I was looking for a less bland and mushy version of English shepherd's pie, with the comforting goodness of midwestern tater tot hotdish. This strikes that balance -- and it's perfect for making a pan ahead of time. and storing in the refrigerator.
Ingredients:
1 1/2 lbs. of hamburger
1 sweet yellow onion, chopped
5 cloves of garlic, minced
Half a red pepper, chopped
1 can creamed corn
4-5 cups of mashed potatoes, prepared
8 slices of American cheese, cut into pieces
1 Tablespoon Lawry's Seasoned Salt
1 1/2 teaspoons dried/powdered rosemary
1 teaspoon black pepper
Parsley (fresh or dried, for garnish)
Preparation and Cooking:
- Preheat oven to 375.
- Brown the hamburger in a large skillet and drain the fat. Remove from pan.
- Sautee the onions, garlic and red peppers in the skillet until the onions are translucent, about 4 minutes.
- Add the hamburger back into the pan and mix with the onion, garlic and peppers. Stir in the seasoned salt, rosemary, pepper and can of creamed corn (do not drain).
- Spread the hamburger mixture evenly into a lightly greased 9 x 13 pan.
- Whether you've made your own mashed potatoes (I did skin-on red potatoes, mashed with butter, milk, salt and pepper) or you buy pre-made, season as you wish and heat up the potatoes. Stir in the slices of American cheese until they melt and combine well.
- Spoon the mashed potato and cheese mixture over the hamburger in the baking dish and spread evenly to the edges. Sprinkle with parsley.
- Cook in 375 oven for 45 minutes, until potatoes are golden and dish is heated through the middle.
Serve
This is wonderful as is, but if you've got a gravy lover in your house, you could drizzle beef gravy on top. A pat of butter on the potatoes would also be yummy. Serve with a side salad or streamed broccoli.
A Little Backstory:
Tater tot hotdish (casserole) is a staple in the midwestern kitchen -- and it's just a big plate of nostalgic, potatoey warmth.
The tots also make it higher in calories, the vegetables get mushy, and the creamed soup is rarely gluten-free. This recipe takes out those drawbacks, and it's also a great make-ahead recipe.
Brian's been working 12-hour days at the new restaurant, making it hard to plan meals -- a pan of this in the fridge will be a terrific warm-up meal, whenever.
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