Start by taking the Greek yogurt or sour cream and mixed frozen vegetables out of the refrigerator to bring them to room temperature. This will help them blend smoothly into the soup later. While waiting, chop your onions, celery, and garlic to have everything ready for cooking. Gather your heavy pot and utensils for a seamless cooking experience.

In a large pot, fill it with salted water and add in your cubed russet or sweet potatoes. Bring the water to a boil over medium-high heat, allowing the potatoes to cook until they are fork-tender, which should take about 20 minutes. Once cooked, drain the water and mash half of the potatoes with grass-fed butter, seasoning generously with salt and pepper.

In the same large pot, add your choice of ground meat and cook over medium heat. Use a spatula to break up the meat as it browns, seasoning it with sea salt and ground pepper until no longer pink—about 5-7 minutes. Once browned, carefully drain any excess grease, leaving behind the flavorful bits for the next step.

To the pot with the browned meat, add the diced sweet onion, celery, and minced garlic. Sauté these ingredients on medium heat for about 5-7 minutes, stirring occasionally, until the onion turns translucent and the celery softens.

Stir in the mixed frozen vegetables and pour in the chicken or beef bone broth. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 10 minutes to allow the flavors to meld together.

Carefully fold in both the mashed and un-mashed potatoes into your soup mixture. Stir well to incorporate everything, allowing the potatoes to help thicken the broth. Continue cooking for another 5 minutes.

Remove the pot from the heat and gently stir in the Greek yogurt or sour cream. Blend well until everything is evenly distributed, and the soup takes on a rich, velvety texture.

Ladle your warm Shepherd’s Pie Soup into bowls and top with optional garnishes like cheddar cheese, fresh parsley, and sliced green onions.