Ingredients:

  • 1 lb lean ground beef (90/10) or ground lamb
  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced (approx. 200g)
  • 2 large carrots, peeled and diced (approx. 150g)
  • 2 stalks celery, sliced thin (approx. 100g)
  • 3 cloves garlic, minced
  • 1.5 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 4 cups beef bone broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary, slightly crushed
  • 1 cup frozen peas
  • 1/2 cup heavy cream
  • 1/2 cup sharp white cheddar, shredded
  • 2 tbsp fresh parsley, chopped
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper

Instructions:

  1. Heat olive oil in a 5-6 quart Dutch oven over medium-high heat. Add the ground meat, breaking it up with a spoon. Cook until browned and crispy at the edges. Drain excess fat, leaving approximately 1 tablespoon in the pot.
  2. Lower heat to medium. Add onion, carrots, and celery. Sauté for 5 minutes until onions are translucent. Stir in minced garlic and tomato paste; cook for 2 minutes until the paste darkens.
  3. Add the diced potatoes, beef bone broth, Worcestershire sauce, thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are fork-tender.
  4. Using a potato masher, partially mash about 1/4 of the potatoes directly in the pot to naturally thicken the broth.
  5. Stir in the frozen peas and heavy cream. Simmer for 2 minutes until heated through. Season with salt and pepper to taste.
  6. Turn off the heat and whisk in shredded sharp white cheddar and fresh parsley until the cheese is fully melted and velvety.
  7. Ladle into bowls and top with shredded sharp white cheddar and fresh parsley.