Shepherd’s Pie Soup Redux
1.5 lbs Lean ground Beef
1 Cup Frozen Corn
or 1 can of Niblets
3 large potatoes’ diced, red, white and yellow.
or 1 cup each of mini potatoes
3 small onions diced, 1 white, yellow and red.
2 tsp Minced Garlic
2 tbsp Italian Seasoning
1tsp Salt
2 tsp Pepper
2 tsp Turmeric
1tsp ground chili pepper
1 can Red Kidney Beans
1 can White Kidney Beans
2 cups chopped carrots, either diced or ½ medallions
2 cups Beef broth
2 cups Chicken Broth
(Rue or Water and flower to thicken to taste)
In large stockpot, fry ground beef, with onions, and garlic, towards end of browning add all spices. Then add broth and bring to boil. Add cooked and chopped potatoes. If using mini potatoes quarter them, if large potatoes diced.
Bring to a boil and add rue if desired. Then reduce heat, simmer for 20 minutes.
For variety use 2 or more meats. I prefer bear, venison and lamb. You can also vary with different beans and or vegetables.
Total prep and cook time is 30 to 45 minutes. I bake the potatoes while browning the meats.
(Serves 6)
Original Shepherd’s Pie Soup
1lb Lean ground Beef
2 Cups Frozen Corn
1 Can Cream Corn
1 Package Onion soup base
3 small onions diced, 1 white, yellow and red.
2 tsp Minced Garlic
3 tbsp each oregano, parsley, basil
Pinch salt
Pepper to taste
Pinch crushed chili pepper
3 large potatoes’s diced, red, white and yellow.
1L Chicken broth
(Rue or Water and flower to thicken to taste)
In large stockpot, fry ground beef, with onions, and garlic, towards end of browning add all spices. Then add broth and bring to boil. Add potatoes and reduce heat, simmer till potatoes are just about done, add corn. Cook till potato’s done, add French onion soup mix package. Thicken to taste and serve.
For Variety use ½ lb each of 2 or more meats. I prefer bear, venison and lamb.)
(Serves 6)
Recipe scales well I have used this on retreat to feed over 60 people. This was created when I worked in Campus Ministry.
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