Sus Hive Recipe Library

Classic Shepherd’s Pie

Chef/operator production sheet for Classic Shepherd’s Pie. Use this page for station prep, service setup, holding decisions, and catering execution. Classic Shepherd’s Pie has been moved into the hosted Uncle Cheese recipe system for operator review and Hot-station publishing.

HotChef/Operator Production SheetUC Option A

Classic Shepherd’s Pie

Ground meat filling baked under rich mashed potatoes with peas, carrots, and corn.

Yield: 9x9 or 7x11 casserole
Style: baked casserole
Use: production / catering service
Prep lead: confirm from method
Service: station-ready / catering-ready

Ingredients

Filling
  • 2 tbsp olive oil
  • 1 cup chopped yellow onion
  • 1 lb 90% lean ground beef or ground lamb
  • 2 tsp dried parsley
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp Worcestershire sauce
  • 2 garlic cloves, minced
  • 2 tbsp all-purpose flour
  • 2 tbsp tomato paste
  • 1 cup beef broth
  • 1 cup frozen peas & carrots
  • 1/2 cup frozen corn kernels
Potato Topping
  • 1 1/2–2 lb russet potatoes, peeled and cubed
  • 8 tbsp unsalted butter
  • 1/3 cup half & half
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup parmesan cheese

Prep / Cook Method

  1. Heat olive oil in a large skillet over medium-high. Add onion and cook 5 minutes, stirring occasionally.
  2. Add ground beef or lamb. Break it up with a spoon, then add parsley, rosemary, thyme, salt, and pepper. Cook 6–8 minutes until browned.
  3. Stir in Worcestershire sauce and garlic; cook 1 minute.
  4. Add flour and tomato paste. Stir until fully incorporated with no tomato paste clumps.
  5. Add beef broth, peas and carrots, and corn. Bring to a boil, reduce to a simmer, and cook 5 minutes. Set aside. Preheat oven to 400°F.
  6. For the topping, boil potatoes in water until fork-tender, 10–15 minutes. Drain well and return to the hot pot for 1 minute to steam off moisture.
  7. Add butter, half & half, garlic powder, salt, and pepper. Mash until smooth, then stir in parmesan.
  8. Spread meat filling in a 9x9 or 7x11 baking dish. Spoon mashed potatoes over the top and spread evenly.
  9. Bake uncovered 25–30 minutes, until bubbling and lightly golden. Cool 15 minutes before serving.

Finish + Service

  • If the dish looks very full, set it on a rimmed baking sheet before baking.
  • If mixed peas and carrots are unavailable, use 1/2 cup frozen peas plus 1/2 cup frozen sliced carrots.
  • Serve after a short rest so the layers hold better.

Holding / Reheat / Catering Notes

  • Hot-hold only if the item protects texture and food safety.
  • Keep sauces/garnishes separate when texture matters.
  • Confirm final internal temperature and service window before dispatch.
  • For off-site catering, pack garnish/sauce components separately when quality improves service.

Scaling Notes

  • Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
  • For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
  • Record final batch yield after production so the recipe can be tightened on the next cleanup pass.