Comfort Food (Print Version)

A cozy and hearty soup inspired by classic Shepherd's Pie, complete with beef, veggies, and crispy potato puffs for a deliciously comforting meal.

# Ingredients:

→ Main

01 - 4 large russet potatoes (900 g), peeled and cut into thirds
02 - 0.75 teaspoon salt
03 - 180 ml sour cream
04 - 450 g ground beef (85% lean)
05 - 1 yellow onion, diced
06 - 3 cloves garlic, minced
07 - 3 tablespoons salted butter, divided
08 - 30 g plain flour
09 - 950 ml chicken broth
10 - 480 ml half and half
11 - 0.75 teaspoon Worcestershire sauce
12 - 2 teaspoons Italian seasoning
13 - 0.5 teaspoon mustard powder
14 - 0.25 teaspoon ground sage
15 - 200 g shredded cheddar cheese
16 - 200 g frozen mixed vegetables
17 - Salt and pepper to taste

# Instructions:

01 - Shred the cheddar cheese, measure sour cream and half and half, then allow them to reach room temperature.
02 - Cook the ground beef in a large pot over medium-high heat, breaking it apart until fully browned. Drain excess fat and set beef aside.
03 - Place peeled and chopped potatoes in a large saucepan, cover with cold water, add 0.5 teaspoon salt, and boil until fork-tender, about 10–15 minutes. Drain thoroughly. Mash potatoes with 1 tablespoon butter and sour cream until smooth and creamy. Reserve.
04 - In the soup pot, melt 2 tablespoons butter over medium heat. Sauté diced onions until softened, about 5 minutes. Add minced garlic and cook an additional minute.
05 - Stir in flour and cook for 1 minute, stirring constantly. Gradually pour in chicken broth while whisking to avoid lumps.
06 - Mix in Worcestershire sauce, Italian seasoning, mustard powder, and ground sage. Slowly add half and half, stirring continuously. Bring to a gentle boil, then reduce to a simmer.
07 - Add mashed potatoes to the broth. Stir until well blended. For extra creaminess, use an immersion blender or process in batches in a stand blender until smooth.
08 - Return the browned ground beef to the pot along with frozen mixed vegetables. Cook over a gentle simmer until vegetables are heated through, about 5 minutes.
09 - Gradually stir in shredded cheddar cheese until melted and soup is smooth.
10 - Taste the soup and adjust with salt and freshly ground black pepper as needed. Serve hot.

# Notes:

01 - Let sour cream and half and half come to room temperature before adding to prevent curdling.
02 - Blending a portion or all of the soup will create a smoother, creamier texture.

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