Shepherd's Pie Soup

Ingredients

• 1 pound ground beef
• 1/2 medium yellow onion, diced
• 2 teaspoons garlic, minced
• 2 large carrots, chopped
• 1 tablespoon olive oil
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2 tablespoons tomato paste
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 32 ounces low-sodium beef stock
• 1 cup frozen peas
• 2-3 cups pre-made mashed potatoes, warmed (optional serving suggestion)

Preparation

1. Brown beef over medium heat in a large soup pot or Dutch oven until cooked through. Transfer to a paper towel-lined plate to drain excess grease and set aside.
2. Sauté onion in beef renderings 2 to 3 minutes until softened, adding more oil if needed. Stir in garlic and cook until fragrant. Add carrots and sauté 2 minutes.
3. Add Worcestershire sauce, Dijon mustard, tomato paste and beef stock to sautéed vegetables. Season with salt and pepper. Use a wooden spoon to loosen any browned bits on the bottom of the pan. Simmer 1 to 2 minutes.
4. Return beef to pot. Increase heat to medium-high and bring soup to a low boil. Reduce heat to medium-low. Simmer, partially covered, 15 to 20 minutes until carrots are just tender. Add frozen peas and cook, about 5 minutes, until peas are warmed through.
5. Ladle hot soup into bowls. Optional: top with a spoonful of warm mashed potatoes before serving.