Search
by Ingredient

Cajun Shepherd's Pie Paul Prudhomme

StarStarStarStarEmpty star

Your rating

Recipe

Cajun Shepherd's Pie Paul Prudhomme recipe

 

Yield

16 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 ½ pounds ground beef
Camera
½ pound ground pork
Camera
2 large eggs
lightly beaten
Camera
½ cup bread crumbs
fine, dry
Camera
3 tablespoons butter
Camera
¾ cup onions
finely chopped
Camera
¾ cup celery
finely chopped
Camera
½ cup green bell peppers
green, finely chopped
Camera
1 tablespoon garlic
minced, plus 1 ts
Camera
1 tablespoon worcestershire sauce
Camera
½ teaspoon red hot pepper sauce
Camera
1 x seasoning mix
meat
*
2 teaspoons cayenne pepper
ground
Camera
1 ½ teaspoons salt and black pepper
* Camera
1 ¼ teaspoons white pepper
ground
Camera
¾ teaspoon cumin
& dried thyme
Camera
¾ cup evaporated milk
Camera
2 pounds potatoes
white
Camera
1 teaspoon salt and white pepper
*
1 ½ cups carrots
julienned
Camera
1 cup onions
julieened
Camera
1 x seasoning mix
vegetable
*
½ teaspoon salt
Camera
¼ teaspoon white pepper
onion powder
Camera
1 x garlic powder
cayenne pepper
* Camera
1 ½ cups zucchini
julienned
* Camera
1 cup winter squash
julienned yellow
* Camera

Ingredients

Amount Measure Ingredient Features
680.4 g ground beef
Camera
226.8 g ground pork
Camera
2 large eggs
lightly beaten
Camera
118 ml bread crumbs
fine, dry
Camera
45 ml butter
Camera
177 ml onions
finely chopped
Camera
177 ml celery
finely chopped
Camera
118 ml green bell peppers
green, finely chopped
Camera
15 ml garlic
minced, plus 1 ts
Camera
15 ml worcestershire sauce
Camera
2.5 ml red hot pepper sauce
Camera
1 x seasoning mix
meat
*
1E+1 ml cayenne pepper
ground
Camera
7.5 ml salt and black pepper
* Camera
6.3 ml white pepper
ground
Camera
3.8 ml cumin
& dried thyme
Camera
177 ml evaporated milk
Camera
907.2 g potatoes
white
Camera
5 ml salt and white pepper
*
355 ml carrots
julienned
Camera
237 ml onions
julieened
Camera
1 x seasoning mix
vegetable
*
2.5 ml salt
Camera
1.3 ml white pepper
onion powder
Camera
1 x garlic powder
cayenne pepper
* Camera
355 ml zucchini
julienned
* Camera
237 ml winter squash
julienned yellow
* Camera

Directions

In a 13x9" ungreased baking pan combine the beef and pork.

Mix in the eggs and breadcrumbs by hand until mixed thoroughly, reserve.

In a 1 qt saucepan combine 3 tablespoons butter with the onions, celery, green pepper, Worcestershire, tabasco and meat seasoning mix.

Sauté over high heat for 5 minutes, stirring frequently and scraping the bottom well.

Remove from heat and let cool.

Add mixture and ¼ cup milk to the meat mixture and mix well by hand.

Form into a 12X8 loaf and center in the pan. Bake in a 450 oven for 30 minutes, remove from oven and pour off drippings, reserving 2½ tablespoons drippings.

Set meat and drippings aside. Boil the potatoes until fork tender, drain reserving 1 cup potato water.

Place the potatoes while hot in a large mixing bowl.

Add remaining butter, ½ cup milk salt and white pepper.

Stir with wooden spoon until broken up then beat with a whisk or hand held mixer.

If potatoes are not creamy enough beat in some of the reserved water. In a large skillet combine the reserved drippings with the carrots, onions and veg.

seasoning mix. Sauté over high heat for 2½ minutes stirring frequently. Add zucchini and yellow squash and continue sauté until noticeably bright in color, about 3 to 4 minutes stirring once in a while.

Remove from heat. Mound the cooked vegetables on top of the meat loaf, keeping away from edges.

Layer the mashed potatoes evenly over top of of the vegetable layer and top edges of meat, using all of the potatoes.

Bake at 525 until brown on top about 8 to 10 minutes.

Serve immediately.



* not incl. in nutrient facts Arrow up button

Comments


anonymous United States

You need to add the recipe for the Cajun gravy he serves with this. It is what makes the dish.

Kim   

I second this!

anonymous

This is not Paul's recipe

anonymous   United States

It is Paul’s recipe. I have his Louisiana kitchen cookbook and it is in there. However, it is missing the Cajun sauce for beef. And the Chef never said it only takes 10 minute prep.

anonymous

need the gravy - does make the dish!

anonymous

Very Hot Cajun Sauce for Beef

[Also excellent with Cajun meat loaf, roast beef
sandwiches, hamburgers, and pot roast.]

Makes 3 1/2 cups or about 6 servings

3/4 cup chopped onions
1/2 cup chopped green bell peppers
1/4 cup chopped celery
1/4 cup vegetable oil
1/4 cup plus 1 tablespoon all-purpose flour
3/4 teaspoon ground red pepper
(preferably cayenne)
1/2 teaspoon white pepper
1/2 teaspoon black pepper
2 bay leaves
1/4 cup minced jalapeño peppers (see Note)
1 teaspoon minced garlic
3 cups [beef stock]

anonymous United States

10 minute prep time is a complete lie. You can't boil the potatoes and have them mashed in that time, let alone julienneing all those vegetables (especially the carrots). I think the last time I made this (and it's been years) it took about 2 hours.

Julie Feinberg

Yes, very time consuming but the results are worth it
The sauce is a must.
Just finished making it.
Two people working on it took one hr. Prep plus waiting time for the veggies to cool. The meat to bake. You can’t do the julienne veggies until the meat is done because you need the meat juices. Then you still have to make the mashed potatoes and the sauce. We chopped the veggies for the sauce when we prepped the vegetables for the meat. That made the sauce easy to cook. I can smell it NOW. We also used boxed beef broth.

 

 

Nutrition Facts

Serving Size 173g (6.1 oz)
Amount per Serving
Calories 105046% from fat
 % Daily Value *
Total Fat 53g 82%
Saturated Fat 22g 111%
Trans Fat 0g
Cholesterol 335mg 112%
Sodium 910mg 38%
Total Carbohydrate 25g 25%
Dietary Fiber 9g 36%
Sugars g
Protein 137g
Vitamin A 180% Vitamin C 75%
Calcium 24% Iron 46%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

Email this recipe