Shepard's Pie Soup

One of my favorite websites is Supercook.  You can list the ingredients you have and don't have and it will spit out recipes that you can make with those ingredients.  Supercook was my friend tonight and inspired a recipe tonight that will probably become a regular in our house.

I was planning on making my Mom's shephard's pie for dinner, which I thought Julie had blogged about and I was going to add a link to, but she hasn't so next time I make it I'll share it with you.  Anyways, I had made my Mom's Homemade Macaroni and Cheese for lunch and it ended up taking all of my cheese.  So I didn't have any to top the casserole with.  I went to supercook, put in the ingredients that I had been planning on using, and out came a recipe to make soup.  I strayed a little from the original recipe, so I'm going to give you what I made instead of what the original recipe was.  If you want to see the original, go here.

Ingredients:
1 lb ground beef
1/2 onion, chopped
3 large potatoes
1 jar marinara pasta sauce
1 can corn
salt and pepper

Dice potatoes into 1/4 to 1/2 inch cubes and put in large pot to begin cooking.  Cook ground beef and onion in a skillet until beef is browned.  Drain all but 1 cup of the potato cooking water; the potatoes will not be cooked thoroughly yet.  Add the rest of the ingredients to the pot and cook 30 minutes or until the potatoes are tender.

I served it with biscuits on the side.  I don't have a biscuit cutter, so I use a heart shaped cookie cutter.  Adds a little something special, I think.