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Shepherd's Pie
2 oz. eq. meat/meat alternate, 1/4 cup starchy vegetable
Number of Portions: 96 Size of Portion: 2/3 cup
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Vegetables (Starchy)
INGREDIENT | MEASURE (FOR 96 SERVINGS) |
|---|---|
Beef, Ground, 80/20, #3 | 17 pound(s) + 8 ounce(s) |
Onions, Frozen, Chopped, #72 | 1 pound(s) |
Soup, Cream of Mushroom, Low Sodium, #353 | 2 50 ounce can(s) |
Water, Municipal, Mississippi | 1 quart(s) |
Sauce, Browning/Seasoning, #305 | 1 tablespoon(s) + 1 teaspoon(s) |
Thyme, Dried, #327 | 1 tablespoon(s) |
Onion Powder, #326 | 1 tablespoon(s) + 1 teaspoon(s) |
Pepper, Black, Ground, #336 | 1 tablespoon(s) + 1 teaspoon(s) |
Spice Blend MS, Italian, No Salt, #561 | 1 tablespoon(s) |
Water, Boiling, Municipal | 2 gallon(s) |
Margarine, Bulk, #119 | 8 ounce(s) |
Potatoes, Instant, Mashed, #262 | 1 package(s) |
Salt, Table, #343 | 1 teaspoon(s) |
Pepper, White, Ground, #337 | 1 teaspoon(s) |
Garlic Powder, #331 | 1 teaspoon(s) |
Onion Powder, #326 | 1 teaspoon(s) |
Pan Release Spray, Vegetable Oil, #395 | 5 gram(s) |
Cheese, Cheddar, Low Fat, Shredded, USDA | 2 pound(s) |
DIRECTIONS
1. | Brown ground beef. Drain excess fat. Press draining beef to remove excess fat. After draining beef, continue cooking. |
2. | Add diced onions to ground beef and sauté for 5 minutes or until onions are translucent. Stir mixture. |
3. | Add soup, 1 quart of water, and browning sauce to beef mixture and bring to a simmer. |
4. | Stir thyme, onion powder, black pepper, and Italian spice blend into soup mixture. |
5. | Spray steamtable pans (12" x 20" x 2 1/2") with pan release spray. |
6. | Place boiling water in a large mixer bowl. Add margarine, potato flakes, salt, white pepper, garlic powder, and onion powder. Mix with a paddle for 1 minute, until well blended. |
7. | Spread 2 quarts of mashed potatoes over the ground beef mixture in each steamtable pan. |
8. | To bake: Conventional oven: 375 F, 25 minutes. CCP: Heat to 165° F or higher for at least 15 seconds. |
9. | Top each pan with 2 cups grated cheese. |
10. | Serve immediately or cover and place in warmer until ready for service. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower. |
Production Notes
Use commodity products when available.
Miscellaneous Notes
100 servings: 4 full-size steamtable pans.