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:


For best results, thaw product in cooler (<40F) for 48 -72 hrs.

From thawed state (Oven method)

1. Remove contents of bag (meat and juices) and place in a SS pan insert.

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. Heat Beef Gravy for 30 min. in a steamer or water bath to a minimum internal temperature of 145F or higher (HACCP) and hold at 145F or higher (HACCP) and hold hot.

4. Heat Mixed Vegetables and Mashed Potatoes (see operational heating instructions) and hold hot.

5. In a full size hotel pan blend 5 lbs. of heated sous vide beef with 2 lbs of beef gravy.

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

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

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

9. 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

-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.