Cooking Recipe Cajun Shepherd'S Pie Paul Prudhomme
Recipe Ingredients
Directions
In a 13x9" ungreased baking pan combine the beef & pork.Mix in the
eggs and breadcrumbs by hand until mixed thoroughly, reserve. In a 1
qt saucepan combine 3 tb butter with the onions,celery,green pepper,
worcestershire ,tabasco and meat seasoning mix. Saute over high heat
for 5 minutes,stirring frequently and scraping the bottom well.
Remove from heat and let cool. Add mixture and 1/4 c 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 2 1/2 tb drippings.Set meat and drippings aside.
Boil the potatoes until fork tender,drain reserving 1 c potato
water.Place the potatoes while hot in a large mixing bowl. Add
remaining butter,1/2 c milk salt & 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. Saute over high heat for 1 1/2
minutes stirring frequently. Add zucchini and yellow squash and
continue saute until noticably bright in color,about 3-4 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 8-10 minutes. Serve immediately.