We have a saying in our house when we mess up on something, but it actually turns out to be OK. Sure, it didn’t turn out how you wanted it to but it’s still pretty cool, or tasty, or awesome, whatever the task may be. We call this, “A happy accident”. Sound familiar? Probably not, unless you were born in the 80’s like me. This saying is usually followed by a Bob Ross moment.
For you infants that don’t know who Bob Ross is, he was a painter that my mom (and I bet your mom did too) used to watch on T.V. Every. Single. Day. His hair was as big as my hopes and dreams, and he had to be related to Mr. Rogers. Not really, but I wouldn’t be surprised. He would create pretty amazing paintings of landscapes (I believe). He would walk you through each stroke, color, type of brush and do it all with a smile. If he messed up on something, he would refer to it as “A happy accident” and work with it. The paintings would always turn out beautiful. They were most likely not exactly to plan, but always beautiful.
Here’s where I tell you why this is called “Bob Ross Soup”. Yup, you guessed it. This was not supposed to be soup. This my dears, was to be my Shepard’s Pie.
This is a recipe I’ve made for years, maybe even close to a decade. I actually made it a few weeks ago just to shake off the dust in the oven and prepare for Fall weather. It was probably the best one I’ve ever made to be honest. I can make this meal in my sleep…until last night.
When making the mashed potatoes to top off the meat filling, I added too much broth. By the time I was blending the potatoes I realized they were really runny. Like, soup runny. I contemplated adding some arrowroot powder (a great alternative to flour and what I use to thicken up any sauce). But then I thought to myself… was this a happy accident? What would happen if I simply added the meat to this potato soup like situation? What would Bob Ross do? So, I added the meat and made a soup.
I’ve never been so happy to embrace a Bob Ross moment. Wanna experience this happy accident? Sure you do! Here’s how!
- 1 lb Ground Beef (grass fed and finished)
- 1 small onion or half of a medium onion (I used purple)
- 6 golden potatoes
- 1 cup frozen veggies (I used carrots, peas and green beans)
- 3 cups chicken bone broth
- 1 tbsp minced garlic
- 1 tsp Rosemary
- 1/2 tsp Oregano
- 1/2 tsp Thyme
- 1/2 tsp Black pepper
- 1-2 tsp salt (I used 1 tsp for the meat and 1 tsp for the potatoes)
- 2 tbsp Ghee, divided
How to prepare:
- Channel your inner Bob Ross while you chop the onion and set aside.
- In a medium fry pan, heat 1 tbsp ghee and add your onions and garlic. Sauté until fragrant, about 2 minutes
- Add in your ground beef and cook until browned
- Add the vegetables and spices and mix well. Cook for about 5 minutes, remove from heat and set aside
- While the meat is cooking, chop your potatoes and break out your instapot
- Set the instapot to sauté, add in the ghee and garlic. The garlic will cook quickly so be sure to move it around with a wooden spoon, scraping the bottom so that the garlic does not burn. Do this for about 2 minutes and turn off saute mode.
- Add in the potatoes and broth, mix everything together. The broth should just about cover most of the potatoes
- Seal and pressure cook for 8 minutes
- Once the 8 minutes are up, release the pressure valve manually
- Grab an immersion blender and begin blending the potatoes with the broth. If you do not have an immersion blender, you may use a regular blender for this
- Add in 1 tsp of salt and pepper to taste
- Once the soup mixture is complete, add in your meat filling and stir
- You are then left with your Bob Ross Soup, AKA a happy accident
Top with cheese (if you tolerate dairy) and fresh parsley. I’m so excited I get to share my F-up recipes with you all!