05/07/2026
Spring is here, and that means we're all busy with yard work. Donna bringing you an easy recipe to make dinner quickly!
Shepherds Pie Tater Tot Casserole:
1 Tablespoon olive oil
1 onion, finely diced
3 garlic cloves, minced
1 pound ground beef
2 Tablespoons tomato paste
2 Tablespoons all purpose flour
2 cups beef broth (can use low or no sodium if necessary)
2 cups frozen mixed vegetables (I used peas, carrots and corn)
1 Tablespoon Worcestershire sauce
1 teaspoon dried thyme
salt and pepper (to taste)
2 pound bag frozen tater tots (they don't need to be thawed)
1 ½ cups shredded cheddar cheese
¼ cup finely chopped fresh parsley (for garnishing, optional)
Preheat the oven to 350°F
Heat 1 Tablespoon olive oil over a medium-high heat. Add 1 onion, finely diced and cook, stirring, for around 3 minutes or until softened. Add 3 garlic cloves, minced and cook, stirring, for 1 minute or until fragrant.
Add 1 pound ground beef, cook and crumble, until the beef is cooked and no longer pink.
Add 2 Tablespoons tomato paste and 2 Tablespoons all purpose flour and cook, stirring for 1 minute. Gradually add2 cups beef broth while stirring until well combined.
Add 2 cups frozen mixed vegetables along with 1 Tablespoon Worcestershire sauce and 1 teaspoon dried thyme. Cook, stirring occasionally, until the vegetables have heated through. Season to taste with salt and pepper. Remove from the heat.
Transfer the mixture to a 9×13-inch baking dish. Arrange the 2 pound bag frozen tater tots in a single layer over the meat mixture. Sprinkle 1 1/2 cups shredded cheddar cheese evenly over the tater tots.
Bake uncovered for about 30 minutes on the middle rack, or until the tater tots are cooked through and golden in color.
Garnish the casserole with 1/4 cup finely chopped fresh parsley, if using, before serving.
