Shepherds Pie Topped With Tater Tots Recipes

SHEPHERD'S PIE TOPPED WITH TATER TOTS

Steps:

• Preheat oven to 400˚F
• Heat a large, deep skillet or Dutch oven over medium-high to high heat with oil, 2 turns of the pan
• When oil ripples, add meat and brown well, stirring occasionally
• Add onions, carrots, celery, garlic, bay leaves and season with salt and pepper
• Cook to soften vegetables, 10-12 minutes
• Stir in Worcestershire sauce and reduce heat to simmer
• In a small skillet, melt butter over medium heat
• Whisk in flour, cook 1 minute then whisk in cider or beer
• Reduce by half then whisk in stock and thicken to a loose gravy
• Place meat and vegetables in a casserole dish and stir in watercress and gravy
• Top with cheddar and tots, and bake until tots are golden and crispy on top

SHEPHERD'S PIE WITH TATER TOT TOPPING

Steps:

• Preheat the oven to 425 degrees F. Butter a 9-by-13-inch casserole dish.
• Heat the olive oil and 2 tablespoons of the butter in a small saucepan over medium heat until the butter has melted.
• Shred the potatoes and add to a medium bowl. Pour the butter-oil mixture over the potatoes, add 1/2 teaspoon salt and 1/2 teaspoon pepper, and stir to combine. Set aside.
• In a large saute pan over medium heat, melt the remaining 4 tablespoons butter. Add the spring onions and garlic; stir, and cook until the onions are soft and translucent, 3 to 5 minutes. Add the ground beef and cook, stirring occasionally, until browned. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper and the chili powder.
• Add the tomatoes, beef broth and flour. Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally. Reduce the heat and simmer until thickened, 6 to 8 minutes. Reduce the heat further and stir in the peas and Cheddar; cook until the cheese is melted. Transfer to the prepared casserole dish.
• Evenly cover the top of the casserole with the grated potato mixture and sprinkle with the Parmesan. Bake, uncovered, until crisp on top and bubbling, about 20 minutes. Let rest for 5 minutes before serving.

SHEPHERD'S TOT HOT DISH

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Arrange potato nuggets in a single layer on a 11x17-inch baking sheet.
• Bake in the preheated oven for 15 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
• 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.
• 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.
• 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.

TWO-TATER SHEPHERD'S PIE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup, garlic salt and pepper. , Place Tater Tots in a greased 13-in. x 9-in. baking dish. Top with beef mixture and green beans. Spread mashed potatoes over the top; sprinkle with cheese. , Bake, uncovered, at 350° until heated through, 40-45 minutes.