Shepherd's Pie Soup
- Time
- 30 min
- Makes
- 8
- Ingredients
- 20
- Rating
- 5.0 out of 5, from 52 ratings on Spend With Pennies
10 things you may not have.
The method's theirs. Go give them the click.
Ingredients
- 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)
- 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
Nutrition · per serving
- Calories
- 380 kcal
- Fat
- 20 g
- Fiber
- 4 g
- Sugar
- 3 g
- Sodium
- 723 mg
- Protein
- 20 g
- Cholesterol
- 112 mg
- Carbohydrate
- 30 g
- Saturated fat
- 9 g
As published by Spend With Pennies.
The method
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