Description
A hearty and comforting soup inspired by the classic shepherd’s pie, combining tender meat, vegetables, and creamy mashed potatoes in a rich broth.
Ingredients
- 1 lb ground lamb or beef
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups beef or vegetable broth
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 cups mashed potatoes (prepared or homemade)
- 2 tbsp butter
- 1/4 cup heavy cream (optional)
Instructions
- In a large pot, brown the ground meat over medium heat. Drain excess fat.
- Add onion, carrots, celery, and garlic. Cook until vegetables soften.
- Stir in tomato paste, Worcestershire sauce, and thyme. Cook for 1 minute.
- Pour in broth and bring to a simmer. Cook for 15-20 minutes.
- Add peas and simmer for 5 more minutes.
- In a separate bowl, mix mashed potatoes with butter and cream (if using).
- Ladle soup into bowls and top with a spoonful of mashed potatoes.
Notes
- Use leftover mashed potatoes for convenience.
- Substitute ground turkey for a lighter version.
- Freeze extra soup for later meals.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: British