Number of Servings

Ingredients: Quantity:
Beef gravy 2 lbs
JTM Sous Vide Diced Beef 5 lbs
Mashed Potatoes dehydrated USDA (11383) 3 lbs
Mixed Vegetables 3 lbs

Prep Time: 35 min.     Yields: 24
Desired Yield:



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Shepherd's Pie with Sous Vide beef

JTM Products:



Heat Beef gravy

1. Prepare beef gravy according to mfr. instructions

Prepare mixed vegetables

1. Heat Mixed Vegetables in steamer or water bath for 2-3 minutes and hold hot until ready to assemble dish. Hold at 140or higher - HACCP Critical Control Point

Prepare Mashed Potatoes

1. Prepare potatoes according to mfr's recipe and hold hot. Hold at 140F or higher - HACCP Critical Control Point

To prepare recipe

From thawed state (Oven method)

1. Remove contents of bag (meat and juices) and place in a SS pan insert. Evenly break up the Sous Vide Beef to ensure proper mixing.

2. Cover and place in a 350F oven for approximately 30-45 minutes (to an internal temp of 165F for 15 seconds HACCP Critical Control Point).

3. Cook in oven, uncovered, at 350*F for approximately 20 - 25 minutes, or until temperature reaches 145*F or higher.

4. Cover with lid, and place in a warmer to hold for service.

To Portion & serve:

1. Blend 5 lbs. of heated sous vide beef with 2 lbs of beef gravy.

2. Portion 3lbs of mixed vegetables over sous vide beef w/ gravy.

3. Portion 5lbs of mashed potatoes over mixed vegetables.

4. Bake in a 350F oven until potatoes start to brown.

5. Remove and place in a holding cabinet covered until service. (Hold at 145F or higher HACCP Critical Control Point)

*Note - Cooking times may vary with equipment

Nutritional contribution:

-8.66 oz (by weight) = 2m/ma. + 3/8 cup starchy vegetable

Nutritional information is based on calculations from various databases. The information is believed to be accurate, but does not constitute a guarantee.