Source: MRS 2015
MRS: 174 — Beef (100s)

Shepherd's Pie

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1/4 cup starchy vegetable
Number of Portions: 100  Size of Portion: 2/3 cup
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Vegetables (Starchy)
  •  Meat/Meat Alternate
  •  Vegetables (Starchy)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Beef, Ground, 80/20, #1001
17 pound(s)
Onions, Frozen, Diced, #1610
1 pound(s)
Soup, Cream of Mushroom, Low Sodium, #2513
2 50 ounce can(s)
Water, Municipal, Mississippi
1 quart(s)
Sauce, Browning/Seasoning, #2254
1 tablespoon(s) + 1 teaspoon(s)
Thyme, Dried, #2732
1 tablespoon(s)
Onion Powder, #2714
1 tablespoon(s) + 1 teaspoon(s)
Pepper, Black, Ground, #2718
1 tablespoon(s) + 1 teaspoon(s)
Spice Blend MS, Italian, No Salt, #2734
1 tablespoon(s)
Water, Boiling, Municipal
2 gallon(s)
Margarine, Bulk, #1319
8 ounce(s)
Potatoes,Pearls, Instant, #2819
1 package(s)
Salt, Table, #2219
1 teaspoon(s)
Pepper, White, Ground, #2720
1 teaspoon(s)
Garlic Powder, #2709
1 teaspoon(s)
Onion Powder, #2714
1 teaspoon(s)
Pan Release Spray, Vegetable Oil, #2514
5 gram(s)
Cheese, Cheddar, Low Fat, Shredded, USDA, #B027
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.

Combine 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.
Pour 2 quarts and 1 cup of ground beef mixture into each steamtable pan.

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.
Spray top of potatoes lightly with vegetable oil.

8.

 To bake:

Conventional oven: 375 F, 25 minutes.
Convection oven: 350 F, 20 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.
Portion using a #6 scoop (2/3 cup) for each serving. Each portion provides 2 oz. eq. meat/meat alternate and 1/4 cup starchy vegetable.

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 USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Meats" provides seasoning and serving ideas for meats.


May substitute 2 ounce of dried onions for 1 pound of fresh diced onions.

Miscellaneous Notes

100 servings: 4 full-size steamtable pans.

Nutrients Per Serving
Calories
282
Carbohydrates
15.33 g
Dietary Fiber
1.59 g
Protein
20.95 g
Sodium
276.68 mg
Total Fat
14.88 g
Sat. Fat
6.05 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Shepherd’s Pie
1.

Add diced onions to browned ground beef and sauce until translucent.

2.

Pan of Shepherd's Pie ready for service

3.

1 serving of Shepherd's Pie