Boil potatoes in a medium pot of salted water until cooked and soft.
Drain and mash with chicken broth, sour cream, 1/2 tsp salt, and pepper, set aside.
Preheat oven to 400°F.
In a large sauté pan brown meat over medium to high heat, breaking the meat up with a wooden spoon as it cooks. Season with 1/2 tsp salt and pepper to taste. I drained the liquid off and used a fork to break it up more.
When cooked, set aside on a plate.
Add the oil, onion, mushrooms, and celery and sauté on medium heat about 5 to 7 minutes, until the vegetables are tender.
Add the flour, frozen or fresh vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, cooked meat and mix well. Simmer on low about 8-10 minutes.
Spread the meat on the bottom of casserole dish. Top with mashed potatoes and sprinkle with paprika. ( I added a sprinkle of Cheese to the topping)
Bake 20 to 25 minutes, then place under the broiler 1 to 2 minutes until the potatoes turn golden.
Remove from oven and let it cool 5-10 minutes before serving.
18 inch Rounded Rye or Wheat Bread – Cut off the top of the round bread and scoop out the Breadthe center as you are using this as a serving bowl for the soup.
Melt butter in a large pot or skillet set over medium heat. Add flour and whisk until smooth. Cook 2-3.
Add broth, beer and stir until thick. Next, add Cayenne and Black pepper, ground mustard, and Worchester sauce.
Once all is combined, stir in the cheeses. Continue cooking until cheese is melted.
Reduce heat and simmer 10 min.
Serve in a Bread Bowl. Will serve 2 to 5 people.
Rather than getting one round loaf, purchase smaller bread bowls and serve individually.