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Description
Hearty soup version of shepherd’s pie.
Ingredients
Scale
- 1 pound ground lamb
- 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
- 4 cups mashed potatoes
- 2 tablespoons butter
- 2 tablespoons milk
- Salt and pepper to taste
Instructions
- Brown ground lamb in a large pot over medium-high heat. Drain excess grease.
- Add onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
- Stir in garlic, thyme, and rosemary and cook for 1 minute more.
- Pour in beef broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in peas and corn and cook until heated through, about 5 minutes.
- In a separate bowl, combine mashed potatoes, butter, and milk. Season with salt and pepper to taste.
- Spoon mashed potatoes over the soup.
- Serve hot.
Notes
- For a thicker soup, mash some of the vegetables with a potato masher before adding the peas and corn.
- You can use ground beef instead of ground lamb.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: English
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 75mg