Savory Shepherd’s Pie
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Process #2 – Same day service
Skill level: Advanced
Servings: 50
Ingredients
1½ quarts + ¼ cup (1-#10 can) Black beans, drained, rinsed or prepared from dry
¾ gal + ½ cup Lentils, prepared
1 ½ quarts + ¼ cup Green peas, prepared
¼ cup Vegetable or olive oil
1 cup Onions, chopped
1 cup Celery, chopped
1 pound Mushrooms, fresh, sliced (optional)
2 ounces Garlic, minced or 1 tablespoon garlic powder
2 pounds 4 ounces Corn, thawed
½ gallon Vegetable stock
1 cup Flour
1 cup Water
3 tablespoons Salt
¼ cup Black pepper
½ cup
1 pound 8 ounces dry (1 gallon reconstituted) Mashed potatoes, flakes or granules or 10 pounds 4 ounces Mashed potatoes, frozen or Fresh mashed potatoes (recipe below)
Fresh mashed potatoes
9 pounds Potatoes, fresh, boiled & mashed
½ cup Dairy-free margarine, like Earth Balance
1 pint Soy milk, plain, unsweetened
Servings: 100
Ingredients
¾ gallon + ½ cup (2-#10 cans) Black beans, drained, rinsed or prepared from dry
1 ½ gallons + 1 cup (prepared) Lentils, prepared
¾ gallon + ½ cup Green peas, prepared
½ cup Vegetable or olive oil
1 pint Onions, chopped
1 pint Celery, chopped
2 pounds Mushrooms, fresh, sliced (optional)
4 ounces Garlic, minced or 2 tablespoons Garlic powder
4 pounds 8 ounces Corn, thawed
1 gallon Vegetable stock
1 pint Flour
1 pint Water
⅓ cup + 1 tablespoon Salt
½ cup Black pepper
3 pounds dry (2 gallons reconstituted) Mashed potatoes, flakes or granules or 20 pounds 8 ounces Mashed potatoes, frozen or Fresh mashed potatoes (recipe below)
Fresh mashed potatoes:
18 pounds Potatoes, fresh, boiled & mashed
1 cup Dairy-free margarine, like Earth Balance
1 quart Soy milk, plain, unsweetened
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
1. Prepare potatoes and set aside.
*If preparing fresh potatoes, boil potatoes for 15-20 minutes, until tender. Mash and mix with the dairy-free margarine and soy milk.
2. Heat oil in tilt skillet or steam jacketed kettle. Add onions, celery and garlic and cook until translucent,
about 3-5 minutes. *Alternative cooking method: combine onions, celery and garlic in a steamtable/hotel pan. Steam for 5 minutes until translucent.
3. Add black beans and lentils. Cook for five minutes, stirring often.
4. With a potato masher, roughly mash about ½ of the bean mixture to thicken.
5. Add the corn, mushrooms, peas, vegetable broth, salt and pepper to the bean mixture and cook for another 10 minutes.
6. While bean mixture is simmering, in a small pan, make a slurry with the flour and water. Add the slurry to the bean mixture and cook until thickened.
7. Portion approximately ¾ gallon mixture into each hotel pan, preparing four total pans.
(If preparing 50 servings, only use 2).
8. Top each pan with ½ gallon mashed potatoes spread on top.
9. Bake at 350°F for 10-15 minutes until the internal temperature reaches 150°F for 15 seconds.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
Serving information
Cut each pan 5×5 for serving, to provide 25 servings per pan.
Each serving provides 2 ounces meat/meat alternates, ½ cup starchy vegetable (3/8 cup potatoes, 1/8 cup corn)
Nutrition information per serving
Calories: 271 Total Fat: 3.5g Saturated Fat: 0g Monounsaturated Fat: 1g Polyunsaturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 46g Fiber: 10g Total Sugar: 5g Protein: 17g Sodium: 630mg Vitamin A: 14μg Vitamin C: 9mg Calcium: 62mg Iron: 5mg Folate: 123μg
