Protein-Packed Shepherd’s Pie Soup

Shepherd’s Pie Soup

Introduction
All the cozy flavors of classic shepherd’s pie, turned into a creamy, protein-packed soup you can ladle into a bowl. Perfect for chilly nights, meal prep, or whenever you need hearty comfort food fast.

Prep Time 15 minutes | Cook Time 30 minutes | Total Time 45 minutes

Ingredients

• 1 tablespoon olive oil
• 1 pound lean ground beef or ground turkey
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 2 medium carrots, diced small
• 2 celery stalks, diced small
• 2 cups peeled Yukon gold potatoes, cut into ½-inch cubes
• 4 cups beef bone broth (or chicken bone broth)
• 1 cup milk or half-and-half
• ½ cup plain Greek yogurt (for extra protein)
• 1 cup shredded sharp cheddar cheese
• 1 cup frozen green peas
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon dried rosemary, crushed (optional)
• ½ teaspoon smoked paprika
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper, plus more to taste
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry, for thickening)

Step-by-Step Instructions (Detailed)

Step 1: Brown the meat
Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the ground beef or turkey and cook, breaking it up with a spoon, for 5–7 minutes until browned and cooked through. Drain excess fat if needed, then return the meat to the pot. Season lightly with a pinch of salt and pepper.

Step 2: Sauté the aromatics
Add the diced onion, carrots, and celery to the pot with the meat. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for 30 seconds, just until fragrant so it doesn’t burn.

Step 3: Add flavor base and seasonings
Stir in the tomato paste and Worcestershire sauce until everything is well coated. Add the dried thyme, dried parsley, rosemary (if using), smoked paprika, 1 teaspoon salt, and ½ teaspoon black pepper. Cook for 1–2 minutes to toast the spices and deepen the flavor.

Step 4: Add potatoes and bone broth
Stir in the cubed potatoes, then pour in the beef bone broth. Scrape the bottom of the pot to release any browned bits for extra flavor. Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer. Cover and cook for 15–18 minutes, or until the potatoes are fork-tender.

Step 5: Thicken the soup
Stir the cornstarch slurry (cornstarch mixed with cold water) to recombine, then slowly pour it into the simmering soup while stirring. Simmer for 2–3 minutes until the broth turns creamy and slightly thickened. If you prefer a thinner soup, use only part of the slurry.

Step 6: Add peas, milk, and cheese
Stir in the frozen peas and cook for 2–3 minutes until heated through. Reduce the heat to low. Slowly pour in the milk or half-and-half, stirring constantly to keep the soup smooth. Add the shredded cheddar cheese in small handfuls, stirring until fully melted and incorporated before adding more.

Step 7: Finish with Greek yogurt
Remove the pot from the heat and let it cool for 1–2 minutes so it is not boiling. Whisk the Greek yogurt in a small bowl with a ladleful of hot soup to temper it, then stir the mixture back into the pot. This keeps the yogurt from curdling and adds a rich, tangy creaminess plus extra protein.

Step 8: Taste and serve
Taste and adjust seasoning with more salt and pepper as needed. If the soup is too thick, thin it with a splash of extra bone broth or milk. Ladle the shepherd’s pie soup into bowls and garnish with extra black pepper or a sprinkle of parsley if desired. Serve hot with crusty bread or a simple green salad.

Pro Tips

• For even more protein, use extra-lean ground beef or ground turkey and keep the Greek yogurt. You can also stir in a can of rinsed lentils at the end.
• Make it ahead: This soup thickens as it cools. Add a splash of bone broth or milk when reheating on the stove over low heat, stirring often.
• Swap the veggies: Frozen mixed vegetables (peas, carrots, corn, green beans) work well in place of fresh carrots and peas when you need a shortcut.

Nutrition Info

| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
| 1 bowl (about 1½ cups) | 430 | 32g | 30g | 20g | 4g | 6g |

Disclaimer
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.