Description
A hearty and nutritious soup that combines the flavors of traditional shepherd’s pie with the comfort of a warm bowl of soup.
Ingredients
- 1 pound ground beef or turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium potatoes, peeled and diced
- 1 cup frozen peas
- 4 cups beef or vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup milk (or dairy-free alternative)
- 1 tablespoon cornstarch (optional, for thickening)
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, and sauté until softened, about 3-4 minutes.
- Add the ground beef or turkey to the pot. Cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain excess fat if necessary.
- Stir in the diced carrots and potatoes. Cook for another 5 minutes, stirring occasionally.
- Add the broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Bring the mixture to a boil, then reduce heat and let it simmer for 20-25 minutes, or until the potatoes and carrots are tender.
- Stir in the frozen peas and milk. If you prefer a thicker soup, mix the cornstarch with a little water to create a slurry, then add it to the soup. Cook for an additional 5 minutes until heated through.
- Taste and adjust seasoning as needed before serving.
Notes
- For added flavor, consider topping the soup with shredded cheese or fresh herbs like parsley before serving.
- You can substitute lentils for the meat for a vegetarian version.
- Using sweet potatoes instead of regular potatoes offers a different twist.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg