🕐 Total Time
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Prep: 20 minutes
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Cook: 35 minutes
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Total: ~55 minutes
🍽️ Serves
4–6 people
🧂 Ingredients
For the soup base:
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1 tbsp olive oil or butter
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1 lb (450 g) ground lamb (or beef for cottage pie style)
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1 medium onion, diced
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2 carrots, diced
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2 celery stalks, diced
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2 cloves garlic, minced
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1 tbsp tomato paste
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4 cups (1 L) beef broth (or chicken broth)
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1 cup (240 ml) milk or half-and-half
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2 tbsp flour (for thickening)
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1½ cups frozen peas
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1 cup corn kernels (optional)
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1 tsp Worcestershire sauce
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1 tsp fresh thyme (or ½ tsp dried)
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Salt and pepper, to taste
For the mashed potato topping:
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2 large russet potatoes, peeled and cubed
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2 tbsp butter
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¼ cup milk or cream
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Salt and pepper, to taste
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(Optional: ¼ cup shredded cheddar cheese)
🍳 Instructions
1. Make the mashed potatoes
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Boil potatoes in salted water until tender (about 15 minutes).
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Drain, mash with butter and milk, and season with salt and pepper.
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Set aside; cover to keep warm.
2. Brown the meat
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In a large pot, heat olive oil over medium-high heat.
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Add ground lamb (or beef); cook until browned.
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Drain excess fat if needed.
3. Add vegetables
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Stir in onion, carrots, celery, and garlic.
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Cook for 5–7 minutes, until softened.
4. Build the flavor
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Stir in tomato paste and cook for 1 minute.
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Sprinkle flour over the mixture and stir to coat.
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Gradually add broth while stirring, scraping up any browned bits.
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Add thyme, Worcestershire sauce, salt, and pepper.
5. Simmer
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Bring to a boil, then reduce heat and simmer for 15 minutes.
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Stir in milk (or half-and-half), peas, and corn.
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Simmer 5 more minutes until thickened and creamy.
6. Serve
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Ladle the soup into bowls.
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Spoon a dollop of mashed potatoes on top (or pipe them for a fancy look).
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Optional: sprinkle cheddar cheese over the potatoes and broil briefly until golden and bubbly.
