SHEPHERD’S PIE SOUP
Hands-on time: 30 minutes Total time: 30 minutes Makes: 4 to 6 servings
We’ve packed all the flavours of your favourite comfort-food casserole into a filling soup that comes together in a fraction of the time. Freeze any leftover tomato paste from the can in tablespoonsize portions for later use.
2 tsp olive oil
1 onion, chopped
2 cloves garlic, minced
2 tsp chopped fresh thyme
450 g lean ground beef
450 g white potatoes (2 to 4), peeled
1 large carrot, diced
1 rib celery, diced
2 tbsp tomato paste
1 tbsp each Dijon mustard and
1 pkg (900 ml) sodium-reduced
¼ tsp pepper
1 cup frozen peas
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium-high heat; sauté onion, garlic and thyme just until onion is softened, about 2 minutes.
Add beef, potatoes, carrot and celery; cook, stirring and breaking up beef with spoon, until beef is no longer pink, about 4 minutes. Stir in tomato paste, mustard and Worcestershire sauce; cook until slightly thickened, about 2 minutes.
Stir in 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.
PER EACH OF 6 SERVINGS: about 262 cal, 19 g pro, 12 g total fat (4 g sat. fat), 19 g carb (3 g dietary fibre, 4 g sugar), 45 mg chol, 532 mg sodium, 558 mg potassium. % RDI: 4% calcium, 17% iron, 32% vit A, 17% vit C, 13% folate.