Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!


Recipe Summary

1 hr 20 mins
1 hr 35 mins
15 mins
1 9x13-inch casserole


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C). Arrange potato nuggets in a single layer on a 11x17-inch baking sheet.

  • Bake in the preheated oven for 15 minutes.

  • Reduce oven temperature to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.

  • 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.

  • 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.

  • 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

448 calories; protein 24g; carbohydrates 24.9g; fat 29.8g; cholesterol 92.1mg; sodium 842.9mg. Full Nutrition