Sunday Afternoon Hotdish

1# ground lamb
1 sweet onion
A good number of mushrooms
2 cups beef broth
1.5 TBS butter
2 TBS flour
1 TBS cornstarch
Half bag of tater tots
Tilamook Cheddar Cheese
Salt, pepper

Set the oven to broil.
Brown the lamb. Salt, pepper.
Slice the onion and mushrooms.
Drain the fat off the meat, reserve.
Throw the tots under the broiler.
Get the butter melted in a separate pan. When it's melted, pour in the lamb fat. When foaming, whisk in the flour and cornstarch to make a roux.
When lamb is brown, set it aside, add some oil and/or butter to the pan and saute the onions.
How are those tots doing? You're not trying to cook them through, just defrost them and toast them up a bit. Pull them when they are ready.
Add the beef broth to the roux when it is brown and you don't smell flour. Whisk, whisk, whisk. You're going for a thinkish gravy. Salt, pepper.
When the onions are brown, throw the mushrooms in the pan. Maybe add some more butter, why not? Salt, pepper.
Grate cheese.
When the onions, mushrooms and gravy are ready, put the onions and mushrooms in the bottom of a casserole dish. Put the meat on top. Then pour the gravy in, pile the tots on top. Pile the cheese on top of that. Put the dish in a 350 oven for 45-60 mins.

Drink stout throughout.