Ingredients
Scale
- 4 large russet potatoes
- 1 lb. ground beef
- 1 yellow onion
- 3 cloves garlic
- 4 cups chicken broth
- 2 cups half and half
- 2 cups shredded cheddar cheese
- Mixed frozen vegetables
- ¾ teaspoon salt
- ¾ cup sour cream
- ¼ cup flour
- ¾ teaspoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- ½ teaspoon mustard powder
- ¼ teaspoon ground sage
- Salt/Pepper (to taste)
Instructions
- Prepare ingredients: Peel and chop potatoes; dice onion and mince garlic.
- Cook beef: In a large stockpot, brown the ground beef over medium-high heat. Remove excess grease and set aside.
- Boil potatoes: In the same pot, boil chopped potatoes in salted water until fork-tender, then mash with sour cream and set aside.
- Make the broth: Sauté onion in butter, add garlic, then whisk in flour to create a roux.
- Add liquid: Gradually pour in chicken broth while stirring; mix in seasonings.
- Combine: Stir in mashed potatoes until smooth; add cooked beef and frozen vegetables to heat through.
- Finish with cheese: Incorporate shredded cheddar until melted; adjust seasoning as needed.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 75mg