Shepherd’s Pie Tater Tot Casserole
A cozy and hearty casserole combining ground beef, vegetables, and creamy soup, topped with crispy tater tots and melted cheese.
Ingredients
Meat and Vegetables
- 1 lb ground beef You can substitute with ground turkey or chicken.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots Other frozen vegetables can be used as well.
Sauce
- 1 can cream of mushroom soup (10.5 oz)
- ½ cup beef broth
- Salt and pepper, to taste
Toppings
- 2 cups shredded cheddar cheese Feel free to add more for extra cheesiness.
- 1 bag frozen tater tots (32 oz)
- Fresh parsley, chopped (optional, for garnish)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, cook the ground beef until browned.
- Add the chopped onion and garlic, cooking until softened, about 3–5 minutes. Drain any excess grease.
- Stir in the frozen peas and carrots, cream of mushroom soup, and beef broth. Season with salt and pepper to taste. Cook until heated through.
- Transfer the beef and veggie mixture to a greased 9x13-inch baking dish. Spread it out evenly, then top with an even layer of shredded cheddar cheese.
- Arrange the tater tots in a single layer on top of the cheese.
Baking
- Bake for 30–35 minutes or until the tater tots are crispy and golden, and the cheese is melted and bubbly.
- Garnish with fresh parsley if desired. Serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop back into the oven at 350°F (175°C) until warmed through. This casserole can be assembled a day ahead and stored in the fridge before baking, adding extra baking time if cold.