Shepherds Pie Soup

When Al told me that he was planning on making this soup I was pretty dubious, however I was blown away by how absolutely delicious it turned out to be! I only have one complaint….It really tastes like it needs to accompanied by mustard pickles but i just couldn’t bring myself to stir them into the bowl…maybe tomorrow 😛

Shepherds Pie Soup Recipe

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Shepherds Pie Soup Recipe

Shepherds Pie Soup

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5 from 2 reviews

  • Author: The Kilted Chef
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
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Ingredients

Units Scale
  • 3 lbs russet potatoes, peeled and cut into quarters
  • 1 medium onion, quartered
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 lb medium ground beef
  • 1 medium onion, diced
  • 2 medium carrots, peeled and diced
  • 1 large garlic clove, minced
  • 1 tbsp Worcestershire sauce
  • 1 tbsp dried oregano
  • 1/2 tbsp dried basil
  • 1/2 tsp dried thyme
  • 1/4 tsp dried mustard
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 1/2 cups chicken broth
  • 1 14 oz can corn kernels
  • 1 14oz can creamed corn
  • 1 cup frozen peas
  • 2 cups shredded cheddar cheese

Instructions

  1. Place the potatoes, onion, salt and pepper into a pot, cover with cold water, bring to a boil.
  2. Once the potatoes are fork tender drain off the water reserving 1/2 a cup.
  3. Place the potatoes and onions into a blender and puree until smooth, add some of the reserved water if needed. Set aside.
  4. Place the hamburger, onions, carrots and garlic into a soup pot, cook until the burger is no longer pink.
  5. Add the Worcestershire sauce, oregano, basil, thyme, ground mustard, salt and pepper to the pot, cook for 2-3 minutes.
  6. Add the chicken stock and the pureed potatoes, gently bring to a low boil, reduce to and simmer for 15 minutes.
  7. Add the corn and peas and allow to come back to temperature.
  8. Stir in the cheddar cheese and allow to melt.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Soups & Stews, Recipes

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