Ingredients:

  • 1 lb ground lamb
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 2 stalks celery, minced
  • 3 cloves garlic, minced
  • 4 cups beef bone broth
  • 1.5 lbs Yukon Gold potatoes, peeled and cubed
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 cup frozen peas
  • 0.5 cup heavy cream
  • 1 tsp fresh thyme, chopped
  • 1 tsp fresh rosemary, chopped

Instructions:

  1. Add the 1 lb ground lamb to a large pot over medium high heat. Note: Don't move it too much; you want it to brown and sizzle for maximum flavor.
  2. Stir in 1 diced yellow onion, 3 diced carrots, and 2 minced celery stalks. Note: Cook for 5 minutes until the onion is translucent.
  3. Toss in 3 minced garlic cloves, 1 tsp thyme, and 1 tsp rosemary.
  4. Push the ingredients to the side and add 2 tbsp tomato paste to the center. Cook for 2 minutes until it turns a deep rust color.
  5. Pour in 1 tbsp Worcestershire sauce and a splash of the broth, scraping the bottom of the pot.
  6. Add the remaining 4 cups beef bone broth and 1.5 lbs cubed potatoes.
  7. Simmer for 15-20 minutes until the potatoes are easily pierced with a fork.
  8. Stir in 1 cup frozen peas. Note: These only need 2 minutes to heat through; don't overcook them.
  9. Pour in 0.5 cup heavy cream and stir gently.
  10. Taste and add salt or pepper as needed until the flavors are bright and savory.