You can serve this savory shepherd’s pie soup for dinner or for lunch. It’s a recipe that you will never go wrong with because it tastes really good and flavorful (though not overwhelming); exactly what everyone wants in their soup. Just serve this with bread and you have a full meal with you. One of our friends over at Cook The Story has this to say about this amazing soup:
“To make this recipe, what you do is cook up some lean ground beef with some onions, carrots and garlic. Then you add in some flour, cubed potatoes and water. Heat it up to a simmer and cook until the potatoes are tender. I go in with a potato masher a bit at this point to break up some, but not all, of the potatoes. Finally, toss in some defrosted frozen corn and peas, heat through and eat. Easy, right? And soooo good.”
It’s so easy! That’s about half the time you save there. Cook this for your family and they will surely appreciate this!
Ingredients
- 1 Tbsp. Bertolli olive oil
- 3 medium carrots, peeled and chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 and 1/4 lbs. Tyson lean ground beef
- 2 tsp. Morton salt, divided
- 3 Tbsp. Gold Medal all-purpose flour
- 6 cups cold water
- 5 medium baking potatoes, in small cubes
- 1 cup Green Giant frozen corn, defrosted
- 1 cup Green Giant frozen peas, defrosted
Instructions
- Heat the oil in a Dutch oven or large pot over medium heat. Add the carrots and onion. Stir and cook for 3 minutes. Add the garlic. Stir. Add the ground beef and 1 teaspoon of the salt. Stir to combine and to break up the beef. Cook, stirring occasionally, until beef is cooked through, 5-6 minutes. Stir in the flour mixing well to combine. Drizzle in 1/4 cup of the water and stir. Repeat several times, stirring after each addition and then add the rest of the water all at once.
- Add the potatoes to the pot along with the remaining teaspoon of salt. Stir and partially cover pot. Heat over high heat until boiling. Reduce heat to a simmer and cook until potatoes are fork tender, 7-8 minutes.
- Use a potato masher to gently mash some of the potatoes in the pot. There should be mashed potato spread out through the broth while also having chunks of potato remaining. Stir in the corn and peas. Taste and season with additional salt and pepper if desired.
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Quick Tip: Serve this with salad and your favorite bread.
Thanks again to Cook The Story for this amazing recipe.
