Ingredients
Scale
- 1 lb ground beef or lamb
- 1 cup diced carrots
- 1 cup green peas
- 1 cup corn (optional)
- 1 small yellow or white onion, diced
- 2 cloves garlic, minced (or 1 tsp garlic paste)
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 2 tsp Worcestershire sauce
- 4 cups low-sodium beef broth
- 1.5 cups mashed potatoes (plus more for topping)
- Salt and pepper to taste
- Optional: 1/2 cup shredded cheddar cheese
- Optional: 1 tbsp tomato paste
- Optional: 1 bay leaf (remove before serving)
Instructions
- Heat a large pot over medium-high heat. Add ground beef or lamb and cook until browned, letting it sear before stirring. Season with salt, pepper, and garlic. Drain excess fat if needed.
- Add diced onions and cook until translucent, about 4-5 minutes.
- Add carrots, peas, and corn. Stir and let cook for another 5 minutes. If using frozen veggies, add them a bit later to avoid overcooking.
- Stir in thyme, rosemary, Worcestershire sauce, tomato paste (if using), salt, and pepper.
- Pour in beef broth and add bay leaf (if using). Bring to a simmer and cook for about 15 minutes until carrots are soft and flavors meld.
- Remove bay leaf. Stir in 1.5 cups mashed potatoes for a creamy consistency or dollop on top for a traditional look.
- Optional: Stir in shredded cheddar cheese just before serving or sprinkle on top.
- Serve hot, with additional mashed potatoes or cheese if desired. Enjoy the cozy comfort!
Notes
Use leftover mashed potatoes for ease, or make fresh with sour cream and butter for extra richness. Avoid thickening with flour or overly starchy potatoes to keep the texture smooth. For a vegetarian version, sub the meat with lentils and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg