Description
This Shepherd’s Pie Soup offers a comforting and hearty twist on the traditional shepherd’s pie by transforming its classic flavors into a rich, savory soup topped with golden, buttery potato puffs. Perfect for chilly days, it combines tender ground beef, fragrant herbs, and a medley of vegetables in a savory broth, finished with fluffy mashed potato puffs baked to perfection.
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: In a large pot, heat olive oil over medium heat. Add diced onion, ground beef or lamb, and minced garlic. Cook, stirring frequently, until the meat is browned with no pink remaining. Drain any excess fat and set aside.
- Simmer Soup Base: Add the peeled and diced small potatoes, 6 cups of the beef stock, dried thyme, crushed rosemary, tomato paste, bay leaf, salt, and pepper to the pot. Bring to a simmer uncovered and cook for 10 minutes, allowing the flavors to meld and the potatoes to soften.
- Thicken and Add Vegetables: In a separate small bowl, whisk the all-purpose flour into the remaining 1 cup of beef stock until smooth to create a slurry. Stir the slurry into the soup along with the frozen peas and carrots and the thawed corn kernels. Simmer uncovered for an additional 5 minutes until the soup thickens slightly and vegetables are heated through.
- Prepare Potatoes: Meanwhile, boil the 1 ½ pounds of russet potatoes in salted water until tender, about 15-20 minutes. Drain and let them cool and dry for several minutes to remove excess moisture.
- Mash Potatoes: Mash the cooked russet potatoes until very smooth, or pass them through a ricer for an extra creamy texture.
- Mix Potato Puff Base: To the mashed potatoes, add 3 tablespoons of softened butter, heavy whipping cream, egg yolks, and season with salt and pepper. Mix well until fully combined and smooth.
- Form Puffs: Using a piping bag or spoon, form the potato mixture into small, evenly sized puffs on a baking sheet lined with parchment paper.
- Butter and Bake: Melt the remaining 1 tablespoon of butter and lightly brush each potato puff to promote browning. Bake in a preheated oven at 425°F (220°C) for 15 minutes or until the puffs are lightly browned and crisp on the outside.
- Assemble Dish: Ladle the hot shepherd’s pie soup into bowls and top each with several warm potato puffs. Garnish with freshly chopped parsley for added color and flavor before serving.
Notes
- Garnish the soup with fresh parsley to enhance its flavor and presentation.
- Potato puffs can be prepared ahead of time and reheated in the oven before serving for convenience.
- For a richer soup, substitute part of the beef stock with beef broth or add a splash of Worcestershire sauce.
- Use a ricer for the potato puffs to ensure they turn out light and fluffy without lumps.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
