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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

SHEPHERD'S PIE SOUP Recipe

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This recipe for SHEPHERD'S PIE SOUP is from ~LADY'S COOKBOOK~, 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:  
2tsp Olive Oil
1 chopped Onion
2 minced Garlic cloves
2tsp chopped fresh Thyme
450G lean ground Beef
1 large diced Carrot
1rib diced Celery
450G 2-4 Potatoes- peeled and cut in 1/2-inch chunks
2tbsp Tomato Paste
1tbsp Dijon Mustard
1tbsp Worcestershire sauce
1 package sodium-reduced Beef broth
1/4tsp Pepper
PINCH Salt
1C frozen Peas
Directions:
Directions:
In Dutch oven or large heavy pot

Heat oil over medium-high heat

Sauté onions, garlic and thyme until onion is just softened, about 2mins

Add beef, carrots celery, and potatoes

Cook, stirring and breaking up beef with spoon, until beef is no longer pink, about 3mins

Stir in tomato paste, mustard and Worcestershire sauce

Cool until slightly thickened, about 2mins
Number Of Servings:
Number Of Servings:
4-6 SERVINGS
Preparation Time:
Preparation Time:
30 MINS
Personal Notes:
Personal Notes:
WE'VE PACKED ALL THE FLAVOURS OF YOUR FAVOURITE COMFORT FOOD CASSEROLE INTO A SATISFYING SOUP THAT COMES TOGETHER IN A FRACTION OF THE TIME.
FREEZE ANY LEFTOVER TOMATO PASTE FROM THE CAN IN TBSP-SIZE PORTIONS FOR LATER USE

 

 

 

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