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Cook the Meat
In a large pot over medium heat, add the ground lamb or beef. Cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.
Sauté the Vegetables
Add the diced onion, garlic, carrots, and celery to the pot. Sauté for about 5-7 minutes until the vegetables are softened.
Add Broth and Seasonings
Stir in the beef or vegetable broth, frozen peas, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
Prepare the Mashed Potatoes
While the soup is simmering, boil the cubed potatoes in a separate pot of salted water until tender, about 15 minutes. Drain and return to the pot.
Mash the Potatoes
Add the milk and butter to the drained potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
Serve the Soup
Ladle the shepherd’s pie soup into bowls and top with a generous scoop of the mashed potatoes. Garnish with fresh parsley.
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