Cooktop Cove: How to make tater tot shepherd's pie casserole
By Brooks Halliday
Growing up in Minnesota, dinnertime meant not only gathering around the table with family, but also refueling after a long, cold day. Few dishes were as soul-satisfying and belly-warming as Shepard's Pie. Hearty ground beef with tender veggies in a savory sauce topped with potato - a full meal in one bite.
Tator tot shepherd's pie casserole
3 tablespoons olive oil
2 pounds ground sirloin
3 cups onion, chopped
2 cups carrots, finely chopped
2 ribs celery, finely chopped
6 cloves garlic, minced
1 tablespoon dried oregano
2 teaspoons dried thyme
5 tablespoons Worcestershire sauce
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup dry red wine, such as Pinot Noir
1 1/2 cups beef stock
1/2 cup fresh parsley, chopped
2 cups frozen peas
1 bag frozen tater tots
1. Preheat oven to 400. In a Dutch oven or heavy-bottomed pan, heat oil over medium-high heat. Add onion, carrot, celery, garlic, and herbs. Season liberally with salt and pepper, and sauté until softened, about 10 minutes. Stir in Worcestershire sauce and reduce the heat to simmer.
2. Meanwhile, in a small pan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Add wine, whisking constantly, until liquid is reduced by half. Whisk in stock and thicken to a loose gravy.
3. Add parsley and peas to ground beef mixture. Stir until thoroughly combined.
4. Transfer ground beef mixture to the center of a 9x13 baking dish. Pour gravy over top, and toss gently to combine. Top with tater tots and bake until golden, about 30 minutes.
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