Hot Dish

Hot Dish

Serves 8

1 bag (32 oz) frozen tater tots

1 lb. ground beef (85/15 or 80/20)

1 lb. ground Italian sausage

1 white onion, minced

2 carrots, minced

2-3 ribs celery, minced

8 oz cremini mushrooms, sliced

1 T Dijon mustard

1 T soy sauce

1 t garlic powder

2 cups chicken stock

1 and ½ cups whole milk

1/3 cup AP flour

1 cup frozen corn

1 cup frozen peas

4 oz cheddar cheese, grated

4 oz parmesan cheese, grated

Salt and pepper to taste

Fresh parsley, minced (for garnish)

Add the ground beef and sausage to a large pot over medium heat. Brown and crumble until mostly cooked through. Add the carrot, onion, celery, mushrooms and garlic powder and season with salt and pepper. Stir and cook for 5-7 minutes, or until veggies start to soften.

Add the flour and stir until it is completely absorbed by the fat in the pot. Add stock, milk, mustard and soy. Stir well and bring to a simmer. Taste and adjust seasoning as needed.

Add half the parmesan cheese and all the corn and peas and stir well. Pour meat sauce into 13x9 baking dish. Sprinkle grated cheddar cheese over top. Layer tater tots over casserole in a single layer.

Bake at 425F for 35-40 minutes or until bubbling and tots are golden brown on top. Garnish with remaining parmesan cheese and parsley. Allow to cool for at least 15 minutes and serve.