Cottage Pie is a delicious way to serve ground beef, veg, and mashed potatoes, and is often incorrectly labelled “Shepherd’s Pie” here in the States. For the record, Shepherd’s Pie is made with lamb, not beef. Anyway, one night we wanted something yummy and different, and we had a bag of frozen tater tots to use up. Enter our Tater “Tottage” Pie!


  • 450 Grams Lean Ground Beef
  • 2 Carrots Chopped
  • 2 Celery Stalks Chopped
  • 1 Cup Frozen Corn Kernels
  • 1 Onion Chopped
  • 4 Cups Frozen Tater Tots
  • 2 Tsp Dried Thyme
  • 1/2 Cup Beef Broth
  • 3 Tbsp Tomato Paste
  • 1 Tbsp Worcestershire Sauce
  • 2 Tbsp Flour
  • 1/2 Tsp Pepper
  • 1/2 Tsp Salt
  • 2 Tbsp Oil

  1. Grease a 9×13 pan and preheat the oven to 375 F
  2. Heat oil in large frying pan; adding onion, celery, carrots, thyme, salt, and pepper, and cook until softened, about 10 minutes
  3. Stir in tomato paste and cook for 2 minutes
  4. Add beef, increasing heat to medium-high and cook until no longer pink, about 4 minutes
  5. Add flour and cook 1 minute
  6. Pour in broth and Worcestershire, stirring constantly, bringing to a simmer and then reducing to medium-low and cooking until slightly thickened, about 4 minutes
  7. Stir in corn
  8. Transfer to pan and top with Tater Tots
  9. Bake in center of oven 40 minutes
  10. Increase heat to 400 and continue baking until Tater Tots are golden brown and filling is hot, about 20 minutes

This was DELICIOUS and the Tater Tots were a welcome reprieve from the usual mashed that top a traditional Cottage Pie.

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