Shepherds Pie Soup

{gluten free + dairy free + Whole30 + paleo}

This comforting shepherds pie soup is a delicious, healthy twist on a  classic casserole dish. A rich and flavorful recipe that is easy to  make and perfect for your next family dinner!

Made with tons of veggies, ground beef, and a creamy cashew cream  base for a comfort food meal you’ll want to make again and again!

– raw cashews – olive oil – onion, diced – carrots, diced – celery, diced – ground beef – kosher salt – black pepper


Soak the cashews. Add raw cashews to  a heat proof bowl and cover with hot (ideally just boiled) water –  allow to soak for at least 30 minutes while you prepare the rest of the  recipe.

Make the flavor base of the soup. Heat 2 tablespoons olive oil over medium heat. Add onions, carrots, and celery. Cook for about 8 minutes, stirring occasionally.

Add the meat. Move vegetables to the side of the pot and add  ground beef with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.  Cook, breaking up meat with a spatula.

Add potatoes, spices, and broth. Add potatoes, tomato paste, paprika, dried parsley, and nutritional yeast and cook 2-3 minutes more – stirring often. Add 2 cups of the broth to the pot.

Make the cashew cream and add to the soup. Drain and rinse the soaked cashews. Transfer to a blender with 2 additional cups of broth and coconut aminos and blend on high speed until silky smooth.

Give this recipe a try! Tap the link for the full recipe details.