Shepherd's Pie Soup (Print Version)
# Ingredients:
01 -
4 big russet potatoes, weighing about 2 pounds.
02 -
3/4 teaspoon of salt.
03 -
3/4 cup of sour cream.
04 -
A spoonful of butter (1 tablespoon).
05 -
1 pound of ground beef, 85% lean.
06 -
1 diced yellow onion.
07 -
3 minced garlic cloves.
08 -
2 tablespoons of butter.
09 -
1/4 cup all-purpose flour.
10 -
4 cups of chicken stock.
11 -
2 cups of half and half.
12 -
3/4 teaspoon Worcestershire sauce.
13 -
2 teaspoons of Italian herbs.
14 -
1/2 teaspoon of ground mustard.
15 -
1/4 teaspoon of powdered sage.
16 -
2 cups of freshly shredded cheddar.
17 -
1 1/2 cups of frozen mixed veggies.
18 -
Salt and pepper as needed.
# Instructions:
01 -
Bring the dairy items to room temp. Grate cheese straight from the block.
02 -
Cook the beef until brown. Drain any fat before setting it aside.
03 -
Peel and chop potatoes. Boil with some salt. Mash with sour cream and butter.
04 -
Sauté onion in butter, toss in garlic next. Stir in flour and cook for a bit. Slowly add stock, then spices. Pour in half and half, followed by mashed potatoes, beef, and veggies. Take off heat and mix in cheese.
# Notes:
01 -
Get block cheese for smoother results.
02 -
Fresh potatoes beat leftovers for taste.
03 -
Use an immersion blender for a creamier texture.
04 -
Yields 12 cups total.