Protein Packed Shepherd’s Pie Soup Recipe

Introduction

This Protein Packed Shepherd’s Pie Soup is a comforting and hearty twist on the classic casserole. Combining tender ground meat, creamy mashed potatoes, and nutritious vegetables in a savory broth, it’s perfect for warming up on chilly days. Plus, it’s easy to make and packed with flavor.

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, or ground chicken
• 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 reach room temperature. This helps the dairy blend better with the hot soup while the vegetables begin to thaw slightly.
2. Step 2: Boil the peeled and cubed potatoes in salted water until tender, about 20 minutes. Drain well, then remove half of the potatoes and set them aside. Mash the remaining potatoes in the pot with the butter or ghee. Season lightly with sea salt and ground pepper to taste.
3. Step 3: In a large stockpot or Dutch oven, cook the ground meat over medium heat, breaking it apart with a wooden spoon. Drain any excess grease and season lightly with sea salt and pepper.
4. Step 4: Stir in the diced onion, celery, garlic, Italian seasoning, and thyme. Cook while stirring for a few minutes until the vegetables soften and become fragrant.
5. Step 5: Add the partially thawed frozen vegetables and stir well. Pour in the bone broth and bring the mixture to a boil. Reduce heat to low and simmer for 10 minutes.
6. Step 6: Stir in both the mashed potatoes and the reserved whole cooked potatoes. Simmer gently for another 5 minutes to allow the flavors to meld.
7. Step 7: Remove the pot from heat. Stir in the room temperature Greek yogurt or sour cream until fully combined.
8. Step 8: Serve hot, garnished with freshly cracked pepper, shredded cheddar cheese, chopped parsley, and green onions as desired.

Tips & Variations

• For a vegetarian version, substitute the meat with cooked lentils or mushrooms and use vegetable broth instead of bone broth.
• If you prefer a thicker soup, mash more of the potatoes before adding them back in.
• Adding a splash of Worcestershire sauce to the meat while cooking can enhance the savory complexity.
• Use fresh herbs like thyme or rosemary for a brighter flavor when available.
• For a creamier texture, replace some of the broth with heavy cream or coconut milk.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. If the soup thickens too much after chilling, add a splash of broth or water while reheating to adjust the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, russet potatoes work best for mashing, but white sweet potatoes can add a subtle sweetness and creaminess. Avoid waxy potatoes as they may not mash as smoothly.

Can I make this soup ahead of time?

Absolutely. The flavors develop even more after a day in the fridge. Just store it properly and reheat gently before serving, adding fresh toppings to brighten it up.

Protein Packed Shepherd’s Pie Soup Recipe

Print Recipe

★★★★★

4.9 from 123 reviews

This Protein Packed Shepherd’s Pie Soup is a hearty and comforting dish that combines the rich flavors of ground meat, tender potatoes, and mixed vegetables in a savory bone broth base. Enhanced with creamy Greek yogurt and topped with fresh herbs and cheddar cheese, it’s a nutritious and filling meal perfect for chilly days or anytime you crave a wholesome soup packed with protein.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

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, or ground chicken
• 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 frozen mixed 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

1. Prepare dairy and vegetables: Set your Greek yogurt or sour cream and frozen vegetables on the counter to reach room temperature. This helps the dairy combine more smoothly with the hot soup and allows the frozen vegetables to begin thawing slightly.
2. Boil potatoes: In a large pot, boil the peeled and cubed potatoes in salted water until tender, about 20 minutes. Drain the liquid thoroughly. Remove about half of the cooked potatoes and set aside for later addition.
3. Mash potatoes: Mash the remaining potatoes in the pot with the grass-fed butter or ghee. Season lightly with sea salt and ground black pepper to taste.
4. Cook ground meat: In a large stockpot or Dutch oven, add your choice of ground meat and cook over medium heat, breaking it up with a wooden spoon until browned and cooked through.
5. Drain and season meat: Drain any excess grease from the meat and season lightly with sea salt and ground pepper. Stir in the diced onions, chopped celery, minced garlic, Italian seasoning, and dried thyme. Cook while stirring for a few minutes until the vegetables soften and become fragrant.
6. Add vegetables and broth: Stir in the thawing frozen mixed vegetables, ensuring they are well combined. Pour in the bone broth, bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes, allowing flavors to meld.
7. Add potatoes: Stir in the mashed potatoes along with the reserved unmashed potatoes. Simmer the soup for an additional 5 minutes until heated through.
8. Add dairy: Remove the pot from heat and stir in the room temperature Greek yogurt or sour cream until fully incorporated and the soup attains a creamy texture.
9. 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 your protein-packed comforting meal!

Notes

• Use any ground meat you prefer, such as lamb, beef, or chicken, based on your taste and dietary preferences.
• Allowing the dairy to come to room temperature before adding prevents curdling and ensures a creamier soup.
• Feel free to customize the mixed vegetables with what you have available or prefer.
• This soup reheats well and can be stored in the refrigerator for up to 3 days or frozen for longer storage.
• For a dairy-free option, substitute Greek yogurt with a coconut cream or omit the dairy topping altogether.

Keywords: Shepherd’s Pie Soup, protein packed soup, ground meat soup, hearty soup, comforting soup, bone broth soup, healthy soup recipe