Go Back
–+ servings
Protein Packed Shepherd’s Pie Soup

Cozy Protein Packed Shepherd’s Pie Soup for Comfort Lovers

This Protein Packed Shepherd’s Pie Soup blends the comfort of shepherd’s pie into a hearty soup, perfect for clean eating and satisfying nutritional goals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 cups
Course: Dinner
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 large Russet Potatoes or White Sweet Potatoes; substitute with Yukon Gold for different texture
  • 1 pound Ground Meat Lamb, Beef, Chicken, Turkey, or Pork; can replace with plant-based alternatives
  • 1 large Sweet Onion yellow or white onion works too
  • 2 stalks Celery can substitute with leeks or fennel
  • 2 cloves Garlic or garlic powder can be used
  • 6 cups Chicken or Beef Bone Broth vegetable broth can be used for a vegetarian option
For the Flavor
  • to taste Sea Salt adjust to your personal taste
  • to taste Ground Pepper adjust to your personal taste
  • 1 tablespoon Italian Seasoning can replace with fresh herbs
  • 1 teaspoon Dried Thyme can swap with fresh thyme
For the Creamy Finish
  • 1 cup Organic Grass-Fed Greek Yogurt or Sour Cream; cashew cream for a dairy-free version
For the Veggies
  • 12 ounces Mixed Frozen Vegetables fresh vegetables can be used, adjust cooking times
For Toppings
  • 1 cup Freshly Shredded Cheddar Cheese other types of cheese can be used
  • 1/4 cup Chopped Parsley substitute with chives or green onions
  • 2 tablespoons Green Onions customize with toppings of your choice

Equipment

  • Large pot
  • Stockpot
  • Wooden spoon

Method
 

Preparation
  1. Set out Greek yogurt or sour cream and mixed frozen vegetables to reach room temperature. Peel and cube potatoes.
Cooking
  1. Bring salted water to a boil in a large pot. Add cubed potatoes and cook for about 20 minutes until tender. Drain, then mash half with butter and season.
  2. In a stockpot, cook the ground meat over medium-high heat until browned, about 5-7 minutes. Drain grease and season to taste.
  3. Add the diced onion, chopped celery, and minced garlic to the meat. Sauté for about 3 minutes until vegetables are softened.
  4. Stir in mixed vegetables and bone broth. Bring to a boil, then simmer for 10 minutes.
  5. Fold in both mashed and whole potatoes, then simmer for an additional 5 minutes.
  6. Remove from heat and stir in Greek yogurt or sour cream until combined.
  7. Ladle soup into bowls and garnish with pepper, parsley, and green onions.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 20IUVitamin C: 25mgCalcium: 15mgIron: 15mg

Notes

This soup is perfect for meal prep and can be stored in the fridge or freezer for quick, nutritious meals.

Tried this recipe?

Let us know how it was!