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Friday, June 29, 2018

Shepherd's Pie Soup


We've packed all the flavors of your favorite comfort food casserole into a satisfying soup that comes together in a fraction of the time. Freeze any leftover tomato paste from the can in tablespoon-sized portions for later use.

By Irene Fong and The Canadian Living Test Kitchen
Source: Canadian Living Magazine: October 2014

Prep time 30 minutes
Total time 30 minutes
Portion size 4 to 6 servings

2 tsp (10 mL) olive oil
1 onion, chopped
2 cloves garlic, minced
2 tsp (10 mL) chopped fresh thyme
450 g lean ground beef
1 large carrot, diced
1 rib celery, diced
450 g white potatoes, (2 to 4), peeled and cut in 1/2-inch (1 cm) chunks
2 tbsp (30 mL) tomato paste
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) Worcestershire sauce
1 pkg (900 mL) sodium-reduced beef broth
1/4 tsp (1 mL) pepper
Pinch salt
1 cup (250 mL) frozen peas

In a Dutch oven or large heavy pot, heat oil over medium-high heat; sauté onion, garlic, and thyme until the onion is just softened, about 2 minutes. Add beef, carrot, celery, and potatoes; cook, stirring and breaking up beef with a spoon, until beef is no longer pink, about 3 minutes.

 Stir in tomato paste, mustard and Worcestershire sauce; cook until slightly thickened, about 2 minutes. 

 Add broth, pepper, and salt; bring to boil. Reduce heat, cover and simmer until potatoes are tender about 6 minutes. Stir in peas; cook until heated through, about 1 minute.

Nutritional Information per each of 6 servings: about
cal 262 pro 19g total fat 12g sat. fat 4g  
carb 19g dietary fibre 3g sugar 4g chol 45mg  
sodium 532mg potassium 558mg    
calcium 4 iron 17 vit A 32 vit C 17  
folate 13

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