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Shepherd's Tot Hot Dish

Rated as 5 out of 5 Stars
1

"Shepherd's pie meets its match with a Midwestern favorite-- in Tater Tot® hot dish form! Good ol' comfort food, whichever side of the pond you are on... When serving, top with A.1. or HP™ sauce for an extra kick!"
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Ingredients

1 h 35 m servings 448
Original recipe yields 10 servings (1 9x13-inch casserole)

Directions

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  1. Preheat the oven to 450 degrees F (230 degrees C). Arrange potato nuggets in a single layer on a 11x17-inch baking sheet.
  2. Bake in the preheated oven for 15 minutes.
  3. Reduce oven temperature to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
  4. Melt butter in a stockpot or braising pan over low heat. Add onion, celery, garlic, rosemary, thyme, salt, and pepper. Increase heat to medium-low and cook for 15 minutes, stirring occasionally. Reduce heat to low. Add peas and carrots and corn. Continue stirring occasionally.
  5. Heat a large skillet over medium heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain fat. Pour beef into the stockpot. Add Worcestershire sauce and mix well. Pour mixture into the prepared casserole dish and level the top. Spread potato nuggets on top.
  6. Bake in the preheated oven, rotating halfway, until heated through, about 30 minutes. Add cheese on top and bake until cheese melts, about 15 minutes more.

Nutrition Facts


Per Serving: 448 calories; 29.8 24.9 24 92 843 Full nutrition

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Reviews

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This was delicious. I changed it up a bit. I used frozen peas and corn and omitted the carrots. I seasoned my beef and added more Worcestershire sauce and garlic.

I'd make it again. Only thing I changed was the canned peas and carrots; I used fresh and lightly steamed.

I really like this recipe and have found that it is even better the nest day. I cook a batch and keep it in the refrigerator overnight or even for a few days... seems like the flavors get a cha...