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Protein Packed Shepherd’s Pie Soup

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A comforting and hearty soup that captures the flavors of shepherd’s pie in a rich, nourishing bowl.

Ingredients

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  • 1.5 lbs lean ground beef (or ground lamb for traditional flavor)
  • 1 large onion (diced)
  • 2 cloves garlic (minced)
  • 4 cups Yukon Gold potatoes (diced into ½-inch cubes)
  • 2 cups carrots (chopped small)
  • 1 cup celery (sliced)
  • 1 cup frozen peas (added at the end)
  • 4 cups beef bone broth
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup sharp cheddar cheese (shredded)
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • salt and black pepper (to taste)

Instructions

  1. In a large soup pot or Dutch oven, brown the ground beef over medium-high heat until fully cooked. Drain excess fat.
  2. Add the onions, carrots, and celery to the beef and sauté for 5–7 minutes until the onions are soft.
  3. Stir in the tomato paste, garlic, Worcestershire sauce, thyme, and rosemary and cook for 1 minute.
  4. Sprinkle the flour over the meat and veggie mixture and stir for 1 minute.
  5. Slowly pour in the beef bone broth while stirring to scrape up browned bits.
  6. Add the diced potatoes, bring to a boil, then reduce heat and simmer for 15–20 minutes.
  7. Stir in the cheddar cheese until melted and the soup is creamy.
  8. Add the frozen peas and cook for 2 minutes to heat through.
  9. Ladle into bowls, finishing with a grind of black pepper on top.

Notes

Leftovers keep well in the refrigerator for 3–4 days and can be frozen for up to 3 months. It’s perfect for meal prep and versatile for various dietary needs.

Nutrition

Find it online: https://pennykitchenz.com/protein-packed-shepherds-pie-soup/

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