| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 30 min |
| Yield: | 6 to 9 servings |
| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 30 min |
| Yield: | 6 to 9 servings |
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 2 pounds ground beef (90 percent lean)
- Kosher salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground white pepper
- 3 tablespoons all-purpose flour
- 1 1/4 cups heavy cream
- 1/2 cup beef broth
- 1 1/2 cups frozen chopped peas and carrots, thawed
- 2 tablespoons chopped flat-leaf parsley
- 1 1/2 cups shredded sharp Cheddar
- One 32-ounce package potato tots
Instructions
- Preheat the oven to 400 degrees F.
- Heat the oil in a large skillet over high heat until shimmering. Add the onion and cook until slightly softened, about 4 minutes, then add the ground beef and 1 1/2 teaspoons salt. Cook, breaking up clumps with a wooden spoon, until brown, about 8 minutes. Reduce the heat to medium-high and add the allspice, nutmeg and white pepper. Sprinkle the flour on top and stir until incorporated. Stir in the heavy cream and beef broth and bring to a simmer. Add the peas and carrots and parsley.
- Pour the mixture into a 9-by-13-inch baking dish. Sprinkle 1 cup cheese evenly on top. Top with the potato tots and sprinkle the remaining 1/2 cup cheese on top.
- Bake until the potato tots are golden brown, about 40 minutes. Cool 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 589 |
| Total Fat | 40 g |
| Saturated Fat | 18 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 26 g |
| Cholesterol | 137 mg |
| Sodium | 811 mg |
| Serving Size | 1 of 8 servings |
| Calories | 589 |
| Total Fat | 40 g |
| Saturated Fat | 18 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 26 g |
| Cholesterol | 137 mg |
| Sodium | 811 mg |
Reviews
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This dish turned out much better than I anticipated. You definitely want to double the seasonings including the salt. Also I used a larger sized onion. I may just add just a LITTLE bit of garlic next time.
Excellent casserole…double all spice and nutmeg.(personal preference)
This was really good! I did like others double the spices… but otherwise just followed the recipe. Will repeat!
My husband and granddaughter went back for second helpings. I didn’t change a thing. Thanks Valerie. P.S. Granddaughters name is Valerie.
The kids love this recipe! We use Potato crowns instead of tots, they make the meat portion stand out and not dominate. Also use Swiss or mozzarella cheese.
One of my favorite go-to winter’s eve recipes! Everyone loves this dish.
Amazing recipe. Loved it
Perfect and delicious!
I made it for dinner tonight and it was AMAZING! I did have to double the allspice, nutmeg, and white pepper to bring out the flavor more (what the recipe calls for is not enough). I also used fresh carrots only because I had frozen peas already but not frozen peas and carrots. It was cheaper to just buy fresh carrots, I cooked them with the onions. I of course added plenty of salt and pepper and a bit more broth to taste. Key is taste as you go and add more of what you need.