Beef Pot Pie

Cook Time: 60 Min.

Serving Size: 1 Cup Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 375°F

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Nutritional Content

Allergens: Carrots; Onion; Beef; AllergenEggs; AllergenSoy; Potatoes; AllergenMilk; AllergenWheat; Peas; Corn; Garlic

Calories: 330 Kcal

Carbohydrates: 24 g

Protein: 17 g

Total Fat: 19 g

Calcium: 75 mg

Sodium: 360 mg

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Ingredients

10 Servings

• 8.5 Oz Potato, Red Fresh

• 1 1/2 Qt Water, Tap

• 2 lb 6 Oz Beef, Ground 80-85/20-15 Raw

• 1/3 Cup Onion, Yellow

• 1 1/4 tsp Base, Beef Paste LS G-F

• 3 1/4 Cup Water, Tap

• 1/3 Cup Flour, All Purpose

• 1/4 tsp Garlic, Powder

• 8.5 Oz Peas & Carrots, Frz

• 1/4 tsp Pepper, Black Ground

• 7 Oz Baking Mix, Biscuit

25 Servings

• 1 lb 5 Oz Potato, Red Fresh

• 1 Gal Water, Tap

• 6 lb Beef, Ground 80-85/20-15 Raw

• 1 Cup Onion, Yellow

• 1 Tbsp Base, Beef Paste LS G-F

• 2 Qt Water, Tap

• 3/4 Cup Flour, All Purpose

• 3/4 tsp Garlic, Powder

• 1 lb 6 Oz Peas & Carrots, Frz

• 3/4 tsp Pepper, Black Ground

• 1 lb 2 Oz Baking Mix, Biscuit

50 Servings

• 2 lb 11 Oz Potato, Red Fresh

• 2 Gal Water, Tap

• 12 lb Beef, Ground 80-85/20-15 Raw

• 2 Cup Onion, Yellow

• 2 Tbsp Base, Beef Paste LS G-F

• 1 Gal Water, Tap

• 1 1/2 Cup Flour, All Purpose

• 1 1/2 tsp Garlic, Powder

• 2 lb 11 Oz Peas & Carrots, Frz

• 1 1/2 tsp Pepper, Black Ground

• 2 lb 4 oz Baking Mix, Biscuit

100 Servings

• 5 lb 5 oz Potato, Red Fresh

• 4 Gal Water, Tap

• 24 lb Beef, Ground 80-85/20-15 Raw

• 1 Qt Onion, Yellow

• 1/4 Cup Base, Beef Paste LS G-F

• 2 Gal Water, Tap

• 3 Cup Flour, All Purpose

• 1 Tbsp Garlic, Powder

• 5 lb 5 oz Peas & Carrots, Frz

• 1 Tbsp Pepper, Black Ground

• 4 lb 8 oz Baking Mix, Biscuit

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Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Parboil peeled potatoes in 1st portion of water. Crumble and brown meat and onions. Drain fat.

3. Combine base and 2nd portion of water for broth. With whisk, blend flour and beef broth until smooth. Add to meat. Simmer and stir until thickened.

4. Add potatoes.

5. Add peas and carrots to meat. Add seasonings. Cook on low heat 30 min to blend flavors.

6. Prepare biscuit following package directions rolling dough large enough to fit over meat mixture. Portion meat mixture in steam pans and fit rolled dough to cover pan. Bake to internal temp and golden brown color. (15-20 min.)

7. For Ground Meat (Beef, Pork, Veal, Lamb) and Meat Mixtures: Cook to internal temp of 160F/71C held for 3 minutes.

8. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

9. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

10. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

11. Discard unused product.

    
    
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