In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and minced garlic. Sauté until the onions are translucent and fragrant, about 5-7 minutes.

Add the ground beef or lamb to the pot. Use a wooden spoon to break it up as it cooks. Season with salt and pepper. Cook until browned, approximately 5-10 minutes.

Pour in the beef broth, followed by the diced potatoes, frozen peas, Worcestershire sauce, and dried thyme. Stir everything together.

Bring the soup to a gentle boil, then reduce to a simmer. Cover the pot and let it cook for about 20-25 minutes, or until the potatoes are fork-tender.

Once cooked, taste the soup and adjust seasonings as needed. If you want a creamier texture, you can mash some of the potatoes with your spoon.

Ladle the soup into bowls and add your favorite toppings!