How many times have you made mashed potatoes just so you’ll have leftovers for shepherd’s pie? Using potato tots instead not only saves you time but makes for a crispy topping that’s a nice contrast to the beef filling.
| Level: | Easy |
| Total: | 55 min |
| Prep: | 10 min |
| Cook: | 45 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 55 min |
| Prep: | 10 min |
| Cook: | 45 min |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon vegetable oil, plus more if needed
- 1 1/2 pounds 85 percent lean ground beef
- 1 onion, diced small
- 2 cloves garlic, grated or minced
- 2 fresh thyme sprigs or pinch dried thyme
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons soy sauce
- Kosher salt and freshly ground black pepper
- 10 ounces frozen mixed peas and carrots
- 10 ounces frozen mixed peas and carrots
- 1 pound frozen mini or regular potato tots (about 4 cups)
- 1/2 cup shredded sharp yellow Cheddar
Instructions
- Preheat the oven to 425 degrees F. Heat a large skillet over high heat for 2 minutes, then add the oil. (It will shimmer and lightly smoke; that’s OK.) When you start to see wisps of smoke, crumble the ground beef evenly into the pan. Let the beef cook undisturbed until browned on one side, 3 minutes, then start breaking it up and turning it to brown any remaining pink spots, about 4 minutes more. Transfer the beef with a slotted spoon to a medium bowl; set aside.
- Turn the heat down to medium and discard all but 2 tablespoons of fat from the skillet. Add the onions, garlic and thyme, stir to combine and cook until the onions are soft and translucent, about 5 minutes. Add the flour and tomato paste and cook, stirring, for 2 minutes. Add the cooked beef, beef stock, Worcestershire sauce, soy sauce, 1 1/4 teaspoons salt and 1/4 teaspoon pepper and bring to a boil. Reduce the heat and simmer until the sauce has thickened, about 4 minutes. Remove the thyme sprigs if using. Fold in the peas and carrots.
- Transfer the mixture to an 8-inch square casserole pan, and top with the potato tots and Cheddar. Bake until the potato tots are crisp and the meat layer is bubbling up the sides, 20 to 25 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 541 |
| Total Fat | 24 g |
| Saturated Fat | 9 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 11 g |
| Sugar | 13 g |
| Protein | 34 g |
| Cholesterol | 88 mg |
| Sodium | 1226 mg |
| Serving Size | 1 of 6 servings |
| Calories | 541 |
| Total Fat | 24 g |
| Saturated Fat | 9 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 11 g |
| Sugar | 13 g |
| Protein | 34 g |
| Cholesterol | 88 mg |
| Sodium | 1226 mg |
Reviews
Need a kick. Not sure how but kind of bland
Not
Sooo good and warming! Great filling meal that leaves you satisfied. We put the shredded cheddar ten minutes before the pie came out the oven.
Are there suppossed to two bags of peas?
Easy to make
Great for my toddler who loves tots!
Amazing, added extra seasoning more meat and cheese!! Family loved it!!
Easy and super delicious
Made this with no changes. It was delicious!
The meat is great but I feel like the tatter tots ruined the meat filling. Definitely will make it with mashed potatoes next time.