I love the flavor of a shepherd's or cottage pie but have never loved the runny texture, so I deconstructed it and turned it into a soup. The crispy tater puffs served on top are the highlight.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add beef, onion, and celery; cook and stir until beef is browned and crumbly, about 5 minutes. Cancel Saute mode.
- Add broth, water, tomato paste, Worcestershire, and beef stew seasoning. Stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Stir in peas, carrots, and corn, close the lid, and let sit for 10 minutes while you prepare the potato puffs.
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Place mashed potatoes in a bowl and stir in egg yolk. Drop 16 even tablespoonfuls of the potato mixture onto the prepared baking sheet. Brush tops with melted butter.
- Bake in the preheated oven until light, about 10 minutes. Ladle soup into bowls and top each bowl with 2 potato puffs.
Nutrition Facts : Calories 268.6 calories, Carbohydrate 23.9 g, Cholesterol 70 mg, Fat 12.1 g, Fiber 3.3 g, Protein 16.4 g, SaturatedFat 4.7 g, Sodium 1073.1 mg, Sugar 3.3 g
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