Shepherd’s Pie

Menu Part: 
Cuisine Type: 
50 servings

The UK favorite gets a healthy update by using 100% beef, instead of a combination of beef and lamb, and a five-way vegetable mix.


8 lb. + 12 oz. ground beef
2 cups chopped onions
1 cup chopped celery
5 cloves fresh garlic, minced
4 lb. + 12 oz. frozen mixed vegetables
2 qt. beef stock
1 cup Worcestershire sauce
¾ cup + 2 tbsp. cornstarch
1 cup water
2 tsp. paprika
2 tbsp. dried parsley
2 tsp. salt
2 tsp. pepper
8 ¼ lb. mashed potatoes 


1. Brown beef and drain off fat. Add onions, celery and garlic to ground beef. Saute for five minutes.

2. Mix in frozen mixed vegetables and set aside.

3. Bring beef stock and Worcestershire sauce to a boil. Make slurry with cornstarch and water. Whisk mixture into beef stock to make gravy.

4. Add 1 teaspoon paprika to gravy. Add parsley, salt and pepper to gravy.

5. Mix gravy with ground beef.

6. Pour 3 quarts plus 3 cups beef mixture into 2-inch full steam table pans.

7. Using piping bag with large fluted tip, pipe 4 pounds plus 2 ounces mashed potatoes in rosettes over meat mixture. Sprinkle remaining paprika over potatoes.

8. Bake in convection oven at 350°F on low for 30 minutes.

Recipe by Austin Independent School District, Austin, Texas 

More From FoodService Director

Menu Development
chefs council spread

Last October, we published the results of FoodService Director’s first annual Chefs’ Council Menu Trends survey, revealing predictions for menu shake-ups in 2016 . Many of the predictions panned out, including an increase in snacking, ever-spicier flavor profiles, veg-centric plates, fresh-pressed juices and build-your-own options. Now we’re back with next year’s forecast, culled from our panel of 50 Chefs’ Council members—culinarians representing the core segments of noncommercial foodservice. Some of the flavors, ingredients and cuisines expand on current trends, while others go off in...

Ideas and Innovation
sushi plate

We wanted to add sushi, but that’s not really my expertise. So we found a great local company that offered to put three sushi chefs on-site every day. They supply the ingredients, and if we meet the minimum revenue each week, than we receive a percentage of sales. We have been exceeding the weekly minimum sales, which we track in our POS, in two days.

Managing Your Business
coffee barista

Whether it’s a morning routine, an afternoon pick-me-up or an evening social ritual, few things are as universally appealing as coffee. Sixty-five percent of respondents in Technomic’s 2016 Beverage Consumer Trend Report say they ordered a cup of hot joe from a foodservice location in the past month, and 59% say the same about cold coffee. Everyone has an opinion about what makes it good, whether it’s a low price, a unique blend or a friendly barista.

“Coffee is so personal. There are a lot of people that are Dunkin’ fans. There’s a lot of Starbucks people,” says James Dravenack,...

Ideas and Innovation
star wars storm trooper

My favorite event—because I’m kind of dorky—is our “May the fourth be with you” (aka “Star Wars”) day on May 4. The whole dining team dresses up, and we offer things like Chewbaklava, Boba Fettuccine and BB-8 Buckeyes. We had a guest cry because they got to take a picture with Chewy.

FSD Resources