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Shepherd’s Pie

Menu PartEntree
Cuisine TypeAmerican
shepherd's pie

James Castellow

Kardia at UNC REX Healthcare

Chapel Hill, N.C.

Kardia, the onsite cafeteria at UNC REX Healthcare, shifted to a grab-and-go center for both hot and cold foods during the pandemic. Chef James Castellow was cooking up meals for both employees and families in need in the surrounding counties. At the peak of the crisis, he and his team were preparing 800-1,200 portions of this shepherd’s pie, using packaged dehydrated potatoes from Idahoan Foods for the recipe’s traditional mashed potato topping.


1½ lb. onions, peeled and chopped

¼ cup butter or margarine

12 ½ lb. ground beef

2 tbsp. granulated garlic

1 tbsp. ground black pepper

½ tsp. salt

20 carrots, chopped

3 cups frozen green peas, thawed

1 (#10) can tomatoes with liquid

1½ cups all-purpose flour

1½ cups water

10 lb. dehydrated mashed potatoes

2 tbsp. smoked paprika


1. In large, deep skillet over medium heat, saute onions in butter or margarine until translucent. Stir in ground beef and garlic powder; cook until meat is browned. Transfer beef to colander to drain fat; return beef to skillet.

3. Add pepper, salt and carrots to skillet; stir to combine. Stir in tomatoes and their liquid. Cover and simmer 20 minutes or until carrots are tender.

4. In bowl, combine flour and water until blended into a paste; stir into meat mixture. Cook over medium heat until thickened.

5. Preheat oven to 350 F. Divide meat into 12- X 20- X 2-inch pans. Prepare potatoes as package directs. Spread mashed potatoes on top of meat. Bake 25 minutes or until potatoes are golden brown. Sprinkle with paprika.

Recipe courtesy of Idahoan Foods

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