Yield:
6 Servings
Prep Time:
10 Minutes
Cook Time:
20 – 25 Minutes
Category
Lunch + Dinner
Calories:
280.3
Carbs:
17.2
Fat:
14.7
Fiber:
1.8
Protein:
19.8
WW Points:
9
ingredients
1 lb lean ground beef (93/7), seasoned with salt, pepper, onion powder & garlic powder
1 8-oz pack mushrooms, sliced
¼ brown onion, finely diced
1 clove garlic, finely diced
1 sprig rosemary
1.5 tablespoons butter
1.5 tablespoons flour
1.5 cups low-sodium beef broth
2 tablespoons heavy cream
42 tater tots
directions
Step 1:
Preheat the oven to 375°F. Season the ground beef and press it evenly into the bottom of a casserole dish (about 10x7 inches) that has been sprayed with avocado oil spray. Set aside while you prepare the cream of mushroom gravy.
Step 2:
In a medium skillet over medium-high heat, add the sliced mushrooms and cook undisturbed for 5 minutes. Stir, then cook for a couple more minutes before adding the onions. Cook for an additional 2 minutes, then remove the mushrooms and onions from the pan and set aside.
Step 3:
In the same skillet, melt the butter. Stir in the flour and cook for about 5 minutes, stirring frequently. Slowly whisk in the beef broth until smooth and no lumps remain. Add the rosemary sprig and continue cooking over medium heat until the mixture thickens into a gravy. Return the mushrooms and onions to the skillet, stirring until well combined. Add in the heavy cream and stir again until incorporated. Remove from the heat and let cool slightly. Toss the rosemary sprig.
Step 4:
Once cooled, spread the mushroom gravy evenly over the beef layer in the casserole dish. Top with tater tots, arranging them in a single layer to fully cover the surface.
Bake until the beef reaches an internal temperature of 165°F and the tater tots are golden brown and crisp. About 20 - 25 minutes.
Step 5:
Serve hot and enjoy!