Creamy Sheperds Pie Soup

Soup

In a large pot, brown onion, ground beef and garlic in olive oil until no pink remains. Drain any fat.

Add potatoes, 6 cups Kitchen Basics® Original Beef Stock, seasonings, tomato paste and bay leaf. Simmer uncovered for 10 minutes.

Combine flour with remaining 1 cup stock. Add along with the remaining vegetables.

Simmer uncovered for 5 minutes more.

Potato Puffs

Cook potatoes until tender, drain and allow to cool and dry for several minutes.

Mash potatoes until very smooth or pass through a ricer. Add 3 tablespoons butter, cream, egg yolks and seasonings and mix.

Pipe or scoop into small puffs onto a parchment lined baking sheet.

Melt 1 tablespoon butter and lightly brush each potato puff.

Bake at 425°F for 15 minutes or until lightly browned.

Assembly

Ladle soup into bowls and place potato puffs on top.

I added heavy cream to my soup mix make it creamy.