SHEP­HERD’S PIE SOUP

Hands-on time: 30 min­utes To­tal time: 30 min­utes Makes: 4 to 6 serv­ings

Canadian Living Comfort Food - - Soups & Stews -

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

and cubed

1 large car­rot, diced

1 rib cel­ery, diced

2 tbsp tomato paste

1 tbsp each Di­jon mus­tard and

Worces­ter­shire sauce

1 pkg (900 ml) sodium-re­duced

beef broth

¼ tsp pep­per

pinch salt

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.

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