shred cheese myself?
Pre-shredded kinds have coating that keeps them from melting nicely. Grate it yourself for legit flavor and creaminess.
- → Leftover mashed potatoes okay?
Fresh is great since you can get it just right, but leftovers will do if you're in a rush. Go slow so the soup doesn't get too thick.
- → What's up with cooking flour longer?
This step keeps things from tasting like raw flour. Give it a minute so you don't end up with gluey soup.
- → Need an immersion blender really?
It makes everything extra smooth, but a basic blender is fine too. Just take your time blending hot soups so you don't get burned.
- → Which frozen veggies are best?
Good old peas and carrots are a solid choice, but use any you dig in your classic pie.