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Description
A hearty soup version of shepherd’s pie, cooked in a crockpot.
Ingredients
Scale
- 1 lb ground beef
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup frozen peas
- 1 cup frozen corn
- 4 cups mashed potatoes
- Salt and pepper to taste
Instructions
- Brown ground beef in a skillet and drain excess fat.
- Transfer beef to a crockpot.
- Add onion, carrots, celery, garlic, thyme, and rosemary to the crockpot.
- Pour in beef broth and diced tomatoes.
- Season with salt and pepper.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Stir in peas and corn during the last 30 minutes of cooking.
- Top each serving with mashed potatoes.
Notes
- You can use leftover mashed potatoes for this recipe.
- For a thicker soup, mash some of the vegetables before adding the peas and corn.
- Prep Time: 20 min
- Cook Time: 6 hr
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg