medtran49
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Cut in half for an 8x8 dish
1½ pounds 85 percent lean ground beef
1 pound white mushrooms, trimmed and sliced thin
1 onion, chopped
6 garlic cloves, minced
1 tablespoon minced fresh thyme
Salt and pepper
3 tablespoons all-purpose flour
1 cup whole milk
1 cup chicken broth
1 cup beef broth
?? 1/2 Tbsp worchestershire
?? 1/2 Tbsp hot sauce
3 ounces Parmesan cheese, grated (1½ cups)
1 cup frozen peas, don't defrost
1 cup frozen corn, don't defrost
1 (2-pound) bag frozen tater tots, don't defrost
INSTRUCTIONS
Adjust oven rack to upper-middle position and heat oven to 450 degrees. Combine beef, mushrooms, onion, garlic, thyme, 1½ teaspoons salt, and 1½ teaspoons pepper in Dutch oven. Cook over medium-high heat until nearly all liquid has evaporated, 25 to 28 minutes, stirring occasionally and breaking up meat with spoon.
Stir in flour until fully incorporated and cook for 1 minute. Stir in milk, broths and worchestershire, and bring to simmer, scraping up any browned bits. Cook until mixture is slightly thickened, about 3 minutes. Off heat, stir in Parmesan. Transfer mixture to 13 by 9-inch baking dish.
Sprinkle peas and corn evenly over beef mixture. Lightly arrange tater tots in even layer over top, but do not press into mixture (you may have extra tater tots). Bake until tater tots are deep golden brown and filling is bubbling, 35 to 38 minutes, rotating dish halfway through baking. Let cool for 15 minutes before serving.
Serve with ketchup.
