I am a huge shepherds pie fan in any and all forms! And when you want those flavors in a very quick and efficient way, soup is the way to go. On Sunday the temperature actually dropped below 70 degrees so it is feeling like fall! Even though it was 95 degrees two days before that… I am taking any bit of chill I can get. Now that halloween is this week, we officially need the cool weather so I can eat all of the fall food like soup, squash and meatloaf, my faves! This soup is also great for kiddos because when you remove the broth, every other component is soft and easy for babies and kids to pick up and eat. I found out that Ruthie likes parsnips by feeding her this and that makes me happy because I LOVE parsnips!
Oh and big news friends – we are in the developmental editing stage of my cookbook! I cannot wait for you guys to be able to get this book in your hands and it has been such a labor of love. I hope that you not only get some amazing recipes that will become staples in your house from it, but also that you have a few laughs along the way too! I am trying my best to make it fun and a book you will love to have in your kitchen. SO – how can you support it right now? Just doing exactly what you are doing now. Reading this blog! And if you wanted to share my posts and such along the way, that is always amazing too. You guys are the reason I am getting to write this book and I can’t tell you how much I appreciate you. But for now, just make some soup and get all those warm and fuzzy fall feelings!
Also, I love this Made In stainless steel pot!
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Shepherd’s Pie Soup
- 1 tbsp oil
- 1 pound of ground beef
- ½ an onion, chopped
- 2 cups chopped carrots
- 3 stalks of celery, chopped
- 1 cup chopped parsnips
- 2 cups chopped potatoes
- 2 teaspoon chopped rosemary
- 1 teaspoon chopped thyme
- 4 cups + 1 cup chicken broth (separated)
- Salt and pepper
- Place a large pot over medium heat and add oil to the pan.
- Add in the ground beef and chopped onion and cook while breaking it up with a wooden spoon until browned, about 5 minutes. Add in the carrots, celery, parsnips, potatoes, rosemary, thyme and 4 cups chicken broth and bring to a boil.
- Cover, reduce to a simmer and cook for 20 minutes or until all of the veggies are fork tender.
- Scoop out 1 cup of the potatoes and add them to a blender with remaining 1 cup of chicken broth. Blend on high until smooth, then pour that back into the pot of soup.
- Season to taste with salt and pepper.