SHEPHERD'S PIE SOUP

SHEPHERD'S PIE SOUP SOUP 1 tablespoon olive oil 1 pound lean ground beef (or lamb) 1 large onion, diced 3 cloves garlic, minced 2 small potatoes (about 12 oz), peeled & diced 7 cups Kitchen Basics® Original Beef Stock, divided 1 teaspoon dried thyme 1 teaspoon dried rosemary, crushed 2 tablespoons tomato paste 1 bay leaf 1/2 teaspoon each salt & pepper (or to taste) 1/4 cup flour 2 cups frozen peas and carrots mixture 1 cup canned or frozen corn POTATO PUFFS 1.5 pounds potatoes (about 3 small) 4 tablespoons butter, divided 1/4 cup heavy cream 2 egg yolks salt & pepper to taste SOUP In a large pot, brown onion, ground beef and garlic in olive oil until no pink remains. Drain any fat. Add potatoes, 6 cups Kitchen Basics® Original Beef Stock, seasonings, tomato paste and bay leaf. Simmer uncovered for 10 minutes. Combine flour with remaining 1 cup stock. Add along with the remaining vegetables. Simmer uncovered for 5 minutes more. POTATO PUFFS Cook potatoes until tender, drain and allow to cool and dry for several minutes. Mash potatoes until very smooth or pass through a ricer. Add 3 tablespoons butter, cream, egg yolks and seasonings and mix. Pipe or scoop into small puffs onto a parchment lined baking sheet. Melt 1 tablespoon butter and lightly brush each potato puff. Bake at 425 degrees F for 15 minutes or until lightly browned. ASSEMBLY Ladle soup into bowls and place potato puffs on top. Garnish with fresh parsley