Washburne’s Commitment to Cooking up Change
November 12, 2018 | Written By: Healthy Schools Campaign
Washburne Culinary Institute has been a supporter of Cooking up Change since the beginning—more than a decade ago. Since then, the school has donated more than $264,000 in scholarships to winning students. Executive Dean Marshall Shafkowitz, who has also served as a judge, recognizes the importance of involving students in creating school meals and the value of a healthy meal.
With that in mind, he’s provided a healthy recipe for you to make at home that’s great to refuel after a training run or race. The best part? It can be done a few days in advance and heated up just before you’re ready to eat!
If you’re in Chicago, join us on Nov. 14 to see just how meaningful the Cooking up Change experience is. You’ll be able to chat with the student chefs, taste their incredible food and celebrate with us as we announce the winners. If you’re not in Chicago, you can still support Cooking up Change by making a donation or purchasing grand raffle tickets.
And thank you to all our supporters, including Chicago Presenting Sponsor, Aramark; Champions EnvirOx and School Health Corporation; Official Beverage Partner, Goose Island; Culinary Scholarship Sponsor, Washburne Culinary Institute; Official Education Partner, Chicago Public Schools CTE Culinary Arts Program; Leaders Clune Construction Company and Lettuce Entertain You; Partners, Cristina Foods, FIG Catering & Drinks, Kellogg’s Specialty Channels and Perkins + Will; and Advocates, Alper Services, Heartfelt Catering, Hilda’s Kitchen, Illinois Association of School Nurses and Shamrok Event Services. We’d also like to thank our National Sponsors: Official Travel Partner, Southwest; and Official Culinary Partner, James Beard Foundation.
Individual Shepherd’s Pie with Gratin of Mashed Potatoes
Yield: 8 8-ounce portions
Ingredients for Pie Filling
- 1 pound ground beef
- ½ pound ground lamb
- 1 onion, diced
- 4 cloves garlic, minced
- 2 bags frozen corn kernels or peas or a combination
- 1 gallon beef stock
- 1 bunch thyme or rosemary
- 1 cup vegetable oil
- Salt to taste
- Pepper to taste
Preparation for Pie Filling
- Combine 1 gallon of beef stock and one bunch of thyme or rosemary into a stock pot over medium flame. Let reduce by two-thirds to roughly one quart of liquid. Strain out thyme or rosemary.
- In a mixing bowl, combine ground beef and lamb, mixing together thoroughly.
- Heat 2/3 cup of vegetable oil in a large sauté pan or roasting pan over medium heat. Once oil is hot, slowly add meat mixture to the pan. Season with salt and pepper to taste. Cook until done. Transfer mixture to a bowl.
- Heat 1/3 C of oil in a sauté pan diced onions, once the onions start to show some color; about 4 minutes add the garlic and cook until the garlic smells nutty; about 2 minutes – add to meat mixture and mix.
- Place the frozen corn onto a cookie sheet and roast in a 350°F oven for 10 – 15 minutes or until they have some color.
- Do these sections before you make the mashed potatoes and cool.
- While the meat mixture is cooling start making your mashed potatoes!
Ingredients for Mashed Potatoes
- 4-5 pounds potatoes
- 1 pound Butter
- Salt to taste
- White pepper to taste
Preparation for Mashed Potatoes
- Peel the potatoes, and place them in a bowl cold water to stay white.
- Once all the potatoes are peeled, place them in stock pot and cover with cold water and bring to a boil.
- Cook the potatoes until fork tender, drain the water and place in a bowl or, if using a mixer, place in the mixing bowl.
- Using the whip on your mixer or a potato masher, mash up the potatoes, flaking in the butter. Season with salt and white pepper to taste.
Putting it All Together
- Spray individual soup cups or baking dish with nonstick spray or rub down with oil.
- Add meat mixture to the pan, and spread it out to cover the bottom of your vessel and fill to one inch of the top.
- Pour demi-glace (stock reduction) over the meat.
- Spoon corn over the meat mixture, spreading it out evenly.
- While the mashed potatoes are hot, spread them out over the layer of corn. Try to make it even across the entire vessel.
- Let the entire mixture sit overnight, wrapped, in the fridge.
- Preheat oven to 375°F.
- Place pan in oven, and heat until internal temperature reaches at least 145°F.
- Place under the broiler in your oven, and cook until they are golden brown.
- Serve and enjoy!