Name: Protein Packed Shepherd's Pie Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Irish
Ingredients: 2 lbs russet potatoes or white sweet potatoes, peeled and cubed; 1 Tbsp grass-fed butter or ghee; Sea salt and ground pepper (to taste); 1 lb ground lamb (or a combination of ground meats such as beef, chicken, turkey, or pork); 1 large sweet onion, diced; 5 celery ribs, finely chopped; 4 garlic cloves, minced; 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 (or sour cream, at room temperature); Topping suggestions: freshly shredded cheddar cheese, freshly chopped parsley, chopped green onions

Description

This comforting shepherd’s pie soup combines traditional flavors with the convenience of a quick meal, perfect for busy weeknights.

Ingredients

Scale

2 lbs russet potatoes or white sweet potatoes, peeled and cubed
1 Tbsp grass-fed butter or ghee
Sea salt and ground pepper (to taste)
1 lb ground lamb (or a combination of ground meats such as beef, chicken, turkey, or pork)
1 large sweet onion, diced
5 celery ribs, finely chopped
4 garlic cloves, minced
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 (or sour cream, at room temperature)
Topping suggestions: freshly shredded cheddar cheese, freshly chopped parsley, chopped green onions

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Instructions

Set the Greek yogurt or sour cream and frozen vegetables on the counter to combine better later.
Boil the potatoes in salted water until tender, about 20 minutes; drain the liquid.
Mash half of the cooked potatoes in the pot with butter or ghee, seasoning with salt and pepper.
In a large stockpot or Dutch oven, cook the ground meat while mincing it for even browning; drain excess grease and add salt and pepper.
Stir in the diced onion, celery, garlic, and seasonings; cook until the vegetables soften.
Add the frozen vegetables and broth; bring to a boil, then reduce to a simmer for 10 minutes.
Stir in both the mashed and reserved un-mashed potatoes, and simmer for another 5 minutes.
Finally, add the Greek yogurt or sour cream and stir until fully combined. Garnish with pepper, parsley, and green onions before serving.

Notes

Ensure that the potatoes are properly boiled until tender for the best texture. Use grass-fed butter for added richness.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Boiling
Cuisine: Irish

Nutrition

Serving Size: 1 bowl
Calories: 430
Sugar: 4g
Sodium: 600mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 6g
Protein: 30g
Cholesterol: 80mg