Ingredients:

  • lbs Lean Ground Beef (85-90% lean)
  • large Yellow Onion, finely diced
  • cloves Garlic, minced
  • oz Cremini Mushrooms, sliced or quartered
  • Salt and Black Pepper, to taste
  • tbsp Worcestershire Sauce
  • tbsp Unsalted Butter
  • tbsp All-Purpose Flour
  • cup Chicken Stock (or Beef Stock), low-sodium
  • cups Whole Milk (or half-and-half)
  • ½ tsp Dried Thyme
  • cups Sharp Cheddar Cheese, freshly grated (divided)
  • oz bag Frozen Tater Tots
  • ½ cup Extra Sharp Cheddar Cheese (for sprinkling on top)
  • Pinch Paprika (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C / Gas Mark 6). Lightly grease a 9x13 inch casserole dish. Grate all the cheddar cheese and set aside, keeping 1 cup for the filling and the remaining 1 cup (composed of sharp and extra sharp) for the topping.
  2. Heat a large skillet over medium-high heat. Add the ground beef and brown thoroughly, breaking it up. Drain off any excess fat completely. Reduce heat to medium. Add the diced onion and cook until softened (4-5 minutes). Add the minced garlic and sliced mushrooms. Cook until the mushrooms have released their liquid and are beginning to brown (5-7 minutes). Stir in the 1 tbsp of Worcestershire sauce, and season generously with salt and pepper. Set the beef mixture aside.
  3. In the same skillet, melt the 4 tbsp of butter over medium heat. Whisk in the 4 tbsp of flour until a smooth paste (roux) forms. Cook the roux for 1-2 minutes, stirring constantly. Slowly whisk in the cold milk and then the stock, ensuring all lumps are removed. Bring the sauce to a gentle simmer, stirring constantly, until thickened sufficiently to coat the back of a spoon (about 3-5 minutes).
  4. Remove the pan from the heat. Stir in the dried thyme and 1 cup of the grated sharp cheddar cheese until melted and smooth. Taste and adjust seasoning. Stir the cooked ground beef mixture back into the cream sauce until thoroughly combined.
  5. Pour the meat and sauce mixture evenly into the prepared baking dish. Sprinkle the remaining ½ cup of grated sharp cheddar evenly over the meat mixture. Arrange the frozen tater tots in a single, tight layer over the cheese (do not thaw the tots).
  6. Bake for 30 minutes at 400°F (200°C). Sprinkle the final ½ cup of cheddar cheese and a pinch of paprika (if using) over the top of the tots. Return to the oven for 10-15 minutes, or until the tots are deeply golden brown and the filling is bubbling vigorously. Remove from the oven and let the casserole rest on a rack for 10 minutes before slicing to allow the sauce to set.