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!

Step-by-Step Photos: