Shepherd’s Pie Soup delivers everything you love about classic shepherd’s pie—savory meat, tender vegetables, and creamy potatoes—but in a warm, cozy soup form. Rich, filling, and packed with protein, this recipe is perfect for chilly days, meal prep, or when you want comfort food that still feels nourishing.
Made with hearty ground meat, wholesome vegetables, and creamy mashed potatoes stirred right into the broth, this soup is both satisfying and incredibly flavorful. It’s a one-pot meal the whole family will love.
Why You’ll Love This Soup
- High-protein, filling comfort food
- Inspired by classic shepherd’s pie flavors
- Perfect for meal prep and leftovers
- Customizable with your favorite ground meat
- Creamy, savory, and deeply satisfying
Ingredients (Serves 6–8)
For the Potatoes
- 2 lbs russet potatoes or white sweet potatoes, peeled and cubed
- 1 tablespoon grass-fed butter or ghee
- Sea salt and ground black pepper, to taste
For the Soup Base
- 1 lb ground meat (lamb, beef, chicken, turkey, pork, or a mix)
- 1 large sweet onion, diced
- 5 celery ribs, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon Italian seasoning
- 2 teaspoons dried thyme
- 12 oz frozen mixed vegetables
- 6 cups chicken or beef bone broth
For Creaminess
- 1 cup organic grass-fed Greek yogurt or sour cream, room temperature
Optional Toppings
- Freshly shredded cheddar cheese
- Chopped fresh parsley
- Sliced green onions
How to Make Protein Packed Shepherd’s Pie Soup
1. Cook the Potatoes
Place the cubed potatoes in a large pot and cover with salted water. Bring to a boil and cook until fork-tender, about 12–15 minutes. Drain, then mash with butter, salt, and pepper. Set aside.
2. Brown the Meat
In a large soup pot or Dutch oven, cook the ground meat over medium heat until fully browned. Drain excess fat if needed.
3. Build the Flavor
Add the diced onion and chopped celery to the pot. Cook for 5–7 minutes, until softened. Stir in the garlic, Italian seasoning, and dried thyme, cooking for another minute until fragrant.
4. Simmer the Soup
Add the frozen vegetables and bone broth. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes, allowing the flavors to meld.
5. Make It Creamy
Stir in the mashed potatoes, breaking them up gently so they thicken the soup. Lower the heat and slowly mix in the Greek yogurt or sour cream until smooth and creamy. Do not boil.
6. Serve
Taste and adjust seasoning with salt and pepper. Ladle into bowls and top with shredded cheese, parsley, or green onions if desired.
Tips for Best Results
- Bring yogurt or sour cream to room temperature before adding
- Don’t boil after adding dairy to prevent curdling
- Use bone broth for extra protein and depth of flavor
- Mash potatoes slightly chunky for texture
Easy Variations
- Classic Shepherd’s Pie Style: Use ground lamb
- Lighter Version: Use ground turkey or chicken
- Dairy-Free: Omit yogurt and add extra broth
- Low-Carb: Replace potatoes with cauliflower mash
- Extra Veggies: Add mushrooms or green beans
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 4 days
- Freezer: Freeze without dairy for up to 2 months
- Reheat: Warm gently on the stove, stirring often
Serving Suggestions
Serve this soup with:
- Crusty bread or biscuits
- Side salad
- Roasted vegetables
It’s hearty enough to stand alone but pairs well with simple sides.
Final Thoughts
This Protein Packed Shepherd’s Pie Soup transforms a classic comfort dish into a cozy, nourishing meal that’s perfect for busy weeknights or meal prep. Rich in protein, loaded with vegetables, and irresistibly creamy, it’s a recipe that satisfies both cravings and hunger.
Once you try it, it’s sure to become a regular in your soup rotation.