Ingredients:

  • 2 lbs Ground Beef (85/15 lean-to-fat ratio)
  • 1 large Yellow Onion, finely diced (approx. 200g)
  • 3 cloves Garlic, minced
  • 1 cup frozen Peas and Carrots (150g)
  • 2 tbsp All-Purpose Flour
  • 1.5 cups Beef Stock (350ml)
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Smoked Paprika
  • Fine Sea Salt, to taste
  • Cracked Black Pepper, to taste
  • 32 oz bag frozen Tater Tots (approx. 900g)
  • 2 cups Sharp Cheddar Cheese, shredded (225g)
  • 0.5 cup fresh Chives, sliced (for garnish)

Instructions:

  1. In a 12-inch skillet over medium-high heat, brown the ground beef, breaking it into small crumbles until mahogany-colored and crisp.
  2. Remove excess fat, leaving approximately 2 tablespoons in the pan. Add the onions and cook until translucent. Stir in the garlic and smoked paprika, cooking for 60 seconds until fragrant.
  3. Sprinkle flour over the meat mixture and stir for 2 minutes. Slowly whisk in the beef stock and Worcestershire sauce. Simmer until the sauce thickens into a velvety gravy, then fold in the frozen peas and carrots.
  4. Transfer the beef filling into a 9x13-inch baking dish, spreading it into an even layer.
  5. Sprinkle the shredded cheddar cheese evenly over the hot beef filling to create a moisture barrier.
  6. Arrange the frozen tater tots in neat, tight rows across the top, ensuring no overlapping to allow for maximum air circulation and crispness. Bake until tots are golden brown and filling is bubbling.