Ingredients
Scale
- 1 lb. Ground Beef (85% lean)
- 4 large russet potatoes (equal to 2 lbs.)
- ¾ teaspoon salt
- ¾ cup sour cream
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 3 tablespoons salted butter (divided)
- ¼ cup flour
- 4 cups Chicken broth
- 2 cups half and half
- 2 teaspoons Italian seasoning
- ½ teaspoon mustard powder
- ¼ teaspoon ground sage
- 2 cups shredded cheddar cheese
- 1 ½ cups mixed frozen vegetables
- Salt/Pepper (to taste)
Instructions
- Cook the ground beef in a large stock pot over medium-high heat until browned and crumbled. Drain any excess fat and set aside.
- Boil peeled and chopped russet potatoes in salted water until tender, then mash with sour cream and set aside.
- In the same pot, melt butter and sauté diced onions until soft, adding minced garlic shortly after.
- Whisk in flour to create a roux, cooking for about 1 minute before gradually adding chicken broth while stirring.
- Add seasonings (Worcestershire sauce, Italian seasoning, mustard powder, sage), then incorporate half-and-half and bring to a simmer.
- Stir in the mashed potatoes until combined; blend for creaminess if desired.
- Return cooked beef and mixed vegetables to the pot and warm through before adding shredded cheese until melted.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg