Shepherd’s Pie
Ingredients:
Shepherd’s Pie
30 pounds potatoes
1 to 2 cups milk (soy, rice or dairy)
2 teaspoons salt
12 onions, chopped
6 large bell peppers, diced
12 carrots, sliced
12 stalks celery, sliced
2 1/2 pounds mushrooms, sliced (about 3 quarts)
1 (#10) can crushed tomatoes
1 (#10) can kidney beans
1 tablespoon paprika
2 teaspoons black pepper
3/4 cup soy sauce
Directions:
Scrub potatoes and cut into large chunks.
Place in a pot, cover with water and cook until tender. Mash, adding enough milk to achieve a spreadable consistency.
Stir in salt,
Set aside.
Heat 1 to 2 cups of water in a large pot or steam kettle. Add the onions, peppers, carrots, and celery and cook over medium heat until the vegetables are soft, about 20 minutes.
Add mushrooms, then cover and cook 20 minutes.
Stir in tomatoes, kidney beans (including liquid), paprika, pepper and soy sauce.
Cover and simmer 10-15 minutes.
Preheat oven to 350 degrees F.
Spread the vegetable mixture into a full pan, then spread the mashed potatoes evenly over the top.
Bake until potatoes are lightly browned.
Makes 50 to 60 servings.
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