Preheat oven to 400 degrees.

While the oven is heating up we'll start on our "cream" of mushroom soup. Roughly chop your shallot (don't worry about making them small, they are going into a blender in a bit), peel and rough chop your garlic, rough chop half of the mushrooms, and get cauliflower florets off of the stalk and into medium-sized pieces.

Preheat a medium pot on medium heat. Once hot, add olive oil and coat the pan.

Add shallots and cook for 2 minutes, stirring around so they don't brown.

Add mushrooms and salt, stir in with shallots then cover for 1 minute.

Uncover, stir and add garlic. Cook for one more minute.

Now add broth and cauliflower. Cover with a lid and cook on medium heat for 8-10 minutes, until cauliflower is very soft and easily pierced with a fork.

During that 8-10 minutes the sauce is steaming in the pot, brown your ground beef and be sure to break it into very small pieces.

While the beef is browning, finely dice your yellow onion and other half of the mushrooms.

Once the beef is mostly cooked, make a hole in the meat and add your diced yellow onion. Cook the onion for 1 minute, then add in mushrooms and mix into your ground beef.

Cook another 2-3 minutes, then add frozen peas. Cook another 2-3 minutes and turn off heat.

Pour everything for the "cream" of mushroom soup into your blender along with the 1 tbsp potato starch or Bob's Gluten-Free All-Purpose Flour) and blend until smooth. It will have a thick consistency.

Grab a 9x13 baking dish and add your meat and vegetable mixture.

Then evenly top with your "cream" of mushroom sauce.

Take your frozen tater tots and line them up on top of your casserole. You want them evenly on top to maximize the number of tots and for even cooking.

Place on the second shelf of your oven and bake for 20 minutes, or until tots are crispy.

Let cool about 5 minutes before serving. Enjoy!