
How To Make Shepherd’s Pie Soup
In this shepherd’s pie soup, flavors from the beloved savory pie are infused in a hearty and filling soup. Serve up a warm bowl of this for dinner tonight!
Serves:
Ingredients
For Soup:
- 1tbspolive oil
- 1lblean ground beef,or lean ground lamb
- 1large onion,diced
- 3garlic cloves,minced
- 12ozsmall potatoes,peeled, diced
- 7cupsKitchen Basics® Original Beef Stock,divided
- 1tspdried thyme
- 1tspdried rosemary,crushed
- 2tbsptomato paste
- 1bay leaf
- ½tspsalt,or to taste
- ½tsppepper,or to taste
- ¼cupflour
- 2cupsfrozen peas and carrots
- 1cupcorn,canned, or frozen corn
For Potato Puffs:
- 1½lbspotatoes,about 3 small
- 4tbspbutter,divided
- ¼cupheavy cream
- 2egg yolks
- salt and pepper,to taste
Instructions
Soup:
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In a large pot, brown the onion, ground beef and garlic in olive oil until no pink remains. Drain any fat.
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Add the potatoes, 6 cups of Kitchen Basics® Original Beef Stock, thyme, rosemary, salt, pepper, tomato paste and bay leaf. Simmer uncovered for 10 minutes.
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Combine the flour with the remaining 1 cup stock in a bowl. Add the flour and stock mix with the corn and frozen peas and carrots in the pot.
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Simmer uncovered for 5 minutes more.
Potato Puffs:
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Cook the potatoes until tender. Drain, then allow to cool and dry for several minutes.
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Mash the potatoes until very smooth or pass through a ricer. Add 3 tablespoons of butter, cream, egg yolks, salt, and pepper, then mix.
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Pipe or scoop into small puffs onto a parchment lined baking sheet.
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Melt 1 tablespoon of butter, then lightly brush each potato puff.
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Bake at 425 degrees F for 15 minutes or until lightly browned.
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Ladle the soup into bowls, then place the potato puffs on top.
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Garnish with fresh parsley, serve, and enjoy!
Nutrition
- Calories: 457.92kcal
- Fat: 23.36g
- Saturated Fat: 10.47g
- Trans Fat: 0.90g
- Monounsaturated Fat: 9.14g
- Polyunsaturated Fat: 1.23g
- Carbohydrates: 43.23g
- Fiber: 6.72g
- Sugar: 7.93g
- Protein: 20.88g
- Cholesterol: 102.24mg
- Sodium: 1222.91mg
- Calcium: 92.48mg
- Potassium: 1390.37mg
- Iron: 4.10mg
- Vitamin A: 389.26µg
- Vitamin C: 37.04mg
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