Beef Shepherds Pie

December 6, 2023

Ingredients

  • Raw ground beef (8 pounds, 8 ounces)-8.5 pounds
  • Fresh onions, diced (or 1½ ounces dehydrated onions)-8 ounces
  • Frozen sliced carrots (2 pounds, 6 ounces)-2.375 pounds
  • Frozen peas (2 pounds, 6 ounces)-2.375 pounds
  • Beef stock, non-MSG-2 quarts
  • Cornstarch-4 ounces
  • Water, cold-1 cup
  • Dried thyme-1 tablespoon
  • Ground black or white pepper-2 teaspoons
  • Onion Salt-2 teaspoons
  • Salt, kosher-2 teaspoons
  • Water, boiling (1 quart, 2 cups)-1.5 quarts
  • Low fat 1% milk, hot (1 quart, 2 cups)-1.5 quarts
  • Margarine or butter-6 ounces
  • Potato flakes-2 pounds
  • Salt, kosher-2½ teaspoons
  • Paprika-1 teaspoon

Instructions

  1. Brown ground beef. Drain. Continue immediately.
  2. Add onions to ground beef and saute for 5 minutes or until translucent.
  3. Mix frozen carrots and frozen peas into ground beef mixture. Set aside.
  4. Gravy: Heat beef stock in steam-jacketed kettle to a boil. Combine cornstarch and cold water in a bowl. Slowly add cornstarch mixture to beef stock, stirring constantly. Reheat to a boil. Remove from heat and reserve for step 5.
  5. Add thyme, pepper, onion salt, and salt to cornstarch gravy.
  6. Add gravy to ground beef mixture.
  7. Pour 3 qt 3 cups (8 lb) of ground beef mixture into each steam table pan (12″ x 20″ x 2½”). For 50 servings, use 2 pans. For 100 servings, use 4 pans.
  8. Place boiling water and milk in a large mixer bowl. Add margarine, potato flakes, and salt. Mix with a paddle attachment for 1 minute, until well blended.
  9. Spread 4 lb 2 oz (2 qt 3⁄4 cup) of mashed potatoes over the ground beef mixture in each steam table pan. Sprinkle with paprika.
  10. Bake: Conventional oven: 375° F for 45 minutes or convection oven: 350° F for 30 minutes.
  11. Cut each pan 5 x 5 (25 portions per pan).

Recipe Notes

Can substitute frozen carrots and peas for 6 pounds 1 ounce of frozen vegetables.

CCP: Heat to 165° F or higher for at least 15 seconds.

CCP: Hold for hot service at 135° F or higher.

Crediting: 1 piece provides 2 oz equivalent meat/meat alternate and 1/2 cup starchy vegetable and 1/4 cup red/orange vegetable