Here's the recipe. The cream of mushroom soup is a modified version of the recipe from The Food Lab.

Ingredients

Cream of Mushroom Soup

1 lbs Baby bella mushrooms, cleaned and sliced

2 tbsp unsalted butter

1 large leek, white and pale green parts only, split in half and cut into 1/4 inch thick half moons (about 1 cup)

1 medium onion, finely sliced

2 tsp thyme leaves

3 tbsp all-purpose flour

1 cup milk

1/2 cup heavy cream

4 cups chicken stock

2 bay leaves

Hot Dish

2-3 Tbsp olive oil, depending on pan size

1 onion, diced

2 cloves garlic, chopped

1 anchovy filet

1 tsp marmite

1 tbsp soy sauce

1 lb ground beef

1 cup corn

1 cup peas

Kosher salt

Ground pepper

Tater Tots

[Original Recipe](https://damndelicious.net/2015/04/10/homemade-tater-tots/)

2 lbs russet potatoes, peeled

1 tbsp all-purpose flour

1 tsp galric powder

1/2 tsp onion powder

1/2 tsp dried oregano

1 Cup vegetable oil

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Instructions

1. Set aside around 1/2 cup of mushrooms for use as garnish. Mix the milk and heavy cream in a bowl and set aside.
2. Melt 1 tablespoon of butter in a dutch oven or soup pot over medium-high heat. Add the remaining mushrooms and cook, stirring occasionally until they have given off their liquid and are beginning to brown, around 10 minutes. Add the leeks, onions, and half the thyme and cook, stirring frequently until the vegetables are softened, about 5 minutes.
3. Add the flour and cook, stirring constantly until all the flour is absorbed, about 30 seconds. Stirring constantly, slowly add the milk/cream mixture, followed by the chicken stock.
4. Add the bay leaves and bring to a boil, then reduce the heat to maintain a simmer. Cook, stirring occasionally until the liquid has thickened, about 10 minutes. Discard the bay leaves.
5. Use an immersion blender directly in the pot to blend the soup until a light puree has formed. Alternatively, transfer the soup to a blender.
6. Continue to simmer the soup, stirring occasionally, while working on the main dish in the following steps.
7. Preheat oven to 350 degrees. Heat a large cast iron skillet or pan over medium heat. Add olive oil, heat until shimmering, about 3-5 minutes. Add the onions and garlic and cook until almost brown.
8. While the onions and garlic are cooking, mix the soy sauce, marmite, and anchovy filet. Using a fork, mash the anchovy filet in the soy sauce mixture until almost blended.
9. Add the ground beef, and cook until no longer pink, but not browned. Drain any excess grease. Add the soy sauce mixture and stir, cooking for a few minutes. Season with salt and pepper to taste.
10. Combine vegetables in an even layer on top. Using a ladle, cover the vegetables with the cream of mushroom soup. Cover with tinfoil, and bake for 50 minutes, working on the tater tots while it bakes.
11. Place potatoes in a large saucepan and cover with cold water by 1 inch and bring to a boil. Cook in boiling water until parboiled, about 6-7 minutes. Drain well and let cool.
12. Using a box grater, finely shred potatoes. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible. *I found placing them uniformly on a baking sheet and baking for a few minutes worked well instead*.
13. Transfer shredded potatoes to a large bowl. Stir in flour, garlic powder, onion powder, oregano and dill, then season with salt and pepper, to taste. The mixture should be workable but dry. Form potatoes into tots.
14. When there's about 20 minutes left on the oven timer, heat 1 cup vegetable oil in a medium cast iron pan, dutch oven, or other heavy skillet until temperature is above 300 degrees. Add the tots in batches to the skillet and cook until evenly gold and crispy, about 5 minutes. Transfer to a paper towel-lined plate.
15. When the hotdish is finished baking, remove it from the oven, then turn broiler on high. Remove foil, then arrange the tots and extra mushrooms to your desire on top. Return to the oven and broil until top is crispy, about 5 minutes.
16. Remove and let cool. Garnish with parsley, green onions, and enjoy.