Shepherd's Pie Soup (Print Version)
# Ingredients:
01 -
2 pounds of big russet potatoes (about 4).
02 -
Salt, 3/4 teaspoon.
03 -
Sour cream, 3/4 cup.
04 -
1 tablespoon of butter.
05 -
Ground beef, 1 pound (85% lean).
06 -
One yellow onion, chopped up.
07 -
3 minced garlic cloves.
08 -
Butter, 2 tablespoons.
09 -
Flour, 1/4 cup.
10 -
Chicken broth, 4 cups.
11 -
Half and half, 2 cups.
12 -
Worcestershire sauce, 3/4 teaspoon.
13 -
Italian seasoning, 2 teaspoons.
14 -
Mustard powder, 1/2 teaspoon.
15 -
Ground sage, 1/4 teaspoon.
16 -
Shredded cheddar cheese, 2 cups.
17 -
Mixed veggies (frozen), 1 1/2 cups.
18 -
Pepper and salt as needed.
# Instructions:
01 -
Let dairy sit to warm up. Shred cheese right off the block.
02 -
Cook beef until crumbled and browned. Get rid of the fat. Put aside.
03 -
Peel and dice potatoes. Cook in salted water. Mash with sour cream and butter.
04 -
Sauté onions in butter. Add garlic and stir for a minute with flour. Gradually add broth, spices, and half and half. Mash potatoes and mix them in. Add cooked beef and veggies. Stir in shredded cheese after removing from heat.
# Notes:
01 -
Shredding cheese from a block gives a smoother melt.
02 -
Fresh potatoes work better than leftover ones.
03 -
Want it smoother? Use an immersion blender.
04 -
Yields about 12 cups total.