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Protein Packed Shepherd’s Pie Soup Recipe

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4.2 from 11 reviews

This Protein Packed Shepherd’s Pie Soup is a hearty and comforting one-pot meal inspired by the classic shepherd’s pie. Loaded with ground meat, tender potatoes, mixed vegetables, and a creamy touch of Greek yogurt, this soup offers a nutritious and satisfying dish perfect for any season. With simple ingredients and easy steps, it brings all the cozy flavors of shepherd’s pie into a warm, delicious soup to enjoy family-style.

Ingredients

Potatoes and Topping

  • 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
  • Freshly shredded cheddar cheese (optional, for topping)
  • Freshly chopped parsley (optional, for topping)
  • Chopped green onions (optional, for topping)

Soup Base

  • 1 lb ground lamb (or ground beef, ground chicken, ground turkey, 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 frozen mixed vegetables
  • 6 cups chicken or beef bone broth
  • 1 cup organic grass-fed Greek yogurt (or sour cream, room temperature)

Instructions

  1. Prepare Dairy and Vegetables: Set your Greek yogurt or sour cream and frozen mixed vegetables out on the counter to reach room temperature. This step ensures the dairy blends smoothly and the vegetables begin to thaw slightly for even cooking.
  2. Cook and Mash Potatoes: Boil the peeled and cubed potatoes in salted water until they’re fork-tender, about 20 minutes. Drain all water, then remove half of the potatoes and set aside for later. Mash the remaining potatoes in the pot with the butter or ghee, seasoning lightly with sea salt and pepper to taste.
  3. Brown the Meat: In a large stockpot or Dutch oven, cook the ground lamb (or your choice of meat) over medium heat. Break it up finely with a wooden spoon as it cooks thoroughly.
  4. Sauté Aromatics and Seasonings: Drain excess grease from the cooked meat. Add diced onion, celery, garlic, Italian seasoning, and dried thyme. Cook, stirring frequently, for a few minutes until the vegetables soften and the aromas develop.
  5. Add Vegetables and Broth: Stir in the thawed frozen mixed vegetables, then pour in the bone broth. Bring the soup to a rolling boil before reducing heat to low. Let it simmer gently for 10 minutes to meld flavors.
  6. Add Potatoes and Simmer: Incorporate both the mashed and reserved whole potatoes into the soup. Continue simmering for about 5 more minutes to heat through and combine textures.
  7. Finish with Dairy: Remove the pot from heat and stir in the room-temperature Greek yogurt or sour cream until fully blended, creating a creamy consistency.
  8. Garnish and Serve: Ladle soup into bowls and garnish with freshly cracked black pepper, parsley, green onions, and a sprinkle of shredded cheddar cheese if desired. Serve hot and enjoy your comforting shepherd’s pie soup!

Notes

  • Using Greek yogurt at room temperature helps prevent curdling when added to hot soup.
  • You can substitute ground lamb with ground beef, chicken, turkey, or a mix as preferred.
  • For a dairy-free option, omit Greek yogurt and use coconut cream or another non-dairy alternative.
  • Leftover soup can be stored in the fridge for up to 3 days; reheat gently to avoid breaking the yogurt.
  • Adding freshly chopped herbs at the end brightens the flavor and adds freshness.

Find it online: https://bitezly.com/protein-packed-shepherds-pie-soup-recipe/