Shepard's Pie Soup

Ingredients:

Soup:

- 1 tbsp olive oil

- 1 lb ground beef

- 1 large onion, diced

- 3 cloves garlic, minced

- 2 small potatoes, peeled and diced

- 7 cups beef broth

- 2 tbsp tomato paste

- 1/4 cup flour

- 2 cups frozen peas and carrots

- 1 can corn

- 2 tbsp Estes Ave. burger seasoning

- 2 tbsp The W Sauce

Potato Puffs:

- 3 small potatoes

- 4 tbsp butter, divided

- 1/4 cup half and half

- 2 egg yolks

- 1 tbsp The Classic all purpose seasoning

 

Directions:

Soup:

1. In a large soup pot, brown the onion, ground beef, and garlic in olive oil. Drain the fat. Add Estes Ave. burger seasoning.
2. Add tomato paste, diced potatoes, and W Sauce. Stir ingredients together then add beef broth. Let simmer.
3. Add peas, carrots, and corn. Mix well, cover and simmer.

Potato Puffs:

1. Cook potatoes until tender. Remove skin, place into a medium sized bowl and let cool.
2. Add 3 tbsp butter, half and half, egg yolks, and The Classic. Mix and mash until smooth and creamy.
3. Pipe or scoop into small puffs onto a parchment paper lined baking sheet.
4. Lightly brush with 1 tbsp melted butter.
5. Bake at 425F for 15 minutes, or until the tops are lightly browned.

Assmebly:

1. Spoon the soup into a bowl. Place potato puff on top.
2. Serve and Enjoy!