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Shepherd's Pie Soup
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Ingredients


1 lb ground beef
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
1 cup carrots, chopped
2 stalks celery, chopped
1 cup carrot, sliced
1/2 cup frozen peas
2 tbsp tomato paste
1 tbsp (I used 2) Worcestershire sauce)
1 tbsp Dijon mustard
4 cups beef broth
salt and pepper to taste
1 cup mashed potatoes (leftover or freshly made)
paprika


Brown ground beef in a skillet until no longer pink. Drain and transfer to a soup pot.

In the same skillet (with grease removed) saute onions and garlic with olive oil until onions are translucent. Add in carrots and celery and cook a couple of minutes longer.

Add in tomato paste, Worcestershire sauce and mustard with 1/2 cup of the beef broth. Cook until heated through and everything is incorporated. Transfer to the soup pot and add the remaining beef broth and frozen peas. Simmer for 20-25 minutes.

Season with salt and pepper to taste.

Serve with a dollop (1/4 cup) of mashed potatoes in the middle with a sprinkle of paprika.

Makes 4 servings.
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