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Description
A hearty soup version of shepherd’s pie, easy to make.
Ingredients
Scale
- 1 lb ground lamb or 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
- 3 lbs potatoes, peeled and cubed
- 4 tbsp butter
- 1/2 cup milk or cream
- Salt and pepper to taste
Instructions
- Brown the ground meat 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.
- Add the frozen peas and corn and cook for 5 minutes.
- While the soup simmers, boil the potatoes until tender. Drain and mash with butter and milk or cream. Season with salt and pepper.
- Ladle the soup into bowls and top with a spoonful of mashed potatoes.
Notes
- For a thicker soup, mash some of the potatoes directly into the soup before serving.
- You can add a splash of Worcestershire sauce for extra flavor.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dinner
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 75mg