Shepherd's Pie for 70

	Shepherd's Pie for 70 Filling
	2 1/4	sticks unsalted butter
	10	large onion, chopped fine
	20	medium carrots , peeled and chopped fine
	20	pounds 85 percent lean ground beef
		Table salt and ground black pepper
	3 cups + 2	tablespoons all purpose flour
	1/2	cup tomato paste
	2.5	cup heavy cream
	70 140	oz low-sodium chicken broth
	7.5	cups beer
	1 1/4	tablespoons soy sauce
	6 Tbs + 2	teaspoons minced fresh thyme leaves
	10	cups frozen peas
	Topping
	25	pounds white potatoes. cut into 2-inch pieces
		Salt
	2 1/4	sticks unsalted butter, melted
	3 1/3	cups heavy cream, warmed
		Ground black pepper
	10	large egg, beaten

1. For the filling:  Heat butter in large skillet over medium-high heat until foaming.  Add onion and carrots and cook until soft, about 8 minutes.  Add meat, 1/2 teaspoon salt, 1/2 teaspoon pepper and cook, breaking up meat into small pieces with wooden spoon, until browned, about 12 minutes. Add flour and tomato paste and cook until paste begins to darken, about 1 minute.
2. Add cream and cook until it spatters, about 1 minute.  Add broth, beer, soy sauce, and thyme and simmer over medium  heat, stirring frequently, until mixture is thick but still saucy, 15 to 20 minutes.  Remove from heat, stir in peas, adjust seasonings, and transfer to broiler-safe 2-quart casserole dish.
3. For the topping:  Adjust oven rack to upper-middle position and heat oven to 375 degrees.  Bring potatoes, 1/2 teaspoon salt, and water to boil in large saucepan over high heat.  Reduce heat to medium-low and simmer until tender, 15 to 20 minutes.  Drain potatoes, return to saucepan, and mash potatoes with butter and cream until smooth.  Season with salt and pepper.
4. Spread potatoes over filling, using spatula to smooth top.  Brush with egg and drag fork across top to make ridges.  Bake until filling is bubbling, about 15 minutes.  Turn on broiler and cook until top is golden brown, 3 to 5 minutes.  Remove from oven and cool ten minutes.  Serve.

To Make Ahead: Make the filling through step 2, but do not add the peas. Store in an airtight container in the refrigerator for up to two days. When ready to proceed, reheat the filling in a large saucepan, stir in the peas, and transfer to a broiler safe 2-quart casserole. Proceed with the recipe from step 3.

What we learned: 


Sandi was our Kitchen Czar for this dish. 


This was an easy dish to make and fed more than 70.  It filled three of our half sheet stainless pans, and they browned nicely in the convection oven.  Warning: DO PLACE A FULL SHEET PAN UNDER TO COLLECT DROPPINGS if pans overflow.  


Presentation was amazing! 


This 140oz of chicken broth was too much; the meat had too much liquid, and had to be drained before putting in the half sheet pan.  With more time could have reduced.  Modification: Use 70 oz instead.  


We used two large pots to saute the vegetables, and brown the ground meat.  
We used Yukon Gold potatoes so they did not need to be pealed, and made very tasty mashed potatoes.  Sprinkled paprika on top before placing in oven gave nice color and aided in the browning.  


Consider completing steps 1 & 2 right before adding the peas ahead.  


More salt and pepper.

Adapted from Cook's Country