Shepherd's Pie Soup (Print Version)
# Ingredients:
01 -
4 large russet potatoes (2 pounds), peeled and cut in thirds.
02 -
3/4 teaspoon salt.
03 -
3/4 cup sour cream.
04 -
1 pound ground beef (85% lean).
05 -
1 yellow onion, diced.
06 -
3 cloves garlic, minced.
07 -
3 tablespoons salted butter, divided.
08 -
1/4 cup flour.
09 -
4 cups chicken broth.
10 -
2 cups half and half.
11 -
3/4 teaspoon Worcestershire sauce.
12 -
2 teaspoons Italian seasoning.
13 -
1/2 teaspoon mustard powder.
14 -
1/4 teaspoon ground sage.
15 -
2 cups shredded cheddar cheese.
16 -
1 1/2 cups frozen mixed vegetables.
17 -
Salt and pepper to taste.
# Instructions:
01 -
Let sour cream, half and half, and shredded cheese come to room temperature.
02 -
Brown ground beef in large pot over medium-high heat, drain and set aside.
03 -
Boil potatoes 10-15 minutes until very tender. Mash with 1 tablespoon butter and sour cream.
04 -
Melt 2 tablespoons butter, cook onion 5 minutes until soft, add garlic for 1 minute.
05 -
Stir in flour and cook 1 minute. Gradually add broth while stirring.
06 -
Mix in Worcestershire, Italian seasoning, mustard powder, sage and half and half. Bring to gentle boil then simmer.
07 -
Blend in mashed potatoes. Use immersion blender if smoother texture desired.
08 -
Return beef to pot with vegetables. Cook 5 minutes until hot.
09 -
Remove from heat, stir in cheese until melted. Season with salt and pepper.
# Notes:
01 -
Use block cheese and shred yourself for best melting.
02 -
Soup thickens as it cools slightly.