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Shepherd’s Pie Soup
Recipe Information

⇓ Scroll down to see full recipe instructions. ⇓


Ingredients

SOUP
  • 1 tablespoon olive oil
  • 1 pound lean ground beef or lamb
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 small potatoes about 12 oz, peeled & diced
  • 7 cups  Original Beef Stock divided
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary crushed
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1/2 teaspoon each salt & pepper or to taste
  • 1/4 cup flour
  • 2 cups frozen peas and carrots mixture
  • 1 cup canned or frozen corn
POTATO PUFFS
  • 1.5 pounds potatoes about 3 small
  • 4 tablespoons butter divided
  • 1/4 cup heavy cream
  • 2 egg yolks
  • salt & pepper to taste

Instructions

SOUP
  1. In a large pot, brown onion, ground beef and garlic in olive oil until no pink remains. Drain any fat.
  2. Add potatoes, 6 cups Original Beef Stock, seasonings, tomato paste and bay leaf. Simmer uncovered for 10 minutes.
  3. Combine flour with remaining 1 cup stock. Add along with the remaining vegetables.
  4. Simmer uncovered for 5 minutes more.
POTATO PUFFS
  1. Cook potatoes until tender, drain and allow to cool and dry for several minutes.
  2. Mash potatoes until very smooth or pass through a ricer. Add 3 tablespoons butter, cream, egg yolks and seasonings and mix.
  3. Pipe or scoop into small puffs onto a parchment lined baking sheet.
  4. Melt 1 tablespoon butter and lightly brush each potato puff.
  5. Bake at 425 degrees F for 15 minutes or until lightly browned.
ASSEMBLY
  1. Ladle soup into bowls and place potato puffs on top.
  2. Garnish with fresh parsley

Nutrition Facts

Calories: 380

Fat: 20g

Saturated Fat: 9g

Cholesterol: 112mg

Sodium: 723mg

Potassium: 1171mg

Carbohydrates: 30g

Fiber: 4g

Sugar: 3g

Protein: 20g

Vitamin A: 3785%

Vitamin C: 20.6%

Calcium: 84%

Iron: 5.7%

This recipe was featured on BestRecipeFinder.
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