Preparation

• Shred the cheese from a block, measure out the sour cream and half and half. Let them all sit out at room temperature.
• Cook and crumble the ground beef over medium-high heat until cooked through. Drain grease. Remove the ground beef from the pot and set aside.
• Peel the potatoes and cut them into thirds. Add to a stock pot and cover with 1 inch of water. Add salt and boil gently for 10-15 minutes or until tender. Drain and gently mash. Stir in sour cream and 1 tablespoon of the butter. Set aside.
• Melt 2 tablespoons of butter over medium heat. Add onions and cook until softened, about 5 minutes. Add garlic and cook for 1 more minute.
• Whisk in flour and stir for 1 minute to remove raw flour taste.
• Add chicken broth in splashes, stirring continuously and loosening beef remnants from the bottom of the pot.
• Add Worcestershire sauce, Italian seasoning, mustard powder, and sage. Slowly add half and half. Bring to a boil, then reduce to a simmer.
• Stir in the mashed potatoes until well-combined. Blend until creamy if desired.
• Add ground beef and frozen vegetables, heating through for about 5 minutes.
• Remove from heat, gradually add shredded cheese and stir until combined. Season to taste and serve.