Knödel Shepherd's 'Pie' Soup with Root Vegetable Swirl

Prepare the Root Vegetable Mash: In a medium pot, combine the cubed potatoes and sweet potato. Cover with water, add a pinch of salt, and bring to a boil. Cook until tender, about 15-20 minutes. Drain well and return to the pot.

Mash the Root Vegetables: Add butter and milk (or cream) to the cooked root vegetables. Mash until smooth and creamy. Season with salt and pepper to taste. Set aside.

Sauté the Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until softened and fragrant, about 5-7 minutes. The kitchen will fill with a comforting aroma.

Brown the Meat: Add the ground lamb or beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.

Add Flavor: Stir in the minced garlic, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Cook for 1 minute more, until fragrant.

Simmer the Soup Base: Pour in the beef broth. Bring to a simmer, then reduce heat and cook for 20 minutes, allowing the flavors to meld. The broth should thicken slightly and deepen in color.

Prepare the Knödel: While the soup simmers, prepare the Knödel according to package instructions or your preferred method. Typically, they are gently simmered in salted water until heated through and floating.

Assemble the Soup: Ladle the shepherd's pie soup into bowls. Place 2 Knödel in each bowl. Top each serving generously with a swirl of the root vegetable mash.

Garnish and Serve: Optionally, garnish with fresh parsley or chives. Serve hot and enjoy!

Remove the Bay Leaf: Remember to remove the bay leaf before serving.