Ingredients
Garlic, minced | ¼ cup |
Onions, Spanish, chopped(about ¾ pound) | 3 each |
Carrots, chopped, ¼-inch dice(about 2 pounds shredded) | 6 cups |
Oil, vegetable | 1 cup |
Flour | 1 cup |
Ground beef, raw, 20% fat, cooked and drained | 17¾ pounds |
Beef broth(or 1 gallon water with 16 teaspoons beef base) | 1 gallon |
Corn, drained | 2 #10 cans |
Garlic Mashed Potatoes
Red potatoes | 24 pounds |
Garlic, granulated | 3 ounces |
Milk, nonfat | 2 quarts |
Butter | 1 cup |
Salt, kosher | 1 tablespoon |
Black pepper | 1 tablespoon |
Parsley, chopped | ¼ cup |
Instructions
- Cook and drain ground beef. Set aside.
- Sauté chopped onions, garlic, and carrots in oil for 15 minutes, or until the onions begin to brown.
- Add the flour and stir over medium heat for five minutes. Do not burn the flour, but it should brown.
- Add broth gradually. Add seasonings and beef, and simmer for 30 minutes.
- Divide meat mixture between three 2-inch hotel pans.
- Drain corn. Divide corn evenly between the three pans and spread out over meat mixture.
- Meanwhile, simmer potatoes in a steam kettle or large pot until the largest potatoes are fork-tender, about 30 minutes.
- Heat milk to a near boil, being careful not to allow the milk to boil over.
- Add butter, garlic, salt, and black pepper.
- Drain potatoes and place into mixing bowl.
- Whisk in hot milk, butter, and garlic at the slowest speed, gradually increasing the speed until smooth. (Do not mix too long or the potatoes will cool.)
- Spread mashed potatoes over corn and meat.
- Bake in 350°F oven until the shepherd’s pie reaches 160°F.