Cajun Shepherd's Pie Paul Prudhomme
Cajun Shepherd's Pie Paul Prudhomme recipe 864
Ingredients
1 ½ | pounds |
ground beef
|
|
½ | pound |
ground pork
|
|
2 | large |
eggs
lightly beaten |
|
½ | cup |
bread crumbs
fine, dry |
|
3 | tablespoons |
butter
|
|
¾ | cup |
onions
finely chopped |
|
¾ | cup |
celery
finely chopped |
|
½ | cup |
green bell peppers
green, finely chopped |
|
1 | tablespoon |
garlic
minced, plus 1 ts |
|
1 | tablespoon |
worcestershire sauce
|
|
½ | teaspoon |
red hot pepper sauce
|
* |
1 | x |
seasoning mix
meat |
* |
2 | teaspoons |
cayenne pepper
ground |
|
1 ½ | teaspoons |
salt and black pepper
|
* |
1 ¼ | teaspoons |
white pepper
ground |
|
¾ | teaspoon |
cumin
& dried thyme |
|
¾ | cup |
evaporated milk
|
|
2 | pounds |
potatoes
white |
|
1 | teaspoon |
salt and white pepper
|
* |
1 ½ | cups |
carrots
julienned |
|
1 | cup |
onions
julieened |
|
1 | x |
seasoning mix
vegetable |
* |
½ | teaspoon |
salt
|
|
¼ | teaspoon |
white pepper
onion powder |
* |
1 | x |
garlic powder
cayenne pepper |
* |
1 ½ | cups |
zucchini
julienned |
* |
1 | cup |
winter squash
julienned yellow |
* |
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.
Nutrition Facts
Serving Size 173g (6.1 oz)
United States
You need to add the recipe for the Cajun gravy he serves with this. It is what makes the dish.
over 2 years agoI second this!
Kim
This is not Paul's recipe
over 1 year agoneed the gravy - does make the dish!
7 months agoVery 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
7 months ago1/2 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]