Savory lamb, veggies, and creamy potatoes simmered for a comforting British-inspired main. Quick, easy, and warming.
# Ingredients:
→ Meats
01 - 1 pound ground lamb (substitute ground beef for cottage pie variation)
→ Vegetables
02 - 1 large onion, diced
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1 cup frozen peas
07 - 2 medium potatoes, peeled and diced
08 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
09 - 1 tablespoon tomato paste
→ Liquids
10 - 5 cups chicken or beef broth (ensure gluten-free if necessary)
11 - 1/2 cup whole milk
12 - 2 tablespoons unsalted butter
→ Pantry
13 - 2 tablespoons olive oil
14 - 1 tablespoon Worcestershire sauce
15 - Salt and freshly ground black pepper, to taste
# Instructions:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened.
02 - Add minced garlic and sauté for 1 minute. Incorporate ground lamb and cook, breaking up with a spoon, until fully browned and no longer pink.
03 - Stir in tomato paste and Worcestershire sauce. Cook for 2 minutes to develop flavor.
04 - Add diced potatoes, thyme, and broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, until potatoes are tender.
05 - Remove 1 cup of cooked potatoes from the soup and mash with milk and unsalted butter until smooth. Return mashed potatoes to the pot and stir well to thicken.
06 - Incorporate frozen peas; simmer for 5 minutes. Adjust seasoning with salt and freshly ground black pepper to taste.
07 - Ladle into bowls, garnish with additional thyme if preferred, and serve hot.
