Ingredients:

• 1 lb ground lamb or beef

• 1 medium onion, diced

• 2 cloves garlic, minced

• 2 carrots, diced

• 2 celery stalks, diced

• 4 cups beef or vegetable broth

• 2 cups frozen peas

• 2 tablespoons tomato paste

• 1 tablespoon Worcestershire sauce

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• Salt and pepper to taste

• 4 large potatoes, peeled and cubed

• 1/2 cup milk

• 2 tablespoons butter

• Fresh parsley for garnish

Instructions:

1.  Cook the meat: In a large pot, cook the ground lamb or beef over medium heat until browned. Break the meat apart with a spoon as it cooks. Drain any excess fat.

2.  Sauté the vegetables: Add the diced onion, garlic, carrots, and celery to the pot with the meat. Sauté for about 5-7 minutes until the vegetables soften and the onions become translucent.

3.  Add broth and seasonings: Stir in the tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and pepper. Pour in the beef or vegetable broth and bring to a simmer. Let it cook for about 10 minutes to allow the flavors to combine.

4.  Cook the potatoes: In a separate pot, bring a large pot of water to a boil. Add the cubed potatoes and cook for 10-12 minutes, or until they are tender. Drain the potatoes and set aside.

5.  Mash the potatoes: Once the potatoes are cooked, return them to the pot and mash them with the milk and butter until smooth. Set aside.

6.  Add peas and combine: Stir the frozen peas into the soup mixture and let them cook for about 3 minutes. Taste and adjust seasoning as necessary.

7.  Finish the soup: Gently stir in the mashed potatoes into the soup. Mix everything together until you have a thick and hearty soup consistency.

8.  Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

Enjoy your comforting Shepherd's Pie Soup!