Preheat the oven to 375°F (190°C).

In a large skillet over medium heat, cook the ground beef until fully browned, breaking it up with a spatula. Drain the excess fat.

Stir in the chopped onion and garlic. Sauté until the onion becomes translucent, about 3-4 minutes.

Add the frozen peas and carrots mix to the skillet, stirring until the veggies are heated through.

Reduce the heat to low, then add the cream of mushroom soup, sour cream, Worcestershire sauce, salt, and black pepper. Stir until well combined and heated through.

Transfer the beef mixture to a greased 9x13 inch baking dish, spreading it evenly.

Arrange the frozen tater tots over the beef mixture in a single layer, covering the entire surface.

Sprinkle the shredded cheddar cheese evenly over the tater tots.

Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the tater tots are golden brown and crispy.

Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired, then serve warm.