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Shepherd's Pie
2¼ oz. eq. meat/meat alternate, ¼ 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)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Beef, Gound, 80/20, #1001 | 17 pounds |
Onions, Frozen, Diced, #1610 | 2 cups |
Soup, Cream of Mushroom, Low Sodium, #2513 | 2 50 ounce cans |
Water, Municipal, Mississippi | 1 quart |
Sauce, Browning/Seasoning, #2254 | 1 tablespoon + 1 teaspoon |
Thyme, Dried, #2732 | 1 tablespoon |
Onion Powder, #2714 | 1 tablespoon + 1 teaspoon |
Pepper, Black, Ground, #2718 | 1 tablespoon + 1 teaspoon |
Spice Blend MS, Italian, No Salt, #2734 | 1 tablespoon |
Pan Release Spray, Vegetable Oil, #2514 | 20 second spray |
Water, Boiling, Municipal | 2 gallons |
Margarine, Bulk, #1319 | 1/2 cup |
Potatoes,Pearls, Instant, #2819 | 1 packages |
Salt, Table, #2723 | 1 teaspoon |
Pepper, White, Ground, #2720 | 1 teaspoon |
Garlic Powder, #2709 | 1 teaspoon |
Onion Powder, #2714 | 1 teaspoon |
Pan Release Spray, Vegetable Oil, #2514 | 20 second spray |
Cheese, Cheddar, Low Fat, Shredded, USDA, #B027 | 2 pounds |
DIRECTIONS
1. | If the beef and onions are frozen, thaw them in the refrigerator. Drain the onions thoroughly on the day of assembly. CCP: Hold under refrigeration (41 degrees F. or lower) until ready for assembly. |
2. | Brown the ground meat and then drain it. Press the draining beef to remove excess fat. After draining the ground beef, continue cooking it. |
3. | Add the diced onions to the ground beef and sauté for 5 minutes, or until the onions are translucent. Stir the mixture so that it does not burn. |
4. | For evey 100 servings, combine the soup, 1 quart of water, and browning sauce with the beef mixture and bring it to a simmer. |
5. | Stir the thyme, onion powder, black pepper, and Italian Spice Blend into soup mixture. CCP: Heat to 155 degrees F or higher for 17 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations. |
6. | Spray steamtable pans (12" x 20" x 2½") with pan release spray. For 100 servings, use 4 steamtable pans. |
7. | For every 100 servings, place 2 gallons of boiling water in a large mixer bowl. |
8. | Add the margarine, potato flakes, salt, white pepper, garlic powder, and onion powder to the water. Combine this mixture with a paddle for 1 minute, until it is well blended. |
9. | Spread 2 quarts of mashed potatoes over the ground beef mixture in each steamtable pan. |
10. | To bake:
CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
11. | Remove the pans from the oven and top each pan with 2 cups of grated cheese. CCP: Hold and maintain product at a minimum temperature of 135 degrees F or higher. |
12. | Serve the Shepherd's Pie immediately, or cover the pans and place them in a warmer until ready for service. If aluminum foil is used as a cover, cut holes in the aluminum foil. CCP: Hold and maintain product at a minimum temperature of 135 degrees F or higher. Check the temperature every 30 minutes. |
13. | Portion with a #6 scoop for a 2/3 cup serving. Each portion provides 2¼ oz. eq. meat/meat alternate and ¼ cup starchy vegetable. CCCP: Hold and maintain product at a minimum temperature of 135 degrees F or higher. Check the 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 or lower within an additional 4 hours. |
Production Notes
Thaw the ground beef and onions in the refrigerator. Drain the onions thoroughly before adding them to the recipe.
Purchasing Guide
- Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product-formulation statement for quantities to purchase if the recipe is altered.
- Use USDA Foods or Department of Defense (DoD) products when available.
Miscellaneous Notes
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.
Nutrients Per Serving
Illustrated Steps for Preparation of Shepherd’s Pie
| 1. | _300_200_int_c1.jpg) Cooking diced onions and ground beef | 2. | _300_200_int_c1.jpg) Pan of Shepherd's Pie ready for service |
| 3. | _300_200_int_c1.jpg) 1 serving of Shepherd's Pie |