Protein Packed Shepherd’s Pie Soup–a creamy, tangy soup with ground beef or lamb, tender potatoes, carrots, peas, corn and then it’s finished off with Greek yogurt and cheddar cheese.
Protein Packed Shepherd’s Pie Soup
This Protein Packed Shepherd’s Pie Soup has a whopping 27 grams of protein per bowl! The secret is the Greek yogurt. It adds a creamy, slightly tangy element to the soup while also bumping up the protein. We loved this soup even though it was hot outside when I made it, so I can only imagine how good it will be on a chilly fall or winter night. Try this one out soon! (This recipe is adapted from Clean Food Crush).
Ingredients/Substitution Ideas
- Ground beef–or ground lamb
- Onion–or shallot
- Garlic powder–or 1 Tbsp minced fresh garlic
- Italian seasoning
- Kosher salt
- Dried thyme
- Black pepper
- Chicken or beef broth–or water and Better than Bouillon
- Carrot
- Russet potatoes–or Yukon Gold potatoes
- Frozen peas–no need to thaw them first
- Frozen corn–or canned corn that has been drained
- Greek yogurt–or blended cottage cheese
- Cheddar cheese–sharp cheddar is what I like
- Green onions
Steps
Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease, if needed. Stir in the garlic powder, Italian seasoning, salt, thyme and pepper.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Add in the carrots and potatoes.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
Stir in the frozen peas and corn. Add a cup of the hot broth in with the Greek yogurt to temper it. Then stir the yogurt mixture into the pot along with the cheese and green onions.
Ladle into bowls and serve.
Notes/Tips
- Serve with crusty bread, dinner rolls or cornbread.
- Adding the peas and corn after pressure cooking keeps them from becoming mushy. The hot soup will warm them through quickly.
- I would grate cheddar from a block if you have it. It melts more smoothly than pre-shredded cheese.
- Try adding in more veggies like celery and mushrooms.
- This is gluten free.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for 4 days. You can freeze it, although the potatoes and Greek yogurt may change texture somewhat after thawing.
- Other recipes you can make with greek yogurt are Instant Pot Gyro Casserole and Street Corn Chicken Casserole.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Protein Packed Shepherd’s Pie Soup
- Prep Time: 20 minutes
- Cook Time: 3 minutes (plus 5 minute NPR)
- Total Time: 23 minutes
- Yield: 4 servings 1x
Description
A creamy, tangy soup with ground beef or lamb, tender potatoes, carrots, peas, corn and then it’s finished off with Greek yogurt and cheddar cheese.
Ingredients
- 8 oz ground beef or ground lamb
- 1/2 cup diced onion
- 1 tsp garlic powder
- 1 Tbsp Italian seasoning
- 1/4 tsp kosher salt
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 3 cups chicken or beef broth
- 1 carrot, peeled and sliced
- 16 oz Russet potatoes, peeled and cut into 1/2 inch cubes
- 3/4 cup frozen peas
- 3/4 cup frozen corn
- 3/4 cup 2% or whole milk greek yogurt
- 1 Tbsp cornstarch
- 1/2 cup shredded cheddar cheese
- 2 green onions, sliced
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease, if needed. Stir in the garlic powder, Italian seasoning, salt, thyme and pepper.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the carrots and potatoes.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir in the frozen peas and corn. Turn off the Instant Pot.
- Add greek yogurt into a bowl and stir in the cornstarch. Gradually whisk the cup of hot broth into the yogurt to temper it. Then stir the yogurt mixture into the pot along with the cheese and green onions.
- Ladle into bowls and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the beef and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease, if needed. Stir in the garlic powder, Italian seasoning, salt, thyme and pepper. Transfer to the slow cooker.
- Stir in the broth, carrots and potatoes.
- Cover and cook on low for 3-4 hours.
- Stir in the frozen peas and corn.
- Add greek yogurt into a bowl and stir in the cornstarch. Gradually whisk the cup of hot broth into the yogurt to temper it. Then stir the yogurt mixture into the slow cooker along with the cheese and green onions.
- Ladle into bowls and serve.
- Category: Beef, Soup
- Method: Instant Pot or Slow Cooker
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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