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Tater tot poutine
Shepherd's pie with colcannon topping
2 bags of tater tots
4 cups of cheese curds
1 bag of frozen green peas
1 cup chopped parsley
1 cup diced unsalted butter
1 cup unbleached all-purpose flour
4 sprigs of thyme and rosemary
2 liters beef broth
1 liter chicken broth
2 tablespoons beef liquid bouillon
Salt and pepper to taste
Start by adding the butter in a pot and melting. Once melted, whisk in the flour until it becomes thick.
Cook out the roux for 2-3 minutes on medium heat until browned and the flour taste has cooked away.
Next add in the broth and bring to a boil.
Once at a boil, turn down to a simmer and add in the herbs and bouillon. Stir.
Cook the gravy out until thickened like a gravy. If the gravy is too thin, add cornstarch to thicken. Season with salt and pepper.
When the gravy is almost done, put tater tots in the oven and de thaw the green peas.
To assemble, place tots in a large serving tray or bowl, top with the cheese curds and peas and cover in the gravy and chopped parsley.
Serve and enjoy!
Daily at 1pm ET on CTV
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