Shepherds Pie Soup (Print Version)
# Ingredients:
01 -
4 big Idaho potatoes (about 2 lbs.), peeled and split into three parts.
02 -
3/4 of a teaspoon of salt.
03 -
3/4 cup of crème fraîche.
04 -
500g of minced beef, 85% lean.
05 -
1 medium yellow onion, finely chopped.
06 -
3 garlic cloves, finely chopped into small pieces.
07 -
3 tablespoons of salted butter, divided for different steps.
08 -
1/4 cup of plain flour.
09 -
950ml of chicken stock.
10 -
475ml of half milk and half cream.
11 -
3/4 teaspoon of Worcestershire sauce.
12 -
2 teaspoons of traditional Italian herb mix.
13 -
1/2 teaspoon of dry mustard powder.
14 -
1/4 teaspoon of ground sage.
15 -
2 cups of grated cheddar cheese, fresh.
16 -
1.5 cups of mixed frozen vegetables.
17 -
A touch of salt and pepper, added to your liking.
# Instructions:
01 -
Grate the cheddar, and measure out the crème fraîche as well as the half-and-half. Let everything come to room temperature for a smoother process.
02 -
In a big cooking pot, cook the ground beef on medium-high heat till it’s browned and cooked all the way. Drain the extra fat and set the beef on a plate.
03 -
While working on the beef, boil a large pot of salted water. Toss in the potatoes and let them simmer for 10-15 minutes until they’re super soft when poked with a fork. Drain them well, then mash gently with one tablespoon of butter and the crème fraîche. Set aside.
04 -
Using the same pot where you cooked the beef, melt two tablespoons of butter over medium heat. Toss in the diced onion and cook for roughly 5 minutes until softened. Add garlic and let it cook for another minute.
05 -
Mix in the flour and stir for a minute or so to get rid of the raw flour flavor. Slowly pour in the chicken broth while constantly stirring.
06 -
Sprinkle in Worcestershire sauce, the Italian herb mix, mustard powder, and sage. Stir gently as you add the half-and-half, then bring it all to a bubble before lowering the heat to simmer.
07 -
Stir the mashed potatoes into the well-seasoned broth. If you want it to be velvety smooth, consider using a stick blender until creamy.
08 -
Add the cooked beef back into the pot along with the frozen veggie mix. Heat everything for about 5 minutes.
09 -
Turn off the heat and stir in the grated cheddar cheese bit by bit. Check to make sure the soup isn’t steaming too much to avoid clumps.
10 -
Finish by tasting and tweaking with extra salt or pepper as needed. Ladle into bowls and enjoy right away!
# Notes:
01 -
For a smooth cheese addition, always grate your own block of cheddar instead of using pre-packaged shredded cheese.
02 -
If you want a thicker texture, let the soup cool for a few minutes before serving.