Shepherd’s Pie Soup

Amarante

Fri, Feb 05 2021, 11:43 am

This was such a fun presentation. I am posting the original recipe but obviously substitute parve ingredients when you make it. The idea of adding the potato puffs is a really nice touch which could be adapted to many hearty types of stew types of soup - kind of how the delicious toasted bread with lots of melted cheese elevates French Onion Soup. LOL

I think the egg would be necessary so that the potato puffs set properly but otherwise subs

Lamb is traditional for Shepherd's Pie but no reason you couldn't sub turkey or beef.

Shepherd’s Pie Soup

Excerpt From: The Editors of Southern Living - Southern Living Best Fall Recipes

Shepherd’s Pie Soup

ACTIVE 45 MIN.
TOTAL 2 HOURS
SERVES 12

SOUP
2 Tbsp. olive oil
2 cups chopped onion
4 carrots, cut into small cubes (2 ¾ cups)
2 Tbsp. minced garlic (about 6 cloves)
1 Tbsp. chopped fresh thyme
1 ½ lb. ground lamb
1 tsp. kosher salt
½ tsp. black pepper
¼ cup dry white wine
3 Tbsp. all-purpose flour
3 Tbsp. tomato paste
1 Tbsp. Worcestershire sauce
11 cups beef broth
3 cups frozen peas, thawed
2 cups frozen pearl onions, thawed
1 (15-oz.) can corn kernels, drained

MASHED POTATOES

2 lb. russet potatoes, cubed
1 Tbsp. plus ¾ tsp. kosher salt
6 cups cold water
⅓ cup heavy cream
8 Tbsp. (4 oz.) unsalted butter, cut into pieces
2 large egg yolks
¼ tsp. black pepper

1. Heat oil in a Dutch oven over medium-high. Add the onion and carrots; sauté 7 minutes. Add garlic and thyme; sauté 1 minute. Add the lamb, salt, and pepper. Sauté until meat is browned, 13 minutes.

2. Add the wine, stirring to deglaze. Stir in flour. Whisk in tomato paste and next 2 ingredients. Bring to a boil; reduce to a simmer. Cook until thickened, about 20 minutes. Skim fat from surface. Stir in peas and next 2 ingredients. Cook 2 minutes.

3. Preheat oven to 425°F. Bring potatoes, 1 tablespoon salt, and 6 cups water to a boil in a saucepan over high. Reduce heat. Simmer, uncovered, until fork-tender, 12 minutes; drain. Cool 5 minutes. Press through a food mill or ricer into the pan.

4. Heat cream and 6 tablespoons butter in a small saucepan over medium, stirring until melted (do not boil), about 3 minutes. Stir mixture into potatoes. Add yolks, pepper, and ¾ teaspoon salt.
5. Spoon potatoes into 3-inch mounds on a parchment-lined baking sheet. Melt remaining butter; brush mounds. Bake until golden, 20 to 25 minutes. Divide soup and potato puffs among 12 bowls.