Here is another classic dish converted over into a soup – shepherds pie. This soup is quick and easy from the start if you have some leftover mashed potatoes.
If you don’t have any mashed potatoes, you can just boil a few potatoes while the soup cooks. This has everything you would expect from a shepherds pie. I enjoy having each spoonful of soup with a little of the mashed potatoes.
My family was skeptical and first when I put the bowls of the soup in front of them. However, after sampling a taste they all devoured it and wished there was more!
Next you’ll add in some beef broth and sugar. Now it’s time to let everything simmer for 15 minutes. Last thing, is to mix in the peas with some salt and pepper. Simmer for a couple more minutes. To serve, you top each bowl of soup with a spoonful of mashed potatoes and sprinkle with a little paprika for color.
- GROUND BEEF
- OLIVE OIL
- TOMATO PASTE
- DIJON MUSTARD
- WORCESTERSHIRE SAUCE
- BEEF BROTH
- FROZEN PEAS
- SALT AND PEPPER
- MASHED POTATOES
Recipe adapted from Seasons and Suppers.