Description
A comforting and hearty soup inspired by the classic Shepherd’s Pie.
Ingredients
Scale
- 1 tbsp. olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 lb. ground lamb or beef
- 2 cloves garlic, minced
- 6 cups beef broth
- 1 cup frozen peas
- 1/2 cup tomato paste
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- Salt and pepper to taste
- 2 cups mashed potatoes
- 1/4 cup milk
- 2 tbsp. butter
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Add ground meat and cook until browned, breaking it up with a spoon. Drain excess fat.
- Stir in garlic and cook for 1 minute more.
- Pour in beef broth, add frozen peas, tomato paste, thyme, and rosemary. Bring to a simmer.
- Reduce heat and simmer for 20-30 minutes, or until vegetables are tender. Season with salt and pepper.
- While the soup simmers, prepare the mashed potatoes. Heat mashed potatoes with milk and butter until smooth and creamy.
- To serve, ladle soup into bowls and top with a dollop of mashed potatoes.
Notes
- You can use leftover mashed potatoes for this recipe.
- Feel free to add other vegetables like corn or green beans.
- For a thicker soup, you can mash some of the potatoes into the broth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: British
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Shepherd's Pie, soup, lamb, beef, comfort food