1 pound lean (at least 80%) ground beef (substitute ground turkey thighs)
16 ounces mushrooms, washed, dried, and quartered (shiitakes preferred, but any mushrooms will work)
½ large white or yellow onion, minced
16 ounces frozen peas
1 can Campbell’s condensed cream of mushroom soup
24 ounces frozen Ore-Ida Tater Tots
Sea salt to taste
White pepper (or substitute fresh-ground black pepper) to taste
Instructions
Preheat the oven to 400 degrees F.
Over medium-high heat, brown the beef, mushrooms, onion, and garlic together in a large casserole pot (Dutch oven).
I use a Staub 4-quart Dutch oven. You can also use a large skillet and transfer to a greased 9×13 baking dish, but I like using one pot to save on dishes later.
Season the meat mixture with salt and white pepper or freshly-ground black pepper.
When everything is browned and the juices have evaporated, remove from heat.
Place peas on top of the beef mixture. Season the peas with salt and pepper.
Stir in the condensed (undiluted) mushroom soup, sour cream, and Dijon with a spatula. Mix well to combine and pat down lightly into an even layer.
Place Tater Tots on top of the mixture, covering the top entirely.
Bake in the center of a 400-degree oven 35–45 minutes until the Tater Tots are golden brown and crispy on top. Season with sea salt.