Source: MRS 2020
MRS: 176.2 — Beef (100s)

Hamburger Pie (with BC) - Briggs

Meal Component Contribution:
2 oz. eq. meat/meat alternate, ½ cup starchy vegetable
Number of Portions: 100  Size of Portion: ¾ cup
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Vegetables (Starchy)
  •  Meat/Meat Alternate
  •  Vegetables (Starchy)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Pan Release Spray, Vegetable Oil, #2514
10  second spray
Onions, Frozen, Diced, #1610
1  quart
Beef Crumbles, #100134
14  pounds + 8  ounces
Garlic Powder, #2709
2  teaspoons
Salt, Table, #2219
1  tablespoon + 1  teaspoon
Soup, Cream of Mushroom, Low Sodium, #2513
2  50 ounce cans
Potatoes, Nugget Shaped, #1618
20  pounds
Cheese, American, Grated/Shredded, USDA
3  pounds + 8  ounces
DIRECTIONS

1.

Spray braising pan with food release spray. Add the diced onions and cook them until they are tender, about 5 minutes.

2.

Add the thawed beef crumbles to the onions and heat. Do not use frozen beef crumbles in recipes.

3.

Add the seasonings and mix the beef crumbles well.

4.

Add the soup and stir until it is thoroughly combined. Continue heating until the desired temperature is reached.

Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.

5.

Cook the potato nuggets according to package directions, or until lightly brown and crispy.

CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations.

6.

Measure 2 quarts and 2 cups of the ground beef mixture and pour it into each 2 inch full-size steamtable pan. Use 4 steamtable pans for 100 servings.

7.

Evenly distribute 4 cups of shredded cheese over each pan of the meat mixture.

8.

Cover the meat mixture with 5 pounds of cooked potato nuggets for each steamtable pans.

9.

Cover each steamtable pan with pan liner (plastic wrap and aluminum foil will cause product to sweat and become soggy) and place them in the warmer until serving time. Cheese will melt while in warmer.

CCP: Hold and maintain the product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.

10.

Portion with 6 ounce spoodle or ladle per ¾ cup serving. Each serving provides 2 oz. eq. meat/meat alternate and ½ cup starchy vegetable.

CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F within an additional 2 hours.

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.

Miscellaneous Notes

100 servings:  about 4½ gallons

Nutrients Per Serving
Calories
384
Carbohydrates
27.79 g
Dietary Fiber
3.47 g
Protein
17.06 g
Sodium
876.00 mg
Total Fat
22.99 g
Sat. Fat
9.03 g
Trans Fat
0.00 g