Shepherd’s Pie Soup

Here’s a comforting recipe for Shepherd’s Pie Soup that captures the flavors of the classic dish in a warm, hearty soup!

Ingredients:

• For the Soup:
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 pound ground lamb or beef (or a mix)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 tablespoon Worcestershire sauce
  • 4 cups beef broth (or vegetable broth)
  • 2 cups frozen peas (or fresh, if available)
  • Salt and pepper to taste
• For the Mashed Potato Topping:
  • 2 pounds potatoes, peeled and cubed
  • 1/2 cup milk (or cream)
  • 4 tablespoons butter
  • Salt and pepper to taste

Instructions:

1. Make the Mashed Potatoes:
   • In a large pot, boil the cubed potatoes in salted water until tender (about 15-20 minutes).
   • Drain and return to the pot. Add milk, butter, salt, and pepper. Mash until smooth and creamy. Set aside.
2. Cook the Soup:
   • In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Cook until softened (about 5-7 minutes).
   • Add the minced garlic and cook for an additional minute.
   • Add the ground lamb or beef to the pot, breaking it apart with a spoon. Cook until browned.
   • Stir in the thyme, rosemary, Worcestershire sauce, and broth. Bring to a simmer and cook for about 10 minutes.
   • Add the frozen peas and season with salt and pepper to taste. Let it simmer for another 5 minutes.
3. Serve:
   • Ladle the soup into bowls and top each serving with a generous scoop of mashed potatoes.
4. Enjoy:
   • Garnish with fresh herbs if desired and serve hot!

Tips:

• Feel free to add other vegetables like corn or green beans for extra nutrition.
• This soup can be stored in the refrigerator for up to 3 days and reheats well.

Enjoy your delicious Shepherd’s Pie Soup!