Creamy Sheperds Pie 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 ounces, peeled & diced
7 cups Kitchen Basics® Original Beef Stock divided
1 teaspoon dried thyme
1 teaspoon dried rosemary crushed
2 tablespoons tomato paste
1 bay leaf
½ teaspoon each salt & pepper or to taste
¼ cup flour
2 cups frozen peas and carrots mixture
1 cup canned or frozen corn
Potato Puffs
1 ½ pounds potatoes about 3 small
4 tablespoons butter divided
¼ cup heavy cream
2 egg yolks
salt & pepper to taste
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.
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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Soup Recipes

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