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Description
A hearty and healthy soup version of shepherd’s pie.
Ingredients
Scale
- 1 pound ground lamb or beef
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 cups beef broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup frozen peas
- 1 cup frozen corn
- 3 cups mashed cauliflower
- Salt and pepper to taste
Instructions
- Brown the ground lamb or beef in a large pot over medium-high heat. Drain any excess grease.
- Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
- Stir in the garlic, thyme, and rosemary and cook for 1 minute more.
- Pour in the beef broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in the peas and corn and cook for 5 minutes more.
- Top with mashed cauliflower and serve. Season with salt and pepper to taste.
Notes
- For a vegetarian option, substitute the ground lamb or beef with lentils or vegetable crumbles.
- You can use homemade or store-bought mashed cauliflower.
- Adjust the amount of broth to reach your desired consistency.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg