Soup Preparation

• In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks. Once browned, drain any excess fat from the pot.
• Add the diced onion, carrots, and celery to the pot with the beef. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
• Sprinkle the all-purpose flour over the beef and vegetables. Stir constantly for 1 minute to cook out the raw flour taste.
• Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Stir in the tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 15 minutes to allow the flavors to meld.
• While the soup simmers, prepare the mashed potatoes. Place the cubed potatoes in a separate pot of salted water. Bring to a boil and cook until the potatoes are very tender, about 15-20 minutes. Drain well.
• Return the drained potatoes to the hot pot. Add the milk and butter. Mash until smooth. Season with salt and pepper to taste. Keep warm.
• Stir the frozen peas and corn into the simmering soup. Cook for another 5 minutes, or until the vegetables are heated through. Taste the soup and adjust seasoning with salt and pepper as needed.
• Ladle the hot Shepherd's Pie Soup into bowls. Top each serving with a dollop of warm mashed potatoes, a sprinkle of shredded cheddar cheese, and a garnish of fresh chopped parsley.