Shepherd’s Pie Soup

1. Brown Beef:
   Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat.
2. Sauté Veggies:
   Add onion, carrots, and celery; cook for 5-7 minutes until softened. Stir in garlic and cook for another minute.
3. Add Broth & Seasonings:
   Stir in beef broth, tomato paste, Worcestershire sauce, Classic Meat Rub & Seasoning, and Garlic Parmesan Seasoning. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
4. Add Peas & Corn:
   Stir in frozen peas and corn; simmer another 5 minutes until heated through.
5. Serve with Mashed Potatoes & Cheese:
   Ladle soup into bowls, top with a scoop of mashed potatoes, sprinkle with cheddar cheese, and garnish with parsley.

A warm, savory soup with the essence of Shepherd’s Pie in every spoonful!