Shepherds pie soup

This is part of a dinner party post from March 22, 2008.  For the full post, click here

1lb Ground beef - browned / salted
1lb carrots - shredded
1lb potatoes - mashed / salted
5 green onions - diced
½ onion - diced
16 oz frozen corn
16 oz frozen peas
Butter
Curry powder - pinch or two - to taste
Beef stock
Breadcrumbs
Flour
2 eggs
Oil for frying
Salt and pepper

Put butter in 2 pans

Add onion to one and green onion to the other both with salt and pepper.  Sweat. Add carrots to onion and peas to Green onions.  Simmer for a bit.

 

Add beef stock to both.  Add curry powder to carrots.  Boil for 20 min.

 

Blend each soup separately.

Mix together beef, corn and mashed potatoes. 

Form croquette shapes.  Cover in flour, then egg, then breadcrumbs.

 Fry at 350 on all sides until brown and crunchy

Plate croquette in center of bowl and simultaneously pour both soups in from each side.