Cheesy Sheppards Pie Soup

This cheesy and creamy soup is the perfect comfort meal for a cold day. A simplified way to have a classic favorite Sheppard's pie. Filled with potatoes, crispy ground beef, and mixed vegetables.

Tools and Supplies Needed:

• 1 Cutting Board & Chefs Knife

• 1 Large Soup Pot

• Measuring Cups

• Measuring Spoons

• Large Mixing Spoons

• Assortment of Small Bowls for Measuring Ingredients

Prep

1. Mince Garlic

2. Cut Onion

3. Wash and Dice Potatoes into Small Dice (you can peel them or leave the skin on depending on your preference)

4. Measure out and mix together seasonings.

5. Measure the remainder of the ingredients for convenience while cooking.

6. If you want to have crispy bacon as a topping, you can precook the bacon now and keep the bacon fat for cooking in place of the olive oil

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Ingredients

• 1 Tablespoon - Olive Oil

• 1 Tablespoon - Minced Garlic

• 1/2 Cup - Small Diced Onion

• 1 LB - Lean Ground Beef

• 1Lb - Idaho Potatoes - Small Diced

• 2 Cups - Frozen Vegetables (thawing is not necessary)

• 3 Tbsp - All-Purpose Flour

• 4 Cups - Beef or Vegetable Broth

• 1 Cup - Heavy Cream

• 1 Cup - Shredded Cheddar Cheese

• 1 Tablespoon - Salt

• 1/4 teaspoon - Pepper

• 1/2 Tablespoon - Paprika

• 1 Tablespoon - Herb and Garlic Seasoning

  1/2 Tablespoon - Dried Parsley

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Dinner Recipes

Directions

1. In a large soup pot heat olive oil over medium heat. Saute onions and garlic until aromatic.

2. Add ground beef to the onions and garlic, season with half of the seasoning mixture, and cook until brown.

3. Once ground beef is cooked, add potatoes, and frozen mixed vegetables, and season with the remainder of the seasoning mixture.

4. Once the potatoes are cooked to tender (but not mushy), add flour and stir to coat the meat and vegetables.

5. Next, add veggie or beef stock and bring to a boil.

6. Once the broth has been brought to a low boil, slowly pour in heavy cream while stirring quickly. Once heavy cream is fully incorporated, lower the temperature to low heat, add in shredded cheddar cheese, and stir frequently until the cheese has completely melted.

7. Taste the soup and adjust the seasoning of the broth if needed.

8. Enjoy! Can be served with crispy bacon, more shredded cheese, and chopped green onion or on its own.

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Cheesy Sheppards Pie Soup

Yield: 5-6

Author: The Red Fox Kitchen

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

This cheesy and creamy soup is the perfect comfort meal for a cold day. A simplified way to have a classic favorite Sheppard's pie. Filled with potatoes, crispy ground beef, and mixed vegetables.

Ingredients

• 1 Tablespoon - Olive Oil
• 1 Tablespoon - Minced Garlic
• 1/2 Cup - Small Diced Onion
• 1 LB - Lean Ground Beef
• 1Lb - Idaho Potatoes - Small Diced
• 2 Cups - Frozen Vegetables (thawing is not necessary)
• 3 Tbsp - All-Purpose Flour
• 4 Cups - Beef or Vegetable Broth
• 1 Cup - Heavy Cream
• 1 Cup - Shredded Cheddar Cheese
• 1 Tablespoon - Salt
• 1/4 teaspoon - Pepper
• 1/2 Tablespoon - Paprika
• 1 Tablespoon - Herb and Garlic Seasoning
• 1/2 Tablespoon - Dried Parsley

Instructions

1. In a large soup pot heat olive oil over medium heat. Saute onions and garlic until aromatic.
2. Add ground beef to the onions and garlic, season with half of the seasoning mixture, and cook until brown.
3. Once ground beef is cooked, add potatoes, and frozen mixed vegetables, and season with the remainder of the seasoning mixture.
4. Once the potatoes are cooked to tender (but not mushy), add flour and stir to coat the meat and vegetables.
5. Next, add veggie or beef stock and bring to a boil.
6. Once the broth has been brought to a low boil, slowly pour in heavy cream while stirring quickly. Once heavy cream is fully incorporated, lower the temperature to low heat, add in shredded cheddar cheese, and stir frequently until the cheese has completely melted.
7. Taste the soup and adjust the seasoning of the broth if needed.
8. Enjoy! Can be served with crispy bacon, more shredded cheese, and chopped green onion or on its own.