On the original post where I got this recipe, there were several comments noting that to be shepherd’s pie, it should be lamb. Turns out, what I consider shepherd’s pie is actually cottage pie, but… I’m not too bothered. I feel like most people I know think beef+veggies+mashed potato is shepherd’s pie, despite shepherds generally dealing in sheep…

Ingredients:

• 5 pound bag of potatoes, minus one large potato
• 2 32 ounce boxes of chicken stock (I used one chicken, one beef, do what you like)
• 1 pound ground beef
• 2 cups frozen corn
• 1 cup frozen peas
• 1 large onion, chopped
• 2 or 3 carrots, chopped
• half cup of grated cheese

Peel and roughly chop the potatoes and put them in a large pot with the stock. Bring to a boil and cook until the potatoes are fork-tender, then puree until smooth. This would be an ideal use for an immersion blender, but mine’s off in storage. Instead, I transferred the soup/broth mixture to a regular blender in batches. The second batch I was blending, I either filled the blender too high, or didn’t hold the lid down tight enough, or something, but basically… I didn’t get a ton of pictures cooking this recipe, because I was busy cleaning potato glop off the wall and dealing with a burnt hand. So, uh, be careful of that.

While the potatoes cook, cook the beef in a pan on the stove over medium heat until browned.

Remove the beef from the pan and set aside. Cook the onion and carrot for about 10 minutes, until the onion has started to become soft and clear.

Once the potatoes are cooked and blended into the broth, add the beef, onion and carrot, and the frozen corn and peas to the potato mixture. Stir well, and continue to cook until everything is warm.

Serve topped with cheese.

Thick, filling,  and tasty! Assuming your hand isn’t on potato-fire.

Shepherd’s Pie Soup

From The Food In My Beard.

• 5 pound bag of potatoes, minus one large potato
• 2 32 ounce boxes of chicken stock
• 1 pound ground beef
• 2 cups frozen corn
• 1 cup frozen peas
• 1 large onion, chopped
• 2 or 3 carrots, chopped
• half cup of grated cheese

Peel and roughly chop the potatoes and put them in a large pot with the stock. Bring to a boil and cook until the potatoes are fork-tender, then puree until smooth.

While the potatoes cook, cook the beef in a pan on the stove over medium heat until browned. Remove the beef from the pan and set aside. Cook the onion and carrot in for about 10 minutes, until the onion has started to become soft and clear.

Once the potatoes are cooked and blended into the broth, add the beef, onion and carrot, and the frozen corn and peas to the potato mixture. Stir well, and continue to cook until everything is warm, then serve topped with cheese.