I love learning what other families make again and again. We all have those dinners we come back to, especially in the fall, and sometimes someone else’s family favorite is just the idea we need.
Heather joined me at Hillside Farm to share hers: shepherd’s pie with tater tots on top. Her boys love ground beef and potatoes, so this one makes perfect sense. And when she told me we could skip making mashed potatoes, I said, “Teach us.”
INGREDIENTS
2 pounds ground beef
Olive oil
1 onion, chopped
About 3 chopped carrots, or bagged shredded carrots
About 2 tablespoons rosemary
About 2 tablespoons thyme
Salt and pepper, to taste
About 2 tablespoons tomato paste, plus a little more added without measuring
About 2 tablespoons Worcestershire sauce
About 2 tablespoons flour
About 2–3 cups beef broth; approximately 3 cups are used, enough to cover the meat
Peas, as much as you’d like
Enough tater tots to cover the filling
Optional cheese, a scattering over the filling and a little more over the tater tots
Step 1: Brown the ground beef in a separate pan. Drain off some of the fat if desired and set aside.
Step 2: Heat a little oil in an oven-safe Dutch oven over medium heat. Add the chopped onion and let it begin to brown and cook down. Add the carrots and sauté.
Step 3: Add the browned ground beef, rosemary, thyme, salt, and pepper. Stir to combine.
Step 4: Stir in about 2 tablespoons tomato paste, adding a little more if desired, followed by about 2 tablespoons Worcestershire sauce.
Step 5: Sprinkle about 2 tablespoons flour over the meat. Stir it into the juices and let it cook briefly to cook off the flour taste.
Step 6: Pour in 2–3 cups beef broth, using enough to cover the meat. Let the filling cook down until it begins to thicken. Taste and adjust the seasoning.
Step 7: Stir in the peas, then turn off the heat.
Step 8: Scatter a little cheese over the filling if using. Arrange enough tater tots on top to cover the filling, then sprinkle with additional cheese if desired.
Step 9: Bake at about 450 degrees for approximately 35–40 minutes, watching for the topping to become golden brown. Heather does not state the temperature unit in the transcript.
Step 10: Let the shepherd’s pie rest for a few minutes so the juices settle before serving. Scoop into bowls, making sure everyone gets some of the golden topping. Serve with crusty bread and a salad if desired.
