Shepherd’s Pie Soup

Ingredients :

• 1 lb (450g) ground beef (or ground lamb for a more traditional version)
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 2 large potatoes, peeled and cubed
• 1 cup frozen peas
• 4 cups beef broth (or chicken broth for a lighter flavor)
• 1 cup heavy cream (or milk for a lighter option)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped (for garnish)
• Cheddar cheese, optional for serving

Instructions :

1. Heat olive oil in a large pot over medium heat. Add the ground beef (or lamb) and cook until browned, breaking it up as it cooks. Season with a little salt and pepper. Once browned, remove from the pot and set aside.
2. In the same pot, add the diced onions, garlic, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables begin to soften and the onions become translucent.
3. Stir in the tomato paste and cook for another minute. Add the cubed potatoes, and stir everything together.
4. Pour in the beef broth and Worcestershire sauce. Add the thyme, and bring the mixture to a boil. Reduce the heat to low, cover, and let the soup simmer for about 15-20 minutes, or until the potatoes are tender.
5. Add the frozen peas and stir in the heavy cream (or milk). Let the soup cook for another 5 minutes until everything is heated through. Season with additional salt and pepper to taste.
6. Ladle the soup into bowls, garnish with chopped parsley, and serve hot. For extra richness, top with shredded cheddar cheese if desired.