Shepherd’s pie is one of those sinful dishes – meat, potatoes and creamy broth. Definitely a dish that warms the soul. Of course, we couldn’t just have normal Joe blow Shepherd’s Pie. Been there, done that. We had to step it up a notch (okay, a few notches) and pack a sourdough bread bowl with Sheperd’s Pie inspired soup.
It’s been unseasonably cold already here. It’s a bit too soon for my taste, but it makes for perfect soup weather!
Don’t let the pictures fool you – the soup has a wonderful consistency. The broth can be made creamier if you prefer it that way too. Most of our broth soaked into the bread bowl immediately (mmmm) but that’s because I choose not to blend the potatoes and stock together this time around.
If you’re looking for something different to make on a chilly night, definitely try this soup!
Small bread bowls, tops cut of and insides gutted!
Chop the potatoes and put them into a pot with the stock. Bring the stock to a boil and cook until the potatoes are tender, about 10 minutes. If you would like a creamier texture to your soup, put everything in a blender at this point and blend everything together until smooth.
Cook the turkey in a bit of olive oil until no pink shows, about 8 minutes. Then drain any fat and set aside.
In the mean time, cook the carrots and onion for about 8 minutes. Add the celery and garlic and stir until fragrant, about 1 minute.
Add the cooked turkey and cooked vegetable mixture to the potatoes and stock. Add the frozen corn and peas. Mix, reheat and add salt and pepper, to taste.
Pour into a bread bowl shell, top with shredded cheese and serve in a large bowl. Enjoy!