Ingredients
Scale
- 4 large russet potatoes
- 1 lb ground beef (85% lean)
- 1 yellow onion
- 3 cloves garlic
- 2 cups half and half
- 4 cups chicken broth
- 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
- 3 tablespoons salted butter (divided)
Instructions
- Prep: Shred cheese, measure sour cream, and let half and half sit at room temperature.
- Cook beef: In a stock pot over medium-high heat, cook ground beef until fully browned; drain excess grease.
- Boil & mash potatoes: Boil peeled potato chunks until fork-tender, then mash with sour cream and butter.
- Prepare broth: Sauté onions in butter, add garlic, then whisk in flour to create a roux before gradually adding chicken broth.
- Season: Stir in Worcestershire sauce, Italian seasoning, mustard powder, and sage; mix in half and half.
- Combine: Fold in mashed potatoes, cooked beef, and frozen vegetables until heated through.
- Finish with cheese: Stir in shredded cheddar until melted.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (244g)
- Calories: 380
- Sugar: 3g
- Sodium: 680mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 65mg