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In a large pot, cook the ground beef over medium heat until browned. Add the chopped onion and minced garlic, cooking until softened and fragrant.
Stir in the diced carrots and celery, cooking for 3-4 minutes until slightly tender.
Pour in the beef broth and diced tomatoes. Bring the mixture to a gentle simmer.
Stir in the frozen peas and cook until heated through and vegetables reach desired tenderness.
Season with salt and pepper according to taste.
Serve the soup hot, garnished with a spoonful of mashed potatoes on top for a classic Shepherd's Pie touch.
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