Hearty Shepherd's Pie Soup

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Place ground beef or lamb in a Dutch oven or large soup pot over medium-high heat. Cook until fully browned, breaking up the meat continuously, about 8 to 10 minutes. Transfer cooked meat to a paper towel-lined plate, discarding excess fat from the pot.

Add butter to the same pot, then sauté chopped onion for 5 minutes until translucent. Stir in minced garlic, Italian seasoning, and tomato paste; cook while stirring nearly constantly for 1 minute to develop flavor.

Add chicken or beef broth, Worcestershire sauce, heavy cream, diced potatoes, and browned meat back into the pot. Increase heat to high and bring to a boil. Reduce heat to maintain a rapid simmer with the lid slightly ajar.

Cook the mixture until potatoes are tender, approximately 20 minutes, stirring occasionally. Optionally, gently mash the potatoes in the pot to enhance texture.

In a small bowl, mix cornstarch with 1 tablespoon cold water to create a slurry. Stir the slurry and frozen mixed vegetables into the pot. Return to a boil, then reduce heat and simmer uncovered for 10 to 15 minutes until vegetables are tender, broth slightly thickened, and potatoes reach a soft, fall-apart texture.

Adjust seasoning by adding seasoning salt and freshly ground black pepper generously, tasting and modifying as needed.