SHEPHERD PIE FOR THE SOUP KITCHEN ENJOY DAN:

          SHEPHERD PIE FOR THE SOUP KITCHEN by CHEF DAN:

Serves 40

 

INGREDIENTS:

6 pounds ground beef

3 tablespoons grape-seed oil

6 onions, finely diced

18 carrots, finely diced

1 (48 Oz) peas

1 (48 Oz) can corn

3 tablespoons dried rosemary

1/4- cup dried parsley

2 tablespoon black pepper

1-cup flour

1/4cup butter

1-cup tomato paste

1/2-cup Worcestershire sauce

6 cups stock

12-cups mashed potatoes

 1-cup Parmesan cheese

 

DIRECTIONS:     (PRE-HEAT OVEN TO 400 DEGREES)

1.   Sauté onions and carrots in the oil over medium-high heat until sizzling.

2.    Sauté for 10 minutes.

3.   Add black pepper, rosemary, and parsley.

4.   Add butter, peas and corn.

5.   Add ground beef and sauté until no longer pink.

6.   Sprinkle in flour and stir through.

7.   Add tomato paste and Worcestershire sauce.

8.   Reduce heat and add stock and simmer for 8 minutes.

9.   Season with salt and pepper.

10.                Remove from heat; add beef ingredients in greased baking dish.

11.                Distribute mashed potatoes on top.

12.                Rough up with a fork so that there are peaks that brown nicely.

13.                Sprinkle with parmesan cheese.

14.                Bake in pre-heated oven for 25-30 minutes.

 

ENJOY DAN:                       BON-APPETITE!!