Creamy Shepherd’s Pie-Inspired Soup Delight
Ingredients:
- 1 pound ground beef or lamb
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 4 cups beef broth
- 1 cup frozen peas
- 1 cup corn kernels
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 cups mashed potatoes (prepared or leftover)
- 1/2 cup heavy cream or milk
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Directions:
1. In a large pot over medium heat, brown the ground beef or lamb until fully cooked. Drain excess fat if necessary.
2. Add the onion, carrots, celery, and garlic to the pot, cooking until the vegetables are tender, about 5-7 minutes.
3. Stir in the tomato paste, Worcestershire sauce, thyme, and paprika, cooking for 1-2 minutes to blend the flavors.
4. Pour in the beef broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15 minutes.
5. Stir in the peas and corn, cooking for an additional 5 minutes.
6. Whisk the mashed potatoes with the heavy cream until smooth, then gradually add to the soup, stirring until the soup is creamy and thickened.
7. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 300 kcal (per serving) | Servings: 6 servings