Protein Packed Shepherd’s Pie Soup Recipe

Introduction

This Protein Packed Shepherd’s Pie Soup is a comforting and hearty twist on the classic dish. Loaded with savory ground meat, tender potatoes, and nourishing vegetables, it’s perfect for a wholesome meal any day of the week.

Ingredients

• 2 lbs russet potatoes or white sweet potatoes, peeled and cubed
• 1 Tbsp grass-fed butter or ghee
• Sea salt and ground pepper, to taste
• 1 lb ground lamb, ground beef, ground chicken, ground turkey, ground pork, or a combination
• 1 large sweet onion, diced
• 5 celery ribs, finely chopped
• 4 garlic cloves, minced
• 1 Tbsp Italian seasoning
• 2 tsps dried thyme
• 12 oz bag mixed frozen vegetables
• 6 cups chicken or beef bone broth
• 1 cup organic grass-fed Greek yogurt or sour cream, room temperature
• Topping suggestions:
• Freshly shredded cheddar cheese
• Freshly chopped parsley
• Chopped green onions

Instructions

1. Step 1: Set your Greek yogurt or sour cream and frozen vegetables on the counter to come to room temperature. This helps the dairy combine smoothly with the hot soup. Let the frozen vegetables begin to thaw a bit.
2. Step 2: Boil the peeled and cubed potatoes in salted water until tender, about 20 minutes. Drain all the liquid. Remove half of the cooked potatoes and set aside. Mash the remaining potatoes in the pot with butter or ghee. Season lightly with sea salt and pepper.
3. Step 3: In a large stockpot or Dutch oven, cook your chosen ground meat over medium heat, breaking it apart with a wooden spoon until fully cooked. Drain any excess grease and season with sea salt and pepper.
4. Step 4: Stir in the diced onion, celery, garlic, Italian seasoning, and dried thyme. Cook while stirring for a few minutes until the vegetables soften and the spices are fragrant.
5. Step 5: Add the partially thawed frozen vegetables and stir well. Pour in the bone broth, bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes.
6. Step 6: Stir in both the mashed and un-mashed potatoes. Simmer for an additional 5 minutes to blend the flavors.
7. Step 7: Remove the pot from the heat and stir in the room temperature Greek yogurt or sour cream until fully combined.
8. Step 8: Garnish with freshly cracked pepper, chopped parsley, green onions, and shredded cheddar cheese if desired. Serve warm and enjoy!

Tips & Variations

• For a richer flavor, try using bone broth from either chicken or beef, whichever you prefer or have on hand.
• Feel free to mix different ground meats for a more complex taste and varied texture.
• If dairy-sensitive, substitute Greek yogurt or sour cream with a coconut-based yogurt alternative, but add it off heat to prevent curdling.
• Use fresh vegetables if preferred, adjusting cooking times accordingly.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally to prevent sticking. You may want to add a splash of broth or water if the soup thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, russet or white sweet potatoes work best for their texture, but you can also use Yukon Gold or red potatoes. Just note that cooking times may vary slightly.

Is this soup freezer-friendly?

This soup can be frozen, but the texture of the potatoes and dairy may change slightly upon thawing. If freezing, leave out the yogurt or sour cream and add it fresh when reheating.

Protein Packed Shepherd’s Pie Soup Recipe

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★★★★★

4.7 from 149 reviews

• Author: Simon
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

This Protein Packed Shepherd’s Pie Soup is a hearty, nutritious twist on the traditional shepherd’s pie, combining tender ground meat, mixed vegetables, and creamy mashed potatoes in a comforting soup form. Made with bone broth and topped with Greek yogurt or sour cream, this recipe provides a protein-rich, satisfying meal perfect for any day.

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Ingredients

Scale 1x2x3x

Potatoes

• 2 lbs russet potatoes or white sweet potatoes, peeled and cubed
• 1 Tbsp grass-fed butter or ghee
• Sea salt and ground pepper, to taste

Meat and Vegetables

• 1 lb ground lamb, ground beef, ground chicken, ground turkey, ground pork or a combination of these
• 1 large sweet onion, diced
• 5 celery ribs, finely chopped
• 4 garlic cloves, minced
• 1 Tbsp Italian seasoning
• 2 tsps dried thyme
• 12 oz bag mixed frozen vegetables

Broth and Dairy

• 6 cups chicken or beef bone broth
• 1 cup organic grass-fed Greek yogurt, or sour cream, room temperature

Toppings (Optional)

• Freshly shredded cheddar cheese
• Freshly chopped parsley
• Chopped green onions

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Instructions

1. Prepare dairy and vegetables: Set your Greek yogurt or sour cream and frozen vegetables on the counter to come to room temperature. This will help the dairy blend smoothly into the hot soup. Allow the frozen vegetables to begin thawing slightly.
2. Cook potatoes: Boil the peeled and cubed potatoes in salted water until tender, about 20 minutes. Drain all the water. Remove about half of the cooked potatoes and set aside for mashing.
3. Mash potatoes: Mash the remaining potatoes in the pot with the butter or ghee. Season lightly with sea salt and ground pepper to taste.
4. Brown meat and sauté aromatics: In a large stockpot or Dutch oven, add your chosen ground meat and cook over medium heat, breaking it up with a wooden spoon until browned and cooked through. Drain any excess grease. Season the meat lightly with sea salt and ground pepper.
5. Add vegetables and seasonings: Stir in the diced onion, chopped celery, minced garlic, Italian seasoning, and dried thyme. Cook while stirring for a few minutes until the vegetables soften and the aromatics are fragrant.
6. Add frozen vegetables and broth: Add the thawed mixed frozen vegetables and stir well to combine. Pour in the bone broth and bring the mixture to a boil.
7. Simmer soup: Once boiling, reduce the heat to low and simmer gently for 10 minutes, allowing flavors to meld and vegetables to cook through.
8. Add potatoes: Stir in both the mashed and whole cooked potatoes. Continue to simmer for about 5 more minutes to heat through and integrate the potatoes into the soup.
9. Incorporate yogurt or sour cream: Remove the pot from heat and stir in the room temperature Greek yogurt or sour cream until fully combined and creamy.
10. Garnish and serve: Ladle the soup into bowls and garnish with freshly cracked black pepper, chopped parsley, green onions, and shredded cheddar cheese if desired. Serve hot and enjoy!

Notes

• Using a combination of ground meats allows you to customize flavor and texture.
• Allowing the yogurt or sour cream to reach room temperature prevents curdling when added to hot soup.
• Bone broth enhances the soup’s richness and nutritional value but can be replaced with regular broth in a pinch.
• Feel free to swap mixed frozen vegetables for fresh seasonal vegetables if preferred.
• This soup can be reheated gently on the stovetop; add extra broth or water if it thickens too much upon standing.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: Shepherd’s Pie Soup, Protein Soup, Ground Meat Soup, Comfort Food, High Protein Soup, Bone Broth Soup, Healthy Soup