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Pot Pie Hot Dish

Active Time: 20 minutes
Total Time: 50 minutes
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Why we love it:

Hotdish is a midwestern, especially Minnesotan, casserole that can be made of so many things. This version is inspired by Molly Yeh who tops it with tater tots making it Instagram-worthy and loved by kids and millennials alike. Don’t forget to #endsandstems when you post it!


  • 112 pounds Cremini Mushrooms
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Kosher Salt
  • 3 Carrots
  • 3 Yukon Gold Potatoess (about ½ a pound)
  • 1 Onion (large, finely chopped)
  • 2 cloves Garlic
  • 3 Tablespoons Unsalted Butter
  • 12 teaspoon Black Pepper
  • 12 teaspoon Dried Thyme
  • 4 Tablespoons Flour
  • 3 cups Whole Milk (divided)
  • 2 cups Vegetable Stock
  • 112 pounds Tater Tots (frozen - we’ve seen 16, 28, and 32 ounce bags, you’ll need at least the 28 ounce)

Cooking Instructions


    Brush off the caps with a barely wet paper towel to clean. Slice them, going right through the stems unless they look very dried out.

    Heat a large pot over medium heat and add the olive oil. Add the mushrooms and salt. Sauté for about 8 minutes, stirring often, until they’re a little browned but importantly, any liquid has evaporated. If you have liquid in the pan after 8 minutes, keep sautéing until it’s gone. Different mushrooms have higher moisture content, or if they were washed they may have more water, you have to cook that off.

  • 3. CHOP

    Meanwhile, wash and scrub the carrots (no need to peel) and the potatoes. Chop the potato into 1” pieces, and the carrot slightly smaller. Dice the onion a similar size as the carrot. Mince the garlic finely.

  • 4. ADD

    When the mushrooms are done, melt the butter and add the vegetables. Cook for about 4 minutes until they’re becoming soft and fragrant. Add the pepper and dried thyme.

  • 5. ROUX

    Add the flour to the vegetables and whisk until well coated and then cook for 1 minute. Add ½ of the milk in a slow but steady stream and cook, whisking continuously, until evenly combined. Let it simmer for about 1 minute, then repeat with the remaining milk. Add the vegetable stock. Simmer for about 4 minutes.

  • 6. TOTS

    Transfer the mixture to an 8 X 11” baking dish (or other 3-quart oven safe dish; a 9 x 13 will be ok, too, but the filling layer will be thinner and you might have to spread the tots out more to cover).
    Arrange the tots across the top; it’s ok if they’re still frozen.

  • 7. BAKE

    Bake until the tots are golden brown, and filling is bubbly (about 25 minutes). If you used frozen tots, it may take an extra 5 minutes.

  • 8. SERVING

    Scoop into bowls and serve.

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    omit the flour and whisk 2 teaspoons of cornstarch into the cold milk and stock (combine it all together first), then add to the pan and whisk. Check consistency after it boils, and if you’d like it thicker, whisk together 1 teaspoon cornstarch and 1 teaspoon milk, and then add and boil again - OR - add more potatoes (even try a russet potato) and once they’re tender, puree them and stir that into the broth to thicken it up
    use more stock in place of the milk. Or use some of your preferred dairy free milk. If butter is a problem, use olive oil or a nut butter
    squash, cauliflower, butternut squash cubes, sautéed kale or chard, peas, fennel, almost anything is great here
    use any assortment of wild mushrooms, or button, or even portobello mushrooms
    there are high quality brands out there now! Also you can find cauliflower tots or tots with spinach in them even! If you aren’t feeling it, top this with a sheet of puff pastry and bake according to the package
    we’d consider serving this with a salad or side of sliced cucumbers for some greens
    hopefully you’re good here! It’s tots! But if not, lift out some of the individual veggies once cooked so they don't look saucy, and serve the tots on the side
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