You know you are in desperate straights when you have to use tator tots for a shepherd’s pie instead of actual real potatoes.

On a plus note…it was real good.  🙂

I had made a sirloin tip roast using this recipe, so alas…leftovers.  Lots of leftovers.  Trying to use my little brain to  utilize them, I decided upon a shepherd’s pie.  Unfortunately…no ‘tators.

I used a bag of cheese stuffed tator tots on the top of my normal recipe for Shepherd’s Pie.  The roast was flavored from the recipe I used on it, and all of it worked very well together.  The veggies I had on hand were only some onions, carrots and frozen corn.

Recipe:
2 cups roast meat, cubed up
2-3 garlic cloves
6 spring onions, minced
1 red bell pepper, minced
4-5 carrots, sliced thin
1.5 cups frozen corn
2 TBSP flour
2 cups beef broth
1 pkg flat round tator tots

Use an oven safe pan for this dish if possible. I used my cast iron skillet. Turn oven on to 400 degrees.

Saute the garlic, pepper and onions until mildly translucent in a little olive oil. Add in the carrots and corn. Saute for about 5 minutes. Add in the roast with the juices. When it is warmed through, add the flour over the top and mix it up into the veggies and meat. Let that cook for a few minutes. Slowly add in the beef broth, and it will thicken.  Add more or less broth depending on how much “gravy” you like to have in your pie.  Warm everything through and taste. Add salt and pepper to taste.

With this roast, it has plenty of flavor with the juices, so I didn’t need to add much fat or other seasonings.

Layer the tator tops on top of the meat and veggies. Bake in the oven for about 20-25 minutes.

All done…and super yummy!

Not low fat, though. 😉