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

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