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    Shepherd’s Pie

    Makes: 48 Servings

    Lean lamb, 1-inch cubes* 8 lb.
    Vegetable oil 1/2 cup
    Onions, sliced 2 lb. (1-1/2 qt.)
    All-purpose flour 4 oz. (1 cup)
    Salt 4 tsp.
    Ground pepper 2 tsp.
    Dehydrated diced potatoes 1 lb. (1-1/4 qt.)
    Beef broth 1 gal.
    Tomato sauce 2 cups
    Carrots, frozen, sliced 1 lb. (3 cups)
    Celery, sliced 8 oz. (2 cups)

    Water 1/2 gal.
    Milk 1-1/2 cups
    Butter 4 oz. (1/2 cup)
    Salt 1 Tbsp.
    Dehydrated potato flakes 1 lb. (2 qt.)
    *Substitute lean beef for lamb and call it Rancher’s Stew.
    1. Brown lamb in oil; when partially browned, add onion and cook until lamb is completely browned.
    2. Add flour, salt and pepper; cook until meat is coated with flour. Add diced potatoes, beef broth and tomato sauce. Simmer about 1 hour or until meat is tender and sauce thickens.
    3. Skim off excess fat.
    4. While mixture is simmering, prepare mashed potatoes. Bring water, milk, butter and salt to a boil. Whisk in potato flakes.
    5. Divide lamb mixture into two 12x20x2-inch pans. Sprinkle half of carrots and celery over top of each pan. Top each pan with scoops of mashed potatoes arranged in 4×6 rows using a No. 16 scoop.
    6. Bake at 450 degrees F 15 minutes or until potatoes are browned. If desired, place pan under salamander for 1 minute or to desired degree of browning.

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