recipe for shepherd's pie

shepherd_pie.txt

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+Sized for ~75-100ppl:
+
+    6 Large Onions
+    24 cloves of garlic
+    300 ml olive oil
+    10kg ground beef
+    mashed potatoes ( see below)
+    1 kg frozen peas and carrots, thawed
+    1 kg frozen green bean, thawed
+    2 kg frozen peas, thawed
+    1.5 kg frozen corn, thawed
+    2.25 kg grated cheddar
+
+
+Get the potatoes cooking first, then get the shepherd's pie ready. Brown the hamburger and garlic and onions together in the olive oil in about 4 batches, spread into each of 4 pans. Set aside some of the onions and garlic for the vegetarian batch, they are browned with olive oil and added to the fifth pan. Combine the vegetables with the meat - the vegetarians get proportionately more. Season with Worcestershire sauce and black pepper. Spread the mashed potatoes evenly over the meat, sprinkle with grated cheese and bake for 2 hours at 150 degrees c. For those who cannot eat dairy, have some without cheese. Cover the vegetarian pan with foil before baking so it won't get too dry.
+
+
+For potatoes:
+
+    15 kg russet potatoes
+    500 g butter
+    Reserved potato cooking water for thinning
+    Salt
+    Black pepper
+
+Peel, and slice the potatoes. Boil in salted water until very tender, about 30 minutes from the time the water reaches boiling. Drain in colander reserving about 3 litres of potato water for thinning. Mash potatoes and butter, add salt and pepper to taste and thin with liquid to good spreading consistency.