Ingredients:

  • Tbsp Olive Oil, or vegetable oil
  • lbs Lean Ground Beef (85/15 recommended)
  • medium Yellow Onion, finely diced (approx. 1 cup)
  • cloves Garlic, minced
  • tsp Kosher Salt, plus more for seasoning
  • ½ tsp Freshly Ground Black Pepper
  • cup Frozen Mixed Vegetables (Peas, Carrots, Corn), thawed and drained
  • Tbsp Unsalted Butter
  • Tbsp All-Purpose Flour
  • cups Whole Milk, warmed slightly
  • cup Beef Stock (low-sodium)
  • tsp Worcestershire Sauce
  • oz Sharp Cheddar Cheese, grated (divided)
  • (32 oz) bag Frozen Tater Tots

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the 9x13 baking dish. Thaw the mixed vegetables and set aside the frozen tater tots.
  2. Heat olive oil in the large skillet over medium-high heat. Add ground beef and brown thoroughly, breaking it up with a spoon. Drain excess fat completely.
  3. Reduce heat to medium. Add the diced onion to the beef mixture and cook until softened, about 5 minutes. Add minced garlic, salt, and pepper, cooking for 1 minute until fragrant.
  4. Stir in the thawed mixed vegetables. Transfer the entire meat and vegetable mixture to a large bowl and set aside.
  5. Return the empty skillet to medium heat. Melt the butter. Whisk in the flour and cook for 1–2 minutes, stirring constantly (this removes the raw flour taste and creates the roux).
  6. Slowly whisk in the warmed milk, followed by the beef stock. Continue whisking until the sauce is smooth and thick enough to coat the back of a spoon (about 5–7 minutes). Season with Worcestershire sauce, salt, and pepper.
  7. Remove the sauce from the heat. Stir in the first 4 oz (115g) portion of grated cheddar cheese until fully melted and smooth.
  8. Pour the scratch cream sauce over the reserved meat and vegetable mixture in the large bowl. Stir gently until everything is evenly coated.
  9. Pour the filling mixture into the prepared 9x13 baking dish and spread evenly. Sprinkle the remaining 4 oz (115g) of cheddar cheese over the filling.
  10. Arrange the frozen tater tots in a single, even layer across the entire surface. Work quickly to keep them frozen.
  11. Bake for 25 minutes until the filling is bubbly and the edges of the tots begin to turn golden.
  12. Increase the oven temperature to 400°F (200°C) and bake for another 10–15 minutes until the tater tots are deeply golden brown and crispy. (Keep an eye on them to prevent burning).
  13. Allow the casserole to rest for 10 minutes out of the oven before cutting and serving. This allows the sauce to set properly.