Shepherd’s Pie Soup


While it may not yet be time for shepherd’s pie, it is soup season. I had seen this really cool idea for a soup that was based on shepherd’s pie, so I decided to take that and make a more healthified version of it. This definitely gives you quite a lot of soup too and it’s filling and hearty to boot. It’s loaded up with all the things you will find in any standard shepherd’s pie, including meat, potatoes - mashed and otherwise, and plenty of other veggies.

This soup is full of flavor and definitely is what it’s set out to be. Shepherd’s pie in soup form! It’s also pretty akin to a baked potato soup as far as the consistency goes, and that’s probably due to half of the potatoes being mashed and the other half being left cubed to give a thickness to the soup and some added texture!

To lighten this soup I started out by swapping out the lamb or beef for a lean turkey. I also swapped out the regular broth for a reduced sodium one and the cheddar was also replaced with reduced fat. Sour cream? Nope - I used a plain greek yogurt instead. Outside of that, this soup is all veggies! So there’s not much else to replace.

This actually made so much soup that I ended up bagging two-thirds of it and storing it in the freezer to thaw and have another time. And I still have enough ready to go for my lunch today too!

Shepherd's Pie Soup

Shepherd's Pie Soup

Yield: 8Author: The Skinny Fork (Amanda Plott)Prep time: 10 MinCook time: 35 MinTotal time: 45 MinShepherd's pie in the form of soup! This soup is a lightened up way to enjoy this tasty combination of the two.


  • 3 Lbs. Russet Potatoes, Peeled & Sliced
  • 1 Lb. Extra Lean Ground Turkey
  • 1 C. Diced White Onion
  • 1 C. Chopped Carrot
  • 2 Cloves Garlic, Minced
  • 2 Tbsp. Tomato Paste
  • 4 C. Reduced Sodium Chicken Broth
  • 1 Tbsp. Worcestershire Sauce
  • 1 Tsp. Dried Crushed Rosemary
  • 1 Tsp. Dried Thyme
  • 2 Bay Leaves
  • 2 Tbsp. Butter
  • 1/3 C. Plain Fat Free Greek Yogurt
  • 1 C. Shredded Reduced Fat Cheddar Cheese
  • 1 C. Frozen Peas
  • Salt & Pepper to Taste


  1. Place 1 1/2 Lbs. of the Russet Potatoes into a large pot of water, enough to cover them. Heat it to a boil and allow to cook for 15-20 minutes or until fork tender. Drain and set aside.
  2. In the same large pot, cook the 1 Lb. Extra Lean Ground Turkey, 1 C. Onion, and 1 C. Carrot until the meat is browned.
  3. Add in the 2 Cloves Garlic and 2 Tbsp. Tomato Paste, and cook for another couple of minutes until fragrant.
  4. Stir in last 1 1/2 Lbs. Russet Potatoes, 2 C. of the Reduced Sodium Chicken Broth, 1 Tbsp. Worcestershire Sauce, 1 Tsp. Dried Crushed Rosemary, 1 Tsp. Dried Thyme, and 2 Bay Leaves. Bring it to a boil then reduce the heat to low to simmer for 15-20 minutes.
  5. While that's cooking, mash the cooked potatoes and mix together with rest of the 2 C. Reduced Sodium Chicken Broth, 2 Tbsp. Butter and 1/3 C. Plain Fat Free Greek Yogurt.
  6. Add the mashed potatoes to the soup pot.
  7. When the veggies are all tender, add in the 1 C. Shredded Reduced Fat Cheddar Cheese, 1 C. Frozen Peas, and Salt & Pepper to Taste.
  8. Bring it all back to heat through.
  9. Divide evenly among bowls and top with some parsley or more shredded cheddar to enjoy right away!

Nutrition Facts



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Nutritional Claims: Egg Free  Peanut Free  Tree Nut Free  Soy Free Shellfish Free  Pork Free  Red Meat Free  Crustacean Free  Celery Free  Mustard Free  Sesame Free Lupine Free  Mollusk Free  Alcohol Free  No Sugar Added

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