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


Place the potatoes in a pot, cover in water, bring to a boil and cook until tender, about 15-20 minutes.
Meanwhile, cook the beef, onions and carrots in a large saucepan over medium-high heat, breaking the beef apart as it cooks, until the beef is cooked through, and drain off any excess grease.
Add the garlic and tomato paste to the beef and cook until fragrant, about a minute.
Add half of the broth, the remaining potatoes, the Worcestershire sauce, rosemary, thyme and bay leaves to the beef, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
Meanwhile, when the potatoes from step 1 are cooked, drain them and puree them, along with the sour cream and butter and the remaining broth before mixing into the soup.
When the diced potatoes in the soup are tender, add the cheddar and let it melt into the soup, about 2 minutes.
Add the peas and cook for a further 2 minutes.
Season with salt and pepper to taste and enjoy!