Shepherd's Tot Hot Dish
Description
Turn shepherd's pie into a Midwestern-approved hot dish by layering Tater Tots® over ground beef, peas, carrots, and corn seasoned with rosemary and Worcestershire.
Ingredients
•
1 (16 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
•
4 tablespoons butter
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1 cup finely chopped onion
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1 cup finely chopped celery
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1 tablespoon garlic, minced
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2 teaspoons dried rosemary
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1 teaspoon dried thyme
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1 teaspoon kosher salt
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1 teaspoon ground black pepper
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1 (14 1/2 ounce) can peas and carrots, drained
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1 (14 ounce) can whole kernel corn
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2 pounds ground beef
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2 teaspoons Worcestershire sauce
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1 (8 ounce) package shredded sharp Cheddar cheese
Directions
1
Preheat the oven to 450 degrees F (230 degrees C). Arrange potato nuggets in a single layer on a 11x17-inch baking sheet.
2
Bake in the preheated oven for 15 minutes.
3
Reduce oven temperature to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
4
Melt butter in a stockpot or braising pan over low heat. Add onion, celery, garlic, rosemary, thyme, salt, and pepper. Increase heat to medium-low and cook for 15 minutes, stirring occasionally. Reduce heat to low. Add peas and carrots and corn. Continue stirring occasionally.
5
Heat a large skillet over medium heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain fat. Pour beef into the stockpot. Add Worcestershire sauce and mix well. Pour mixture into the prepared casserole dish and level the top. Spread potato nuggets on top.
6
Bake in the preheated oven, rotating halfway, until heated through, about 30 minutes. Add cheese on top and bake until cheese melts, about 15 minutes more.