Mexican Pulled Pork Shepherd's Pie - Maple Leaf Healthcare & Hospitality

Yield

25 Servigns

Portion Size

293 g/10.3 oz

Ingredients

	Metric	Imperial
Pulled Pork, fully cooked, thawed, 1 bag=1.135 kg	1.8 kg	4 lbs
Diced Tomatoes, canned	775 ml	3 cups + 2 Tbsp
Kidney Beans, canned, rinsed and drained	625 ml	2 1/2 cups
Black Beans, canned, rinsed and drained	625 ml	2 1/2 cups
Frozen, Whole Kernel Corn, thawed	800 ml	3 1/4 cups
Mild Salsa, RTS	500 ml	2 cups
Garlic, minced	25 ml	1 Tbsp 2 tsp
Mild Chili Powder	60 ml	1/4 cup
Cilantro, fresh, chopped fine	125 ml	1/2 cup
Water, tap	2.3 L	9 1/4 cups
Potato Pearls, dry	450 g	1 lb

The day before, thaw pulled pork under refrigeration at <40'F/4'C or lower.
Preheat the convection oven to 325'F/165'C.
Chop pulled pork into bite-size pieces. In a large mixing bowl, combine chopped pork, diced tomatoes, kidney beans, black beans, thawed corn, salsa, garlic, chili powder, and cilantro. Transfer mixture into a greased 2" deep insert pan(s) and pat down with a spatula to ensure an even surface. One full-size (12" x 18") pan yields 16 servings.
Prepare mashed potatoes (25 servings of shepherd's pie requires 3.125 L/12 1/2 cups of prepared mashed potatoes). Prepare the potato pearls according to the recipe standard or alternatively prepare mashed potatoes from fresh potatoes. Pour hot water into a 6" deep steam table pan. Add dry potato pearls an stir for 15 seconds. Let stand for 5 minutes, stir, and hold until the next step.
Top the meat mixture with prepared mashed potatoes and spread using a fork, creating a wave pattern. Alternatively, pipe whipped potatoes on top of the prepared meat mixture and pipe in a line.
Place in preheated oven and bake for ~ 45-60 minutes until the potatoes are light brown and an internal temperature of 160'C/71'C held for at least 15 seconds is reached.

Serve with sautéed medley or green/yellow/orange & red peppers and tossed garden salad.