Description
Hearty shepherd’s pie soup blends classic British comfort with modern culinary creativity. Rich lamb, creamy mashed potatoes, and savory vegetables meld together, offering you a satisfying meal that honors traditional flavors.
Ingredients
Scale
Meat:
- 1 pound lean ground beef or lamb
Vegetables:
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 small potatoes (about 12 ounces), peeled and diced
- 2 cups frozen peas and carrots
- 1 cup frozen corn kernels, thawed
- 1 1/2 pounds russet potatoes (about 3 small)
Seasonings and Liquids:
- 1 tablespoon olive oil
- 7 cups beef stock, divided
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried rosemary, crushed
- 2 tablespoons tomato paste
- 1 bay leaf
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 4 tablespoons butter, divided
- 1/4 cup heavy whipping cream
- 2 egg yolks
- Salt and pepper to taste
Instructions
- In a large pot, sauté onions, ground beef, and garlic over medium heat until meat browns completely and no pink remains, then drain excess fat.
- Pour beef stock into the pot, adding diced potatoes, thyme, rosemary, tomato paste, and bay leaf. Allow mixture to gently simmer uncovered for 10 minutes.
- Whisk flour with remaining beef stock, then incorporate into soup along with peas, carrots, and corn. Continue simmering uncovered for 5 additional minutes.
- Boil potatoes until fork-tender, then drain and let cool completely at room temperature.
- Transform cooled potatoes into smooth mashed consistency using a ricer or masher, then fold in butter, heavy cream, egg yolks, salt, and pepper until well combined.
- Transfer potato mixture into piping bag or use small scoop to create uniform potato puffs on parchment-lined baking sheet.
- Gently brush each potato puff with melted butter to ensure golden exterior.
- Bake potato puffs at 425F for approximately 15 minutes, watching for light golden-brown coloration.
- Serve soup in individual bowls, topping with crispy potato puffs and garnishing with freshly chopped parsley.
Notes
- Use lean ground beef to reduce fat content and create a healthier version of the soup.
- Substitute regular potatoes with sweet potatoes for added nutrition and a unique flavor twist.
- Prepare potato puffs ahead of time and freeze them for quick meal preparation on busy days.
- Experiment with different herbs like sage or marjoram to customize the soup’s flavor profile.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dinner, Snacks
- Method: Simmering
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 380
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 90 mg