Shepherd's Pie Soup

 

Shepherd's Pie Soup w/Mashed Potatoes

Sauté:

1 medium onion, diced
2 carrots, diced

2 stalks celery, diced

1-1.5 lbs ground beef

Salt, pepper, 

1 Tbs Montreal steak seasoning

1 tsp thyme 

2 Tbs tomato paste 
2 cloves garlic, minced

Add:
4 cups beef broth

1 pkg brown gravy mix
1 tsp Worcestershire sauce

1 lb russet potatoes, diced*

Next, Add:
1 small pkg frozen mixed vegetables 

2 cups mashed potatoes* 

1/2 cup sour cream

Directions :

1. In a large pot, heat a splash of oil over medium heat. Add diced onion, carrots, celery and sauté 4-5 minutes. Add ground beef and cook until browned. Add minced garlic, tomato paste and all seasonings. Sauté two minutes. 

2. Stir in the beef broth, gravy mix, Worcestershire sauce, and potatoes. Bring to a boil then reduce heat to simmer.  Gravy will thicken a bit, once boiling. Cook until the potatoes are fork tender. 

3. Add in the frozen mixed veg and mashed potatoes, stir until the veggies are done, and soup is heated through. Turn off heat and stir in sour cream.

4. Season with salt and pepper to taste.

Note, Potatoes: This recipe calls for both raw and mashed potatoes. You could do any combination, in my opinion. I did a couple potatoes diced and added a package of Bob Evans mashed potatoes. You could make the soup and add a scoop of mashed potatoes to your bowl. Or, only add mashed potatoes. Or, all cubed potatoes. Up to you!