Shepherd’s Tot Hot Dish Shepherd’s pie meets its match with a Midwestern favorite– in Tater Tot® hot dish form! Good ol’ comfort food, whichever side of the pond you are on… When serving, top with A.1. or HP sauce for an extra kick!
Ingredients
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Preheat the oven to 450 degrees F (230 degrees C). Arrange potato nuggets in a single layer on a 11×17-inch baking sheet.
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Bake in the preheated oven for 15 minutes.
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Reduce oven temperature to 350 degrees F (175 degrees C). Grease a 9×13-inch casserole dish.
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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.
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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.
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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.
Per Serving: 448 calories; protein 24g; carbohydrates 24.9g; fat 29.8g; cholesterol 92.1mg; sodium 842.9mg.