Warm up with this hearty and nourishing Protein Packed Shepherd’s Pie Soup — a comforting twist on the classic shepherd’s pie. Loaded with lean ground meat, creamy mashed potatoes, and nutritious vegetables, this cozy bowl of soup is the ultimate comfort food that still aligns with clean eating goals.
Why You’ll Love This Recipe
This soup delivers everything you love about traditional shepherd’s pie — the savory meat, creamy texture, and rich flavors — but in a lighter, spoonable form. It’s an easy one-pot meal perfect for busy weeknights, meal prep, or a chilly weekend dinner. The blend of Greek yogurt and bone broth makes it creamy without being heavy, while a colorful mix of vegetables adds a nutrient boost to every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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, ground beef, ground chicken, or ground turkey
1 large sweet onion, diced
5 celery ribs, finely chopped
4 garlic cloves, minced
1 Tbsp Italian seasoning
2 tsp dried thyme
12 oz bag frozen mixed vegetables
6 cups chicken or beef bone broth
1 cup organic grass-fed Greek yogurt, room temperature
Toppings: freshly shredded cheddar cheese, chopped parsley, and green onions
Directions
Set the Greek yogurt and frozen vegetables on the counter to come to room temperature.
In a large pot, boil the cubed potatoes in salted water for about 20 minutes, until tender. Drain well.
Remove half of the potatoes and set aside. Mash the remaining potatoes with butter or ghee. Season with salt and pepper to taste.
In a large stockpot or Dutch oven, cook the ground meat over medium heat, breaking it up with a wooden spoon. Season lightly with salt and pepper.
Add diced onion, celery, garlic, Italian seasoning, and thyme. Cook for a few minutes until fragrant and vegetables are softened.
Stir in the frozen mixed vegetables and pour in the bone broth. Bring to a boil, then reduce to low heat and simmer for 10 minutes.
Add the mashed potatoes and reserved cubed potatoes. Simmer another 5 minutes to thicken slightly.
Stir in the Greek yogurt until creamy and well combined. Remove from heat.
Serve warm, topped with cheddar cheese, parsley, and green onions.
Servings and timing
This recipe serves 4 generous portions.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Variations
Different Proteins: Try ground turkey or chicken for a leaner version, or lamb for a more traditional shepherd’s pie flavor.
Vegetable Boost: Add chopped green beans, peas, or kale for more fiber and nutrients.
Dairy-Free Option: Replace Greek yogurt with coconut yogurt or a plant-based alternative.
Extra Creamy Texture: Stir in a little more Greek yogurt or mash more potatoes into the soup.
Spice It Up: Add smoked paprika or a pinch of chili flakes for extra warmth.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over medium heat, adding a splash of broth or water to loosen the soup if it thickens. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
How can I make this soup thicker?
Mash more of the potatoes directly in the pot or add extra Greek yogurt for a creamier texture.
Can I use fresh vegetables instead of frozen?
Yes, absolutely. Fresh carrots, peas, and corn work beautifully in this recipe — just cook them a bit longer until tender.
What’s the best meat for this soup?
Ground beef or lamb offers a rich flavor, while ground chicken or turkey keeps it lighter.
Can I make this soup in a crockpot?
Yes. Brown the meat and vegetables first, then cook everything (except the yogurt) on LOW for 6–7 hours. Stir in yogurt just before serving.
Is this soup gluten-free?
Yes, it’s naturally gluten-free since it doesn’t contain any flour or wheat-based ingredients.
Can I use regular broth instead of bone broth?
Yes, regular chicken or beef broth works fine, though bone broth adds extra protein and depth of flavor.
How do I make it dairy-free?
Use coconut yogurt or another dairy-free yogurt instead of Greek yogurt, and skip the cheddar topping.
Can I add cheese directly into the soup?
Yes, shredded cheddar or mozzarella can be stirred in for a cheesy twist.
Can I use sweet potatoes instead of russet?
Definitely! Sweet potatoes add natural sweetness and extra fiber.
Can I freeze this soup?
Yes. Freeze it in portions for easy meals later. Reheat gently on the stove to avoid curdling the yogurt.
Conclusion
This Protein Packed Shepherd’s Pie Soup transforms a beloved comfort food into a nourishing, cozy meal that fits a clean eating lifestyle. It’s rich, filling, and full of flavor — perfect for family dinners or make-ahead lunches. Each spoonful delivers warmth, nutrition, and satisfaction, making it a must-try for the colder months ahead.
A cozy, protein-packed twist on a classic comfort dish — this Shepherd’s Pie Soup combines ground meat, creamy mashed potatoes, and vegetables in a hearty, spoonable form. Lightened up with Greek yogurt and bone broth, it’s nourishing, flavorful, and naturally gluten-free.
Author:Sophia
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:4 servings
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Gluten Free
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, beef, chicken, or turkey
1 large sweet onion, diced
5 celery ribs, finely chopped
4 garlic cloves, minced
1 Tbsp Italian seasoning
2 tsp dried thyme
12 oz bag frozen mixed vegetables
6 cups chicken or beef bone broth
1 cup organic grass-fed Greek yogurt, room temperature
Optional toppings: shredded cheddar cheese, chopped parsley, green onions
Instructions
Set Greek yogurt and frozen vegetables out to come to room temperature.
In a large pot, boil cubed potatoes in salted water for 20 minutes until fork-tender. Drain well.
Set aside half of the potatoes. Mash the remaining half with butter or ghee. Season with salt and pepper.
In a Dutch oven or large pot, cook ground meat over medium heat, seasoning lightly with salt and pepper. Break up with a wooden spoon as it cooks.
Add onion, celery, garlic, Italian seasoning, and thyme. Cook for 5–7 minutes until veggies soften.
Stir in frozen mixed vegetables and bone broth. Bring to a boil, then reduce to a simmer for 10 minutes.
Add mashed and reserved cubed potatoes. Stir and simmer for 5 more minutes to thicken.
Remove from heat and stir in Greek yogurt until smooth and creamy.
Serve warm, garnished with shredded cheddar, parsley, and green onions.
Notes
For extra thickness, mash more potatoes directly into the soup.
Use sweet potatoes for added natural sweetness and fiber.
Swap Greek yogurt with coconut yogurt for a dairy-free version.
Bone broth adds more protein and depth, but regular broth works too.
Make it ahead — it’s perfect for meal prep and freezer-friendly.
