Description
A cozy soup that captures the rich essence of shepherd’s pie, featuring savory lamb or beef, fresh garden vegetables, and creamy mashed potatoes.
Ingredients
- 1 lb ground lamb or beef
- 2 cups mixed garden vegetables
- 4 cups beef broth
- 2 large potatoes, peeled and cubed
- 1/2 cup milk
- 1/4 cup butter
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon thyme
Instructions
- Brown the ground lamb or beef in a large pot over medium heat.
- Add the mixed vegetables and sauté for 5 minutes.
- Pour in the beef broth and bring to a boil.
- Reduce heat and let simmer for 20 minutes.
- Meanwhile, boil the potatoes in a separate pot until tender, about 15 minutes.
- Drain the potatoes and mash them with milk, butter, salt, and black pepper.
- Stir in the thyme.
- Serve the soup hot with a dollop of mashed potatoes on top.
Notes
For a vegetarian version, substitute the meat with lentils and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British