Shepherd’s Pie Soup
Toasted Bread
Ingredients
- ½ lb ground beef
- 1 carrot, sliced
- 1 Tbsp tomato paste
- ½ tsp onion powder
- ½ tsp garlic powder
- 1½ cups chicken broth
- 1 small potato, peeled and cubed
- ⅓ cup frozen peas
- ½ Tbsp Worcestershire sauce
- ½ tsp dried crushed rosemary
- 1 bay leaf
- 1 cup refrigerated mashed potatoes
- ½ cup shredded Cheddar cheese
Instructions
- Cook beef and carrot in a Dutch oven over medium-high until beef is browned and crumbly. Drain and return mixture to skillet. Add tomato paste, onion powder, and garlic powder; cook, stirring constantly, 2 minutes.
- Add broth, cubed potato, peas, Worcestershire sauce, rosemary, and bay leaf; bring to a boil, reduce heat, and simmer 15 to 20 minutes or until potatoes are tender. Discard bay leaf; season soup with salt and pepper, if desired.
- Meanwhile, heat mashed potatoes according to package directions. Divide soup among bowls. Top with mashed potatoes and cheese.
Side Dish Ingredients
- 2 Tbsp butter, softened
- 2 (1-inch-thick) slices French bread
Side Dish Instructions
- Preheat broiler. Spread butter over bread. Broil 2 minutes or until lightly toasted.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
597
|
182
|
779
|
| Fat (g) | 30 | 13 | 43 |
| Sat. Fat (g) | 14 | 7 | 21 |
| Protein (g) | 38 | 3 | 41 |
| Carb (g) | 47 | 14 | 61 |
| Fiber (g) | 6 | 0 | 6 |
| Sodium (mg) | 1416 | 231 | 1647 |
| T. Sugs (g) | 6 | 1 | 7 |
| A. Sugs (g) | 0 | 1 | 1 |
Kid-Friendly Meal Plan
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