Tuscan Chicken Shepherd's Pie

Serves 50

12 lbs russet potatoes (peeled and diced) salt and pepper (for seasoning) olive oil (for sauteing) 15 lbs roasted boneless chicken breast - cut into large pieces 3 medium onions - diced 10 cloves garlic - minced 10 cups diced carrots 10 cans white beans, drained and rinsed 2 sticks butter 1/2 cup flour 6 cups chicken stock 2 Tbl poultry seasoning (or to taste) Mozzarella cheese (3 cups) Parmesan cheese (1 cup)

Preheat oven to 350. Place potatoes in saucepan with enough water to cover. Add 1 tbl salt. Cover and cook potatoes until tender. While potatoes are cooking, heat olive oil in skillet and add onion and garlic, cook until soft.

Melt 1 stick butter and flour in saucepan and allow to cook, stirring for 3 minutes. Add onion, garlic, carrots, chicken broth and poultry seasoning. Whisk to combine and cook for 3-5 minutes. Add chicken and beans and stir to combine. Divide between 2 large pans.

Drain the potatoes. Add  1 stick butter, mozzarella cheese and mash. Add enough milk to preferred consistency. Spread on top of chicken and beans mixture. Sprinkle parmesan cheese on top. Put in oven to brown/bake for 15 - 20  minutes.

Enjoy!

Rustic Twice-baked Potato Casserole

Serves 50

20 lbs russet potatoes, baked (skin on) 8 lbs ground sausage (can use ham) 3 cups greek yogurt 1 cup milk 2 cups parmesan cheese 2 lbs grated cheddar cheese 1/2 cup fresh chopped parsley 1 Tbl dry mustard 1 Tbl garlic powder 1 tsp onion powder 2 Tbl salt 1 Tbl black pepper 4 cups diced red bell pepper

Bake whole potatoes for 50-60 minutes in preheated 400 degree oven.  Remove and cool completely.

Brown sausage and drain any fat.

Once potatoes are cool (leaving skin on) chop baked, cooled potatoes into 3/4″ cubes and divide between 2 large pans.  Add crumbled sausage and diced bell pepper on top of potatoes.  In separate small bowl, add yogurt, milk, parmesan cheese, most of the cheddar cheese (reserve some for top of casserole) and seasonings.  Divide “sauce” between both pans, tossing to coat potatoes then add remaining grated cheese on top.  Bake uncovered 45 minutes, until lightly browned on top.  Garnish with fresh parsley.