Frank's Recipes! Beef Pie with Biscuit Topping for 100

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Beef Pie with Biscuit Topping for 100

Servings: 100 Portions (2 Pans)
Portions: 1 Cup Stew plus 1 Biscuit
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 425 degrees F. Oven

4 1/4 quart (5 lb) carrots, fresh, sliced
3 1/3 quart (5 lb) onions, dry, quartered
5 1/3 quart (5 lb) potatoes, white, fresh, 1-inch cubes
variable (to cover) water
2 cups (1 lb) shortening, melted
1 quart (1 lb 2 oz) flour, wheat, hard
2 1/2 gallon stock, beef, and vegetable liquid, or water, hot
1 teaspoon pepper, black
3 tablespoon (2 oz) salt
16-29 1/2 oz can (29 lb 8 oz) beef chunks with natural juices, canned
1 1/2 quart (3 lb 4 oz) peas, canned, drained
100 biscuits Baking Powder Biscuits recipe, prepared

Simmer carrots, onions and potato vegetables in water until potatoes are almost tender.
Drain. Set vegetables aside. Reserve vegetable liquid; set aside. Combine shortening and
flour; brown lightly over low heat. Add stock or water gradually; cook 15 minutes until
slightly thickened. Stir constantly. Add pepper and salt. Add vegetables and beef;
continue cooking about 5 minutes until heated. Pour about 3 gallon meat mixture into each
pan. Add 3 cups peas to each pan. Prepare 1/2 Baking Powder Biscuits recipe. Place 50
biscuits on top of mixture in each pan. Bake 15 minutes or until biscuits are brown.

NOTE:
6 lb 2 oz fresh carrots A.P. will yield 5 lb sliced carrots.

5 lb 8 oz dry onions A.P. will yield 5 lb quartered onions.

6 lb 13 oz fresh white potatoes A.P. will yield 5 lb potato cubes.

10 oz (1 1/2 cups) Soup and Gravy base, beef and 2 gallon water may be used as beef
stock.

Other sizes and types of pans may be used.