Joan’s Not-So-White-Trash Tater Tot Pot Pie

by Joan on January 16, 2012

It was so good I forgot to take the photo before we ate it!

Here in Boulder, we have seemingly endless options when it comes to food.  From world-class fancy restaurants to organic local grocery stores, we’ve got it all. Pretty much all of it good, too.  But it IS Boulder, so it’s not only good, you often get a food sermon with it.  We know where all the ingredients come from, how organic it is, how humanely the meat was raised, which ocean the fish swam in, etc.

Sometimes this food preachy-ness gets old.  And when my inner Texas Joan starts yelling that she’s hungry, she craves a good, down home meal that doesn’t have a pedigree. Then it just gets ugly.

I was somewhere on the internet recently and I read the words “Tater Tot Pie” and I almost fainted.  Damn, that sounded good!  However, the recipe was posted by a home cook in the south and when I read the ingredients, sounded quite awful – inedible, actually.  Ground meat and condensed cream of mushroom soup were topped with tater tots and then a layer of Velveeta was added. Colorado Joan said, uh, no thank you.  But Texas Joan said I WANT TATER TOT PIE.  So I got to work and created my own down home recipe to satisfy Texas Joan.  (I made it with organic veggies, but don’t let her know.)  And it was good.  Very, very good.

Joan’s Not-So-White-Trash Tater Tot Pot Pie

  • 3 tablespoons butter
  • 1 medium onion, diced
  • 1 cup chopped carrots
  • salt and pepper
  • 1 russet potato, diced
  • 8 oz. baby bella mushrooms
  •  1/4 cup flour
  • 1 cup veggie broth
  • 1 cup milk
  • heaping 1/2 cup of frozen peas
  • heaping 1/2 cup of frozen green beans
  • heaping 1/2 cup of frozen corn
  • protein of some kind – I used tofu I fried up in a bit of olive oil, but you carnivores would probably prefer some chicken…
  • frozen tater tots
  • grated cheese

Preheat oven to 400.  Find your baking dish – I used a 9×12 pyrex, but use what ya got.  (I think it would be great in individual ramekins, but I don’t have those.)

Saute the onion and carrots in the butter.  I used my dutch oven for this.  Add the potato and mushrooms and season it all with a good amount of salt and pepper.  Continue to cook over medium heat, stirring so things don’t brown, until everything looks cooked – about 10-15 minutes total.

Sprinkle the flour over the veggies and stir to coat.  Cook for about 3 minutes, just enough time to cook off the flour flavor.  Add the broth and milk.  Cook over low heat, stirring frequently for about 5 minutes until the sauce thickens.

Add the frozen veggies and your choice of protein.  Stir to combine. Taste and adjust seasonings if needed.

Pour into your baking dish and place the tater tots all over the top in a single layer.  The more the merrier.  Put in the oven for about 15 minutes, then add a nice layer of grated cheese on top.  It goes back in the oven for another 15 minutes.

(Shared at the Clever Chicks Blog Hop!)

 


{ 1 comment… read it below or add one }

Lori January 24, 2012 at 10:13 pm

How did you read my mind (and my current blog post) that I want to make a *decent* tater tot pie?? Now I just need to fix my broken oven….
Lori´s last blog post ..Forty

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