Creamy Sheperds Pie Soup

Instructions

Soup:

1. In a large pot, heat olive oil over medium heat. Brown ground beef (or lamb), onion, and garlic until no pink remains. Drain any fat.
2. Add potatoes, 6 cups of beef stock, dried thyme, crushed rosemary, tomato paste, bay leaf, salt, and pepper. Simmer uncovered for 10 minutes.
3. In a small bowl, combine flour with remaining 1 cup of beef stock until smooth. Add to the pot along with frozen peas, carrots, and corn. Simmer uncovered for an additional 5 minutes.

Potato Puffs:

1. Cook potatoes in boiling water until tender. Drain and allow to cool and dry for several minutes.
2. Mash potatoes until smooth or pass through a ricer. Add 3 tablespoons of butter, heavy cream, egg yolks, salt, and pepper. Mix until well combined.
3. Pipe or scoop small puffs of potato mixture onto a parchment-lined baking sheet.
4. Melt remaining 1 tablespoon of butter and lightly brush each potato puff.
5. Bake at 425°F for 15 minutes or until lightly browned.

Assembly:

• Ladle creamy soup into bowls and top with potato puffs.

Enjoy your creamy Shepherd’s Pie Soup!