Protein Packed Shepherd’s Pie Soup is the ultimate winter comfort dish that combines the heartiness of traditional shepherd’s pie with the warm, inviting nature of a rich soup. Imagine a bowl filled with tender chunks of lamb, vibrant mixed vegetables, and creamy mashed potatoes, all enveloped in a savory broth that warms you from the inside out. The aroma wafts through the kitchen, promising a delightful experience that transports you to a cozy family gathering. Whether you are preparing it for a special occasion or simply mastering a classic technique, this soup is sure to become a cherished staple in your home.

• Why This Recipe Is Worth Your Time
• Main Ingredients
• Tools Needed
• Step-by-Step Instructions
• Pro Tips for Perfect Soup
• Serving Ideas and Pairings
• Variations and Swaps
• Leftovers and Storage Tips
• Nutrition Notes
• Frequently Asked Questions

Why This Protein Packed Shepherd’s Pie Soup Is Worth Your Time

The beauty of Protein Packed Shepherd’s Pie Soup lies in its exceptional flavor balance and comforting texture. The ground lamb provides a rich, savory foundation that pairs perfectly with the sweet notes of the sautéed onions and celery. The addition of Italian seasoning and thyme elevates the flavor profile, creating a dish that sings with warmth and depth. The mashed potato topping not only adds creaminess but also gives that classic shepherd’s pie feel. This dish is a wonderful showcase of craftsmanship, demonstrating how simple, high-quality ingredients can come together to create something truly special. You’ll find that each spoonful is a delightful reminder of home-cooked goodness, making it ideal for Sunday family dinners or chilly weeknights when you crave something hearty and satisfying.

Main Ingredients for Protein Packed Shepherd’s Pie Soup

The ingredients in this recipe are essential for achieving that perfect balance of flavors and textures. Here’s a brief breakdown:

• 2 lbs russet potatoes or white sweet potatoes: These provide a creamy base for the soup when mashed and add heartiness.
• 1 Tbsp grass-fed butter or ghee: Adds richness and enhances the flavor of the mashed potatoes.
• Sea salt and ground pepper: Essential for seasoning, bringing out the natural flavors of the ingredients.
• 1 lb ground lamb: The star protein that gives the soup its savory depth; you can substitute with ground beef if preferred.
• 1 large sweet onion: Adds sweetness and flavor when sautéed, forming the aromatic base of the soup.
• 5 celery ribs: Contributes crunch and a refreshing taste, balancing the richness of the lamb.
• 4 garlic cloves: Enhances the overall flavor with its aromatic properties.
• 1 Tbsp Italian seasoning: A blend of herbs that adds complexity and warmth to the dish.
• 2 tsps dried thyme: Provides an earthy, aromatic quality that complements the other ingredients.
• 12 oz bag mixed frozen vegetables: A quick and easy way to incorporate a variety of nutrients and colors into your soup.
• 6 cups chicken or beef bone broth: The base of the soup, adding depth of flavor and richness.
• 1 cup organic grass-fed Greek yogurt: Adds creaminess and tanginess, enriching the soup and balancing flavors.
• Freshly shredded cheddar cheese: For topping; it adds a melty, savory finish that elevates the dish.
• Freshly chopped parsley: For garnish; adds freshness and a pop of color.
• Chopped green onions: Another garnish that contributes fresh flavor and crunch.

Tools Needed for Protein Packed Shepherd’s Pie Soup

Step-by-Step Instructions for Protein Packed Shepherd’s Pie Soup

Creating this delicious soup is a straightforward process, yet it offers plenty of opportunities to savor the art of cooking. Follow these steps closely for best results:

1. Begin by setting your Greek yogurt and frozen vegetables on the counter, allowing the dairy to come to room temperature for better mixing with the hot soup, and letting the frozen veggies start to thaw.
2. Bring a pot of salted water to a boil and add the potatoes. Cook until they are tender, which will take about 20 minutes, then drain all the liquid. Reserve about half of the cooked potatoes and set them aside. Mash the remaining potatoes in the pot with the butter or ghee, and season lightly with sea salt and pepper to your liking.
3. In a large stockpot or Dutch oven, add the ground lamb and cook, breaking it apart with a wooden spoon as it browns. You’ll know it’s done when it’s no longer pink and has a nice sear.
4. Once the lamb is cooked, drain any excess grease and season it lightly with sea salt and ground pepper. Add the diced onion, celery, garlic, and the Italian seasoning and thyme. Cook while stirring for a few more minutes until the vegetables start to soften and the onion is translucent.
5. Incorporate the thawed frozen vegetables into the pot, stirring well to combine. Pour in the bone broth and bring the mixture to a boil. Then, reduce the heat to low and let it simmer for 10 minutes, allowing the flavors to meld beautifully.
6. Stir in the mashed potatoes along with the reserved un-mashed potatoes, and allow the soup to simmer for an additional 5 minutes, thickening the soup and giving it a creamy texture.
7. Mix in the Greek yogurt until it is well combined, then remove the pot from the heat. The yogurt will add a luscious creaminess that perfectly complements the savory flavors.
8. Serve the soup garnished with freshly cracked pepper, chopped parsley, and green onions, and enjoy! Each bowl is a comforting hug on a plate.

Pro Tips for Perfect Protein Packed Shepherd’s Pie Soup

• For creamier mashed potatoes, consider using a potato ricer; it yields a velvety texture that elevates the soup.
• Experiment with fresh herbs like rosemary or basil to customize the flavor profile to your liking.
• Don’t rush the browning of the lamb; a good sear adds depth to the flavor of the soup.
• Adjust the thickness of the soup by adding more or less bone broth, depending on your preference.
• Let the soup rest for a few minutes before serving; this allows the flavors to develop even further.
• Feel free to substitute the ground lamb with turkey or beef if you prefer a different protein.
• For a spicier kick, add a pinch of red pepper flakes during cooking.

Serving Ideas and Pairings

To create a complete meal experience, consider these delightful accompaniments:

• Crusty bread or warm rolls to soak up the delicious broth.
• A light green salad dressed with a simple vinaigrette to balance the richness of the soup.
• Pickled vegetables for a tangy contrast that brightens the dish.
• A glass of full-bodied red wine or sparkling water with lemon for a refreshing beverage.
• Additional cheese for sprinkling on top, such as Parmesan or Gruyère, for a gourmet touch.

Variations and Swaps for Protein Packed Shepherd’s Pie Soup

Restaurant-Style Version

Elevate your soup by using a combination of gourmet cheeses, such as smoked Gouda and aged cheddar, for an indulgent finish. Consider adding truffle oil for an extra touch of luxury.

Rustic Home-Cook Version

For a more rustic feel, skip the Greek yogurt and replace it with a dollop of sour cream. Use whatever root vegetables you have on hand, like carrots or parsnips, to add heartiness.

Make-Ahead Version

Prepare the soup up to the point of adding the Greek yogurt, allow it to cool, and store it in the refrigerator for up to 3 days. Reheat gently and stir in the yogurt just before serving.

Seasonal Ingredient Version

Incorporate seasonal vegetables such as butternut squash or kale for a twist that highlights the flavors of the season. You can also adjust the herbs based on what you have available.

Leftovers and Storage Tips

• Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days.
• To reheat, gently warm on the stovetop over low heat, stirring occasionally to maintain a creamy consistency.
• The soup freezes well for up to 3 months; just be mindful that the texture of the potatoes may change slightly upon thawing.
• When reheating from frozen, thaw in the refrigerator overnight and reheat on the stovetop.
• If the soup thickens too much upon reheating, add a splash of bone broth to reach your desired consistency.

Nutrition Notes

This hearty soup packs a punch with approximately 400 calories per serving, depending on portion sizes. It contains a balanced profile of proteins, carbohydrates, and fats, making it a satisfying meal. To reduce calories, consider using less butter or substituting some of the potatoes with cauliflower. If you are looking to increase fiber, add more vegetables or serve with a side of whole grain bread. The use of Greek yogurt not only adds creaminess but also boosts the protein content, making this dish a nutritious choice for any meal.

Frequently Asked Questions About Protein Packed Shepherd’s Pie Soup

What can I substitute for ground lamb in the Protein Packed Shepherd’s Pie Soup?

You can easily swap ground lamb for ground beef, turkey, or even a plant-based alternative for a different flavor profile while maintaining the heartiness of the dish.

this recipe

Protein Packed Shepherd’s Pie Soup

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• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

This hearty protein packed shepherd’s pie soup is comforting and full of flavor. Made with 2 lbs russet potatoes or white sweet potatoes, 1 tbsp grass-fed butter or ghee, and sea salt and ground pepper, it’s perfect for a cozy meal any day of the week.

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Ingredients

Scale 1x2x3x

• 2 lbs russet potatoes or white sweet potatoes
• 1 Tbsp grass-fed butter or ghee
• sea salt and ground pepper
• 1 lb ground lamb
• 1 large sweet onion
• 5 celery ribs
• 4 garlic cloves
• 1 Tbsp Italian seasoning
• 2 tsps dried thyme
• 12 oz bag mixed frozen vegetables
• 6 cups chicken or beef bone broth
• 1 cup organic grass-fed Greek yogurt
• freshly shredded cheddar cheese (for topping)
• freshly chopped parsley (for garnish)
• chopped green onions (for garnish)

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Instructions

1. Begin by setting your Greek yogurt and frozen vegetables on the counter, allowing the dairy to come to room temperature for better mixing with the hot soup, and letting the frozen veggies start to thaw.
2. Bring a pot of salted water to a boil and add the potatoes. Cook until they are tender, which will take about 20 minutes, then drain all the liquid. Reserve about half of the cooked potatoes and set them aside. Mash the remaining potatoes in the pot with the butter or ghee, and season lightly with sea salt and pepper to your liking.
3. In a large stockpot or Dutch oven, add the ground lamb and cook, breaking it apart with a wooden spoon as it browns.
4. Once the lamb is cooked, drain any excess grease and season it lightly with sea salt and ground pepper. Add the diced onion, celery, garlic, and the Italian seasoning and thyme. Cook while stirring for a few more minutes until the vegetables start to soften.
5. Incorporate the thawed frozen vegetables into the pot, stirring well to combine. Pour in the bone broth and bring the mixture to a boil. Then, reduce the heat to low and let it simmer for 10 minutes.
6. Stir in the mashed potatoes along with the reserved un-mashed potatoes, and allow the soup to simmer for an additional 5 minutes.
7. Mix in the Greek yogurt until it is well combined, then remove the pot from the heat.
8. Serve the soup garnished with freshly cracked pepper, chopped parsley, and green onions, and enjoy!

• Prep Time: 15 minutes
• Cook Time: 20 minutes