Shepherd’s Pie Soup

Ingredients:

• 2 tbsp olive oil
• 2 lbs ground beef
• 2 onions (chopped)
• 4 cloves garlic (minced)
• 4 carrots (diced)
• 2 cup frozen peas
• 6 cups beef broth
• 4 tablespoons tomato paste
• 2 cup milk or half and half
• 3 cups mashed potatoes (prepared)
• 1 tsp thyme
• 1 tsp paprika
• Salt & pepper to taste

Preparation:

• Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned. Remove excess fat if necessary.
• Add onion, garlic, and carrots to the pot. Cook until softened, about 5 minutes.
  Stir in beef broth, tomato paste, thyme, paprika, and milk. Bring to a gentle simmer and cook for 10 minutes.
• Stir in frozen peas and cook another 5 minutes.
• Ladle into bowls and top with a generous helping of the mashed potatoes to thicken the soup.