Name: Protein Packed Shepherd’s Pie Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb lean ground beef or ground turkey; 1 tbsp olive oil; 1 onion, diced; 2 cloves garlic, minced; 2 carrots, chopped; 2 celery stalks, chopped; 1 cup frozen peas or mixed vegetables; 2 tbsp tomato paste; 1 tbsp Worcestershire sauce; 4 cups beef or chicken broth; 1 tsp fresh or 1/2 tsp dried thyme; Salt and pepper, to taste; 2 cups cooked mashed potatoes (for topping or stirring in); Optional: 1/4 cup Greek yogurt or 1 scoop unflavored protein powder

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Protein Packed Shepherd’s Pie Soup takes the classic comfort of shepherd’s pie and transforms it into a hearty, nourishing soup that’s both filling and easy to prepare. With lean ground meat, tender vegetables, and a creamy mashed potato swirl, this cozy bowl is everything I crave on a chilly day—satisfying, savory, and packed with protein.

Why You’ll Love This Recipe

I love this soup because it delivers the flavors of shepherd’s pie in a faster, lighter format without sacrificing richness. It’s perfect when I want something warming but don’t have time to bake a full pie. It’s a great way to use ground meat and frozen veggies, and the mashed potato topping stirred right into the bowl makes every spoonful comforting and creamy. Plus, it’s high in protein, so it keeps me full for hours.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Lean ground beef or ground turkey
Olive oil
Onion, diced
Garlic, minced
Carrots, chopped
Celery, chopped
Frozen peas or mixed vegetables
Tomato paste
Worcestershire sauce
Beef or chicken broth
Fresh or dried thyme
Salt and pepper
Cooked mashed potatoes (for topping or stirring in)
Optional: Greek yogurt or plain protein powder (for boosting protein)

Directions

I heat olive oil in a large pot over medium heat, then add the onion, carrots, and celery. I cook until softened, about 5–7 minutes.
I add the garlic and cook for another minute, then stir in the ground beef or turkey, breaking it up as it browns.
Once the meat is fully cooked, I add the tomato paste, Worcestershire sauce, thyme, salt, and pepper. I stir to coat everything well.
I pour in the broth and bring the mixture to a boil, then reduce the heat and let it simmer for about 15–20 minutes.
I stir in the peas or mixed vegetables and simmer for another 5 minutes until tender.
Just before serving, I either swirl in a generous spoonful of mashed potatoes into each bowl or dollop them right on top like a shepherd’s pie twist.
If I want to boost the protein even more, I stir in a bit of Greek yogurt or unflavored protein powder right before serving.

Servings and timing

This recipe serves 4–6.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

I use ground chicken or lentils for a lighter or vegetarian version.
For extra greens, I stir in chopped spinach or kale near the end of cooking.
I replace mashed potatoes with mashed cauliflower for a low-carb twist.
To make it dairy-free, I skip the yogurt or use a dairy-free alternative.
I sometimes top it with shredded cheese and broil it briefly for a baked finish.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stove over medium heat or microwave in individual bowls. I keep extra mashed potatoes stored separately if I’m adding them fresh to each serving. This soup also freezes well—I just cool it completely before freezing in portions for up to 2 months.

FAQs

Can I make this soup ahead of time?

Yes, I often make a big batch and enjoy it throughout the week. It actually tastes even better the next day after the flavors meld.

What kind of protein can I use besides ground beef?

I switch it up with ground turkey, chicken, or even plant-based crumbles if I want a vegetarian version with good protein.

Can I add potatoes directly into the soup instead?

Definitely. I sometimes dice and simmer raw potatoes in the broth instead of using mashed potatoes—it gives a chunkier texture.

How do I make this soup even more protein-rich?

I stir in a few tablespoons of Greek yogurt or a scoop of unflavored protein powder before serving. It adds creaminess and a nutritional boost.

Is this kid-friendly?

Very much so. The flavors are mild and comforting, and kids love the mashed potato topping—it feels like a warm, tasty hug in a bowl.

Conclusion

Protein Packed Shepherd’s Pie Soup is the ultimate mash-up of comfort and nutrition. I love how simple and customizable it is, making it perfect for busy weeknights or meal prepping. With hearty meat, veggies, and the signature potato swirl, this soup is satisfying, family-friendly, and just as cozy as the classic dish—without the baking.

Protein Packed Shepherd’s Pie Soup

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Protein Packed Shepherd’s Pie Soup combines the savory flavors of traditional shepherd’s pie with the ease and warmth of a hearty soup. Featuring lean ground meat, vegetables, and a creamy mashed potato swirl, it’s a satisfying and protein-rich meal perfect for colder days.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serves 4–6
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Low Fat

Ingredients

1 lb lean ground beef or ground turkey
1 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
1 cup frozen peas or mixed vegetables
2 tbsp tomato paste
1 tbsp Worcestershire sauce
4 cups beef or chicken broth
1 tsp fresh or 1/2 tsp dried thyme
Salt and pepper, to taste
2 cups cooked mashed potatoes (for topping or stirring in)
Optional: 1/4 cup Greek yogurt or 1 scoop unflavored protein powder

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Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5–7 minutes.
Add garlic and cook for another minute.
Stir in ground meat and cook until browned, breaking it apart as it cooks.
Add tomato paste, Worcestershire sauce, thyme, salt, and pepper. Stir well.
Pour in broth and bring to a boil. Reduce heat and simmer for 15–20 minutes.
Stir in peas or mixed vegetables and simmer for another 5 minutes.
Just before serving, swirl in or top each bowl with a scoop of mashed potatoes.
Optional: stir in Greek yogurt or protein powder for added protein.

Notes

Use ground chicken, lentils, or plant-based crumbles for lighter or vegetarian versions.
Swap mashed potatoes with mashed cauliflower for a low-carb option.
Add spinach or kale in the last few minutes for extra greens.
Top with cheese and broil briefly for a baked-style finish.
Soup freezes well and is great for meal prep.