Tater Tot Shepherd's Pie
This Tater Tot Shepherd's Pie is a comfort food classic! But this version is topped with tater tots for an extra crispy crust!
Servings: 8
Calories: 355kcal
Equipment
Ingredients
- 1 pound mushrooms either white or brown, or a combination
- 2 Tablespoons canola oil divided
- 1 teaspoon kosher salt divided, see note
- 1 medium onion diced
- 1 medium carrot peeled and diced
- 1 Tablespoon tomato paste
- 2 cloves garlic minced
- 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 pound ground beef
- 2 Tablespoons all-purpose flour (use your favorite gluten-free flour blend if you need this recipe to be gluten-free)
- 1/2 teaspoon freshly ground black pepper
- 1 cup beef broth
- 1 Tablespoon worcershire sauce
- 1 cup frozen peas
- 1 pound frozen tater tots
- 1/2 cup shredded cheddar cheese (optional - skip if you need this recipe to be dairy-free)
- 1 Tablespoon grated Parmesan cheese (optional - skip if you need this recipe to be dairy-free)
Instructions
- Wipe any dirt or debris off of 1 pound mushrooms, and place them into the food processor (note: I have the best results when I process only half of the mushrooms at a time). Pulse until the mushrooms are finely chopped, stopping before they become a paste.
- Heat a 12-inch skillet over medium-high heat, and add 1 Tablespoon of the canola oil to the skillet. Add the mushrooms and 1/2 teaspoon of the salt until all of the moisture cooks out and they begin to clump together, resembling cooked ground meat. This will take about 10-15 minutes. Stir often while cooking.
- Transfer the mushrooms to a small bowl and set aside. Add the remaining 1 Tablespoon of canola oil to the skillet and reduce the heat to medium. Add the diced onions and carrots and cook until soft, about 5 minutes. Add 1 Tablespoon tomato paste, minced garlic, 1 teaspoon minced fresh rosemary, and 1/2 teaspoon dried thyme, and cook until fragrant, about 1 minute.
- Add 1 pound ground beef and cook until it's browned, about 5-7 minutes, breaking up the pieces with your spoon. Stir in the cooked mushrooms. Sprinkle 2 Tablespoons all-purpose flour, 1/2 teaspoon freshly ground black pepper, and the remaining 1/2 teaspoon of salt evenly over the meat mixture, then stir to incorporate. Cook for about 1 minute. Slowly pour in 1 cup beef broth and 1 Tablespoon worcershire sauce, stirring after each addition of broth. Bring the mixture to a simmer, and cook until thickened, about 5 minutes. Stir in 1 cup frozen peas.
- Turn on the oven to 400°F. Transfer the meat mixture to a 9x9" baking dish or similar-sized casserole dish. Spread out the mixture evenly with a spoon or spatula. Top the meat mixture with 1 pound frozen tater tots, nesting them slightly into the meat. Sprinkle 1/2 cup shredded cheddar cheese and 1 Tablespoon grated Parmesan cheese evenly over the top, if using. Bake for about 30 minutes, until the tater tots are browned. Cool slightly before serving.
Notes
With it's savory flavor, this recipe is a great candidate for MSG-Salt
Nutrition
Calories: 355kcal | Carbohydrates: 24g | Protein: 16g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 783mg | Potassium: 641mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1527IU | Vitamin C: 15mg | Calcium: 96mg | Iron: 2mg
