Shepherd's Pie Soup

 Ingredients

• 2 lbs potatoes, chopped (peeling not necessary if you don't care about the skin)
• ¾ teaspoon salt
• ¾ cup sour cream
• 1 lb. Ground Beef, 85% lean (I used venison)
• 1 yellow onion, diced

• 3 cloves garlic, minced

• 3 Tablespoons salted butter
• ¼ cup flour 

• 4 cups Chicken broth (I used 4 cups water, 6 bullion cubes)

• 2 cups half & half

• 3/4 teaspoon Worcestershire sauce

• 2 teaspoons Italian seasoning
(season at your own risk, you know the rules)
• 1/2 teaspoon mustard powder

• 1/4 teaspoon ground sage

• 2 cups shredded cheddar cheese

• 1 bag mixed frozen vegetables

• Salt/Pepper, to taste

Directions

1. Boil & Mash Potatoes: Peel the potatoes and cut them into thirds. Add to a stock pot and cover the potatoes with 1 inch of water. Add the salt and boil gently for 10-15 minutes or until very fork tender. Drain, then gently mash with 1 Tablespoon of butter and sour cream. Set aside.
2. Cook the Beef: Cook and crumble the ground beef over medium-high heat until cooked through. Drain grease. Remove the ground beef from the pot and set aside.
3. Melt 2 Tablespoons of butter over medium heat in stock pot. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute.
4. Whisk in flour, use a silicone spatula to stir as the flour cooks for 1 full minute to remove the raw flour taste.
5. Add the chicken broth slowly, stirring continuously. 
6. Add the Worcestershire sauce, Italian seasoning, mustard powder, and sage. Slowly add the half and half. Bring to a boil, then reduce to a simmer.
7. Stir in the potatoes until well-combined into the broth. If necessary, use an immersion blender to blend until creamy. 
8. Add the ground beef and frozen vegetables and allow them to heat through, about 5 minutes.
9. Remove from heat. Gradually sprinkle with shredded cheese and stir until combined. Make sure the base of the soup isn’t too hot or the cheese won’t melt creamy and smooth. The soup will continue to thicken as it sits.
10. Taste, season with salt/pepper if desired and serve!

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Original recipe found on The Cozy Cook. Posted by Emilee.