Begin by peeling and cutting your Russet or White Sweet Potatoes into even chunks. Place the potatoes in a large pot of salted water and bring to a boil over high heat. Cook for about 20 minutes until tender, then drain and set aside. Mash half of the potatoes with grass-fed butter or ghee, seasoning with salt and pepper to taste, creating a creamy base for your Protein Packed Shepherd’s Pie Soup.

In a large pot over medium heat, add your choice of ground meat—lamb, beef, chicken, or turkey. Cook for about 5-7 minutes, breaking it apart with a spoon until it’s browned and fully cooked. Drain any excess grease, season generously with salt and freshly ground pepper.

Add diced sweet onion and celery to the pot with the browned meat. Stir in minced garlic and your Italian seasoning, cooking for 3-4 minutes until the onions become translucent.

Incorporate the mixed frozen vegetables into the pot, stirring to combine. Pour in the chicken or beef bone broth and raise the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for 10 minutes.

After simmering, stir in both the mashed and unmashed potatoes into the soup. Continue to simmer for an additional 5 minutes.

Remove the pot from the heat and stir in the organic Greek yogurt or sour cream until fully combined. Give it a taste and adjust seasoning.

Ladle the soup into bowls and garnish with cracked pepper, freshly chopped parsley, and chopped green onions as desired.