Cottage Pie

Ingredients

Garlic, minced¼ cup
Onions, Spanish, chopped(about ¾ pound)3 each
Carrots, chopped, ¼-inch dice(about 2 pounds shredded)6 cups
Oil, vegetable1 cup
Flour1 cup
Ground beef, raw, 20% fat, cooked and drained17¾ pounds
Beef broth(or 1 gallon water with 16 teaspoons beef base)1 gallon
Corn, drained2 #10 cans

Garlic Mashed Potatoes

Red potatoes24 pounds
Garlic, granulated3 ounces
Milk, nonfat2 quarts
Butter1 cup
Salt, kosher1 tablespoon
Black pepper1 tablespoon
Parsley, chopped¼ cup

Instructions

  1. Cook and drain ground beef. Set aside.
  2. Sauté chopped onions, garlic, and carrots in oil for 15 minutes, or until the onions begin to brown.
  3. Add the flour and stir over medium heat for five minutes. Do not burn the flour, but it should brown.
  4. Add broth gradually. Add seasonings and beef, and simmer for 30 minutes.
  5. Divide meat mixture between three 2-inch hotel pans.
  6. Drain corn. Divide corn evenly between the three pans and spread out over meat mixture.
  7. Meanwhile, simmer potatoes in a steam kettle or large pot until the largest potatoes are fork-tender, about 30 minutes.
  8. Heat milk to a near boil, being careful not to allow the milk to boil over.
  9. Add butter, garlic, salt, and black pepper.
  10. Drain potatoes and place into mixing bowl.
  11. 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.)
  12. Spread mashed potatoes over corn and meat.
  13. Bake in 350°F oven until the shepherd’s pie reaches 160°F.