I thought I’d share a soup I just created. I felt too lazy to make Shepherd’s Pie but decided that I could just turn it into a soup.
Shepherd’s Pie Soup
1 ½ lbs russet potatoes peeled and cut into ½ to ¾ inch cubes
2 T. vegetable oil
1 C. chopped yellow onion
2 large carrots, peeled and diced small
2 cloves of garlic, minced
1 lb ground lamb
1 tsp kosher salt
½ tsp freshly ground black pepper
2 T all-purpose flour or Wondra
1 T tomato paste
2 C chicken broth
1 tsp Worcestershire sauce
2 tsp freshly chopped rosemary leaves
1 tsp freshly chopped thyme leaves
½ C fresh or frozen green beans cut in 1 inch pieces
½ C fresh or frozen petite peas
- In a large soup pot, heat the vegetable oil over medium heat. Once the oil shimmers, add the onion and carrots and saute until they take on more color, about 3 to 4 minutes.
- Add the garlic and stir. Do not let the garlic burn.
- Add the lamb, salt and pepper and cook until the meat is browned and cooked through, approx.. 3 minutes.
- Sprinkle the meat with the flour and stir to coat. Continue to cook for a minute.
- Add the tomato paste, chicken broth, Worchestershire sauce, rosemary, thyme and stir to combine.
- Bring to a boil, reduce the heat to a simmer and cook, slowly, for 10 to 12 minutes, or until the soup is thickened slightly.
- Add the beans and peas and potatoes, increase heat and continue cooking, stirring frequently, until the vegetables are cooked.
Adjust the quantities to suit your own taste.
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