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Shepherd's Pie Soup Recipe

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This recipe for Shepherd's Pie Soup is from Saanich Penninsula Presbyterian Church Cookbook 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp. olive oil
2 T. tomato paste
2 cloves garlic- minced
1 T. Dijon mustard
2 tsp. fresh thyme- chopped
1 T. Worcestershire sauce
1 onion- chopped
1 c. frozen peas
450 gm. Lean ground beef
1 pkg. sodium reduced beef broth
1-2 large carrots- diced
1-2 celery sticks- diced
450 gm white potatoes- cubed
¼ tsp. pepper
Salt- to taste
Directions:
Directions:
In Dutch oven, or large heavy pot, heat oil on medium/high.
Sauté onion, garlic, and thyme until just softened- 1-2 minutes
Add beef, carrots, celery, and potatoes. Cook, stirring and breaking up beef with spoon until beef is no longer pink- 3-5 minutes
Stir in tomato paste, mustard, and Worcestershire sauce.
Cook until slightly thickened- 2 minutes
Add broth, pepper, and salt. Bring to boil. Reduce heat and simmer until potatoes and tender- about 6 minutes.
Stir in peas and cook until heated through
Ready to serve!

 

 

 

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