The debate is still out on the origin of this dish, but it has been confirmed to be 100% delicious.
Chef Tip: Substitute the ground beef and ground lamb with plant-based ground Beyond Meat as a vegetarian alternative. Replace beef broth with vegetable broth as well.
Ingredients
Yield: 68 lbs
- 10 cups White Onion, diced
- 1/4 cups Garlic, diced
- 10 lbs Ground Beef
- 10 lbs Ground Lamb
- 2 cups Flour
- 1 cup Tomato Paste
- 4 cups Beef Broth
- 2 cups Frozen Sweet Peas
- 2 cups Frozen Carrots, diced
- 1/4 cup Salt
- 1/4 cup Black Pepper
- 1/4 cup Thyme, dry
- 1/4 cup Rosemary, dry
- 1/4 cup Parsley, fresh
- 1/4 cup Basil, dry
- 1 batch Evaporated Milk Mashed Potatoes
- 6 each Egg Yolk
- 1/4 cup Jerzee Evaporated Milk
Directions
- Sweat onion and garlic until translucent. Set aside.
- Brown ground beef and lamb. Return onion and garlic to pan.
- Sprinkle flour over ground meat mixture, stirring occasionally.
- Mix in tomato paste and beef broth, allow mixture to simmer until it begins to thicken.
- Add peas and carrots allow to cook until heated through. Season filling mixture with salt, pepper and herbs.
- Place filling into baking dish and top with mashed potatoes.
- Make egg wash by whisking egg yolk with Jerzee Evaporated Milk. Brush over mashed potato layer.
- Bake in a preheated 375° F oven for 30 minutes, or until potatoes begin to turn golden.
