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–+ servings
Protein Packed Shepherd’s Pie Soup

Cozy Up with Protein Packed Shepherd’s Pie Soup Delight

Enjoy a warm, hearty Protein Packed Shepherd’s Pie Soup that's perfect for chilly nights and customizable to your taste.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Substitute with vegetable oil for a lighter option.
  • 1 medium Onion (diced) Yellow or white onions work well.
  • 2 cloves Garlic (minced) Can substitute with garlic powder.
  • 1 pound Ground Beef or Turkey Use chicken, lamb, or plant-based alternatives for variation.
  • 2 medium Carrots (diced) Substitute with parsnips for a different flavor.
  • 2 medium Potatoes (diced) Sweet potatoes can be used for a healthier option.
  • 4 cups Beef or Vegetable Broth Low-sodium versions reduce salt intake.
For the Flavor Boost
  • 2 tablespoons Tomato Paste Substitute with crushed tomatoes for a different taste.
  • 1 tablespoon Worcestershire Sauce Soy sauce can be a soy-free alternative.
  • 1 teaspoon Dried Thyme Use fresh herbs, just double the amount.
  • 1 teaspoon Dried Rosemary Use fresh herbs, just double the amount.
  • to taste Salt Adjust to taste.
  • to taste Pepper Adjust to taste.
For the Finishing Touches
  • 1 cup Frozen Peas Can substitute with frozen corn.
  • 1 cup Milk Use dairy-free milk for a vegan option.
  • 2 tablespoons Cornstarch (optional) Adjust based on desired thickness.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat the Oil: Pour olive oil into a large pot over medium heat and let it heat until shimmering, about 2-3 minutes.
  2. Sauté the Aromatics: Add diced onion and minced garlic, stirring for about 3-4 minutes until the onion is translucent.
  3. Brown the Meat: Add ground beef or turkey, cooking for approximately 5-7 minutes until browned.
  4. Incorporate the Vegetables: Mix in diced carrots and potatoes, cooking for an additional 5 minutes.
  5. Build the Soup Base: Pour in broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Bring to a boil, then simmer for 20-25 minutes.
  6. Add the Finishing Touches: Stir in frozen peas and milk. For thickness, prepare cornstarch slurry if desired and cook for an additional 5 minutes.
  7. Final Seasoning and Serve: Adjust seasoning if needed, then serve warm, garnished with shredded cheese or fresh herbs.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 150IUVitamin C: 30mgCalcium: 10mgIron: 15mg

Notes

Leftovers can be stored in an airtight container for up to 3 days in the fridge or frozen for up to 3 months.

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