Description
This Protein Packed Shepherd’s Pie Soup is a hearty, comforting, and nutrient-rich twist on the classic dish—loaded with tender potatoes, flavorful ground meat, and creamy Greek yogurt for added protein.
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, beef, chicken, turkey, pork, 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
- Toppings: freshly shredded cheddar, chopped parsley, chopped green onions
Instructions
- Set your Greek yogurt/sour cream and frozen vegetables on the counter to warm slightly.
- Boil potatoes in salted water until tender (about 20 minutes). Drain.
- Remove half the potatoes and set aside. Mash the remaining potatoes in the pot with butter or ghee. Season with salt and pepper.
- In a large stockpot, cook ground meat, breaking it apart with a spoon. Drain excess grease.
- Season with salt and pepper, then stir in onion, celery, garlic, Italian seasoning, and thyme. Cook a few minutes.
- Add frozen vegetables and mix well.
- Pour in bone broth, bring to a boil, then reduce heat and simmer 10 minutes.
- Stir in mashed potatoes and reserved un-mashed potatoes. Simmer 5 minutes.
- Add Greek yogurt or sour cream and stir until creamy; remove from heat.
- Garnish with cheddar, parsley, or green onions.
Notes
- You can use any combination of ground meats.
- For extra creaminess, add more yogurt or a splash of cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: American