Source: MRS 2020
MRS: 174 — Beef (100s)

Shepherd's Pie-Briggs

Meal Component Contribution:
2 oz. eq. meat/meat alternate, ΒΌ 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  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
8  ounces
Potatoes,Pearls, Instant, #2819
1  package
Salt, Table, #2219
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.

Brown the ground meat and then drain it. Press the draining beef to remove excess fat. After draining the ground beef, continue cooking it.

2.

Add the diced onions to ground beef and sauté for 5 minutes, or until onions are translucent. Stir the mixture so that it does not burn.

3.

Combine the soup, 1 quart of water, and browning sauce with the beef mixture and bring it to a simmer.

4.

Stir the thyme, onion powder, black pepper, and Italian Spice Blend into soup mixture.

5.

Spray steamtable pans (12" x 20" x 2½") with pan release spray.
Pour 2 quarts and 1 cup of the ground beef mixture into each steamtable pan.

CCP: Heat to 155° F or higher for at least 15 seconds.

6.

Place 2 gallons of boiling water in a large mixer bowl.

Add the margarine, potato flakes, salt, white pepper, garlic powder, and onion powder. Combine this mixture with a paddle for 1 minute, until it is well blended.

7.

Spread 2 quarts of mashed potatoes over the ground beef mixture in each steamtable pan.
Spray the tops of the potatoes lightly with pan release spray.

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.

Remove from the oven and top each pan with 2 cups grated cheese.

10.

Serve the Shepherd's Pie immediately, or cover it and place it in a warmer until ready for service. If aluminum foil is used as a cover, cut holes in aluminum foil.

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

11.

Portion using a #6 scoop (2/3 cup) for each serving. Each portion provides 2 oz. eq. meat/meat alternate and ¼ 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.


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
269
Carbohydrates
16.01 g
Dietary Fiber
1.00 g
Protein
14.32 g
Sodium
277.00 mg
Total Fat
16.10 g
Sat. Fat
6.70 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Shepherd’s Pie-Briggs
1.

Cooking diced onions and ground beef

2.

Pan of Shepherd's Pie ready for service

3.

1 serving of Shepherd's Pie