Shepherd’s Pie Soup

t finally turned in Illinois. It was 40 degrees this morning, and the minute the weather drops I want soup. Today I took the comfort of a good shepherd’s pie and made it into something you eat with a spoon, which I must admit is just my favorite type of fall comfort... creamy, cheesy, loaded with beef and potatoes.

I cook a lot of small batches because I like making what we need, no more and no less (I'm just not that into leftovers). This one makes two big, filling bowls for a cozy night in or 4 typical-sized serving portions. If you’re feeding more people, it doubles easily.

Serves: 4 | Total time: about 55 minutes

Ingredients

• 1 lb (16 oz) ground beef
• ½ yellow onion, diced
• 1 tbsp minced garlic
• 1 tbsp tomato paste
• 2 tbsp flour
• 1 can (14.5 oz) beef broth
• ½ cup milk + ½ cup heavy cream (or 1 cup half and half)
• 1½ cups baby potatoes, diced
• 1½ cups mixed vegetables (frozen works great)
• 1 tsp Italian seasoning
• ½ tsp each garlic powder and onion powder
• Salt and pepper to taste
• ¾ cup shredded sharp cheddar
• Crackers for serving

Instructions

1. Brown the beef. Cook the ground beef over medium heat. Add the onion and cook until it’s translucent and the beef is fully cooked. Drain the excess grease.
2. Add aromatics. Stir in the garlic and cook 1–2 minutes, until fragrant.
3. Build the base. Stir in the tomato paste, then the flour and seasonings. Cook 1–2 minutes to cook out the raw flour taste.
4. Simmer. Add the broth, the milk and cream, and the potatoes. Simmer on low-medium for 25 minutes, until the potatoes are fork-tender.
5. Add veggies. Stir in the mixed vegetables and simmer on low for 15 more minutes.
6. Finish. Stir in the cheddar until melted. Taste and adjust the salt and pepper.
7. Serve with crackers for crunch.

Nutrition (per serving, crackers not included)

Notes & Swaps

Lower sodium: Use low-sodium broth and salt at the end.

Lighter version (93/7 beef + half and half): about 445 calories, 35g protein, and 23g fat per serving.