Here is another classic dish converted over into a soup – shepherds pie. This soup is quick and easy from the start if you have some leftover mashed potatoes.
If you don’t have any mashed potatoes, you can just boil a few potatoes while the soup cooks. This soup has everything you would expect from a shepherds pie. I enjoy having each spoonful of soup with a little of the mashed potatoes.
My family was skeptical and first when I put the bowls of the soup in front of them. However, after sampling a taste they all devoured it and wished there was more!
- 1 lb ground beef
- 1 Tbsp olive oil
- ½ cup diced onion
- 2 cloves minced garlic
- 3 carrots, cut in half lengthwise and sliced
- 1 (6 oz) can tomato paste
- 1 Tbsp dijon mustard
- 1 Tbsp Worcestershire sauce
- 4 cups beef broth
- ½ Tbsp sugar
- 1 cup frozen peas
- salt and pepper to taste
- 1½ -2 cups hot mashed potatoes
- paprika for garnish
- In a stock pot or dutch oven, add in the beef, olive oil, and onion. Cook until beef is fully cooked and drain of any excess grease. Add in the garlic and cook for about a minute until fragrant.
- Add in the carrots and cook for a few minutes. Add in the tomato paste, mustard, and Worcestershire sauce. Stir to combine and cook for 1 minute.
- Now add in the beef broth and sugar, stir to combine and bring to a boil. Reduce to a simmer and partially cover and allow to simmer for 15 minutes until carrots are almost cooked to tender. Add in the peas and cook for a couple more minutes.
- Taste and season with salt and pepper as needed.
- Serve each bowl topped with an ice cream scoop of mashed potatoes and sprinkle with paprika if desired. Serves 4-5.
Recipe adapted from Seasons and Suppers.