Shepherd's Pie

Healthy School Meals

Healing America's
Youth

Action Guide

Susan Campbell

Testimonials

Recent Activities

Sign-up for our newsletter and receive updates

Home

Serves 50  to 60

This is a hearty and satisfying vegetable stew with a top "crust" of fluffy mashed potatoes.

30 pounds potatoes
1 to 2 cups milk (soy, rice, or dairy)
2 teaspoons salt

12 onions, chopped
6 large bell peppers, diced
12 carrots, sliced
12 stalks of celery, sliced
2-1/2 pounds mushrooms, sliced (about 3 quarts)
1 #10 can crushed tomatoes
1 #10 can kidney beans
1 tablespoon paprika
2 teaspoons black pepper
3/4 cup soy sauce

Scrub potatoes and cut into large chunks. Place in a pot, cover with water and cook until tender. Mash, adding enough milk to achieve a spreadable consistency. Stir in salt. Set aside.

Heat 1 to 2 cups of water in a large pot or steam kettle. Add the onions, peppers, carrots, and celery and cook over medium heat until the vegetables are soft, about 20 minutes.

Add mushrooms, then cover and cook 20 minutes. Stir in tomatoes, kidney beans (including liquid), paprika, pepper and soy sauce. Cover and simmer 10-15 minutes.

Preheat oven to 350°F. Spread the vegetable mixture into a full pan, then spread the mashed potatoes evenly over the top.

[ Home ] [ Family Size Recipies ] [ Institutional Recipies ] [ Nutritional Facts ] [ Heroes for Health ] [ Now What Do I Eat ] [ 10 Reasons ] [ Our Food Our Planet ] [ Learning Begins ]

[ Healing America's Youth ]  [ Healthy Children, Healthy Planet ] [ Action Guide ]
[ Susan Campbell ] [ Activities ] [ Testimonials ] [ Feedback ] [Home]

Spirit In Action
2525-E4 Arapahoe Ave. Suite 322
Boulder, CO 80303
(720) 839-8700
hchp@spiritinaction.org