All the flavours of Shepherd's Pie in soup form. This is a great dinner soup, that's especially quick and easy if you start with left-over mashed potatoes.
Left-over mashed potatoes, or make some fresh by boiling some potatoes while the soup simmers, mashing and seasoning with butter, hot milk and salt and pepper
Paprika, for garnish
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Instructions
In a large pot or Dutch oven over medium heat, cook the ground beef until browned and cooked through. Remove to a bowl and discard any fat from the pan.
In the same pan, heat 1 Tbsp. olive oil over medium heat. Add the onions and cook until softened. stirring regularly. Add the garlic and cook, stirring, for 30 seconds or so. Add the carrots and cook, stirring regularly, for a couple of minutes. Add the tomato paste, Dijon and Worcestershire sauce and stir to combine and cook for a minute. Add the beef broth. Stir the pot well with a wooden spoon to loosen the brown bits. Add the cooked ground beef back to the pot and bring the soup to a boil over medium-high heat. Reduce heat to medium-low, partially cover the pot and simmer for 15-20 minutes, or until the carrots are almost cooked through. Add the frozen green peas and cook 5 minutes longer.
Taste your soup and add salt and freshly ground pepper as needed.
To serve, spoon soup in to a shallow soup bowl. Using a large ice cream scoop or a large spoon, place some mashed potatoes in the center of the soup. Sprinkle with a little paprika and serve.