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.