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Tex-Mex Shepherd’s Pie

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School Foodservice


Serves 50 - 100



50 Servings

  • 12 lbs. raw or dehydrated Russet potatoes OR Instant potatoes
  • 1 quart milk, low-fat, 1%
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons salt
  • 6 lbs. 5 ounces ground beef (85/15)
  • 1 1/4 cups yellow onion, diced
  • 3 Tablespoons chili powder
  • 2 Tablespoons cumin
  • 1 Tablespoon oregano
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon salt
  • 3 cups corn kernals, yellow, frozen
  • 2 quarts 2 cups tomatoes, crushed, canned
  • 1 lb. 8 ounces green chilies, diced
  • 1 lb. 9 ounce cheddar cheese, reduced fat, shredded

100 Servings

  • 24 lbs. raw or dehydrated Russet potatoes OR Instant potatoes
  • 2 quarts milk, low-fat, 1%
  • 1 Tablespoon garlic powder
  • 1 Tablespoon salt
  • 2 1/2 cups yellow onion, diced
  • 12 lbs. 10 ounces ground beef (85/15)
  • 1/4 cup 2 tablespoons chili powder
  • 1/4 cup cumin
  • 2 Tablespoons oregano
  • 1 Tablespoon garlic powder
  • 2 teaspoons salt
  • 6 cups corn kernals, yellow, frozen
  • 4 quarts 4 cups tomatoes, crushed, canned
  • 3 lbs. green chilies, diced
  • 3 lbs. 2 ounces cheddar cheese, reduced fat, shredded


  1. Scrub and peel the potatoes, cut into quarters and place in a perforated steamer pan, large stockpot,tilt skillet or steam-jacketed kettle.
  2. If using a steamer, steam until the potatoes are tender. If using a stockpot, tilt skillet or kettle, cover with cold water, bring to a boil, and then reduce to a simmer.
  3. Continue to simmer until the potatoes are tender,about 20 minutes.
  4. Internal temperature should reach at least 135°F. Drain the potatoes.
  5. Or If using dehydrated instant mashed potatoes, follow the manufacturer’s instructions for preparing the desired number of 1/2 cup servings. Hold hot at o above 135°F until service.
  6. Combine the milk, garlic powder and salt, and heat to 135°F.
  7. Place the potatoes in the bowl of a floor mixer, and mash using the paddle attachment for the mixer.
  8. Stop mashing when the potatoes are broken apart but not completely smooth.
  9. If no mixer is available,mash using a potato masher.
  10. Pour in the warm milk mixture and continue to mash the potatoes until smooth with a few lumps. Brown the ground beef in a large sauté pan, tilts killet or steam-jacketed kettle.
  11. Add the diced onions and continue to cook until the onions are softened.
  12. Stir in the chili powder, cumin, oregano, garlic powder and salt.
  13. Add the corn, crushed tomatoes and green chiles, and bring the meat to a simmer
  14. .Continue to cook 10–20 minutes, partially covered,stirring occasionally.
  15. Divide evenly between full-size 2-inch steam table pans.
  16. For 50 servings use 2 pans,for 100 servings use 4 pans.
  17. Top the beef mixture with mashed potatoes, dividing evenly between each pan, and spread to the edges.
  18. Divide the cheese evenly between each pan,sprinkling over the potatoes.
  19. Bake in a preheated 400°F oven for about 15 minutes, or until the potatoes are lightly browned and the filling bubbles.
  20. Hold at or above 140°F until service. Cut each 2-inch pan 5 x 5 for 25 even portions per pan.

1 portion = 1/2 cup starchy vegetable, 2 ounce equivalent meat alternative

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