Cajun Shepherd's Pie Paul Prudhomme
Cajun Shepherd’s Pie Paul Prudhomme recipe
YIELD
16 servingsPREP
10 minCOOK
20 minREADY
30 minIngredients
Directions
In a 13×9” 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.
Comments
You need to add the recipe for the Cajun gravy he serves with this. It is what makes the dish.
I second this!
This is not Paul's recipe
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.
need the gravy - does make the dish!
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]
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.
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.