Ingredients :
Protein and Aromatics:
- 1 lb ground lamb (or ground beef) – The rich and savory base of the soup.
- 1 large onion, chopped – Adds a sweet and aromatic flavor.
- 2 cloves garlic, minced – Enhances the depth of flavor with a warm, garlicky aroma.
Broth and Vegetables:
- 2 cups beef broth – Provides a robust and savory foundation for the soup.
- 2 cups water – Balances the richness of the broth.
- 1 can (14.5 oz) diced tomatoes, undrained – Adds a tangy and slightly sweet touch.
- 2 cups frozen mixed vegetables – A classic mix of peas, carrots, corn, and green beans adds color and texture.
Seasonings:
- 1 tablespoon Worcestershire sauce – Adds a savory, umami kick.
- 1 teaspoon dried thyme – Brings an earthy herbal note.
- Salt and freshly ground black pepper, to taste – Essential for balancing flavors.
Optional Toppings:
- Mashed potatoes or crusty bread – For a shepherd’s pie-inspired touch.
- Grated cheddar chesse – To add richness and creaminess when served.
Instructions :
- Cook the Ground Meat:
- Heat a large pot or Dutch oven over medium heat. Add the ground lamb (or beef) and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
- Sauté the Aromatics:
- Add the chopped onion to the pot and cook for 3–4 minutes until softened.
- Stir in the minced garlic and cook for 1 minute, until fragrant.
- Build the Broth:
- Pour in the beef broth, water, and diced tomatoes (with their juices). Stir to combine.
- Add Worcestershire sauce, thyme, salt, and pepper. Bring the mixture to a gentle boil.
- Add the Vegetables:
- Stir in the frozen mixed vegetables. Reduce the heat to low, cover, and simmer for 15–20 minutes to allow the flavors to meld and the vegetables to cook through.
- Taste and Adjust:
- Taste the soup and adjust the seasoning with more salt, pepper, or Worcestershire sauce as needed.
- Serve and Enjoy:
- Ladle the soup into bowls and top with a dollop of mashed potatoes, a sprinkle of cheddar cheese , or serve alongside crusty bread for dipping.
