Cajun shepherd's pie - paul prudhomme

Yield: 6 servings

Measure Ingredient
1½ pounds Ground Beef
½ pounds Ground Pork
2 \N 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
\N \N Very Hot Cajun Sauce/Beef




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.

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