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Prepare the meat for cooking. In a big pot or a large cooking pot, warm up 1 tablespoon of olive oil on medium heat. Put the minced meat on the pan and break it into small pieces with a spoon. Cook until it turns brown. Remove extra fat and put it to the side.
In the same pot, put the rest of the olive oil and cook the chopped onion, carrots, and celery until they are soft, for about 5 minutes. Add some garlic and cook for one more minute until it smells good.
Add the tomato paste, Worcestershire sauce, thyme, salt, and black pepper and mix well. Add the beef broth and heat until it starts to bubble.
Put the chopped potatoes and the cooked meat back in the pot. Cook the soup over low heat for 20-25 minutes, or until the potatoes are soft.
Add the thick cream, peas, and corn, and cook for 5 more minutes. Taste the food and add more salt, pepper, or other seasonings if necessary.
To add a special touch to your Shepherd’s Pie, you can quickly make a mashed potato topping. In a small pot, heat up the mashed potatoes with butter, milk, salt, and pepper. Put a spoonful of mashed potatoes on top of each bowl of soup before serving.
Put the soup in bowls and add fresh parsley on top. If desired, you can also add a spoonful of mashed potatoes.