Description
This High-Protein Shepherd’s Pie Soup combines the comforting flavors of classic shepherd’s pie with a hearty, protein-rich soup base. Packed with ground meat, mixed vegetables, and a creamy mashed potato topping, it’s a nutritious and satisfying meal perfect for chilly days.
Ingredients
Scale
Mashed Potato Topping
- 4 lbs russet potatoes or white sweet potatoes, peeled and cubed
- 2 Tbsp grass-fed butter or ghee
- Sea salt and black pepper, to taste
Soup Base
- 2 lbs ground meat (lamb, beef, chicken or turkey – mix and match)
- 2 large sweet onions, diced
- 10 celery ribs, finely chopped
- 8 garlic cloves, minced
- 2 Tbsp Italian seasoning
- 4 tsps dried thyme
- 24 oz frozen mixed vegetables
- 12 cups chicken or beef bone broth
- 2 cups organic Greek yogurt or sour cream (room temperature)
Garnishes
- Shredded cheddar cheese
- Fresh parsley, chopped
- Chopped green onions
Instructions
- Prepare the Mashed Potato Topping: Boil the peeled and cubed potatoes in salted water until they are fork-tender, about 15-20 minutes. Drain the water and mash the potatoes with grass-fed butter or ghee, adding sea salt and black pepper to taste. Set aside for later use.
- Brown the Meat: Heat a large Dutch oven over medium heat. Add the ground meat and cook, stirring occasionally, until browned and cooked through, about 8-10 minutes. Drain any excess fat as needed to keep the soup lean.
- Cook the Aromatics: Add diced onions, finely chopped celery, and minced garlic to the browned meat. Cook the mixture for 5 to 7 minutes until the vegetables soften and become fragrant, stirring periodically to prevent sticking.
- Add Herbs and Seasoning: Stir in the Italian seasoning and dried thyme, cooking for an additional minute to allow the herbs to release their aroma and flavor into the mixture.
- Simmer the Soup: Mix in the frozen mixed vegetables and pour in the chicken or beef bone broth. Bring the soup to a boil, then reduce the heat to a low simmer. Cover and let it cook for 20 to 25 minutes to develop flavors and ensure the vegetables are tender.
- Finish with Creaminess: Remove the Dutch oven from heat and stir in the room-temperature Greek yogurt or sour cream until fully incorporated, giving the soup a creamy texture and rich taste.
- Serve: Ladle the hot soup into bowls and top each serving with a generous scoop of the creamy mashed potato topping. Garnish with shredded cheddar cheese, chopped fresh parsley, and green onions as desired for extra flavor and freshness.
Notes
- You can substitute ground meat with your preferred combination to suit taste or dietary needs.
- Use bone broth for added nutrients and depth, but vegetable broth can be used to lighten the dish.
- Make sure Greek yogurt or sour cream is at room temperature to prevent curdling when added to the hot soup.
- Leftover soup keeps well in the refrigerator for up to 3 days; reheat gently and stir before serving.
- For a dairy-free version, omit the butter, use coconut oil, and substitute the yogurt with a vegan alternative.
