Description
A comforting and hearty soup inspired by the classic Shepherd’s Pie, packed with ground meat, vegetables, and topped with creamy mashed potatoes.
Ingredients
Scale
For the Crust:
- 1 lb ground lamb or beef
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup frozen peas
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 cups mashed potatoes (prepared or homemade)
Instructions
1. Prepare the Crust:
- In a large pot, brown the ground lamb or beef over medium heat. Drain excess fat if needed.
- Add the onion, carrots, celery, and garlic. Cook until vegetables are softened, about 5 minutes.
- Pour in the beef broth, Worcestershire sauce, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in the frozen peas and cook for another 5 minutes.
- Ladle the soup into bowls and top each serving with a scoop of mashed potatoes.
- Optional: Broil the soup bowls for 2-3 minutes to lightly brown the mashed potatoes.
Notes
You can customize the seasonings to taste.