Beef Shepherds Pie
Rich and hearty Beef Shepherds Pie made with browned ground beef, carrots, peas, and a creamy mashed potato topping—perfect for large gatherings.
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Cooking tools:
- Stand mixer
- Steam-jacketed kettle
- Oven
- Instant-read thermometer
- Steam table pan
- Skillet
- Pot
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Kitchen scale
- Spoon
- Chef's knife
- Cutting board
Ingredients
- Raw ground beef (8 pounds, 8 ounces) - 8.5 pounds
- Fresh onions, diced (or 1½ ounces dehydrated onions) - 8 ounces
- Frozen sliced carrots (2 pounds, 6 ounces) - 2.375 pounds
- Frozen peas (2 pounds, 6 ounces) - 2.375 pounds
- Beef stock, non-MSG - 2 quarts
- Cornstarch - 4 ounces
- Water, cold - 1 cup
- Dried thyme - 1 tablespoon
- Ground black or white pepper - 2 teaspoons
- Onion Salt - 2 teaspoons
- Salt, kosher - 2½ teaspoons
- Water, boiling (1 quart, 2 cups) - 1.5 quarts
- Low fat 1% milk, hot (1 quart, 2 cups) - 1.5 quarts
- Margarine or butter - 6 ounces
- Potato flakes - 2 pounds
- Paprika - 1 teaspoon
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