Pie Soup

Why You’ll Love This Recipe

This soup combines the deep flavors of a meat pie filling with the light, airy texture of mashed potato puffs on top. It’s a unique and satisfying meal that delivers comfort food vibes without the need to bake a whole pie. Packed with protein, vegetables, and creamy potatoes, it’s both filling and delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 ounces), peeled and diced
• 7 cups beef stock, divided
• 1 teaspoon dried thyme leaves
• 1 teaspoon dried rosemary, crushed
• 2 tablespoons tomato paste
• 1 bay leaf
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1/4 cup all-purpose flour
• 2 cups frozen peas and carrots
• 1 cup frozen corn kernels, thawed

Potato Puffs

• 1 1/2 pounds russet potatoes (about 3 small), peeled and chopped
• 4 tablespoons butter, divided
• 1/4 cup heavy whipping cream
• 2 egg yolks
• Salt and pepper, to taste

Directions

For the Soup:

1. Heat olive oil in a large pot over medium heat. Add ground beef or lamb and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
2. Add diced onion and minced garlic; sauté until softened and fragrant, about 5 minutes.
3. Stir in diced potatoes, 6 cups of beef stock, thyme, rosemary, tomato paste, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
4. In a small bowl, mix the flour with remaining 1 cup of beef stock until smooth. Stir this slurry into the soup to thicken it.
5. Add frozen peas and carrots and thawed corn. Simmer for an additional 5-7 minutes. Remove bay leaf before serving.

For the Potato Puffs:

1. Boil peeled and chopped russet potatoes in salted water until tender, about 15-20 minutes. Drain well.
2. Mash potatoes with 2 tablespoons butter and heavy cream until smooth and creamy.
3. Let the mashed potatoes cool slightly, then stir in egg yolks, and season with salt and pepper.
4. Preheat oven to 400°F (200°C).
5. Using a spoon or piping bag, dollop or pipe small mounds of the mashed potatoes onto a baking sheet lined with parchment paper.
6. Dot each puff with remaining butter. Bake for 15-20 minutes, or until golden and slightly crispy on top.

To Serve:

Ladle the hot soup into bowls and top with freshly baked potato puffs. Enjoy immediately.

Servings and timing

This recipe serves 6 people. Preparation takes about 20 minutes, with a total cooking time of approximately 1 hour.

Variations

• Substitute ground beef or lamb with ground turkey or plant-based meat alternatives.
• Add mushrooms or diced bell peppers for more vegetable variety.
• Use fresh herbs like thyme and rosemary instead of dried for brighter flavor.
• For a creamier soup, add a splash of heavy cream to the broth.
• Season potato puffs with garlic powder or cheese for extra flavor.

Storage/Reheating

Store leftover soup and potato puffs separately in airtight containers in the refrigerator for up to 3 days. Reheat soup on the stove over medium heat, adding broth or water if too thick. Reheat potato puffs in the oven at 350°F (175°C) for 5-10 minutes to restore crispness.

FAQs

Can I make this soup ahead of time?

Yes, prepare the soup and potato puffs separately and reheat before serving.

Can I freeze the soup?

Freeze soup without the potato puffs for up to 3 months. Potato puffs are best made fresh.

How do I prevent potato puffs from drying out?

Store in an airtight container and reheat in the oven to retain moisture.

Can I use different potatoes?

Russet potatoes are best for fluffy puffs, but Yukon Gold can be used with slightly denser results.

Is this soup gluten-free?

No, because of the flour. Substitute with gluten-free flour or cornstarch for thickening.

How do I thicken the soup without flour?

Use cornstarch slurry or reduce the soup by simmering longer.

Can I add more vegetables?

Yes, add diced mushrooms, bell peppers, or spinach for extra nutrition.

Can I make potato puffs without egg yolks?

Egg yolks help bind the puffs, but you can try substituting with flaxseed or a vegan binder.

What’s the best way to serve this soup?

Serve hot with potato puffs on top or alongside crusty bread.

How do I store leftover potato puffs?

Keep in a sealed container in the fridge and reheat in the oven to maintain texture.

Conclusion

Pie Soup is a creative and comforting twist on traditional meat pies, offering all the hearty flavors in an easy-to-eat bowl. With its savory beef or lamb base, tender vegetables, and crispy potato puffs, this dish is perfect for satisfying cold-weather cravings or anytime you want a filling, flavorful meal. Easy to prepare and packed with homestyle goodness, it’s sure to become a family favorite.

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