A creamy, protein-packed twist on classic Shepherd’s Pie turned into a cozy, nutritious soup.

Scale

2 lb potatoes, peeled and cubed

1 tbsp butter or ghee

1 lb ground meat (beef, turkey, or chicken)

1 onion, diced

5 celery stalks, chopped

4 garlic cloves, minced

1 tbsp Italian seasoning

2 tsp dried thyme

12 oz mixed vegetables

6 cups bone broth

1 cup Greek yogurt

Salt and pepper to taste

Cook Mode Prevent your screen from going dark

1. Boil potatoes until tender, mash half.

2. Brown ground meat, drain fat.

3. Add onion, celery, garlic, and herbs; cook 5 min.

4. Add vegetables and broth, simmer 10 min.

5. Stir in mashed and cubed potatoes, simmer 5 min more.

6. Remove from heat, stir in Greek yogurt.

7. Garnish and serve warm.

Use ground turkey or lentils for a lighter version.

Add extra vegetables like kale or spinach for more nutrients.

Freeze for up to 3 months in portions.