Ingredients:

  • 5 lbs (680g) Ground Beef (80/20 preferred)
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Black Pepper
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons All-Purpose Flour
  • 5 cups (350ml) Beef Stock (low sodium)
  • ½ cup (120ml) Whole Milk
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Worcestershire Sauce
  • 2 cups (240g) Shredded Sharp Cheddar Cheese
  • 1 cup (120g) Shredded Monterey Jack or Gruyère cheese
  • 32 oz bag (907g) Frozen Tater Tots

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease the 9x13 inch baking dish.
  2. In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon. Once fully browned, drain off excess grease thoroughly.
  3. Reduce heat to medium. Add the diced onion to the beef and cook until softened, about 4–5 minutes. Add the minced garlic and thyme; cook for 1 minute until fragrant. Season well with salt and pepper. Set the mixture aside.
  4. Return the same skillet to medium heat (no need to clean it). Melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly, until a thick paste (roux) forms.
  5. Slowly whisk in the beef stock until smooth, then whisk in the milk. Bring to a gentle simmer, stirring continuously, until the sauce thickens enough to coat the back of a spoon (about 3–4 minutes).
  6. Stir in the Dijon mustard and Worcestershire sauce. Taste and adjust salt and pepper if necessary. This completes the homemade cream sauce.
  7. Pour the cream sauce directly into the skillet with the cooked beef and onion mixture. Stir until everything is evenly coated.
  8. Spread the beef mixture evenly across the bottom of the prepared baking dish.
  9. Sprinkle 1.5 cups of the combined shredded cheese evenly over the meat layer.
  10. Arrange the frozen tater tots in a single, neat layer across the entire top of the cheese and filling.
  11. Bake for 25 minutes, or until the tots are starting to turn golden and the filling is bubbling hot.
  12. Remove the casserole from the oven. Sprinkle the remaining 0.5 cup of cheese over the top of the partially cooked tater tots.
  13. Return to the oven for another 10–15 minutes, or until the tater tots are deeply golden brown and crispy, and the cheese is melted and bubbly.
  14. Let the casserole rest on a wire rack for 5 minutes before slicing and serving.