Shepherd’s Pie Soup

 

650 g potatoes, peeled and diced

500 g ground lamb (or beef if preferred)

1 cup onion, diced

1 cup carrots, diced

2 cloves garlic, chopped

2 tablespoons tomato paste

1 Litre beef broth (or chicken broth will do)

650g potatoes, peeled and diced

1 tablespoon Worcestershire sauce

1 teaspoon rosemary

1 teaspoon thyme

2 bay leaves

2 tablespoons butter

1/3 cup sour cream

1 cup white cheddar cheese, shredded

1 cup frozen peas

salt and pepper