Shepherd’s Pie Soup (Whole30)
on Jan 22, 2025
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Cozy up with this Whole30 Shepherd’s Pie Soup! Packed with flavor, this healthy, hearty soup is perfect for meal prep.
Table of Contents
What Makes This Recipe Great
Craving comfort food without compromising your health goals? This hearty Whole30 Shepherd’s Pie Soup is the perfect solution! Packed with flavor and made with simple, wholesome ingredients, this one-pot wonder is sure to become a family favorite. Making this Shepherd’s Pie into a soup creates the same warm and cozy dish thats gluten free and Whole 30 approved, something that’s hard to manage with a traditional Shepherd’s Pie.
One of the highlights of this recipe is that you blend the potatoes in the soup to create a thicker soup without the need of milk or half and half. This allows the Shepherd’s Pie Soup to be naturally dairy free and Whole 30 approve.
Enjoy! This hearty and flavorful Whole30 Shepherd’s Pie Soup is sure to warm you up from the inside out.
Ingredient List
- Oil– olive oil or avocado oil will work
- Ground Beef– 80/20 is the perfect ratio for this recipe
- Onion– yellow onion
- Carrot– make sure the carrots are small size
- Celery
- Parsnip– looks like a white carrot, should be with the other root veggies
- Potato
- Rosemary– these spices must not be skipped, they bring a nice punch to the soup
- Thyme
- Chicken Broth– beef or veggie broth can be used as well
- Salt & Pepper
Step By Step
- Place a large pot over medium heat and add oil to the pan.
- Add in the ground beef and chopped onion and cook while breaking it up with a wooden spoon until browned, about 5 minutes. Add in the carrots, celery, parsnips, potatoes, rosemary, thyme and 4 cups chicken broth and bring to a boil.
- Cover, reduce to a simmer and cook for 20 minutes or until all of the veggies are fork tender.
- Scoop out 1 cup of the potatoes and add them to a blender with remaining 1 cup of chicken broth. Blend on high until smooth, then pour that back into the pot of soup.
- Season to taste with salt and pepper.
Pro Tip
- Making this in a dutch oven is the perfect pot to create this warm soup.
- Top with mashed cauliflower: For a more traditional Shepherd’s Pie experience, mash some cauliflower and spoon it over individual bowls of soup.
Frequently Asked Question
Can I use sweet potatoes instead of potatoes?
- Yes, you can easily swap the poatoes with any other potato you would like. Sweet, purple potatoes, red potatoes can all be used.
So Many Soups To Warm Your Soul
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Shepherd’s Pie Soup
Ingredients
- 1 tbsp oil
- 1 pound of ground beef
- ½ an onion, chopped
- 2 cups chopped carrots
- 3 stalks of celery, chopped
- 1 cup chopped parsnips
- 2 cups chopped potatoes
- 2 teaspoon chopped rosemary
- 1 teaspoon chopped thyme
- 4 cups + 1 cup chicken broth, separated
- Salt and pepper
Instructions
- Place a large pot over medium heat and add oil to the pan.
- Add in the ground beef and chopped onion and cook while breaking it up with a wooden spoon until browned, about 5 minutes. Add in the carrots, celery, parsnips, potatoes, rosemary, thyme and 4 cups chicken broth and bring to a boil.
- Cover, reduce to a simmer and cook for 20 minutes or until all of the veggies are fork tender.
- Scoop out 1 cup of the potatoes and add them to a blender with remaining 1 cup of chicken broth. Blend on high until smooth, then pour that back into the pot of soup.
- Season to taste with salt and pepper.
Lots of chopping, but so worth it! This was a delicious soup. Perfect for a cozy, comforting, satisfying dinner!