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SHEPHERD'S PIE SOUP

Active Time : 15 minutes
Total Time : 45 minutes
Serves : 4 servings
INGREDIENTS
  • 1 cup cooked instant mashed potatoes
  • 1 cup all-purpose flour
  • 1 large egg beaten
  • 1 pound lean ground beef
  • 1/2 cup chopped onion
  • 4 cups reduced sodium beef broth
  • 2 cups frozen mixed vegetables
  • 1 12 ounce jar home style beef gravy
  • 1 10.75 ounce can condensed tomato soup
DIRECTIONS

In medium bowl combine potatoes, flour and eggs, salt and pepper to taste; set aside.

Meanwhile, in large saucepan or Dutch oven over medium heat, cook and crumble beef and onions until no longer pink; drain.

Stir in broth, vegetables, gravy and soup; bring to a boil. Reduce heat to simmer. Drop potatoes by spoonfuls into simmering soup; cook until dumplings float to the top (about 3-4 minutes).