Protein Packed Shepherd's Pie Soup
, Serves 4
A hearty one-pot soup with the flavors of shepherd's pie: ground lamb, vegetables, and mashed potatoes in bone broth, finished with Greek yogurt.
| 450 g russet potatoes, peeled & cubed (for mashing) | Boil potatoes 20 min, drain | Mash half with butter, season | Stir in potatoes, simmer 5 min | Stir in yogurt, remove from heat | Garnish & serve | |
| 1 Tbsp grass-fed butter or ghee | ||||||
| sea salt & ground pepper, to taste (for the potatoes) | ||||||
| 450 g russet potatoes, peeled & cubed (left whole) | ||||||
| 450 g ground lamb (or beef, chicken, turkey, pork) | Brown & mince lamb, drain fat | Add onion, celery, garlic, herbs; cook | Add frozen veg & broth; boil, simmer 10 min | |||
| sea salt & ground pepper, to taste (for the meat) | ||||||
| 1 large sweet onion, diced | ||||||
| 5 celery ribs, finely chopped | ||||||
| 4 garlic cloves, minced | ||||||
| 1 Tbsp Italian seasoning | ||||||
| 2 tsp dried thyme | ||||||
| 340 g bag frozen mixed vegetables, partly thawed | ||||||
| 1.4 L chicken or beef bone broth | ||||||
| 240 g Greek yogurt or sour cream, room temperature | ||||||
| freshly cracked pepper, to garnish | ||||||
| chopped fresh parsley | ||||||
| chopped green onions | ||||||
| freshly shredded cheddar cheese (optional) |
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