This recipe is in an April 2018 Canadian Living Soups & Stews magazine. One of my Sister’s gave this to me when she was visiting from Canada. It’s so fun when my Sister comes for a visit. We both have a passion for cooking and eating. When we cook together we laugh a lot.
The soup went together very quickly after the vegetables were cut. The original directions said to simmer the vegetables for 9 minutes, but they were all still pretty raw. I ended up simmering for 20 minutes and the vegetables still had a little bit. Next time I make this recipe the vegetables will be cut smaller or I’ll plan to simmer longer.
The final result was very yummy. It really did taste like a Shepherd’s Pie! This soup is in my Favorite’s Binder. Here is the modified recipe in both grams and ounces.
Shepherd’s Pie Soup
Serves 6-8
2 tsp olive oil
1 onion, chopped
½ tsp dried thyme or 2 tsp fresh thyme
450 g/1 lb. lean ground beef
1 large carrot, diced bite size
1 rib celery, diced bite size
450 g/1 lb. potatoes, peeled and cut in 1/2 to 1/4 inch chunks
2 T tomato paste
1 T. Dijon mustard
1 T Worcestershire sauce
900 ml/30.43 oz. low sodium beef broth
Salt and pepper to taste
1 C frozen peas
In a large Dutch oven or heavy- bottomed saucepan, heat oil over medium high heat. Sauté onions and thyme until just softened. Add garlic and stir until fragrant. Add beef, carrots, celery and potatoes. Cook stirring often breaking up ground beef until it is no longer pink. Clear an area in the pan and add tomato paste. Stir until lightly caramelized and then combine with ground beef and vegetables. Add mustard and Worcestershire sauce and cook about 2 minutes.
Add broth, salt, pepper and bring to a boil. Reduce heat and simmer for 20 minutes or until vegetables are tender. Add peas and heat one minute. Serve with crusty bread or biscuits. Nothing like a comforting bowl of soup!
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Minnesota Food Lover 