Shepherd's Pie Soup

 Shepherds Pie Soup:

2 lbs Potatoes *

3 tbsp Butter

3/4 cup Sour Cream

1 lb Ground Beef

1 onion, diced

1 cup Celery, Diced

3 cups Water

1/4 cup Beef Bouillon 

I  tsp minced Garlic cloves

1 tsp Worcestershire Sauce

1 tsp Salt

1 tsp Seasoned Pepper 

1 tsp Seasoning Salt 

2 cups frozen Mixed Vegetables 

2 cups Milk

3 tbsp Cornstarch mixed with 1/4 cup water

2 cups shredded Cheddar 

 Boil the potatoes in salted water until tender. Drain, then gently mash with butter and sour cream. Set aside.

Cook the ground beef in a large pot. Add the onions and celery. Continue to brown the beef until the onions and celery are soft. Add the water, beef bouillon, garlic, worcestershire sauce, salt, seasoned pepper, seasoning salt,  mixed vegetables and mashed potatoes. Bring to a boil. Reduce heat. Simmer about 5 minutes or until vegetables are cooked. Add milk and the cornstarch mixture. Continue to simmer for another 5 minutes until the soup has thickened. 

Remove from heat. Gradually sprinkle with shredded cheese and stir until combined. Make sure the base of the soup isn’t too hot or the cheese won’t melt creamy and smooth. 

* Cauliflower can be used in place of the Potatoes to make a low carb version of the soup. Or use half Cauliflower and half Potatoes.