A cozy twist on the classic dish, this creamy soup is packed with ground meat, veggies, and mashed potatoes for the ultimate comfort in a bowl.

1 tablespoon olive oil

1 lb ground beef or ground lamb

1 small onion, chopped

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 cup frozen peas

2 tablespoons tomato paste

4 cups beef broth

1 teaspoon Worcestershire sauce

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

Salt and pepper to taste

1 1/2 cups mashed potatoes (prepared or store-bought)

1/2 cup heavy cream (optional, for extra richness)

Chopped parsley for garnish (optional)

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Heat olive oil in a large pot over medium heat. Add ground meat and cook until browned, breaking up as it cooks. Drain excess fat if needed.

Add chopped onion and garlic; sauté for 2–3 minutes until softened.

Stir in diced carrots, celery, and tomato paste. Cook for 3–4 more minutes.

Pour in beef broth. Add Worcestershire sauce, thyme, rosemary, salt, and pepper. Stir well.

Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until vegetables are tender.

Add peas and stir in mashed potatoes. Mix until soup thickens.

Stir in heavy cream (if using) and simmer 5 more minutes.

Serve hot, garnished with fresh parsley if desired.

Lamb adds a more traditional flavor, but ground beef works just as well.

For a lighter option, use milk instead of cream.

Leftovers store well and taste even better the next day.

Add corn or swap peas for green beans if preferred.