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Shepherd’s Pie Soup Recipe

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This recipe for Shepherd’s Pie Soup is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lb potatoes peeled and diced
1 lb ground beef
1 c onion diced
1 c carrots diced
2 cloves garlic chopped
2 T tomato paste
4 c chicken broth
1 1/2 lb potatoes peeled and diced
1 T Worcestershire
1 t rosemary
1 t thyme
2 bay leaves
2 T butter
1/3 c sour cream
1 c cheddar cheese shredded
1 c frozen peas
Salt and pepper
Directions:
Directions:
First potatoes in pot, cover in water and boil until tender 1-20 min
Saute onions and carrots then add garlic and beef. Drain off excess grease.
Add tomato paste and cook about a minute. Salt and pepper.
Add half broth, remaining potatoes, Worcestershire, herbs and bring to boil. Reduce heat and simmer about 15-20 min until potatoes tender.
When first potatoes cooked, drain and then puree along with sour cream and butter and remaining broth before mixing into soup.
Add cheddar and let melt.
Add peas and heat about 2 minutes.
Salt and pepper to taste.
Number Of Servings:
Number Of Servings:
6

 

 

 

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