Shepherd's Pie Soup Directions:
-
Heat olive oil in a large pot over medium heat.
-
Add the ground turkey and cook until browned, breaking it apart as it cooks.
-
Add onion, carrots, and celery; cook for 5-7 minutes until softened.
-
Stir in tomato paste; cook for 1 minute.
-
Pour in beef broth, Worcestershire sauce, thyme, and rosemary; stir well.
-
Bring to a boil, then reduce heat and simmer for 15-20 minutes.
-
Add frozen peas and corn; cook for 5 minutes until heated through.
-
Heat mashed potatoes separately until hot.
-
Ladle soup into bowls; top with a spoonful of mashed potatoes, spreading slightly.
-
Sprinkle with grated cheddar cheese if desired, and garnish with fresh parsley.
WW Points Calculation:
1 lb 99% lean ground turkey (Butterball): 0.00
1 Tbsp olive oil (Filippo Berio): 4.00
1 onion: 0.00
2 cloves garlic: 0.00
2 carrots: 0.00
2 celery stalks: 0.00
1 Tbsp tomato paste (Cento): 0.00
4 cups beef broth (Swanson 50% Less Sodium): 1.00
1 cup frozen peas (Birds Eye): 0.00
1 cup frozen corn (Green Giant): 0.00
2 Tbsp Worcestershire sauce (Lea & Perrins): 1.00
1 tsp dried thyme: 0.00
1 tsp dried rosemary: 0.00
Salt and pepper: 0.00
2 cups mashed potatoes (Idahoan Original, prepared with water): 4.00
½ cup grated cheddar cheese (optional, Kraft Fat-Free Cheddar): 1.00
Total Points: 10.00
Servings: 4
Points per serving: 2.50
Nutrition Information:
Calories 285
Fat 7g
Protein 28g
Carbohydrates 32g
Sugar 6g
Sodium 630mg
I'm waiting for your comments! Enjoy!
