Hearty Shepherd’s Pie Protein Soup

Instructions:

1. In a large pot, heat the oil and brown the ground beef or turkey. Season with salt and pepper.
2. Add the diced onion and garlic, sautéing until softened and fragrant.
3. Stir in the diced potatoes, mixed veggies, thyme, and paprika.
4. Pour in the broth and bring the soup to a gentle boil.
5. Reduce heat, cover, and simmer for 12–15 minutes, or until the potatoes are tender.
6. Add the milk or half-and-half, heavy cream (if using), and Worcestershire sauce.
7. If you prefer a thicker soup, stir in the cornstarch slurry and simmer for 2–3 minutes more.
8. Taste, adjust seasoning, and ladle into bowls to serve warm.

Variations

• Swap ground beef for ground lamb to echo traditional Shepherd’s Pie flavor.
• Add a splash of tomato paste for extra depth and color.
• Use sweet potatoes instead of russets for a slightly sweeter profile.
• Stir in spinach or kale for added nutrients and color.

Tips

• Cut potatoes into evenly sized cubes so they cook at the same rate.
• For a stew-like texture, mash a few potatoes directly into the soup.
• Top each serving with shredded cheddar or a scoop of mashed potatoes for a true Shepherd’s Pie finish.
• This soup reheats beautifully — perfect for leftovers or meal prep.