A hearty and comforting soup inspired by the classic Shepherd's Pie, featuring ground lamb, vegetables, and savory herbs. Served over a bed of creamy mashed potatoes, this soup is a satisfying twist on a beloved dish.
Ingredients: 1 lb ground lamb. 1 onion, diced. 2 carrots, peeled and sliced. 2 celery stalks, chopped. 3 cloves garlic, minced. 4 cups beef broth. 1 can 14 oz diced tomatoes. 1 cup frozen peas. 1 cup corn kernels. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 4 cups mashed potatoes, for serving.
Instructions: Over medium-low heat, brown the ground lamb in a large pot until it's fully cooked. Chopped celery, diced onion, and minced garlic should all be added. Cook the vegetables until they get soft. Mix in the beef broth and tomato chunks with their juices. Add corn, dried thyme, and dried rosemary, along with the frozen peas. Add pepper and salt to taste. Turn down the heat and let the soup cook for twenty to twenty-five minutes. Pour hot Shepherd's Pie Soup over a scoop of mashed potatoes and serve. If you want, you can add more herbs as a garnish. Have fun!
Prep Time: 15 minutes
Cook Time: 30 minutes
Ithaca Catholic Worker
