Shepherds Pie Tater Tot Casserole
A one skillet beef and vegetable filling topped with melted cheddar and golden tater tots.
Equipment
- Large skillet
- 9 by 13 inch baking dish
- Wooden spoon
Ingredients
Main Ingredients
- 16 oz ground beef lean
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 cup frozen peas and carrots
- 1 can condensed cream of mushroom soup about 10 oz
- ½ cup low sodium beef broth
- ¼ tsp black pepper
- 2 cup shredded cheddar cheese
- 32 oz frozen tater tots about 1 bag
- 2 tbsp fresh parsley chopped, optional
Instructions
Cooking
- Heat. Heat the oven to 375 degrees F and grease a 9 by 13 inch baking dish.
- Brown. Cook the beef in a large skillet over medium heat for about 8 minutes until no pink remains and it reaches 160 degrees F. Drain the fat.
- Simmer. Stir in the onion and garlic for 4 minutes, then add the peas and carrots, soup, broth, and pepper. Cook 3 minutes until hot.
- Layer. Spread the filling in the dish, sprinkle the cheddar on top, and arrange the tots in one layer.
- Bake. Bake for 30 to 35 minutes until the tots are golden and the cheese bubbles.
- Rest. Cool for 10 minutes, then scatter the parsley and serve hot.
Notes
Substitutions: Ground turkey works in place of beef if you cook it to 165 degrees F. Use cream of chicken soup for a milder base.
Tips: Do not add salt, because the soup, cheese, and tots are already salty.
Storage: Refrigerate leftovers for 3 to 4 days and reheat to 165 degrees F.
Nutrition does not include the optional parsley.