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.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- In a large stockpot or Dutch oven, add the ground lamb and cook, breaking it apart with a wooden spoon as it browns.
- 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.
- 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.
- Stir in the mashed potatoes along with the reserved un-mashed potatoes, and allow the soup to simmer for an additional 5 minutes.
- Mix in the Greek yogurt until it is well combined, then remove the pot from the heat.
- Serve the soup garnished with freshly cracked pepper, chopped parsley, and green onions, and enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes