Day 13, Shepherd Tot Pie

So, do you remember last week when I said it was funny that because I was writing the blog I was actually planning enough that I didn't actually need the So You Forgot to Defrost planning?  Well, that lasted exactly a week and I've been totally improving all week.  Just trying to keep it real folks.

I went into town a few times but either didn't have a grocery list, didn't have enough time or wasn't coming straight home for perishable groceries to stay cold, can anyone else relate?  That meant we were at the mercy of what was in the house already, supplemented by what's available at the Dollar General.

Tonight I merged a couple recipes, based on what I had on hand, remember, I've mentioned a few times that busy night cooking often means flexibility and adaptability.

I like Shepherd's Pie and I like Tater Tot Casseroles (well some of them, I despise cream of mushroom soup) so tonight I combined the two in a dish I'm calling Shepherd Tot Pie.

Shepherd Tot Pie

Ingredients:

2 lbs Ground Meat (whichever you prefer, tonight I used 1 lb beef and 1 lb elk)
32 oz Frozen Tater Tots
1/2 Onion, Diced
1 Tbls Olive Oil
10-12 oz Frozen Vegetables
1/4 C Tomato Paste
1 3/4 C Beef Broth 
2 Tbls Flour
1/2 tsp Salt (I skipped this because I used Better Than Bouillon for my broth)
1/2 tsp Black Pepper
2 C Shredded Cheddar Cheese

Preheat oven to 350* 
Grease 13 x 9 baking dish
In a large fry pan saute onion in olive oil for 5 minutes over med-high heat, stirring occasionally.
Add beef; cook an additional 5-7 minutes, stirring occasionally until thoroughly cooked. Drain if necessary.
Add mixed vegetables, tomato paste, salt and pepper; cook over medium heat 5 minutes, stirring frequently, until veggies are hot.

Mix broth and flour with whisk. 
Add to meat mixture, heat to boiling; cook for and additional 3 minutes, stirring constantly, until thick.

Add 1 Cup cheddar to thickened mixture and stir until melted and evenly distributed throughout meat.

Spoon into baking dish and spread evenly.
Top with one even layer of tater tots.

Bake for 50 minutes.

Remove from oven and sprinkle with remaining 1 Cup cheddar cheese.

Bake an additional 5 minutes.
Remove from oven and allow to set for 5 minutes before serving.


So this wasn't the fastest recipe for a busy night. It goes together quick but does require quite a while for baking.  But I did still forget to defrost and had no plan for dinner until about 4:30 this afternoon.  This is totally suitable for an evening that you're home at a decent hour but still have a lot to do and just want to whip something up quickly, toss it in the oven and tackle whatever chore you've still got left or better yet sit and relax for about an hour until it's done baking.  I did dishes with my time.

My picky daughter said she was "quite impressed," and she also told me yesterday that it was, "nice that I've been cooking every night."

Glad she hasn't missed eating out too much.