Beef Pot Pie Soup

I think it's no surprise to anyone that I love pot pies. I hate making them, but love to eat them. As the weather appeared to be rainy and gross today I figured a perfect opportunity to make Beef Pot Pie Soup. 

I made a few modifications... 

1. I used frozen corn (about 1 cup)

2. I omitted the potato and parsnips. Figured the puff pastry was enough carbs.  

Also, get your puff pastry started sooner than the recipe says. It takes about 30 minutes to bake. 

Beef Pot Pie Soup

Recipe from Tasteandsee.com

Serves 6 (maybe...if you're having salad along side of it)

Photo from Tasteandsee.com

1 T olive oil

1 pound lean ground beef

2 tsp salt (divided in half)

1 tsp pepper (divided in half)

1 large onion, chopped

6 large garlic cloves, minced

2 bay leaves

3 T finely chopped fresh thyme

3 T chopped parsley (more for garnish)

3 large carrots, peeled and diced

2 celery stalks, diced

1 pound red potatoes, peeled and cut into ½-inch cubes

3 parsnips, peeled and diced

3 T tomato paste

3 T Worcestershire sauce

4 cups beef stock (I used no salt added. See note!)

1 cIrish stout beer

10 Frozen Puff Pastry Shells

1½ c frozen peas, rinsed and drained (about 6.5 ounces)

11 ounce can of corn, drained

Preheat the oven to 425 degrees.

In a large Dutch oven over medium-high heat, add 1 tablespoon olive oil and the ground beef and break into small pieces as it cooks. Season the meat with 1 teaspoon salt and 1/2 teaspoon pepper. Cook until no longer pink (about 5 minutes).

Add the onion and cook 4 more minutes. Add the garlic, bay leaves, thyme, and parsley then cook 2 more minutes. 

Stir in carrots, celery, potatoes and parsnips.

Add tomato paste, Worcestershire sauce, beef stock, stout beer, 1 teaspoon salt and 1/2 teaspoon pepper, and stir together.

Bring the soup to a simmer, then cover and cook the mixture for 20 minutes.

While the soup cooks, bake the puff pastry shells per the package instructions. JW Note: Cut the puff pastry into the individual serving size you want. I cooked the whole sheet without cutting it and, well, it was a bit unwieldy. 

After the soup has cooked 20 minutes, stir in the peas and corn.

Garnish the soup with some chopped parsley and serve warm with a puff pastry shell for dunking. Top with grated Parmesan if desired.