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–+ servings
Protein Packed Shepherd’s Pie Soup

Protein Packed Shepherd’s Pie Soup for Cozy Nights In

A comforting bowl of Protein Packed Shepherd’s Pie Soup that's not only satisfying but also rich in nutrition.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 large Russet or Sweet Potatoes Substitution: Any starchy potato variety can be used.
  • 2 tablespoons Grass-Fed Butter or Ghee Substitution: Olive oil or vegan butter for a dairy-free version.
  • to taste Sea Salt
  • to taste Ground Pepper
  • 1 pound Ground Meat (Lamb, Beef, Chicken, Turkey, Pork) Substitution: Use a plant-based ground meat alternative for a vegetarian version.
  • 4 cups Bone Broth (Chicken or Beef) Substitution: Use vegetable broth for a vegetarian version.
For the Vegetables
  • 1 large Sweet Onion Substitution: Yellow or white onion can be used.
  • 2 ribs Celery Can substitute with leeks if desired.
  • 4 cloves Garlic Fresh garlic is preferred.
  • 2 tablespoons Italian Seasoning Use dried herbs or fresh herbs like basil and oregano as alternatives.
  • 1 teaspoon Dried Thyme Fresh thyme can also be used.
  • 2 cups Frozen Mixed Vegetables Substitution: Fresh vegetables can be used but may require longer cooking times.
For Creaminess
  • 1 cup Organic Grass-Fed Greek Yogurt or Sour Cream Substitution: Dairy-free yogurt for a vegan alternative.

Equipment

  • large pot
  • spatula
  • cutting board
  • Knife

Method
 

Step‑by‑Step Instructions
  1. Prepare the Vegetables: Bring frozen mixed vegetables to room temperature. Peel and dice the potatoes and store with a sprinkle of sea salt. Mince garlic, chop onion, and celery.
  2. Boil the Potatoes: Fill a large pot with water, add sea salt, and bring to a boil. Cook the diced potatoes for about 20 minutes until fork-tender. Drain and set aside half to mash with butter, salt, and pepper.
  3. Cook the Meat: In a separate pot, heat over medium heat and add ground meat. Cook for 5–7 minutes until browned and drain excess grease.
  4. Sauté the Aromatics: Add onion, celery, and garlic to the meat, sauté for about 5 minutes until onions are translucent.
  5. Combine the Vegetables and Broth: Add frozen mixed vegetables and bone broth, bring to a gentle boil, reduce heat, and simmer for 10 minutes.
  6. Add the Potatoes: Stir in both mashed and un-mashed potatoes and simmer for an additional 5 minutes for desired creaminess.
  7. Finish with Creaminess: Remove from heat and mix in Greek yogurt or sour cream. Adjust seasoning with salt or pepper.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 15IUVitamin C: 20mgCalcium: 8mgIron: 15mg

Notes

This soup tastes even better the next day. Consider making a double batch for meal prep and freeze portions for later use.

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