Description
A comforting bowl of shepherd’s pie meets hearty soup, featuring meat, vegetables, and creamy mashed potatoes.
Ingredients
- 1 pound ground lamb or beef
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper, to taste
- 4 medium potatoes, peeled and cubed
- 1/2 cup milk
- 4 tablespoons butter
Instructions
- Heat a large pot or Dutch oven over medium. Add the ground lamb or beef and brown until fully cooked, breaking it into small pieces. Drain excess fat if there’s a lot.
- Add the diced onion, carrots, and celery to the pot. Sauté about 5 minutes, until softened and the onion is translucent.
- Stir in the minced garlic and cook 1–2 minutes until fragrant.
- Add the frozen peas, beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and a generous pinch of salt and pepper. Stir to combine and bring to a boil.
- Reduce heat and simmer gently for 25 minutes so the flavors meld and the vegetables become tender.
- While the soup simmers, place the cubed potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain well.
- Mash the drained potatoes in a mixing bowl with the milk, butter, and a pinch of salt until smooth and creamy. Adjust milk for desired consistency.
- Taste the soup and adjust seasoning. Ladle soup into bowls and top each serving with a generous scoop of mashed potatoes. Serve hot.
Notes
For dairy-free mashed potatoes, swap milk for unsweetened plant milk and butter for olive oil or dairy-free margarine.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Irish