Cook’s Corner: Shepherd’s Pie

This recipe comes from Adam Haas at the Brethren Nutrition Program at the Church of the Brethren. Haas, who is a cook there, said that the kitchen often makes the recipes and it gets great reviews. He added that shepherd’s pie is a fairly easy meal to prepare, particularly when serving to a large group of people.


Shepherd’s Pie

Serves 100, but can be divided for smaller groups

25 lbs. ground beef

50 c. (about 10 regular bags) frozen mixed vegetables (corn, carrots, green beans)

35 – 40 lbs. (about 100 cups) mashed potatoes

4 c. butter

½ gallon milk

Powdered garlic, pepper and salt

First, start the meal by cooking the meat. It can be spread out on large cooking sheets or in pans and baked in the oven. Set the oven at 350 degrees and let it cook for about 20 minutes (or until it is cooked completely through).

Take the meat out and put it into six-inch deep pans.

Cover the meat with about an inch and a half of veggies.

The mashed potatoes can be prepared with either fresh potatoes or instant potato mix. If you use fresh potatoes you must boil the potatoes until soft and then mash them all together. If you use an instant mix, then you must boil water and then slowly mix in the instant potatoes.

Once the mashed potatoes are ready, mix in butter, milk, garlic, salt and pepper to your liking. The mashed potatoes should then be placed over the mixed veggies about an inch and a half to two inches deep.

Cover the pans and place them in the oven at 350 degrees for an hour and a half.

Pull the pans out of the oven and let the cool until the Shepherd’s Pie is ready to serve.

The Brethren Nutrition Program is a soup kitchen located in the Southeast at 4th Street and North Carolina Ave. It feeds between 90 and 160 people a day, Monday through Friday. The doors open at 11:30 a.m. and food is served at noon until 1:30p.m. The kitchen always serves bread, soup, a dessert, a main course, and many times a side. The program is heavily supported by area churches and run by volunteers.

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