Description
A cozy and hearty soup that transforms the classic Shepherd’s Pie into a comforting dish, perfect for cold nights.
Ingredients
Scale
- 1 pound lean ground beef
- 2 large carrots, diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup half-and-half
- 1 ½ cups diced potato
- ½ teaspoon ground sage
- ½ cup frozen peas
- ½ cup frozen corn
- 1 cup freshly grated cheddar cheese
- 2 teaspoons cornstarch
Instructions
- In a large Dutch oven, cook ground beef over medium heat until browned, breaking it up as it cooks. Drain and set beef aside.
- In the same pot, sauté onions and carrots for 5 minutes until softened.
- Stir in minced garlic and cook for 1 more minute.
- Pour in chicken broth, scraping up the tasty bits from the bottom.
- Return beef to the pot and add half-and-half, potatoes, and ground sage. Stir well.
- Bring to a boil; cook for 5 minutes.
- Add frozen corn and peas. Simmer another 10 minutes.
- In a small bowl, toss cheese with cornstarch, then slowly stir into the soup until fully melted and creamy.
- Season with salt and pepper to taste. Serve warm!
Notes
For a lighter version, substitute ground turkey or chicken. Sharp cheddar adds bold flavor, but mild cheddar works well for kids.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 1 bowl
- Calories: 339
- Sugar: 3g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 70mg