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Shepherds Pie Ramen
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Shepherds Pie Ramen

Ramen noodles served in a soup that has the flavors of shepherds pie, complete with a potato pancake on top.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Course, Soup
Cuisine: American, British, Irish, Japanese
Keyword: Bowl, Mash-Up, pasta, Soup
Servings: 4 people

Ingredients

  • 3 potatoes peeled and cut into 2 inch pieces
  • 4 tablespoons butter
  • 2 tablespoons milk
  • 1/2 cup panko breadcrumbs
  • 1 egg
  • 1 Pound O Organics ground beef
  • 2 carrots diced
  • 1 onion diced
  • 3 ribs celery diced
  • 2 inches ginger grated
  • 1 quart O Organics chicken stock
  • 1 quart O Organics beef stock
  • 1/2 cup instant miso paste
  • 1/4 cup rice vinegar
  • 1/4 cup sambol chile paste
  • 2 tablespoons soy sauce
  • 5 ears corn roasted and kernels removed
  • 4 cups baby spinach
  • 10 ounces Japanese curly noodles cooked drained, and set aside
  • 4 fried eggs

Instructions

  • Boil the potatoes until fork tender. Strain. Mash the potatoes with the butter and milk. Season to taste and set aside to cool
  • Stir the egg and breadcrumbs into the potatoes. Form patties. Fry on each side in a little olive oil to brown. Remove from heat.
  • Cook the beef on high heat to brown. Remove from pan.
  • Add the onions, carrots, and celery and cook about 10 minutes to soften.
  • Add the garlic and ginger and cook 2 minutes.
  • Add in the stocks, miso, vinegar, soy, and chile paste. Return the beef to the pot. Stir and simmer for 30 minutes.
  • Add the corn and spinach and stir to combine.
  • In each bowl, add some of the cooked ramen. Ladle the soup over the noodles. Top with an egg and the potato cake and serve.