Frank's Recipes! Shepherd's Pie for 48

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Shepherd's Pie for 48

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

Topping:
1/2 gallon Water
1-1/2 cups Milk
4 oz. Butter (1/2 cup)
1 tablespoon Salt
1 lb. Dehydrated potato flakes (2 quart )

*Substitute lean beef for lamb and call it Rancher's Stew.

Brown lamb in oil; when partially browned, add onion and cook until lamb is completely browned.

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.

Skim off excess fat.

While mixture is simmering, prepare mashed potatoes. Bring water, milk, butter and salt to a boil. Whisk in potato flakes.

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 4x6 rows using a No. 16 scoop.

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.

Calories 333
Protein 18.9 g
Fat 18.7 g
Calories from fat 51%
Carbohydrates 21.3 g
Cholesterol 66 mg
Fiber 1.4 g
Sodium 850 mg