Creamy Shepherd’s Pie Soup with mashed potatoes, ground beef, cheddar cheese, and mixed vegetables. Comfort food in a bowl.

Scale

4 large russet potatoes (≈ 2 lbs)

¾ teaspoon salt

¾ cup sour cream

1 lb ground beef (85% lean)

1 yellow onion, diced

3 cloves garlic, minced

3 tablespoons salted butter, divided

¼ cup flour

4 cups chicken broth

2 cups half-and-half

¾ teaspoon Worcestershire sauce

2 teaspoons Italian seasoning

½ teaspoon mustard powder

¼ teaspoon ground sage

2 cups shredded cheddar cheese

1 ½ cups mixed frozen vegetables

Salt and pepper to taste

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1. Shred cheese and prep sour cream and half-and-half.

2. Cook ground beef until done, drain, and set aside.

3. Boil and mash potatoes with sour cream and butter.

4. Melt butter, sauté onions, add garlic.

5. Whisk in flour, cook 1 min.

6. Gradually add chicken broth, Worcestershire, Italian seasoning, mustard powder, sage, then half-and-half.

7. Stir in mashed potatoes and blend until creamy.

8. Add beef and vegetables, heat 5 minutes.

9. Gradually stir in cheese, season, and serve.

Shred cheese from a block for smooth melting.

Use an immersion blender for creamy texture.

Use a 3.5 qt Dutch oven for cooking.