Number of Portions: 125
Ingredients:
- 20 lbs. Ground Beef
- 8 c. Peas (frozen or canned)
- 8 c. Carrots (frozen or canned)
- 8 c. Raw Egg
- 1 – #10 can Green Beans (drained)
- 4 qt. Bread Crumbs
- 13 oz. Brown Gravy Mix (dry)
- 1/2 c. Worcestershire Sauce
- 1/2 c. Dried Bell Pepper
- 1/4 c. Onion Powder
- 1/2 c. Dried Parsley
- 1/4 c. Minced Garlic
- 1/4 c. Granulated Garlic
- 2 Tbsp. Ground Black Pepper
- 2.5 gal. Mashed Potatoes (prepared)
- 5 lb. Cheddar Cheese (shredded)
Instructions:
- Mix uncooked ground beef, peas, carrots, egg, green beans, bread crumbs, brown gravy mix, Worcestershire sauce, dried bell pepper, onion powder, dried parsley, minced garlic, granulated garlic, and black pepper in a large industrial mixer.
- Divide meat mixture between 5 – 2”x12”x20” pans (approximately one gallon per pan).
- Bake uncovered at 350ᵒ for 40-50 minutes, until internal temp is 165ᵒ or higher for 15 sec. Drain, if needed.
- Heat potatoes to required temperature. Spread 7-8 cups of mashed potatoes per pan, on top of cooked meat.
- Divide cheese between pans, and melt in warmer.
- Hold at 140ᵒ for no more than 4 hours.
- Refrigerate right after serving at 41ᵒ-35ᵒ, for up to 4 days. Can be frozen before the end of 4 days.