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.

Ingredients

Scale

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

Instructions

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.
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.
Mash potatoes: Mash the remaining potatoes in the pot with the butter or ghee. Season lightly with sea salt and ground pepper to taste.
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.
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.
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.
Simmer soup: Once boiling, reduce the heat to low and simmer gently for 10 minutes, allowing flavors to meld and vegetables to cook through.
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.
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.
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