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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

SHEPHERD'S PIE SOUP Recipe

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This recipe for SHEPHERD'S PIE SOUP, by , 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!

Contributor:  
Contributor:  
CANADIAN LIVING- OCTOBER 2014

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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