Description
A hearty, comforting soup inspired by the classic shepherd’s pie, featuring ground lamb, vegetables, and a creamy potato topping in a fresh twist.
Ingredients
Scale
- For the Soup Base:
- 1 lb ground lamb
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup frozen peas
- 1 tbsp tomato paste
- 1 tsp dried thyme
- Salt and pepper to taste
- For the Potato Topping:
- 2 lbs potatoes, peeled and quartered
- 1/2 cup milk
- 1/4 cup butter
- 1/2 cup shredded cheddar cheese
- Salt to taste
Instructions
- In a large pot, brown the ground lamb over medium heat, breaking it up with a spoon. Remove excess fat if needed.
- Add onion, carrots, celery, and garlic to the pot. Cook for 5-7 minutes until softened.
- Stir in tomato paste, thyme, salt, and pepper. Cook for 1 minute.
- Pour in beef broth and bring to a simmer. Cook for 15 minutes.
- Add frozen peas and cook for another 5 minutes.
- Meanwhile, boil potatoes in salted water until tender, about 15 minutes. Drain and mash with milk, butter, and cheese.
- Serve the soup topped with a dollop of mashed potatoes.
Notes
This soup can be made ahead and reheated. For a vegetarian version, substitute lamb with lentils. Adjust seasoning to taste.
Nutrition
- Calories: 450
- Sugar: 6g
- Fat: 25g
- Carbohydrates: 40g
- Protein: 20g