Shepherd’s Pie Soup Recipe

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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%