Ingredients:

  • 5 lb Ground Beef (85/15 recommended)
  • 1 medium Yellow Onion, diced
  • 2 cloves Garlic, minced
  • 8 oz Cremini Mushrooms, sliced
  • 1 Tbsp Olive Oil or Neutral Oil
  • 1 tsp Kosher Salt, plus more for seasoning
  • 1/2 tsp Black Pepper, freshly ground
  • 4 Tbsp Unsalted Butter
  • 1/4 cup All-Purpose Flour
  • 1 cup Beef Broth (low sodium), warm
  • 1 cup Whole Milk
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Dried Thyme
  • 10 oz bag Frozen Mixed Vegetables (Peas, Corn, Carrots, Green Beans)
  • 32 oz bag Frozen Tater Tots
  • 1 cup Shredded Cheddar Cheese (Sharp)
  • 2 Tbsp Parmesan Cheese, grated (Optional)

Instructions:

  1. Prep the Meat: Preheat oven to 375°F (190°C). In a large skillet, brown the ground beef over medium-high heat, breaking it up as you go. Season well with salt and pepper.
  2. Drain and Sauté: Drain off excess fat from the meat. Remove the beef and set aside. Add 1 Tbsp of oil to the skillet, then sauté the sliced mushrooms until they release their liquid and begin to brown (about 5-7 minutes).
  3. Add Aromatics: Add the diced onion and garlic to the skillet and cook until the onion is translucent (3-4 minutes). Return the browned beef to the skillet.
  4. Make the Roux: Reduce the heat to medium-low. Push the meat mixture to one side of the pan. Add the butter to the empty space and let it melt. Whisk in the flour and cook, stirring constantly, for 1 minute (this is your roux).
  5. Whisk in Liquids: Slowly whisk the warm beef broth into the roux until smooth, ensuring no lumps remain. Gradually whisk in the whole milk.
  6. Simmer and Season: Stir in the Worcestershire sauce and dried thyme. Bring the sauce to a gentle simmer, stirring occasionally, until it coats the back of a spoon (about 5 minutes). Taste and adjust salt and pepper.
  7. Combine Filling: Remove the skillet from the heat. Stir in the bag of frozen mixed vegetables and half of the shredded cheddar cheese (1/2 cup) into the beef and sauce mixture.
  8. Transfer to Dish: Pour the entire mixture into a prepared 9x13 inch casserole dish, spreading it evenly. This is the foundation of your hot dish.
  9. Top: Arrange the frozen Tater Tots snugly over the filling layer in a single, even layer. Sprinkle the remaining 1/2 cup of cheddar cheese and the optional Parmesan over the tots.
  10. Bake: Bake for 25–30 minutes, or until the sauce is bubbly around the edges, the cheese is melted, and the Tater Tots are golden brown and crisp.
  11. Rest and Serve: Let the hot dish rest for 5–10 minutes before serving. This allows the sauce to set slightly, making it easier to portion.