Protein Packed Shepherd’s Pie Soup Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
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, 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add potatoes: Stir in the mashed potatoes along with the reserved unmashed potatoes. Simmer the soup for an additional 5 minutes until heated through.
- 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.
- 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
