#Recipe: Shepherd's Pie Soup

I am a huge fan of Shepherd's Pie having British heritage. It is a dish my grandfather and mother made often as I was growing up.
Now you may know by now, if you are a regular reader, what a soup nazi I am.
'No soup for you!' Actually I love making soups, for everyone. My slow cooker and dutch oven are my best friends, and help me out a lot. So with the love of Shepherd's Pie and the love of soup, how about a mash-up?!

Shepherd's Pie Soup

INGREDIENTS:

• 2 tsp olive oil
• 1 onion, chopped
• 2 cloves of garlic, minced
• 2 tsp of fresh thyme
• 450 g of extra lean ground beef, raw (the $5 pack)
• 1 large carrot, diced
• 1 rib of celery, diced
• 3 white potatoes, large, cut in small chunks
• 2 tbsp tomato paste
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 900ml package of beef broth
• 1/4 tsp pepper
• 1/4 tsp salt
• 1 cup of frozen peas

METHOD: In Dutch oven or deep, large pot, heat oil over medium-high heat. Sauté onion, garlic and thyme until onion is soft. (About 2 minutes.) Add beef, carrot, celery, and potatoes and cook until meat is no longer pink. Make sure to break up beef in bite size chunks when cooking. This takes about 3-5 minutes. Stir in tomato paste, mustard, and Worcestershire sauce and cook until it thickens slightly. About 2 minutes. Add broth, pepper, salt and bring to a boil. Reduce heat, cover and simmer until potatoes are tender. This takes about 6-8 minutes. Stir in peas and cook about 1-2 minutes more. Serve hot.
**Serving suggestion: Add warm Ciabatta loaves to the meal.
Serves 2-4

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