Cajun Shepherd's Pie Paul Prudhomme's

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Ground beef
1/2 lb	227g / 8oz	Ground pork
2		Eggs lightly beaten
1/2 cup	73g / 2.6oz	Very fine dry breadcrumbs
1/4 lb	113g / 4oz	+3 tbs butter in all
3/4 cup	46g / 1.6oz	Finely chopped onion
3/4 cup	82g / 2.9oz	Finely chopped celery
1/2 cup	73g / 2.6oz	Finely chopped green pepper
1 tablespoon	15ml	+1 tsp minced garlic
1 tablespoon	15ml	Worcestershire
1/2 teaspoon	2.5ml	Tabasco
		Meat seasoning mix
2 teaspoons	10ml	Ground cayenne pepper
1 1/2 teaspoons	7.5ml	Salt and black pepper
1 1/4 teaspoons	6.3ml	Ground white pepper
3/4 teaspoon	3.8ml	Ground cumin and dried thyme
3/4 cup	177ml	Evaporated milk in all
2 lbs	908g / 32oz	White potatoes peeled and quartered
1 teaspoon	5ml	Salt and white pepper
1 1/2 cups	165g / 5.8oz	Carrots - julienne
1 cup	62g / 2.2oz	Onions - julienne
		Vegetable Seasoning Mix
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	White pepper - onion powder
		Garlic powder - cayenne pepper
1 1/2 cups	355ml	Zucchini - julienne
1 cup	237ml	Yellow squash - julienne

Recipe Instructions

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 tbs 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 cup milk to the meat mixture and mix well by hand. Form into a 12X8 loaf and center in the pan.

Bake in a 450F oven for 30 minutes, remove from oven and pour off drippings, reserving 2 1/2 tbs 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, 1/2 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 vegetable seasoning mix. Saute over high heat for 1 1/2 minutes stirring frequently. Add zucchini and yellow squash and continue saute until noticeably 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 the vegetable layer and top edges of meat, using all of the potatoes.

Bake at 525F until brown on top about 8-10 minutes. Serve immediately.

Source:
Readers Digest Cook Now, Serve Later, 1989

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