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A steaming bowl of creamy Shepherd's Pie Soup with carrots, peas, and potatoes

Protein Packed Shepherd's Pie Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 385
Ingredients Method

Ingredients
  

  • 1 lb lean ground lamb or 93% lean ground beef
  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 large carrots , diced
  • 2 stalks celery , sliced
  • 3 cloves garlic , minced
  • 2 cups russet potatoes, peeled and cut into 1/2-inch cubes
  • 4 cups beef bone broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 cup frozen sweet peas
  • 1/2 cup plain non-fat Greek yogurt
  • 1 teaspoon sea salt
  • 1/2 teaspoon cracked black pepper

Method
 

  1. In a large Dutch oven or stockpot, heat the olive oil over medium-high heat.
  2. Add the ground meat and cook until browned, breaking it into small crumbles with a wooden spoon for approximately 6-8 minutes.
  3. Add the onion, carrots, and celery to the pot and sauté for 5 minutes until the vegetables begin to soften.
  4. Stir in the minced garlic, tomato paste, thyme, and rosemary, cooking for 1 minute until highly fragrant.
  5. Pour in the beef bone broth and Worcestershire sauce, then add the diced potatoes.
  6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the potatoes are fork-tender.
  7. Stir in the frozen peas and cook for an additional 2 minutes.
  8. Remove the pot from the heat. Temper the Greek yogurt by stirring in a small amount of hot broth, then fold the yogurt into the soup until fully incorporated and creamy.
  9. Season with salt and pepper before serving hot.