Ingredients
Scale
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 lb ground lamb or beef
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups beef broth
- 2 cups frozen peas
- 2 cups mashed potatoes
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Step 2: Add ground lamb (or beef) to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Step 3: Stir in thyme, rosemary, salt, and pepper. Pour in beef broth and bring to a simmer. Reduce heat and cook for 15-20 minutes, allowing the flavors to meld.
- Step 4: Stir in frozen peas and cook for another 5 minutes, or until heated through.
- Step 5: Ladle the soup into bowls and top generously with mashed potatoes.
- Step 6: You can optionally broil the soup for a few minutes to brown the mashed potatoes for a crispier topping.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, stirring occasionally to prevent scorching.
- Serve with a side of crusty bread for dipping into the flavorful broth.
- For extra depth of flavor, sauté the vegetables for a few extra minutes to enhance their sweetness before adding the meat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American