If you’re looking for a nourishing, belly-warming soup that delivers all the comforting flavors of classic shepherd’s pie in a bowl, this Best Protein Packed Shepherd’s Pie Soup is exactly what you need. Savory ground beef (or lamb) is cooked with aromatic vegetables, then simmered in rich bone broth with tender potatoes, mixed vegetables, and warming herbs like thyme and rosemary. The addition of Greek yogurt or cream creates a luscious, creamy texture while boosting the protein content, making this soup incredibly satisfying and filling. Everything comes together in one pot in about 45 minutes, making it perfect for cozy weeknight dinners when you want something that feels like a warm hug in a bowl.
The beauty of this soup is how it transforms the beloved shepherd’s pie into a spoonable form—you get all those familiar, comforting flavors with the added bonus of extra protein from bone broth, ground meat, and Greek yogurt, making it a complete meal that keeps you full for hours.
Complete Ingredient List (Serves 6-8)
This version is easy to scale up for meal prep or feeding a crowd.
For the Soup Base
- 1 pound ground beef, lamb, turkey, or chicken
- 2 tablespoons butter or olive oil
- 1 large onion, diced
- 5 celery ribs, finely chopped
- 3-4 cloves garlic, minced
- 2 tablespoons tomato paste
- ¼ cup all-purpose flour
- 6 cups chicken or beef bone broth
- 1 cup heavy cream or half-and-half
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning
- 2 teaspoons dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon ground sage
- Salt and black pepper to taste
For the Potatoes and Vegetables
- 2 pounds russet potatoes, peeled and cubed
- 1 tablespoon butter
- 1 cup Greek yogurt or sour cream, room temperature
- 2 cups frozen mixed vegetables (peas, carrots, corn)
For Serving
- 2 cups shredded cheddar cheese
- Fresh parsley, chopped
- Green onions, sliced
- Extra black pepper
Step-By-Step Instructions
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 6-8
Cook the Potatoes
Bring a large pot of salted water to a boil. Add the cubed potatoes and boil for 15-20 minutes until very tender and easily pierced with a fork. Drain well, then return half of the potatoes to the pot and mash them with 1 tablespoon butter and a few spoonfuls of Greek yogurt. Season lightly with salt and pepper. Set aside both the mashed and unmashed potatoes.
Brown the Meat
While the potatoes cook, heat butter or oil in a large Dutch oven or soup pot over medium-high heat. Add the ground meat and cook for 6-8 minutes, breaking it up with a wooden spoon, until browned and cooked through. Drain excess grease if needed. Remove the meat to a plate and set aside.
Build the Soup Base
In the same pot, add the diced onion and chopped celery. Sauté for 4-5 minutes until softened. Add the minced garlic and tomato paste and cook for 1-2 minutes, stirring constantly until fragrant.
Sprinkle the flour over the vegetables and stir continuously for 1 minute to cook out the raw flour taste. Gradually pour in the bone broth while whisking to prevent lumps, scraping up any browned bits from the bottom of the pot.
Add Seasonings and Simmer
Stir in the Worcestershire sauce, heavy cream, Italian seasoning, thyme, rosemary, and sage. Add the mashed potatoes and remaining unmashed potato cubes. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the potatoes are heated through and the soup has thickened.
Add Meat and Vegetables
Return the cooked ground meat to the pot along with the frozen mixed vegetables. Simmer for another 5-7 minutes until the vegetables are heated through and tender.
Finish with Dairy and Cheese
Remove the pot from heat. Stir in the remaining Greek yogurt or sour cream until well combined and creamy. Gradually add the shredded cheddar cheese in handfuls, stirring until melted and smooth. The residual heat will melt the cheese perfectly. Taste and adjust seasoning with salt and pepper.
Serve
Ladle the hot soup into bowls. Garnish with extra shredded cheese, fresh chopped parsley, sliced green onions, and freshly cracked black pepper. Serve immediately with crusty bread or dinner rolls.
Tips for the Best Protein Packed Shepherd’s Pie Soup
Use bone broth instead of regular broth for maximum protein and nutrients—it adds about 10 grams of protein per serving. Let the Greek yogurt or sour cream come to room temperature before adding so it incorporates smoothly without curdling. Use half mashed and half cubed potatoes for the best texture—mashed thickens the soup while cubed adds heartiness. Don’t let the soup boil after adding the dairy or it may separate. For even more protein, use ground turkey or chicken and add extra Greek yogurt. Make it ahead and store in the fridge for up to 4 days—the flavors get even better as they sit.
Variations and Customizations
Use sweet potatoes instead of russet for extra nutrients and natural sweetness. Add fresh kale or spinach in the last few minutes for extra greens. Make it with ground lamb for traditional shepherd’s pie flavor. Use cauliflower mash instead of potato mash for a low-carb version. Add mushrooms along with the onions for extra umami. Top with crispy bacon bits for added flavor. Make it dairy-free by using coconut cream and nutritional yeast instead of cheese. Add a splash of red wine when cooking the meat for deeper flavor.
Nutrition Snapshot (Per Serving)
This soup is incredibly protein-rich, providing about 30-35 grams of protein per serving from the ground meat, bone broth, Greek yogurt, and cheese. The potatoes add complex carbohydrates for sustained energy, while the mixed vegetables contribute fiber, vitamins, and minerals. The bone broth provides collagen and amino acids that support gut health and recovery. It’s a truly nourishing, balanced meal that’s both comforting and functional.
Why This Works So Well for TikTok and Pinterest
Best Protein Packed Shepherd’s Pie Soup is incredibly photogenic with its creamy, thick texture, visible vegetables, melted cheese topping, and fresh herb garnishes creating appealing visual layers. The transformation from classic shepherd’s pie to soup format makes for interesting content, and the “hearty & comforting” hook combined with the high-protein angle resonates with both comfort food lovers and health-conscious viewers. For Pinterest, focus on overhead shots of steaming bowls topped with melted cheese and herbs, close-ups showing the creamy texture and chunks of potato, or styled shots with crusty bread for dipping. The protein-packed angle and one-pot convenience make this recipe highly shareable.
Serve this incredible soup for dinner with crusty bread, pack it for meal prep lunches throughout the week, or make a big batch for Sunday meal prep. Once you try it, you’ll understand why this protein-packed soup has become such a favorite for anyone who wants the comforting flavors of shepherd’s pie in a nourishing, spoonable form that’s perfect for cold weather and busy
