Cream of mushroom soup adds flavor and creaminess to the filling, and instant. It’s soup monday yet again, and this week i have a nice and easy one for you guys. And when you want those flavors in a very quick and efficient way, soup is the way to go. .with the kind of refrigeration we had in our homes, cooked meat could be kept much more safely than raw. Therefore, when housewives bought their sunday meat they selected pieces large enough to. The bottom layer is a simple a mix of ground lamb and vegetables, simmered into a delicious savory sauce. My easy shepherd’s pie recipe goes down great with my family, they always manage.
Pagespublic figurebloggerspend with penniesvideosshepherd’s pie soup. The best classic shepherd’s pie recipe with meat and vegetable gravy and cheesy mashed potatoes. I then flavored this with worcestershire sauce, a package of dry onion soup mix and beef broth. This is a dish i grew up on and loved it everytime my mom made it. It’s a british classic and all shepherd’s pie recipe. It’s a great recipe for batch cooking, too.
This Creamy Shepherd's Pie Soup Is Made With Traditional Shepherd's Pie Ingredients, Including Mashed Potatoes, Cheese, Ground Beef, And Vegetables! You'll Love Watching A Classic Comfort Food Transform Into A Delicious Soup With Creamy Broth That Your Family Will Love..
4 large russet potatoes (equal to 2 lbs.)
¾ teaspoon salt
¾ cup sour cream
1 lb. Ground Beef (85% lean)
1 large yellow onion
3 cloves garlic (minced)
3 Tablespoons salted butter (separated)
¼ cup flour
3 cups Chicken broth
2 cups half and half
3/4 teaspoon Worcestershire sauce
2 ½ cups shredded cheddar cheese
1 ½ cups mixed frozen vegetables
Salt/Pepper (to taste)
Prep Work: Shred the cheese from a block, measure out the sour cream and half and half. Let them all sit out at room temperature.
Cook the Beef: Cook and crumble the ground beef over medium-high heat until cooked through. Drain grease. Remove the ground beef from the pot and set aside.
Boil & Mashed Potatoes: While the meat cooks, peel the potatoes and cut them into thirds. Add to a stock pot and cover the potatoes with 1 inch of water. Add the salt and boil gently for 10-15 minutes or until very fork tender. Drain, then gently mash with 1 Tablespoon of butter and sour cream. Set aside.
Prepare the broth: Melt 2 Tablespoons of butter over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute.
Whisk in flour, use a silicone spatula to stir as the flour cooks for 1 full minute to remove the raw flour taste.
Add the chicken broth. Use a silicone spatula to loosen any beef remnants from the bottom of the pot, this will add flavor.
Add the Worcestershire sauce and slowly add the half and half. Bring to a boil, then reduce to a simmer.
Stir in the potatoes until well-combined into the broth. If possible, use an immersion blender to blend until creamy. You can also transfer it to a blender in batches.
Add the ground beef and frozen vegetables and allow them to heat through, about 5 minutes.
Remove from heat. Gradually sprinkle with shredded cheese and stir until combined. Make sure the base of the soup isn’t too hot or the cheese won’t melt creamy and smooth. The soup will continue to thicken as it sits.
Taste, season with salt/pepper if desired and serve!
Shepherds pie is made with lamb, cottage pie is made with beef. If you see cheese anywhere near a recipe for either. Season with salt and pepper. Great idea using the soup. Plunge your spoon into a shepherd’s pie with creamy mash and flavourful lamb mince. We’ve got traditional recipes, plus spiced and vegetarian alternatives.
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