This comforting Shepherd’s Pie Soup delivers all the cozy flavors of the classic dish in a warm, creamy, spoonable form. Loaded with hearty vegetables, tender potatoes, savory ground meat, and a rich bone-broth base, it’s a nourishing meal that feels indulgent while still being wholesome and filling.
Why You’ll Love This Recipe
This soup is deeply satisfying yet balanced, combining protein, vegetables, and complex carbohydrates in every bowl. It’s perfect for chilly evenings, meal prep, or when you want comfort food without spending hours in the kitchen. The creamy texture comes from mashed potatoes and Greek yogurt rather than heavy cream, giving you richness without heaviness. It’s also easy to customize based on what you have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 pounds russet potatoes or white sweet potatoes, peeled and cubed
1 tablespoon grass-fed butter or ghee
1 teaspoon fine sea salt, plus more to taste
½ teaspoon ground black pepper, plus more to taste
1 pound ground lamb, ground beef, ground chicken, ground turkey, or a combination
1 large sweet onion, diced
5 celery ribs, finely chopped
4 garlic cloves, minced
1 tablespoon Italian seasoning
2 teaspoons dried thyme
12 ounces mixed frozen vegetables
6 cups chicken or beef bone broth
1 cup organic grass-fed Greek yogurt or sour cream, at room temperature
Optional toppings
½ cup freshly shredded cheddar cheese
¼ cup freshly chopped parsley
¼ cup chopped green onions
Directions
Place the Greek yogurt or sour cream on the counter to come to room temperature. Set the frozen vegetables aside so they begin to thaw slightly.
Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for about 20 minutes, or until fork-tender. Drain completely. Remove half of the potatoes and set them aside. Mash the remaining potatoes with the butter or ghee until smooth. Season lightly with sea salt and pepper.
In a large stockpot or Dutch oven over medium heat, add the ground meat and cook while breaking it up with a spoon until fully browned. Drain excess fat if needed and season lightly with salt and pepper.
Add the diced onion, celery, garlic, Italian seasoning, and dried thyme to the meat. Cook for 4 to 5 minutes, stirring often, until the vegetables begin to soften and become fragrant.
Stir in the frozen vegetables, then pour in the bone broth. Bring the soup to a gentle boil, reduce the heat to low, and simmer for 10 minutes.
Add the mashed potatoes and the reserved whole potatoes to the pot. Stir well and simmer for another 5 minutes, allowing the soup to thicken.
Remove the pot from the heat. Stir in the Greek yogurt or sour cream until fully incorporated and creamy. Taste and adjust seasoning as needed.
Serve hot and garnish with cheddar cheese, parsley, and green onions if desired.
Servings and timing
Servings: 4 generous portions
Prep time: 20 minutes
Cook time: 30 minutes
Total time: approximately 50 minutes
Variations
For a lighter soup, use an additional 1 to 2 cups of bone broth and reduce the Greek yogurt to ½ cup.
For a thicker, stew-like consistency, increase the Greek yogurt to 1½ cups.
Add extra vegetables such as chopped green beans, peas, or kale for more color and nutrients.
For a slow cooker version, brown the meat with the onion, celery, garlic, and seasonings first, then transfer everything except the Greek yogurt to a slow cooker and cook on low for 6 to 7 hours before stirring in the yogurt.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring often to prevent sticking. You can also reheat individual portions in the microwave using short intervals and stirring between each. This soup freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.
FAQs
Can I make this soup ahead of time?
Yes, this soup tastes even better the next day as the flavors continue to develop.
Can I freeze Shepherd’s Pie Soup?
Yes, allow it to cool completely before freezing in airtight containers for best results.
What meat works best for this recipe?
Ground lamb, beef, chicken, or turkey all work well, depending on your flavor preference.
Can I use only sweet potatoes?
Absolutely, sweet potatoes add a slightly sweeter flavor and extra nutrients.
Is Greek yogurt necessary?
Greek yogurt adds creaminess and protein, but sour cream works well as a substitute.
How do I prevent the yogurt from curdling?
Make sure the yogurt is at room temperature and remove the soup from heat before stirring it in.
Can I make this soup dairy-free?
You can omit the yogurt and add extra mashed potatoes or broth for texture, though it will be less creamy.
Is this soup very thick?
It is naturally thick and hearty, but you can thin it with additional broth if desired.
Can I add fresh herbs?
Yes, fresh thyme or parsley added at the end brightens the flavor nicely.
What should I serve with this soup?
It’s a complete meal on its own, but it pairs well with a simple side salad or warm flatbread.
Conclusion
Protein-Packed Shepherd’s Pie Soup is the ultimate comfort food with a nourishing twist. Rich, creamy, and loaded with wholesome ingredients, it’s a cozy meal you can feel good about serving to your family. Whether enjoyed fresh or reheated later, this soup is sure to become a regular favorite in your kitchen.
A creamy, protein-rich twist on the classic Shepherd’s Pie, turned into a hearty, comforting soup. Made with ground meat, mashed and cubed potatoes, vegetables, and bone broth, it’s finished with Greek yogurt for a nourishing one-pot meal.
Ingredients
2 pounds russet potatoes or white sweet potatoes, peeled and cubed
1 tablespoon grass-fed butter or ghee
1 teaspoon fine sea salt, plus more to taste
½ teaspoon ground black pepper, plus more to taste
1 pound ground lamb, beef, chicken, turkey, or a combination
1 large sweet onion, diced
5 celery ribs, finely chopped
4 garlic cloves, minced
1 tablespoon Italian seasoning
2 teaspoons dried thyme
12 ounces mixed frozen vegetables
6 cups chicken or beef bone broth
1 cup organic grass-fed Greek yogurt or sour cream, at room temperature
Optional: ½ cup shredded cheddar cheese
Optional: ¼ cup chopped parsley
Optional: ¼ cup chopped green onions
Instructions
Bring Greek yogurt or sour cream to room temperature. Let frozen vegetables thaw slightly.
Boil cubed potatoes in salted water for about 20 minutes until tender. Drain and set aside half. Mash the other half with butter, season with salt and pepper.
In a large pot, brown ground meat over medium heat. Drain excess fat and season lightly.
Add onion, celery, garlic, Italian seasoning, and thyme. Cook for 4–5 minutes until vegetables soften.
Stir in thawed frozen vegetables and pour in bone broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add both mashed and whole potatoes to the pot. Stir and simmer for 5 minutes to thicken.
Remove from heat. Stir in Greek yogurt or sour cream until creamy. Adjust seasoning to taste.
Serve hot with optional cheddar, parsley, and green onions on top.
Notes
Use any ground meat you prefer—lamb adds richness, turkey or chicken for a leaner soup.
Add fresh herbs at the end for a flavor boost.
For dairy-free, omit yogurt and add more mashed potatoes or broth.
For slow cooker version, pre-cook meat and veggies before adding to cooker.
