Ingredients
- 1 pound ground beef or lamb
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups beef broth
- 1 cup water
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups prepared mashed potatoes
- 1/2 cup milk
- 1/2 cup heavy cream
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef or lamb and cook until browned, breaking apart as it cooks. Drain excess fat if needed.
- Add onion, carrots, and celery. Cook 5–7 minutes until softened.
- Stir in garlic and cook 1 minute until fragrant.
- Sprinkle flour over the mixture and stir to coat. Cook 1–2 minutes to remove raw flour taste.
- Slowly pour in beef broth and water while stirring to prevent lumps. Bring to a gentle boil.
- Add thyme, rosemary, salt, and pepper. Reduce heat and simmer 15 minutes until vegetables are tender.
- Stir in frozen peas and cook 5 more minutes.
- Add mashed potatoes, milk, and heavy cream. Stir until smooth and creamy. Simmer another 5 minutes to thicken.
- Taste and adjust seasoning if needed. Serve hot.
Notes
- Ground lamb provides a more traditional flavor.
- Substitute cornstarch for flour to make gluten-free.
- Add Worcestershire sauce for extra depth.
- Soup thickens as it cools; add broth or milk when reheating.
- Store refrigerated up to 4 days or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 760 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 95 mg
