Shepherd's Pie Soup
I love casseroles and soup. Bonus: 2 in one.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
slow cooker
dairy free
- 1 onion chopped
- 1 tablespoon worcestershire sauce
- 1 pound ground beef
- 2 tablespoons tomato paste
- 2 cloves garlic minced
- 1 tablespoon mustard
- salt & pepper
- 1 cup peas
- 1st bowl (large)
- 1 carrot chopped
- 2 tsp fresh thyme chopped
- 3 potatoes chopped
- 1 celery chopped
- 1 litre beef broth
- Carbohydrate 40.9234812507746 g
- Cholesterol 77.1107029 mg
- Fat 17.5843051252726 g
- Fiber 6.95768753781624 g
- Protein 27.4734253957835 g
- Saturated Fat 6.76124360606195 g
- Serving Size 1 1 Serving (381g)
- Sodium 343.884491214071 mg
- Sugar 33.9657937129584 g
- Trans Fat 2.54764767097887 g
- Calories 431 calories
In Dutch oven, saute onion, garlic, and thyme until onion is softened. Add beef, potatoes, carrot, and celery until beef is brown. Add tomato paste, mustard, and worcestershire sauce for 2 minutes, until thickened. Stir broth, pepper, and salt and bring to boil. Cover and simmer until potatoes are tender. Stir in peas, until warm.
