RECIPE TITLE: HARVEST SHEPHERD’S PIE WITH

WHIPPED SWEET POTATO

STANDARD YIELD: 40

PORTION SIZE: 3”x4” rectangle (20 per hotel pan)

AUTHOR: CIA

IMPERIAL METRIC SCALING

PREP
INGREDIENT RATIO
INSTRUCTIONS QTY UNIT QTY UNIT (assume %100
unless noted)

Dried Chickpeas soaked overnight 1 1/2 lb 680 gm

Bay Leaves n/a 3 each 3 each

Turnips cut in 1/2-inch pieces 2 1/2 lb. 1134 gm

Button Mushrooms cut in 1/2-inch pieces 1 1/2 lb. 680 gm

Medium Carrots cut in 1/2-inch pieces 8 each 488 gm

Olive Oil n/a 1/4 cup 59 ml

Leeks cleaned and diced, 5 each 1/2 kg

light-green and white
parts only

Celery Stalks sliced 4 each 200 gm

Garlic Cloves sliced 6 each 7 gm

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 Sage Leaves roughly chopped 7 each 7 gm

Rosemary leaves only, minced 1 tbsp. 2 gm

Thyme Leaves roughly chopped 2 tbsp. 5 gm

Cracked Black Pepper n/a 1 tbsp. 7 gm

Tomato Paste n/a 2 tbsp. 32 gm

Olive Oil n/a 1/3 cup 78 ml

Whole Wheat Flour n/a 1/2 cup 60 gm

Vegetable Stock n/a 1/2 gal 1.9 ltr

Kosher Salt n/a 2 tbsp. 4 gm 70%

Ground Black Pepper n/a 2 tsp. 4 gm

Sweet Potatoes or washed, unpeeled, 12 1/2 lb. 5.7 kg

Yams roasted until tender

Egg Yolks n/a 10 each 150 gm

GENERAL SANITATION
STANDARDS NOTE

METHOD:
1. In a large pot, combine the chickpeas, soaking liquid and bay leaves, and bring to a boil over high
heat. Reduce to a simmer. Cook until the chickpeas are tender, then strain and set aside.
2. Preheat an oven to °425F or °220C. Combine the turnips, mushrooms and carrots on a baking
sheet (use more than one to prevent crowding, if needed). Coat with 4/1 cup olive oil and roast the
vegetables until they are browned and cooked through, about 25 minutes. Set aside.
3. Heat 4/1 cup of olive oil in a 2 quart pot over medium-low heat. Add the leeks, celery and garlic, and
sweat until translucent. Add the sage, rosemary, thyme, black pepper and tomato paste. Cook until the
tomato paste has darkened in color slightly, 3 to 4 minutes. Add 3/1 cup of the olive oil to the pot, and
then the whole wheat flour. Stir the flour and continue to cook for 4 to 5 minutes, stirring constantly.
Slowly add the vegetable stock while stirring, starting with about 2 cups. Turn the heat up to medium-
high and bring to a simmer, then add more stock if necessary to bring the sauce to a thick, stew-like
consistency. Simmer for 15 minutes and remove from heat.
4. In a large bowl, combine the chickpeas, roasted vegetables, and cooked leek mixture. Season using
half of the salt and pepper. Stir to combine, then divide and level into two full-sized hotel pans.
5. Scoop out all of the flesh from the sweet potatoes and transfer to a mixing bowl. Mash until smooth.
6 Whip the egg yolks until smooth and add to the sweet potatoes. Mix to combine and season using
remaining salt and pepper.
7. Divide and spread the mashed sweet potatoes evenly on top of the vegetable mixture in the hotel
pans. Bake at °400F or °205C for 30 minutes, or until the top is lightly browned.

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DESIRED OUTCOME:
1.

2.

NOTES | TIPS

ALLERGEN NOTES:

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