Shepherd’s Pie

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Category: Savory

The debate is still out on the origin of this dish, but it has been confirmed to be 100% delicious.

Chef tip

Substitute the ground beef and ground lamb with plant-based ground Beyond Meat as a vegetarian alternative. Replace beef broth with vegetable broth as well.

Features

Ingredients

Yield: 68 lbs

10 cups White Onion, diced
1/4 cups Garlic, diced
10 lbs Ground Beef
10 lbs Ground Lamb
2 cups Flour
1 cup Tomato Paste
4 cups Beef Broth
2 cups Frozen Sweet Peas
2 cups Frozen Carrots, diced
1/4 cup Salt
1/4 cup Black Pepper
1/4 cup Thyme, dry
1/4 cup Rosemary, dry
1/4 cup Parsley, fresh
1/4 cup Basil, dry
1 batch Evaporated Milk Mashed Potatoes
6 each Egg Yolk
1/4 cup Jerzee Evaporated Milk

Directions

Sweat onion and garlic until translucent. Set aside.
Brown ground beef and lamb. Return onion and garlic to pan.
Sprinkle flour over ground meat mixture, stirring occasionally.
Mix in tomato paste and beef broth, allow mixture to simmer until it begins to thicken.
Add peas and carrots allow to cook until heated through. Season filling mixture with salt, pepper and herbs.
Place filling into baking dish and top with mashed potatoes.
Make egg wash by whisking egg yolk with Jerzee Evaporated Milk. Brush over mashed potato layer.
Bake in a preheated 375° F oven for 30 minutes, or until potatoes begin to turn golden.

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