Crockpot Shepherd's Pie Soup
A delicious creamy soup slow cooked all day with your favorite Shepherd's Pie ingredients.
Equipment
- large cutting board & sharp knife
- large skillet
- 6 quart crockpot
Ingredients
- 1 lb ground beef
- 1 medium yellow onion, diced
- 2 tsp minced garlic
- 1/4 tsp salt, to taste
- 1/4 tsp black pepper
- 1 (10.5oz) can cream of celery soup
- 4 cups beef broth
- 1 TBS Worcestershire Sauce
- 1 1/2 lbs yellow potatoes, peeled & diced small
- 2 large carrots, peeled & diced small
- 8 oz block white cheddar cheese or orange cheddar cheese
- 1 cup frozen peas
- 1/3 cup sour cream
Instructions
- In a large skillet over medium high heat brown up ground beef. Add onion and cook until softened. Drain any excess grease. Stir in garlic and cook for 45 seconds. Turn off heat. Add cooked ground beef, onion, and garlic to 6 quart crockpot.
- To the ground beef in crockpot, add diced potatoes, carrots, cream of soup, beef broth, Worcestershire Sauce, salt, and black pepper. Stir until well combined.
- Cut the cheddar cheese into large pieces and place on top of the soup. (DO NOT MIX IN.)
- Place lid on crockpot and cook for 3-4 hours on high or 5-6 hours on low. Cook until potatoes and carrots are fork tender.
- Remove lid and stir cheese into soup. Add in peas and sour cream. Stir until all combined. Season with additional salt & pepper if needed.
