Healthy Shepherd's Pie Soup
This Healthy Shepherd's Pie Soup deconstructs the classic comfort food into a protein-packed, creamy bowl. Featuring grass-fed meat, bone broth, and tender vegetables, it offers all the savory flavors of the traditional pie but ready in just 40 minutes. Perfect for meal prep and gluten-free diets.
Equipment
- Large Dutch Oven or Soup Pot
- Chef's knife
- Cutting board
Ingredients
Vegetables & Base
- 2 lbs russet potatoes peeled and cubed (or white sweet potatoes)
- 1 large sweet onion diced
- 5 ribs celery finely chopped
- 12 oz mixed frozen vegetables corn, peas, carrots mix
Protein & Fat
- 1 lb ground meat lamb, beef, turkey, or pork
- 1 Tbsp grass-fed butter or ghee
Broth & Seasoning
- 6 cups bone broth chicken or beef
- 4 cloves garlic minced
- 1 Tbsp Italian seasoning
- 2 tsps dried thyme
- 1 pinch sea salt and pepper to taste
Finish & Toppings
- 1 cup Greek yogurt grass-fed or sour cream, room temperature
- 0.5 cup cheddar cheese shredded (optional topping)
- 2 tbsp green onions chopped (optional topping)
Instructions
- Sauté Aromatics: In a large soup pot, melt butter over medium-high heat. Add diced onion and chopped celery. Sauté for 5 minutes until softened.
- Brown Meat: Add the ground meat (lamb, beef, etc.). Cook until browned, breaking it up with a spoon. Stir in minced garlic, Italian seasoning, and thyme; cook for 1 minute.
- Simmer: Add peeled cubed potatoes and bone broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are tender.
- Add Veggies: Stir in the frozen mixed vegetables and cook for 3-4 minutes until warmed through. Turn off the heat.
- Make it Creamy: Once heat is off, stir in the room temperature Greek yogurt or sour cream until well combined. Season with salt and pepper.
- Serve: Ladle into bowls and top with shredded cheese and green onions.
Notes
Ensure the yogurt is at room temperature and the heat is turned off before adding to prevent curdling.