Let me start with saying I love a good traditional Cottage Pie. I love Shepherd’s Pie. I love meat and mashed potatoes and gravy… which is kind of what shepherd’s pie is, but constructed and upside down. I am all for whipping up mashed potatoes to top a pie… I’ve done it and I’ll do it again. But I am a busy mom! And if I’m honest about it, most nights of the week if I’m going to whip up some potatoes, it’s because it’s a side dish- not an extra step toward accomplishing dinner. I’m also a child of the frozen food era. And I am not too proud to admit that a tater tot baked and salted to crispy perfection is delicious. Of course, in this case I can also boast (like I really care), that it’s baked not fried. However, if I wanted to get really honest, a deep fried tater tot is sublime. If I could figure out a way to deep fry this whole dish I probably would. But if I had time to shred the potatoes for an awesome crust that I stuffed with this seasoned beef filling to deep fry, then surely I would have had the time to whip up a mashed potato topper. Right? So, when you want all the taste without the extra steps… this is the bomb. #momwin
As organic as possible:
1 Tbsp Olive Oil
1 Onion, diced
1 Celery stalk, diced small
1 lb ground Beef (or Lamb, but then you need to call it Shepherd Tot Pie)
1 tsp Salt, to taste
1/2 tsp Pepper, to taste
1 Tbsp Butter
2 Tbsp Flour
1½ Tbsp Worcestershire sauce
1 cup Peas, frozen or fresh
1 cup Corn, frozen or fresh
1-1½ cups Beef stock
2lbs or 24 oz. (approx) Seasoned Tater Tots, frozen (I like Alexa)
Heat the over medium high until hot. Add the diced onion and celery. (And if you’d like a little diced carrot to make it a true trinity… but if your kids are like mine, leave the orange vegetable out.) I only like to cook it for a minute before I add the ground beef, because it’s going to get baked and I like to try and have some texture.
Add the beef, salt and pepper. Cook until just browned. (And if it’s just slightly pink, it’s ok. It will continue to cook and better that it’s not overdone.) Strain all but about a tablespoon of the fat into a safe hot fat catching container. Add the tablespoon of butter.
When it’s melted, give it a little swirl around the pan and add the 2 tablespoons of flour.
Let the flour cook in the meat, onion and celery mixture for a couple minutes. Add the Worcestershire sauce and 1 cup beef stock. Let cook for a few minutes, until sauce starts to thicken, if too thick add remaining 1/2 cup of stock. Add the peas and corn. Give the whole mix a stir and take it off of the heat.
I have a 1¾ quart dish that is perfect for this recipe, however a 2 qt dish will do. Pour the meat and veggie mixture into the dish in an even layer. Then lovingly place the tater tots in calculated rows (or completely abstract) in a single layer on top of the meat mix.
Bake for 30-35 minutes until the tots are golden brown and crisp.
Let stand a couple minutes to cool After gravy stops bubbling, serve warm… and with ketchup if you’d like, because it’s tasty.
