Shepherd’s Pie Soup

650 g potatoes, peeled and diced

 

500 g ground lamb (or beef if preferred)

 

1 cup onion, diced

 

1 cup carrots, diced

 

2 cloves garlic, chopped

 

2 tablespoons tomato paste

 

1 Litre beef broth (or chicken broth will do)

 

650g potatoes, peeled and diced

 

1 tablespoon Worcestershire sauce

 

1 teaspoon rosemary

 

1 teaspoon thyme

 

2 bay leaves

 

2 tablespoons butter

 

1/3 cup sour cream

 

1 cup white cheddar cheese, shredded

 

1 cup frozen peas

 

salt and pepper