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High-Protein Shepherd’s Pie Soup

High-Protein Shepherd’s Pie Soup

This rich, filling soup delivers all the flavors you love from traditional shepherd’s pie but in a lighter, more spoonable form. Packed with quality protein, vibrant vegetables, and creamy potato, it’s a satisfying meal that warms you from the inside out!
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Course: dinner
Cuisine: irish
Keyword: High-Protein Shepherd’s Pie Soup
Servings: 6
Calories: 386kcal

Ingredients

  • 2 large russet potatoes
  • 1/2 tsp salt
  • 1/2 cup plain Greek yogurt
  • 1 lb lean ground beef or ground turkey
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 2 Tbsp salted butter
  • 2 Tbsp whole wheat flour
  • 2 1/2 cups vegetable broth
  • 1 cup milk
  • 1/3 cup half and half
  • 2 scoops protein powder unflavored
  • 1/2 tsp Worcestershire sauce
  • 1 1/2 tsp Italian seasoning
  • 1/2 tsp mustard powder
  • 1/4 tsp sage
  • 1 1/2 cups mixed frozen vegetables
  • 1 cup sharp cheddar cheese shredded
  • Salt and pepper to taste

Instructions

  • Cut up potatoes into quarters. Place in a stockpot, covered by one inch of water, and boil gently for about 10 to 15 minutes or until very fork tender.
  • While potatoes are cooking, crumble and cook ground beef (or turkey) over medium heat until cooked through. Drain grease and set aside. (Avoid cleaning the pot—you’ll continue to use it for the rest of the recipe.)
  • Drain and mash the potatoes with butter and Greek yogurt and set aside.
  • Bring the pot you used to cook the meat back to the stovetop. Add the diced onions and cook until softened (about 5 minutes). Then add garlic and cook for another minute.
  • Whisk your flour into the onions and garlic, using the spatula to scrape the flavored bits of meat and onion from the bottom of the pan.
  • In splashes, add your vegetable broth, stirring continuously. Continue to loosen any remnants from the bottom of the pan with your spatula, which will make your soup more flavorful.
  • Mix the milk, half and half, and protein powder in a bowl until smooth.
  • Add the Worcestershire sauce and seasonings to your broth. Then, slowly stir in the milk mixture. Bring the soup to a boil and then reduce the heat to simmer, stirring occasionally.
  • Next, stir in the mashed potatoes until they’re well combined.
  • Then add the ground beef and the frozen vegetables. Allow them to heat through, stirring occasionally, for about 5 minutes.
  • Remove the soup from the heat and place servings into individual bowls. Season with salt and pepper to taste, and top each bowl with shredded cheese.
  • Stir and enjoy!

Nutrition

Fiber: 3g | Calories: 386kcal | Fat: 19g | Protein: 25g | Carbohydrates: 27g
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