Description
This Easy Shepherd’s Pie Soup is a comforting and hearty twist on the classic shepherd’s pie, served in a warming bowl topped with golden, buttery potato puffs. Featuring a savory blend of ground beef, aromatic vegetables, and rich broth, the soup is thickened and flavored with herbs and tomato paste, while light and fluffy mashed potato puffs baked to a delicate crisp provide a delightful textural contrast.
Ingredients
Soup Base
- 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 and diced
- 7 cups beef stock, divided
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried rosemary, crushed
- 2 tablespoons tomato paste
- 1 bay leaf
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 2 cups frozen peas and carrots
- 1 cup frozen corn kernels, thawed
Potato Puffs
- 1 ½ pounds russet potatoes (about 3 small)
- 4 tablespoons butter, divided
- ¼ cup heavy whipping cream
- 2 egg yolks
- Salt and pepper to taste
Instructions
- Brown Meat and Onions: Heat olive oil in a large pot over medium heat. Add diced onions, ground beef or lamb, and minced garlic. Cook, stirring occasionally, until the meat is browned and no longer pink. Drain any excess fat from the pot to keep the soup lean.
- Simmer Soup Base: To the browned meat mixture, add the peeled and diced small potatoes, 6 cups of beef stock, dried thyme, crushed rosemary, tomato paste, bay leaf, salt, and black pepper. Stir well to combine. Bring to a simmer and let it cook uncovered for 10 minutes to allow flavors to meld and potatoes to start softening.
- Thicken and Add Vegetables: In a separate bowl, whisk the all-purpose flour into the remaining 1 cup of beef stock until smooth. Pour this mixture into the pot along with the frozen peas and carrots and thawed corn kernels. Stir thoroughly and continue to simmer uncovered for an additional 5 minutes to thicken the soup and cook the vegetables through.
- Prepare Potatoes for Puffs: Meanwhile, cook the russet potatoes in boiling water until tender, about 15-20 minutes. Drain well and allow them to cool and dry for several minutes; this prevents watery mashed potatoes.
- Mash Potatoes: Mash the cooked russet potatoes thoroughly until very smooth, or for best texture, pass them through a potato ricer. This ensures the potato puffs will be light and fluffy.
- Mix Potato Puff Base: To the mashed potatoes, add 3 tablespoons of melted butter, heavy cream, and egg yolks. Season with salt and pepper and mix until fully combined into a smooth batter for the puffs.
- Form Puffs: Using a piping bag or spoon, shape the potato mixture into small rounded puffs on a parchment-lined baking sheet, spacing them evenly to allow for expansion during baking.
- Butter and Bake: Melt the remaining 1 tablespoon of butter and brush each potato puff lightly to encourage browning. Bake in a preheated oven at 425°F (220°C) for about 15 minutes, or until the puffs are lightly golden and crisp on the outside.
- Assemble Dish: Ladle the hot shepherd’s pie soup into serving bowls. Top each bowl with several potato puffs. For a fresh finish, garnish with chopped fresh parsley if desired, and serve immediately to enjoy the comforting blend of flavors and textures.
Notes
- Garnish with fresh parsley to add a bright, fresh flavor and an appealing presentation.
- Potato puffs can be prepared ahead of time and refrigerated. Reheat them in the oven to restore crispness before serving.
- Use lean ground beef or lamb to reduce fat content.
- For a richer soup, you can substitute some of the beef stock with red wine.
- Adjust seasoning to taste, especially the salt as beef stock can vary in saltiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop and Baking
- Cuisine: British
