Ingredients:

  • 1 tbsp Olive or Vegetable Oil
  • 5 lb (680 g) Ground Beef (85-90% lean)
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 tsp Kosher Salt (plus more for seasoning)
  • 1/2 tsp Black Pepper, freshly ground
  • 3 tbsp (45 g) Unsalted Butter
  • 3 tbsp (45 g) All-Purpose Flour
  • 1 cup (240 ml) Whole Milk, warmed slightly
  • 1 cup (240 ml) Chicken or Beef Stock (low sodium)
  • 1 tbsp (15 ml) Worcestershire Sauce
  • 1/2 tsp (2.5 ml) Dry Mustard Powder (optional, but recommended)
  • 5 cups Sharp Cheddar Cheese, shredded (divided)
  • 32 oz bag (900 g) Frozen Tater Tots

Instructions:

  1. Preheat your oven to 400°F (200°C). Lightly grease the 9x13 inch casserole dish. Optional but recommended: For maximum crispness, lightly toss the frozen tater tots with a tablespoon of oil and bake them on a separate baking sheet for 10 minutes while preparing the filling.
  2. Heat the oil in a large skillet over medium-high heat. Add the diced onion and sauté for 4-5 minutes until softened. Add the ground beef, break up the meat, and brown thoroughly. Stir in the minced garlic, 1 teaspoon of salt, and 1/2 teaspoon of pepper, cooking for 1 minute until fragrant. Crucially, drain all excess grease from the skillet.
  3. Reduce the heat to medium-low. If necessary, push the meat aside or remove it briefly. Add the butter to the skillet and let it melt. Whisk in the flour to create a smooth roux; cook for 1-2 minutes until slightly nutty. Slowly stream in the warm milk while continuously whisking to prevent lumps, then slowly whisk in the stock.
  4. Bring the sauce to a gentle simmer, whisking frequently, until it thickens sufficiently to coat the back of a spoon (about 3-4 minutes). Stir in the Worcestershire sauce and dry mustard powder. Adjust seasoning. Stir the drained beef mixture back into the cream sauce.
  5. Remove the skillet from the heat. Stir in one cup of the shredded cheddar cheese until it is fully melted and incorporated. Pour the entire filling mixture into the prepared casserole dish, spreading it evenly. Sprinkle the remaining 1/2 cup of shredded cheddar over the filling. Neatly arrange the tater tots in a single, tight layer across the top.
  6. Bake, uncovered, for 30–35 minutes, or until the filling is bubbling hot and the tater tots are deeply golden brown and crisp. Remove the casserole from the oven and let it rest for 5 minutes before serving to allow the filling to set.