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Tater tot hot dish

  • Olive oil
  • 1 onion, diced
  • 3 celery, diced
  • 2 large carrots, diced
  • 8 oz mushroom, diced
  • 2 garlic, minced
  • Around 2 tsp. thyme leaves, roughly chopped
  • Salt + pepper
  • 1 lb. ground beef
  • 1 cup frozen peas
  • 1 cup stock
  • 1/2 cup whole milk
  • 3 Tbsp. flour
  • 2 cups shredded cheddar cheese (about 6 oz.)
  • Frozen tater tots

– Heat oven to 350F.

– Heat a large pot (like a dutch oven or big soup pot) over medium high heat and add enough olive oil to thickly slick the bottom of the pot. Add the onion, celery, carrots, mushroom, garlic, and thyme, plus 1 tsp. salt and a big pinch/few cracks of black pepper. Cook, stirring frequently, until vegetables are beginning to soften, 5 or so minutes.

– Add ground beef and cook, stirring frequently, until beef is cooked through.

– Add peas, stock, milk, and flour, plus another 1 tsp. salt. Stir to thoroughly combine and cook until bubbling and thick like gravy.

– Transfer mixture to a baking dish (approximately 9″ square), top with shredded cheese and a layer of tater tots. Bake 40-45 minutes until bubbly and warmed through.

Storage/making ahead: Beef mixture can be made ahead and refrigerated up to 5 days, frozen up to 6 months. Hot dish can be assembled and frozen for up to 6 months (well wrapped in tin foil). Cooked hot dish can be refrigerated for up to 5 days and reheated in a 200F oven or microwave.