It’s Soup Season







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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