1. In a large pot or Dutch oven, heat olive oil over medium heat. Sauté onion and carrots 5–6 minutes until soft. Add garlic and cook 30 seconds more.
2. Add ground lamb or beef and cook until browned. Drain excess fat if needed.
3. Stir in broth, diced potatoes, Worcestershire, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer covered for 15–20 minutes, until potatoes are tender.
4. Stir in peas and milk. Simmer 2–3 minutes more until heated through.
5. Use a potato masher to lightly crush some of the potatoes for a thicker texture.
6. Stir in mashed potatoes until soup is creamy and well blended.
7. Taste and adjust seasoning—add more herbs, salt, or a splash of balsamic vinegar for depth.
8. Serve hot, garnished with fresh parsley.

✨ Great with:
• Crusty bread or crackers
• A dollop of sour cream
• As a hearty meal on cold nights

💡 Make ahead: Flavors deepen overnight—store in the fridge up to 4 days or freeze. Reheat gently on the stove.

PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 30 mins , Total Time : 45 mins , Servings : 4 , Calories : 320 per serving , Net Carbs: 24g , Fats: 16g , Protein: 22g