Shepherd's Pie
Golden potato cap over rich filling, Greek salad on the side
Golden potato cap over rich filling, Greek salad on the side
Why crews like it: A hall pick for regular dinner nights — one line, real portions, no drama at the stove.
927Cal
68gProtein
63gCarbs
45gFat
Ingredients
- 4 Lb Ground Lamb Or Beef
- 2 large Yellow Onion, Diced
- 4 Cups Frozen Peas And Carrots
- 2 Cups Beef Broth
- 5 Lb Russet Potatoes
- 1 batch Butter And Cream
Instructions
- Brown the filling: Brown ground lamb with diced onion until deeply colored. Drain excess fat. Add peas, carrots, broth, and tomato paste; simmer 15 minutes until thick.
- Mash the topping: Boil russets until tender; mash with butter and cream until smooth. Season with salt and white pepper.
- Assemble and bake: Spread filling in hotel pans; pipe or spread mashed potatoes over top. Fork ridges for crispy peaks. Bake at 400°F 25–30 minutes until golden and bubbling at edges.
- Rest before serving: Rest 10 minutes so filling sets — scoops stay clean on the line. Shepherd's Pie feeds a hall that wants something hearty after a cold call.
Tonight's spread
- Plate Shepherd's Pie with sides in separate pans so the crew can mix portions.
- Line up Shepherd's Pie on the main counter with serving spoons — firefighters grab fast between calls.
- Keep a backup tray warm in the oven at 200°F for late arrivals after a run.
Hall tips
- Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
- Taste for salt at the end — hall palates run salty after long shifts.
Leftovers
- Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
- Label trays with date and reheat to 165°F minimum before second shift.
- Large sheet trays
- Instant-read thermometer
- Aluminum foil
Related recipes
- Meatloaf and Mashed Potatoes
- Beef Barley Soup
- French Onion Soup for the Hall
- Baked Ziti
- Beef Stroganoff
- Baked Potato Bar