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Beef Shepherd's Pie


CCP: Wash hands thoroughly. Put on clean gloves.

  1. Using large saucepan, brown beef. Drain excess fat.
  2. Chop onions, add to beef and saute until translucent in color, about 5 minutes.
  3. Add carrots and green peas to beef, mix well. Set aside.
  4. Heat stock in steam-jacketed kettle or saucepan, bring to a boil. Mix together cold water and cornstarch, slowly add "slurry" to the broth, stirring constatntly. Bring mixture to a boil, reduce heat. Remove from heat. Add pepper, thyme and garlic powder and stir.
  5. Add broth mixture to beef and vegetables. Mix well and pour into 2 hotel pans (12x20x2 1/2) in even amounts.
  6. Bring water to a boil. Mix water and milk together in a large mixer bowl. Add margarine, potato flakes, salt. Mix with paddle attachment for about 1 minute until well blended.
  7. Divide the potato mixture in half, and spread over the ground beef mixture on each hotel pan. Sprinkle with paprika or dehydrated parsley leaves. Cover each pan with foil.
  8. Bake according to oven type:
    • Conventional oven: 375°F for 45 minutes
    • Convection oven: 350° F for 30 minutes.
  9. Remove foil from pans, cook uncovered for 5 minutes.

CCP: Hold for hot service at 135°F or higher. Heat to 165°F for at least 15 seconds if reheating product.


Additional Serving Suggestions

  • When serving, cut each pan in 5 x 5 pieces, such that there are 25 (10 oz) portions per pan.


10 oz. = 2 M/MA and 3/4 cup vegetable

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Makes 50 (5 oz) portions

  • 10 pounds (raw weight, yield included) ground beef, 80/20 raw- to cook & drain
  • 12 ounces raw onions
  •  3 pounds carrots, cooked from frozed, sliced, or crinkle
  •  2 pounds green peas (frozen, unprepared)
  • 2 quarts low sodium beef soup stock
  • 1 tablespoon dried thyme leaves
  • 1 cup water
  • 4 ounces cornstarch
  • 2 teaspoons black pepper, ground
  • 2 teaspoons garlic powder
  • 1 quart and 2 cups cold water
  • 1 quart and 2 cups lowfat milk (1%, fluid, with Vitamin A)
  • 2 pounds dehydrated mashed potato flakes (dry, without milk)
  • 2 teaspoons table salt
  • 6 oz margarine