Cajun shepherd's pie - paul prudhomme
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Ground Beef |
| ½ | pounds | Ground Pork |
| 2 | Eggs, Lightly Beaten | |
| ½ | cup | Very Fine Bread Crumbs |
| ¼ | pounds | + 3 T Unsalted Butter |
| ¾ | cup | Finely Chopped Onions |
| 2 | teaspoons | Cayenne Pepper |
| 1½ | teaspoon | Salt |
| 1½ | teaspoon | Black Pepper |
| 1¼ | teaspoon | White Pepper |
| ¾ | teaspoon | Ground Cumin |
| ¾ | teaspoon | Dried Thyme Leaves |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | White Pepper |
| ¼ | teaspoon | Onion Powder |
| 1½ | cup | Julienned Zucchini(See Note) |
| 1 | cup | Julienned Squash (See Note) |
| ¾ | cup | Finely Chopped Celery |
| ½ | cup | Green Bell Peppers, Chopped |
| 1 | tablespoon | + 1 t Minced Garlic |
| 1 | tablespoon | Worcestershire Sauce |
| ½ | teaspoon | Tabasco Sauce |
| ¾ | cup | Evaporated Milk |
| 2 | pounds | Potatoes, Peeled & Quartered |
| 1 | teaspoon | Salt |
| 1 | teaspoon | White Pepper |
| 1½ | cup | Julienned Carrots (See Note) |
| 1 | cup | Julienned Onions (See Note) |
| ¼ | teaspoon | Garlic Powder |
| ¼ | teaspoon | Cayenne Pepper |
| Very Hot Cajun Sauce/Beef | ||
Directions
MEAT SEASONING MIX
VEGETABLE SEASONING MIX
VEGETABLES
NOTE: To julienne squashes, cut peelings ⅛ inch thick and cut these into strips ⅛ inch wide and 2 inches long; use only strips that have skin on one surface. Cut carrots and onions into similar strips.