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Shepherd’s Pie Soup
About This Recipe
Cozy Up with a Twist on a Classic: Shepherd’s Pie Soup
Warm those bellies and satisfy those cravings with our incredibly delicious hearty protein-packed Shepherd’s Pie Soup!
This creamy, comforting soup is a must-make on a chilly evening. With a rich and savory broth made with bone broth, ground meat, and Greek yogurt, it will be love from the first spoonful.
Nutrition in Every Spoonful
This soup is a nutritional powerhouse, thanks to the combination of lean protein from the ground meat, bone broth, and Greek yogurt. The sweet potatoes or russet potatoes add a boost of complex carbohydrates and fiber, while the frozen mixed vegetables provide a burst of vitamins and minerals.
Tips for Easy Prep
To make prep even easier, try these tips:
Boil your potatoes in advance and store in the fridge for up to a day.
Use pre-chopped frozen onion, celery, and garlic to save time on prep.
Make a double batch of the soup and freeze it for a future meal.
Customize to Your Liking
This soup is versatile, so feel free to get creative! Want more veggies? Add them! Want a lighter soup? Use more bone broth and less Greek yogurt. Prefer a thicker, creamier soup? Add more Greek yogurt or sour cream. You can even make it in a crockpot for a hands-off meal.
What Sets This Soup Apart
The combination of ground meat, bone broth, and Greek yogurt creates a rich and creamy texture that’s both satisfying and nutritious. The addition of mashed potatoes adds a comforting element, while the fresh herbs provide a burst of flavor.
Give this Shepherd’s Pie Soup a try and warm up your winter nights!
This soup is protein packed thanks to the bone broth, ground meat, and Greek yogurt. You can increase the protein by adding more of these ingredients. You can increase the vegetables by adding cut green beans, or even kale.
This soup is very thick and rich. You can create a lighter soup by using more bone broth and less Greek yogurt. You can also create a thicker/creamier soup or stew by using more Greek yogurt.
Crockpot:
This soup can be prepared in a crockpot, which will produce slightly different but still delicious results. Brown your meat first with the onion, celery, garlic, and seasonings. Drain grease if necessary. Then place everything into the crockpot EXCEPT for the Greek yogurt/sour cream. Cook on LOW for 6-7 hours then slightly mash a few off the potatoes inside the crockpot, stir in the Greek yogurt/sour cream and incorporate well before serving.
Related Recipes
Make your own Bone Broth:
Recipe Details
Servings: 4
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, ground beef, ground chicken, ground turkey, ground pork or a combination of these
- 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 mixed frozen mixed vegetables
- 6 cups chicken or beef bone broth
- 1 cup organic grass-fed Greek yogurt, or sour cream, room temperature
- Topping suggestions:
- freshly shredded cheddar cheese
- freshly chopped parsley
- chopped green onions
Instructions
- Set your Greek yogurt/sour cream and frozen vegetables on the counter. The dairy will combine with your hot soup better if it’s not cold. Allow the frozen veggies to begin thawing a bit.
- Boil your potatoes in salted water until tender (about 20 minutes), then drain all the liquid. Remove about half of your cooked potatoes and set aside. Mash the remaining potatoes in the pot with the butter or ghee. Season lightly with sea salt and pepper to your taste.
- Meanwhile, in a large stockpot or Dutch oven, add your ground meat of choice and cook, mincing it with a wooden spoon.
- Drain any excessive grease and season lightly with sea salt and ground pepper. Stir in the diced onion, celery, garlic, and seasonings then cook while stirring for a few more minutes.
- Add the frozen vegetables and stir well to combine. Add your bone broth and bring everything to a boil, then reduce to low and simmer for 10 minutes.
- Stir in the mashed potatoes and the remaining un-mashed potatoes and simmer for about 5 minutes.
- Add your Greek yogurt or sour cream and stir until combined, then remove the pot from heat.
- Garnish with freshly cracked pepper, parsley, green onions and enjoy!
Love, Rachel
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, ground beef, ground chicken, ground turkey, ground pork or a combination of these
- 1 large sweet onion, diced
- 5 celery ribs, finely chopped
- 4 garlic cloves, minced
- 1 Tbsp Italian seasoning
- 2 tsps dried thyme
- 12oz bag mixed frozen mixed vegetables
- 6 cups chicken or beef bone broth
- 1 cup organic grass-fed Greek yogurt, or sour cream, room temperature
- Topping suggestions:
- freshly shredded cheddar cheese
- freshly chopped parsley
- chopped green onions
Instructions
- Set your Greek yogurt/sour cream and frozen vegetables on the counter. The dairy will combine with your hot soup better if it’s not cold. Allow the frozen veggies to begin thawing a bit.
- Boil your potatoes in salted water until tender (about 20 minutes), then drain all the liquid. Remove about half of your cooked potatoes and set aside. Mash the remaining potatoes in the pot with the butter or ghee. Season lightly with sea salt and pepper to your taste.
- Meanwhile, in a large stockpot or Dutch oven, add your ground meat of choice and cook, mincing it with a
- wooden spoon. Drain any excessive grease and season lightly with sea salt and ground pepper. Stir in the diced onion, celery, garlic, and seasonings then cook while stirring for a few more minutes.
- Add the frozen vegetables and stir well to combine. Add your bone broth and bring everything to a boil, then reduce to low and simmer for 10 minutes.
- Stir in the mashed potatoes and the remaining un-mashed potatoes and simmer for about 5 minutes.
- Add your Greek yogurt or sour cream and stir until combined, then remove the pot from heat.
- Garnish with freshly cracked pepper, parsley, green onions and enjoy!
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, ground beef, ground chicken, ground turkey, ground pork or a combination of these
- 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 mixed frozen mixed vegetables
- 6 cups chicken or beef bone broth
- 1 cup organic grass-fed Greek yogurt, or sour cream, room temperature
- Topping suggestions:
- freshly shredded cheddar cheese
- freshly chopped parsley
- chopped green onions
Instructions
- Set your Greek yogurt/sour cream and frozen vegetables on the counter. The dairy will combine with your hot soup better if it’s not cold. Allow the frozen veggies to begin thawing a bit.
- Boil your potatoes in salted water until tender (about 20 minutes), then drain all the liquid. Remove about half of your cooked potatoes and set aside. Mash the remaining potatoes in the pot with the butter or ghee. Season lightly with sea salt and pepper to your taste.
- Meanwhile, in a large stockpot or Dutch oven, add your ground meat of choice and cook, mincing it with a wooden spoon.
- Drain any excessive grease and season lightly with sea salt and ground pepper. Stir in the diced onion, celery, garlic, and seasonings then cook while stirring for a few more minutes.
- Add the frozen vegetables and stir well to combine. Add your bone broth and bring everything to a boil, then reduce to low and simmer for 10 minutes.
- Stir in the mashed potatoes and the remaining un-mashed potatoes and simmer for about 5 minutes.
- Add your Greek yogurt or sour cream and stir until combined, then remove the pot from heat.
- Garnish with freshly cracked pepper, parsley, green onions and enjoy!
