Preheat your oven to 450 degrees F. Heat a cast iron skillet on medium-high heat and swirl in the olive oil. Once the oil has heated, thrown in your onions and cook for a few minutes, until translucent. Add the ground beef and brown. Then add the carrots, garlic, and Worcestershire sauce. Season with a little salt and pepper. Remember that you’ll be adding more ingredients, so don’t go crazy, just get the party started. Mix well. Add the herbs and corn. Cook for a couple of minutes and then add the peas. Mix in the condensed soup. Then add the chicken stock. Eyeball it because you might not need the entire 3/4 cup if your mixture is getting very soupy. If you’re unsure, check out the video for reference. Cook down the mixture for a few minutes until it thickens, stirring occasionally to prevent any sticking to the bottom of the pan. Then remove from heat. Everything is cooked at this point, so give it a taste and season with more salt and pepper, if needed. Starting with the edge of the pan, add the tots vertically in a circle going around the pan, working your way from the outside to the middle. Place in the middle rack of the oven and bake for about 25 minutes, until the tots are your desired crispiness.