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Shepherd's Pie
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 809 00
SHEPHERD'S PIE
Yield 100
Portion 12 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
556 cal
54 g
35 g
22 g
129 mg
922 mg
227 mg
Ingredient
Weight
Measure
Issue
BEEF BROTH
1 gal 2 qts
WORCESTERSHIRE SAUCE
8-1/2 oz
1 cup
GARLIC POWDER
5/8 oz
2 tbsp
1/8 oz
1 tbsp
THYME,GROUND
FLOUR,WHEAT,GENERAL PURPOSE
13-1/4 oz
3 cup
1-5/8 lbs
3 cup
JUICE,VEGETABLE,CANNED
BEEF,GROUND,PRECOOKED
16 lbs
BEANS,GREEN,FROZEN,FRENCH STYLE
5 lbs
1 gal 5/8 qts
VEGETABLES,MIXED,FROZEN
5 lbs
3 qts 1/2 cup
MASHED POTATOES (INSTANT)
4 gal
1-1/2 lbs
2-3/4 cup
EGGS,WHOLE,FROZEN
SOUR CREAM
4 lbs
2 qts
CHEESE,PARMESAN,GRATED
2 lbs
2 qts 1-1/8 cup
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
ONIONS,GREEN,FRESH,CHOPPED
7 oz
2 cup
7-7/8 oz
1 oz
2 tbsp
COOKING SPRAY,NONSTICK
BREAD,WHITE,SLICED
2-1/4 lbs
40 sl
Method
1 Prepare beef broth according to manufacturer's instructions. Bring to a boil. Add Worcestershire sauce, garlic, and thyme.
Combine flour and vegetable juice to form slurry. Temper the slurry by adding 2 ounces hot broth to flour mixture. Gradually add
the slurry to boiling broth while stirring vigorously with a wire whip. Simmer 20 minutes.
2 Add frozen precooked ground beef and frozen vegetables to the broth mixture. Stir well. CCP: Internal temperature must reach
145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
3 Prepare mashed potatoes according to manufacturer's instructions or according to recipe. Combine eggs, sour cream, parmesan
cheese, and black pepper. Mix well. On medium speed using the whip attachment, slowly add sour cream mixture to potatoes.
Add green onions and whip one minute more on high.
4 Spray steam table pans thoroughly with non-stick cooking spray.
5 Assemble the pies by placing the ingredients in each pan in the following order: Spread 1-1/2 quarts mashed potatoes over bottom
of each pan. Cover the mashed potatoes in each pan with 8 bread slices. Spread 1 gallon meat-vegetable mixture evenly over the
potatoes in each pan. Top with 2 quarts mashed potatoes. Spread evenly. Score with spatula into rows of 6 x 4.
6 Bake 30 minutes uncovered in 325 F. convection oven on high fan. CCP: Internal temperature must reach 140 F. or higher for 15
seconds.
7 Cut 6 x 4. CCP: Hold for service at 140 F. or higher.



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Shepherd's Pie

Yield: 100 Portion: 12 Ounces
Calories: 556 cal
Carbohydrates: 54 g
Protein: 35 g
Fat: 22 g
Cholesterol: 129 mg
Sodium: 922 mg
Calcium: 227 mg

Ingredient Weight Measure Issue
BEEF BROTH 1 gal 2 qts
WORCESTERSHIRE SAUCE 8-1/2 oz 1 cup
GARLIC POWDER 5/8 oz 2 tbsp
THYME,GROUND 1/8 oz 1 tbsp
FLOUR,WHEAT,GENERAL PURPOSE 13-1/4 oz 3 cup
JUICE,VEGETABLE,CANNED 1-5/8 lbs 3 cup
BEEF,GROUND,PRECOOKED 16 lbs
BEANS,GREEN,FROZEN,FRENCH STYLE 5 lbs 1 gal 5/8 qts
VEGETABLES,MIXED,FROZEN 5 lbs 3 qts 1/2 cup
MASHED POTATOES (INSTANT) 4 gal
EGGS,WHOLE,FROZEN 1-1/2 lbs 2-3/4 cup
SOUR CREAM 4 lbs 2 qts
CHEESE,PARMESAN,GRATED 2 lbs 2 qts 1-1/8 cup
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
ONIONS,GREEN,FRESH,CHOPPED 7 oz 2 cup 7-7/8 oz
COOKING SPRAY,NONSTICK 1 oz 2 tbsp
BREAD,WHITE,SLICED 2-1/4 lbs 40 sl

Method:
1 Prepare beef broth according to manufacturer's instructions. Bring to a boil. Add Worcestershire sauce, garlic, and thyme.
Combine flour and vegetable juice to form slurry. Temper the slurry by adding 2 ounces hot broth to flour mixture. Gradually add
the slurry to boiling broth while stirring vigorously with a wire whip. Simmer 20 minutes.
2 Add frozen precooked ground beef and frozen vegetables to the broth mixture. Stir well. CCP: Internal temperature must reach
145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
3 Prepare mashed potatoes according to manufacturer's instructions or according to recipe. Combine eggs, sour cream, parmesan
cheese, and black pepper. Mix well. On medium speed using the whip attachment, slowly add sour cream mixture to potatoes.
Add green onions and whip one minute more on high.
4 Spray steam table pans thoroughly with non-stick cooking spray.
5 Assemble the pies by placing the ingredients in each pan in the following order: Spread 1-1/2 quarts mashed potatoes over bottom
of each pan. Cover the mashed potatoes in each pan with 8 bread slices. Spread 1 gallon meat-vegetable mixture evenly over the
potatoes in each pan. Top with 2 quarts mashed potatoes. Spread evenly. Score with spatula into rows of 6 x 4.
6 Bake 30 minutes uncovered in 325 F. convection oven on high fan. CCP: Internal temperature must reach 140 F. or higher for 15
seconds.
7 Cut 6 x 4. CCP: Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/shepherds_pie.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence