Warm Shepherd’s Pie Soup: A Cozy Twist

Bring a pot of salted water to a boil. Add the diced potatoes and cook until tender, about 10-12 minutes.
Drain and mash the potatoes with milk, butter, salt, and pepper until smooth. Set aside.
Step 2: Cook the Meat and Vegetables

In a large pot, cook the ground meat over medium heat until browned, breaking it into crumbles. Drain any excess grease.
Add the chopped onion, carrots, celery, and garlic to the pot. Sauté for 5-7 minutes until the vegetables are softened.
Step 3: Build the Soup Base

Stir in the tomato paste and cook for 1-2 minutes to enhance its flavor.
Sprinkle the flour over the mixture and stir well to coat. Cook for another minute.
Gradually pour in the broth while stirring to prevent lumps.
Add the Worcestershire sauce, thyme, smoked paprika, salt, and pepper. Bring the soup to a simmer and cook for 15-20 minutes, or until the vegetables are tender.
Step 4: Finish the Soup

Stir in the frozen peas during the last 5 minutes of cooking.
Taste and adjust the seasoning as needed.
Step 5: Serve
Ladle the soup into bowls and top each with a dollop of mashed potatoes. Garnish with fresh parsley if desired and serve warm.

Serving and Storage Tips