Marguerite Mostiller, of Fayette, Alabama, decided one night that instead of dirtying up a bunch of dishes cooking vegetables, she would just put them in a casserole. The result was this wonderful take on shepherd’s pie.
Cook Time: 1 hour
1 1/2 pounds ground chuck
1 medium onion, chopped
3 cloves, garlic
1 (10.75-ounce) can cream of celery soup
1 (10.75-ounce) can cream of mushroom soup
1 (15-ounce) can niblet corn, drained
1 (15-ounce) can English peas, drained
3 tablespoons browning sauce
1 tablespoon garlic salt
1/4 teaspoon ground red pepper
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon poultry seasoning
1/8 teaspoon sage
1 (32-ounce) package frozen tater tots
Preheat oven to 350°
Lightly grease a 13x9-inch baking dish. In a large skillet, combine ground chuck, onion, and garlic; cook over medium-high heat until meat is browned and crumbles. Drain well.
In a large bowl, combine meat mixture, soups, corn, peas, browning sauce, garlic salt, red pepper, paprika, salt, pepper, poultry seasoning, and sage. Spoon into prepared baking dish. Top evenly with tater tots. Bake 45 minutes to 1 hour, or until browned and bubbly.
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