Shepherd’s Pie Soup

Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it up, until well browned with some crispy bits. Transfer to a plate with a slotted spoon and drain off all but about 1 tablespoon of the fat.
1 pound ground beef
Lower the heat to medium and add the butter. Once melted, add the onion, carrot and celery with a pinch of salt and cook for 6-7 minutes, stirring often, until softened.
2 tablespoons butter
1 medium onion
1 medium carrot
3 celery stalks
Add the garlic and cook for 1 minute until fragrant.
2 large garlic cloves
Stir in the Italian seasoning, tomato paste and Worcestershire sauce, then cook for another minute.
1 teaspoon Italian seasoning
1 tablespoons tomato paste
1 tablespoon Worcestershire sauce
Sprinkle over the flour and stir for 1 minute to cook out the raw taste.
2 tablespoons flour
Add the potatoes and return the beef and any juices to the pot. Pour in the beef stock and stir well to combine.
1 pound potatoes
4 cups beef stock
Bring to a boil, then reduce to a simmer. Cook partly covered for 15-20 minutes, stirring occasionally, until the potatoes are tender.
Stir in the frozen peas and heavy cream and simmer for 3-5 minutes until the peas are hot. Season with salt and black pepper to taste and serve immediately.
1 cup frozen peas
½ cup heavy cream
Salt and freshly ground black pepper to taste