Shepherds Pie Soup
November 11, 2012
Potatoes and stock in a nice big pot.
Meanwhile, brown the beef.
After the beef, do the onion and carrot.
When the potatoes are tender, process until smooth.
Final veggies go right in.
The perfect consistency.
I love this soup.
Make this tonight!
Shepherds Pie Soup
For: 8 Servings
- 5 Pounds Potatoes, minus one large potato
- 2 Quarts Chicken Stock
- 1 Pound Ground Beef
- 2 Cups Frozen Corn
- 1 Cup Frozen Peas
- 1 Large Onion
- 2-3 Carrots
- 1/2 Cup Grated Cheddar
Instructions
- Chop the potatoes and put them into a pot with the stock. Cook until the potatoes are tender, then puree until smooth. Meanwhile, cook the beef and remove from the pan. Cook the carrot and onion for about 10 minutes. Add the beef and veggies to the purreed potatoes, and toss in the frozen onion and peas. Mix well and serve once everything is nice and hot.
