Shepherd's Pie

• butter-flavored cooking spray
• 12 cup chopped onion
• 34 lb ground sirloin
• 14 cup low sodium beef broth or 14 cup homemade beef broth
• 1 teaspoon Angostura low-sodium worcestershire sauce
• 12 tablespoon tomato paste
• fresh ground pepper
• 34 lb russet potato, peeled and cut into equal size pieces
• 2 garlic cloves, cut in half
• 18 cup skim milk
• 1 ounce egg substitute
• 14 teaspoon kosher salt (optional)
• 12 cup thawed frozen baby peas

1. Preheat oven to 425F (220C), Gas Mark 7.
2. Coat a nonstick skillet with cooking spray.
3. Add the onions, and saute until they wilt.
4. Add the meat and cook, separating with a wooden spoon until meat has turned brown.
5. Strain the beef mixture of all fat and liquid.
6. Return to the skillet.
7. Add the broth, Worcestershire sauce, tomato paste, and pepper.
8. Set aside.
9. Boil the potatoes with the garlic in lightly salted water until done.
10. Drain the potatoes and remove the garlic.
11. Mash the potatoes with the milk and egg substitute.
12. Season to taste.
13. Place the meat mixture in the bottom of oven-proof casserole.
14. Top with peas and then spread with mashed potatoes.
15. Coat with cooking spray.
16. Bake for 17 to 23 minutes until heated through and top is nicely browned.

butter, onion, ground sirloin, beef broth, worcestershire sauce, tomato paste, fresh ground pepper, russet potato, garlic, milk, egg substitute, kosher salt, peas

Taken from www.food.com/recipe/shepherds-pie-14809 (may not work)