The following recipe, video and photography were provided by our partner, Chef Billy Parisi.
The possibilities for delicious flavor are endless during soup season, as evidenced by this Shepherd’s Pie Soup.
Loaded with lamb and veggies and topped with fluffy mashed potato puffs, this new take on a classic comfort food is as delicious as the original!
- Cook time:
- Prep time:
- Total time:
- 3 Tbsp. olive oil
- 1 yellow onion, peeled and small diced
- 2 garlic cloves, finely minced
- 2 lbs. ground lamb
- 1/3 cup all-purpose flour
- 1/3 cup red wine
- 64 oz. Heinen’s beef stock
- 1 package Heinen’s frozen corn
- 1 package Heinen’s frozen peas and carrots blend
- 2 tsp. fresh thyme, chopped
- 2 tsp. fresh rosemary, chopped
- 3 Tbsp. fresh parsley, chopped
- 4 cups mashed potatoes
- 3 egg yolks
- ¼ cup unsalted butter, melted
- Salt and pepper, to taste
- Preheat the oven to 425°F.
- In a large pot over medium-high heat, add the oil and cook the onions for 8-10 minutes, or until browned.
- Stir in the garlic and cook for 1 minute, then add the lamb. Allow the lamb to cook through and break apart.
- Add the flour and stir to incorporate, then add the wine and beef stock. Bring to a boil to thicken.
- Add the frozen vegetables and cook for 4-5 minutes, or until cooked.
- Finish with thyme, rosemary, parsley, salt and pepper. Keep warm.
- Mix the mashed potatoes with the egg yolks and transfer to a piping bag with a large star tip.
- Pipe individual little mashed potato rosettes on a parchment-lined sheet tray until all of the mashed potatoes have been used.
- Top each potato rosette with melted butter and bake at 425°F for 10 minutes, or until lightly browned.
- Serve the soup with the potato rosettes.