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Cajun Shepherd's Pie Paul Prudhomme

 

Cajun Shepherd's Pie Paul Prudhomme recipe
437

Yield

16

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, High Fiber
 

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 173g (6.1 oz)
Amount per Serving
Calories 105046% of calories 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?

 

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