My Version of Shepherd's Pie Soup

This is a fast and easy soup with just a little advanced thought in having everything needed on hand. You can also substitute the vegetables for ones you might prefer. I like the way the potato flakes thicken the soup and add to the potato/stew flavor. A great dish to set before you family on a cold evening.

My Version of Shepherd’s Pie Soup

1 pound ground beef
1 onion, finely diced
6 cloves of garlic, peeled, smashed, and chopped
5 cups water
1/4 cup red wine
3 beef bullion cubes
2 cups diced potatoes
1 cup thinly sliced carrots
1 cup thinly sliced celery
½ cup frozen peas
½ cup frozen corn
1 teaspoon onion powder
1 teaspoon garlic power
1/4 teaspoon chili flakes
1 ½ teaspoon salt
½ teaspoon black pepper
Instant mashed potato flakes

　

In a large pot, brown the beef until almost browned, add the onions and garlic, and cook until they are tender. Add the rest of the ingredients except for the potato flakes. Bring to a boil,  add the potatoe flakes, reduce heat, and simmer for approximately 20 minutes or until the vegetables are cooked through. You can always add more broth or water if it thickens too much.