Shepherd's Pie Soup
A hearty beef soup with all of the flavors in our favorite Shepherd’s Pie. Each bowl is topped with golden fluffy potato puffs.
Foto: Spend With PenniesIngredients
- 1 tablespoon olive oil
- 1 pound lean ground beef (or lamb)
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 2 small potatoes (about 12 ounces, peeled and diced)
- 7 cups beef stock (divided)
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried rosemary (crushed)
- 2 tablespoons tomato paste
- 1 bay leaf
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 2 cups frozen peas and carrots
- 1 cup frozen corn kernels (thawed)
- 1 ½ pounds russet potatoes (about 3 small)
- 4 tablespoons butter (divided)
- ¼ cup heavy whipping cream
- 2 egg yolks
- salt and pepper to taste
Steps
In a large pot, brown onion, ground beef and garlic in olive oil until no pink remains. Drain any fat.
Add potatoes, 6 cups Kitchen Basics® Original Beef Stock, seasonings, tomato paste and bay leaf. Simmer uncovered for 10 minutes.
Combine flour with remaining 1 cup stock. Add along with the remaining vegetables.
Simmer uncovered for 5 minutes more.
Cook potatoes until tender, drain and allow to cool and dry for several minutes.
Mash potatoes until very smooth or pass through a ricer. Add 3 tablespoons butter, cream, egg yolks and seasonings and mix.
Pipe or scoop into small puffs onto a parchment lined baking sheet.
Melt 1 tablespoon butter and lightly brush each potato puff.
Bake at 425°F for 15 minutes or until lightly browned.
Ladle soup into bowls and place potato puffs on top.
Garnish with fresh parsley
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