Shepherd's Pie Soup
User Reviews
5
Shepherd's Pie Soup
Description
Shepherd's Pie Soup offers a twist on the traditional shepherd's pie by converting its main components into a rich, flavorful soup. Ground beef is browned with garlic and onion, then simmered with diced potatoes and a mix of peas, carrots, and corn, enriched with beef stock and aromatic herbs like thyme and rosemary. Incorporating tomato paste and bay leaf deepens the savory profile. To complement the soup, potato puffs made from smooth mashed russet potatoes blended with butter, cream, and egg yolk are shaped into small mounds, brushed with butter, and baked until lightly browned, adding a soft yet slightly crisp element.
The assembly involves ladling the hot soup into bowls and topping with these potato puffs, lending a creative alternative to the mashed potato topping of classic shepherd's pie. This combination delivers a comforting meal where the hearty broth and tender beef meet the creamy, baked potato bites. Garnishing with fresh parsley adds a touch of color and freshness.
The potato puffs can be prepared ahead and baked just before serving to maintain their texture. Draining excess fat after browning the meat ensures a cleaner broth. Skimming and simmering times are brief, making this dish approachable for home cooks wanting a familiar flavor in soup form.
Ingredients
Soup
- 1 tablespoon olive oil
- 1 pound ground beef or lamb, lean
- 1 large onion diced
- 3 cloves garlic minced
- 2 small potato about 12 ounces, peeled and diced
- 7 cups beef stock divided
- 1 teaspoon thyme dried leaves
- 1 teaspoon rosemary crushed, dried
- 2 tablespoons tomato paste
- 1 bay leaf
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 2 cups pea frozen
- 2 cups carrot frozen
- 1 cup corn kernels thawed, frozen
Potato Puffs
- 1 ½ pounds russet potato about 3 small
- 4 tablespoons butter divided
- ¼ cup heavy whipping cream
- 2 egg yolk
- salt to taste
- black pepper to taste
Instructions
Soup
- 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.
Potato Puffs
- 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.
Assembly
- Ladle soup into bowls and place potato puffs on top.
- Garnish with fresh parsley
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380 | 19% |
| Carbohydrates | 30g | 10% |
| Protein | 20g | 40% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 112mg | 37% |
| Sodium | 723mg | 30% |
| Potassium | 1171mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 3785IU | 76% |
| Vitamin C | 20.6mg | 23% |
| Calcium | 84mg | 8% |
| Iron | 5.7mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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