Protein Packed Shepherd’s Pie Soup Recipe

Ash Tyrrell

Protein Packed Shepherd’s Pie Soup Recipe

I recently tried making this Protein Packed Shepherd’s Pie Soup, 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.

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Prep Time 15

Cook Time 35

Ingredients Method Notes

Ingredients

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.

Method

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

Notes

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.