Ryan Eckles, Project Bread
I created this recipe with Salem Public Schools in response to changes in meal service due to COVID-19. We heard from districts that they had a lot of USDA foods in their freezers that they wanted to use, and this recipe utilizes those foods in abundance! The recipe can be adjusted to whatever you might have on hand from fresh to canned to just about any frozen vegetable available. This version calls for mushrooms but I’ve also made it with broccoli, cauliflower, zucchini, parsnips, edamame, kale, spinach, turnips - the list goes on. Try using sweet potatoes or butternut squash for the topping. If you don’t have dried thyme then try it with dried basil, or oregano. Get creative and make it your own!
FOR THE BEEF FILLING
17 lbs ground beef, raw
2 Tbsp cooking oil
5 ¾ lbs frozen mixed vegetables (peas, carrots, green beans, corn)
2 ¼ lbs frozen diced mushrooms
2 ¼ lbs frozen peppers and onion mix
¼ cup garlic powder
¼ cup onion powder
¼ cup dried thyme, whole leaves
½ cup all purpose flour
¼ cup beef or chicken base
1 cup hot water
2 tsps salt or to taste
2 tsps Black Pepper
FOR THE MASHED POTATO TOPPING
15 lbs frozen diced potatoes, boiled or steamed until soft and still hot
½ lbs Margarine or Butter softened and cubed
2-3 cups Milk or until smooth but not soupy
1 Tbsp salt or to taste
2 bunches fresh Italian parsley, finely chopped (optional)
Cooking times may vary depending on microwave wattage.
2 oz. meat/meat alternative
Calories 253 calories Saturated Fat 4.4 g Sodium 158 mg Carbohydrate 15.8 g
* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.