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Shepherd's Pie Soup
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.