Description
A creamy, hearty transformation of the classic Irish casserole into a one-pot soup that is perfect for cold nights.
Ingredients
Scale
- 1.5 lbs ground beef or lamb
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 large potatoes, peeled and cubed
- 6 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Brown the meat in a Dutch oven and drain excess fat.
- Sauté onion, carrots, celery, and garlic until soft.
- Stir in tomato paste, thyme, broth, and potatoes.
- Simmer for 20 minutes until potatoes are tender.
- Mash half of the potatoes in the pot to thicken.
- Add peas, corn, and heavy cream; simmer for 5 more minutes.
- Serve topped with cheddar cheese and parsley.
Notes
High in protein, rich in vitamins from vegetables, and provides a satiating, gluten-free comfort meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 345 kcal