A warm and hearty soup that combines the flavors of traditional shepherd’s pie in a comforting bowl.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings 1x
Category:Soup
Method:Stovetop
Cuisine:Irish
Diet:Low Fat
Ingredients
Scale
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
1 pound ground beef or lamb
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon Worcestershire sauce
4 cups beef broth
2 cups frozen peas
2 cups diced potatoes (about 2 medium potatoes)
1 cup milk
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add the diced carrots and celery to the pot, cooking for about 5 minutes until they start to soften.
Increase the heat to medium-high and add the ground beef or lamb. Cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain excess fat if necessary.
Stir in the dried thyme, dried rosemary, Worcestershire sauce, and season with salt and pepper.
Pour in the beef broth and bring the mixture to a boil. Add the diced potatoes and reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are tender.
Stir in the frozen peas and milk, cooking for an additional 5 minutes until heated through. Adjust seasoning if necessary.
Serve hot, garnished with fresh parsley.
Notes
For a lighter version, substitute ground turkey or chicken for the beef or lamb.
Add a splash of red wine after browning the meat for extra depth of flavor.