Tuscan Chicken Shepherd’s Pie

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)
3 cups Mozzarella cheese 
1 cup Parmesan cheese 

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.

Serves 50

Source: Cooking for a Crowd