Description
Ingredients
– 1 lb ground beef or ground lamb
– 1 small onion, chopped
– 2 cloves garlic, minced
– 2 carrots, diced
– 1 cup butternut squash, diced
– 4 cups beef broth
– 1 tbsp tomato paste
– 1 tsp Worcestershire sauce
– 1/2 tsp thyme
– 1/2 cup frozen peas
– Salt and pepper to taste
**For the Mashed Potato Topping:**
– 2 large potatoes, peeled and cubed
– 1/4 cup milk
– 2 tbsp butter
– Salt and pepper to taste
– Fresh parsley, chopped, for garnish
Instructions
1. **Cook the Ground Meat:** In a large pot over medium heat, cook the ground beef or lamb with chopped onion until the meat is browned and the onion is softened. Drain any excess fat.
2. **Add Vegetables and Simmer:** Stir in the garlic, carrots, and butternut squash. Cook for 3-4 minutes, then add the beef broth, tomato paste, Worcestershire sauce, and thyme. Bring to a simmer and cook for 20-25 minutes, until the vegetables are tender.
3. **Prepare Mashed Potatoes:** While the soup simmers, boil the potatoes in salted water until tender, about 15 minutes. Drain and mash with milk, butter, salt, and pepper until smooth.
4. **Finish the Soup:** Stir the frozen peas into the soup and season with salt and pepper to taste.
5. **Serve:** Ladle the soup into bowls and top with a generous scoop of mashed potatoes. Garnish with fresh parsley.
Notes
**Tip:** For a creamier texture, mix a splash of heavy cream into the soup before serving.
**Chef’s Note:** Substitute sweet potatoes for a twist on the mashed potato topping.
- Prep Time: 15
- Cook Time: 40