Begin by washing and dicing your vegetables: chop 1 onion, 2 carrots, 2 celery stalks, and 2 medium potatoes into bite-sized pieces.

In a large pot over medium heat, add 1 pound of ground beef or lamb. Cook for about 5–7 minutes, stirring occasionally, until the meat is browned and cooked through.

Once the meat is browned, add the diced onion, carrots, and celery to the pot. Sauté these vegetables for about 5 minutes, until they become tender and fragrant.

Stir in the diced potatoes and 1 cup of peas into the pot, mixing everything thoroughly. Add 1 teaspoon of dried thyme, a pinch of salt, and pepper to taste.

Pour in 4 cups of beef or vegetable broth, scraping any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to low and simmer for about 10 minutes.

Let the soup simmer for approximately 30 minutes, stirring occasionally, until the vegetables are tender.

Ladle the steaming Shepherd’s Pie Soup into bowls, serving with a sprinkle of fresh herbs if desired.