Shepherd’s Pie Soup

 

INGREDIENTS:

• 1 lb ground lamb or beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups beef broth
• 1 cup frozen peas
• 2 cups potatoes, peeled and diced
• 1 tsp Worcestershire sauce
• 1 tsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley (for garnish)

DIRECTIONS:

1. Sauté the Meat:

In a large pot, heat olive oil over medium heat. Add the ground lamb or beef and cook until browned. Drain excess fat if necessary.

2. Add Vegetables:

Stir in the chopped onion, garlic, carrots, and celery. Cook for about 5 minutes, until the vegetables soften.

3. Add Broth and Seasonings:

Pour in the beef broth. Add the diced potatoes, Worcestershire sauce, tomato paste, thyme, rosemary, salt, and pepper. Bring to a boil.

4. Simmer the Soup:

Reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the potatoes are tender.

5. Add Peas:

Stir in the frozen peas and cook for an additional 5 minutes.

6. Serve:

Ladle the soup into bowls and garnish with fresh parsley. Enjoy!

Tips

• For a creamier soup, you can add a splash of heavy cream just before serving.
• Adjust the seasoning to your taste, and feel free to add other vegetables like corn or green beans.