Veggie-Loaded Shepherd's Pie Tater Tot Casserole

A baked casserole topped with crispy tater tots, garnished with fresh parsley. A serving spoon reveals a filling of vegetables and ground meat beneath the golden tater tot layer.

5 from 6 votes

Veggie-Loaded Shepherd's Pie Tater Tot Casserole

This veggie-loaded shepherd’s pie tater tot casserole has all the savory, comforting flavors of shepherd’s pie but with a much more weeknight-friendly twist thanks to crispy frozen tater tots doing the heavy potato-vibe lifting on top. Made with ground beef, frozen veggies for ease, and a rich gravy-like filling, it’s the kind of easy casserole dinner that feels hearty and comfort food-y without taking a ton of time (or dishes).

Prep Time15

Cook Time30

Total Time45

Course: dinner

Cuisine: American

Keyword: healthy tater tot casserole, tater tot casserole

Servings: servings

Calories: 420kcal

Author: Taesha Butler

Ingredients

1 tablespoon olive oil
1 small onion finely chopped
1 cup grated carrot about 1 large carrot
1½ cups grated zucchini about 1 small zucchini
1 pound lean ground beef
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme
2 cups frozen riced cauliflower
1 tablespoon Worcestershire sauce sub coconut aminos for gluten-free
2 tablespoons tomato paste
2 tablespoons cornstarch or arrowroot powder
1½ cups low-sodium beef broth or low-sodium chicken broth
1½ cups frozen peas
24 ounces frozen tater tots make sure they are certified gluten-free if GF is needed

Instructions

Heat the oven to 400℉. Lightly grease a 9x13-inch casserole dish.
If your skillet is large enough and oven safe, you can also just bake the casserole right in that and save yourself dishes.
Add the oil to a large skillet over medium heat. Add the onion, carrot, and zucchini, and sauté until the vegetables are tender, 2 to 3 minutes.
Add the ground beef and cook, breaking into crumbles, until browned and cooked through. About 5 to 7 minutes.
Season with the salt, pepper, garlic powder, and dried thyme.
Stir in the cauliflower, Worcestershire sauce/coconut aminos, and tomato paste, and cook for 1 minute to let all the flavors combine.
Whisk the cornstarch into the broth, making sure no clumps remain.
Stir the broth mixture into the pan and simmer for 2 to 3 minutes so the sauce can thicken.
Stir in the peas and then transfer the beef mixture to the prepared casserole dish.
Spread into an even layer then lay the tater tots in rows over the top.
Bake until the tater tots are browned and crispy, 20 to 25 minutes. Allow to sit for 5 minutes then serve.

Nutrition