Ingredients
Scale
- 1 pound ground beef
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup diced celery
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 cups frozen peas
- 1 cup milk
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- Salt and pepper to taste
Instructions
- In a large pot, brown the ground beef over medium heat, then drain the fat.
- Add onions and garlic, cooking until softened.
- Stir in carrots, potatoes, and celery, cooking for another 5 minutes.
- Add beef broth, Worcestershire sauce, thyme, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20 minutes, or until vegetables are tender.
- In a small saucepan, melt butter, then whisk in flour to create a roux.
- Gradually add milk to the roux, stirring until thickened.
- Stir the roux into the soup and add frozen peas. Cook for another 5 minutes.
- Adjust seasoning if necessary and serve hot.
Notes
- This soup can be topped with mashed potatoes for a more authentic shepherd's pie experience.
- For a vegetarian version, substitute the beef with lentils and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
- Diet: None
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg