Cottage Pie Soup with Cheesy Croutons

**Prepare the Soup Base:** Heat a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.

Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and tomato paste and cook for 1 minute more.

Pour in beef broth and add Worcestershire sauce, dried thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes, or until vegetables are tender.

Stir in frozen peas during the last 5 minutes of simmering.

**Prepare the Mashed Potato Dumplings:** While the soup simmers, prepare the mashed potato dumplings. In a bowl, combine mashed potatoes, butter, milk, flour, salt, and pepper. Mix well until a smooth dough forms.

Using two spoons or a small cookie scoop, drop small dumplings into the simmering soup. Cover and cook for 8-10 minutes, or until the dumplings are cooked through and fluffy.

Remove the bay leaf before serving. Season with salt and pepper to taste.

**Prepare the Cheesy Croutons:** Preheat oven to 375°F (190°C).

In a bowl, toss cubed bread with olive oil, salt, and pepper.

Spread bread cubes on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy.

Remove from oven and sprinkle with grated cheddar cheese. Return to oven for 1-2 minutes, or until cheese is melted.

Serve the Cottage Pie Soup hot, topped with cheesy croutons.