Equipment
Ingredients
Creamed Soup
- 120 g unsalted butter, divided
- 150 carrot, finely chopped
- 100 celery, finely chopped
- 100 onion, finely chopped
- 5 g kosher salt
- 2 g black pepper
- 90 g all-purpose flour
- 720 ml whole milk
- 27 g chicken broth base
Meat Mixture and Topping
- 910 g ground beef
- 255 g frozen peas or corn
- 680 g frozen tater tots
- 115 g cheddar cheese, shredded
- 5 g fresh parsley, chopped
- 30 ml ketchup
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F).
Melt 90g of butter in a large pot over medium-high heat.
Add chopped carrots, celery, half of the onion, and a pinch of salt. Sauté until softened, approximately 12 to 15 minutes.
Add the flour and stir for 1 minute to cook out the raw flour taste.
Gradually whisk in the milk in two batches, stirring constantly until the sauce thickens significantly.
Stir in the chicken broth base, salt, and pepper. Transfer the sauce to a heat-safe bowl and set aside.
Clean the pot and melt the remaining 30g of butter over medium-high heat. Sauté the remaining onion for 5 to 7 minutes.
Add ground beef to the pot. Cook until browned, breaking the meat into small pieces with a wooden spoon.
Add the frozen peas or corn to the beef and season with salt and pepper.
Drain excess liquid and fat from the beef mixture using a slotted spoon.
Spread half of the beef mixture into the bottom of a 4-quart casserole dish.
Pour half of the prepared sauce over the beef layer.
Repeat with the remaining beef mixture and then the remaining sauce.
Place the frozen tater tots in an even layer on top. Season with salt and pepper and sprinkle with shredded cheddar cheese.
Bake for 45 minutes until the tater tots are golden and crispy.
Allow the casserole to rest for 5 minutes. Garnish with parsley and serve.
Chef's Notes
- For a richer flavor, consider using a mix of ground beef and pork, or even ground turkey. Ensure the vegetables are finely chopped for even cooking and to meld seamlessly into the sauce.
- When making the béchamel-based sauce, whisking continuously is key to achieving a smooth, lump-free consistency. Don't rush this step; a well-made sauce is the backbone of this casserole.
- If you prefer a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the beef mixture. For a deeper umami flavor, a teaspoon of Worcestershire sauce can be added.
- To ensure the tater tots get extra crispy, make sure they are in a single layer and not overlapping too much. You can also broil the casserole for the last 2-3 minutes, watching carefully to prevent burning.
Storage
Refrigerator: PT4D — Store in an airtight container.
Freezer: 3 months — Wrap tightly in foil before freezing.
Reheating: Reheat in the oven at 175°C (350°F) until the internal temperature reaches 74°C (165°F).
