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Hearty and delicious Shepherd's Pie Soup in a bowl with a spoon on the side.
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Shepherd's Pie Soup

A hearty and delicious soup featuring ground meat and veggies.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Soups
Cuisine: American
Keyword: Shepherd's Pie Soup
Servings: 6

Ingredients

For the Soup:

  • 1 medium onion finely chopped (1 cup, 150 g)
  • 2 garlic cloves minced (1 tsp, 5 g)
  • 1 lb ground turkey 450 g
  • 1 tbsp olive oil 15 ml
  • 1 tsp salt 5 g
  • ½ tsp black pepper 2 g
  • 1 tsp oregano
  • 2 medium carrots diced (1 cup, 150 g)
  • 1 cup sweet corn kernels fresh or frozen (150 g)
  • 1 cup green peas fresh or frozen (150 g)
  • 2 tbsp tomato paste 30 g
  • 4 cups low-sodium chicken or beef broth 1 liter
  • ½ cup low-fat Greek yogurt 120 g

For the Mashed Potatoes:

  • 1 large potato peeled and boiled (1 cup, 200 g)
  • ¼ cup low-fat Greek yogurt 60 g
  • 2 eggs yolks
  • ½ tsp garlic powder 2 g
  • ½ tsp salt 2 g

Instructions

  • Step 1: Prepare the Ground Turkey and Aromatics
  • Heat 1 tablespoon of olive oil in a large pot over medium heat.
  • Add the ground turkey to the pot, seasoning it with 1 teaspoon of salt and ½ teaspoon of black pepper. Sauté the turkey, breaking it into small pieces, until it loses its pink color (about 6–8 minutes).
  • Remove the cooked turkey from the pot and set it aside.
  • In the same pot, add the finely chopped onion and minced garlic. Sauté in the remaining oil and turkey drippings for 3–4 minutes, or until the onions are soft and translucent.
  • Step 2: Cook the Vegetables and Combine the Ingredients
  • Add the diced carrots, sweet corn, oregano, tomato paste, and green peas to the pot. Stir well to coat the vegetables in the aromatic mixture.
  • Pour in the chicken or beef broth and bring the mixture to a gentle boil. Reduce the heat to low, cover, and let it simmer for 20 minutes, or until the vegetables are tender.
  • Return the cooked turkey to the pot and stir to combine all the ingredients evenly.
  • Step 3: Make the Mashed Potatoes
  • Mash the boiled potato in a large bowl until smooth. Add ¼ cup of Greek yogurt, 2 eggs yolks, ½ teaspoon of garlic powder, and ½ teaspoon of salt. Mix until well combined and fluffy.
  • Divide the mashed potatoes into two equal portions. Set aside one portion for the soup and the other portion for making the potato puffs.
  • Step 4: Add Mashed Potatoes to the Soup
  • Gradually stir half of the mashed potatoes into the simmering soup. Mix well to create a creamy, thick consistency. Ensure the mashed potatoes are fully incorporated into the broth.
  • Turn off the heat and stir in ½ cup of Greek yogurt. Taste and adjust the seasoning with additional salt or pepper if needed.
  • Step 5: Make the Mashed Potato Puffs
  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Use a piping bag or spoon to shape small potato mounds (about 2 tablespoons each) from the reserved mashed potatoes onto the prepared baking sheet.
  • Bake for 12–15 minutes or until lightly golden on top.
  • Step 6: Assemble and Serve
  • Ladle the soup into bowls and top each serving with 2–3 mashed potato puffs.
  • Garnish with fresh parsley or chives if desired. Serve immediately and enjoy!

Notes

1 WW Point per serving. 

Nutrition

Serving: 401g | Calories: 232kcal | Carbohydrates: 18g | Protein: 22g | Fat: 8.8g | Saturated Fat: 1.9g | Cholesterol: 54mg | Sodium: 1091mg | Potassium: 566mg | Fiber: 3.8g | Sugar: 6.3g | Calcium: 80mg | Iron: 2.5mg