Shepherd's Pie Soup

From the recipe box

Yield6

Prep15 min

Cook30 min

Total45 min

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Step by step

4 steps

1
In a Dutch oven over medium-high heat, brown the meat 6–8 minutes, breaking it up. Drain excess fat if needed. Season with salt and pepper.
2
Add onion, carrots, and celery; cook 5–6 minutes until softening. Stir in garlic, tomato paste, and thyme; cook 1 minute until paste darkens slightly.
3
Pour in broth and Worcestershire. Simmer 15 minutes until vegetables are tender. Stir in peas; cook 2 minutes. Taste and adjust salt.
4
Ladle into bowls and spoon a big scoop of warm mashed potatoes on top (or swirl in). Finish with parsley and black pepper.

Ingredient substitutions