I recently tried making this Protein Packed Shepherd’s Pie Soup Recipe, and let me tell you—it’s pure comfort in a bowl! The creamy texture combined with hearty vegetables and savory ground meat instantly warmed me up.

I love how this soup feels indulgent but is actually packed with protein and nutrients. Every spoonful reminds me of a classic shepherd’s pie, but in an easier, cozy soup form.

After making it, I knew this would be a go-to for chilly nights. You can also enjoy similar freshness in the Chickpea Avocado Salad with Creamy Feta Recipe for a lighter, protein-rich option on warmer days.

Protein Packed Shepherd’s Pie Soup Recipe

Ingredients

Here’s what I used to make this soup absolutely delicious:

2 lbs russet potatoes or white sweet potatoes, peeled and cubed – choose firm potatoes for a creamy mash.
1 Tbsp grass-fed butter or ghee – adds richness without overpowering the flavors.
Sea salt and ground pepper, to taste – season gradually for the best balance.
1 lb ground lamb, beef, chicken, turkey, pork, or a mix – lamb gives authentic flavor, but beef is a great alternative.
1 large sweet onion, diced – enhances the soup’s sweetness naturally.
5 celery ribs, finely chopped – adds subtle crunch and depth.
4 garlic cloves, minced – fresh garlic elevates the savory notes.
1 Tbsp Italian seasoning – for a fragrant, herby aroma.
2 tsps dried thyme – pairs beautifully with the potatoes and meat.
12 oz bag frozen mixed vegetables – frozen works best for convenience and nutrient retention.
6 cups chicken or beef bone broth – the base of flavor; bone broth adds protein and richness.
1 cup organic grass-fed Greek yogurt or sour cream, room temperature – for creamy texture and extra protein.
Toppings: freshly shredded cheddar cheese, chopped parsley, chopped green onions – optional but recommended for presentation and flavor.

Note: several servings

Variations

You can easily adjust this recipe to fit your dietary preferences or boost flavor:

Dairy-free: replace Greek yogurt with coconut cream or a dairy-free sour cream.
Extra veggies: toss in chopped kale, green beans, or bell peppers.
Flavor boost: add a dash of smoked paprika or Worcestershire sauce.
Low-carb: swap potatoes with cauliflower for a lighter option. You might also like the hearty feel of Valentine’s Day Ravioletti Recipe for a festive twist on comfort meals.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes

Equipment You Need

Large stockpot or Dutch oven – for cooking meat and soup base.
Potato masher – to mash half of the cooked potatoes.
Wooden spoon – for stirring and breaking up the meat.
Knife and cutting board – for chopping vegetables.
Measuring cups and spoons – for accurate ingredient portions.

How to Make Protein Packed Shepherd’s Pie Soup Recipe

Prep Ingredients

First, set the Greek yogurt and frozen vegetables on the counter to reach room temperature. This prevents curdling and helps the soup blend smoothly. Dice your onions, celery, and garlic while the potatoes cook.

Cook the Potatoes

Boil the peeled, cubed potatoes in salted water until tender, about 20 minutes. Drain, mash half with butter or ghee, and season lightly with salt and pepper. Set the remaining potatoes aside to add texture later.

Cook the Meat

In a large stockpot, brown your chosen ground meat while breaking it up with a wooden spoon. Drain excess grease, then season lightly with salt and pepper.

Add Vegetables and Seasonings

Stir in onions, celery, garlic, Italian seasoning, and thyme. Cook for a few minutes until fragrant, then add the thawed frozen vegetables.

Simmer the Soup

Pour in the bone broth and bring to a boil. Reduce heat and simmer for 10 minutes. Stir in the mashed and remaining whole potatoes, then simmer for another 5 minutes.

Finish with Creaminess

Remove from heat and stir in Greek yogurt or sour cream until fully incorporated. Taste and adjust seasoning. Garnish with cheddar, parsley, or green onions before serving.

Additional Tips for Making this Recipe Better

I always allow the potatoes to cool slightly before mashing for a smoother texture.
Using bone broth instead of plain stock adds richness and extra protein.
I like to brown the meat thoroughly to build a deeper flavor base.
Let the soup sit for 5 minutes before serving—it thickens and flavors meld beautifully.

How to Serve Protein Packed Shepherd’s Pie Soup Recipe

I love serving this soup in deep bowls with a sprinkle of fresh parsley and shredded cheddar. For a cozy vibe, pair it with a slice of crusty bread or garlic toast. Layer toppings strategically—green onions on one side, cheese on the other—for a visually appealing presentation.

Nutritional Information

This soup is nutrient-dense and filling:

Calories: ~350 per serving
Protein: 28g
Carbohydrates: 32g
Fat: 14g

Make Ahead and Storage

Storing

Keep leftover soup in an airtight container in the fridge for up to 4 days.

Freezing

Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stove over medium-low heat to maintain creaminess, stirring occasionally.

Why You’ll Love This Recipe

Here’s why I keep coming back to this soup:

Easy preparation: minimal chopping if using frozen vegetables.
Versatile: can adapt to different meats, veggies, or dietary needs.
Protein-packed: Greek yogurt and bone broth make it filling and nutritious.
Comfort food vibes: creamy, hearty, and satisfying like a classic shepherd’s pie.
Customizable flavor: herbs, seasonings, and toppings allow for personal tweaks.

Ash Tyrrell