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Creamy Sheperds pie soup
Creamy Sheperds pie soup

Creamy Sheperds pie soup
Creamy Sheperds pie soup
Source
Ingredients:
1
Servings
  • 1
    tbsp
     olive oil
  • 1
    lb
     lean ground beef or lamb
  • 1
    item
     large onion diced
  • 3
    clove
     garlic minced
  • 2
    item
     small potatoes about 12 ounces, peeled & diced
  • 1680
    ml
     kitchen basics® original beef stock divided
  • 1
    tsp
     dried thyme
  • 1
    tsp
     dried rosemary crushed
  • 2
    tbsp
     tomato paste
  • 1
    item
     bay leaf
  • 0.5
    tsp
     each salt & pepper or to taste
  • 60
    ml
     flour
  • 480
    ml
     frozen peas and carrots mixture
  • 240
    ml
     canned or frozen corn
  • 1
    item
     potato puffs
  • 1
    item
     ½ pounds potatoes about 3 small
  • 4
    tbsp
     butter divided
  • 60
    ml
     heavy cream
  • 2
    item
     egg yolks
  • 1
    item
     salt & pepper to taste
Creamy Sheperds pie soup
Instructions:
  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 Kitchen Basics® 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.
  5. Cook potatoes until tender, drain and allow to cool and dry for several minutes.
  6. Mash potatoes until very smooth or pass through a ricer. Add 3 tablespoons butter, cream, egg yolks and seasonings and mix.
  7. Pipe or scoop into small puffs onto a parchment lined baking sheet.
  8. Melt 1 tablespoon butter and lightly brush each potato puff.
  9. Bake at 425°F for 15 minutes or until lightly browned.
  10. Ladle soup into bowls and place potato puffs on top.
  11. I added heavy cream to my soup mix make it creamy.
  • 1
    tbsp
     olive oil
  • 1
    lb
     lean ground beef or lamb
  • 1
    item
     large onion diced
  • 3
    clove
     garlic minced
  • 2
    item
     small potatoes about 12 ounces, peeled & diced
  • 1680
    ml
     kitchen basics® original beef stock divided
  • 1
    tsp
     dried thyme
  • 1
    tsp
     dried rosemary crushed
  • 2
    tbsp
     tomato paste
  • 1
    item
     bay leaf
  • 0.5
    tsp
     each salt & pepper or to taste
  • 60
    ml
     flour
  • 480
    ml
     frozen peas and carrots mixture
  • 240
    ml
     canned or frozen corn
  • 1
    item
     potato puffs
  • 1
    item
     ½ pounds potatoes about 3 small
  • 4
    tbsp
     butter divided
  • 60
    ml
     heavy cream
  • 2
    item
     egg yolks
  • 1
    item
     salt & pepper to taste
1
Servings
0

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.

I added heavy cream to my soup mix make it creamy.

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