Cajun Shepherd's Pie

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 bread crumbs
1/4 lb	113g / 4oz	+ 3 tbsp unsalted butter
3/4 cup	46g / 1.6oz	Finely chopped onions
3/4 cup	82g / 2.9oz	Finely chopped celery
1/2 cup	73g / 2.6oz	Green bell peppers - chopped
1 tablespoon	15ml	+ 1 tsp minced garlic
1 tablespoon	15ml	Worcestershire sauce
1/2 teaspoon	2.5ml	Tabasco sauce
		Meat Seasoning Mix
2 teaspoons	10ml	Cayenne pepper
1 1/2 teaspoons	7.5ml	Salt
1 1/2 teaspoons	7.5ml	Black pepper
1 1/4 teaspoons	6.3ml	White pepper
3/4 teaspoon	3.8ml	Ground cumin
3/4 teaspoon	3.8ml	Dried thyme leaves
3/4 cup	177ml	Evaporated milk
2 lbs	908g / 32oz	Potatoes - peeled & quartered
1 teaspoon	5ml	Salt
1 teaspoon	5ml	White pepper
1 1/2 cups	165g / 5.8oz	Julienne carrots - (see note)
1 cup	62g / 2.2oz	Julienne onions - (see note)
		Vegetable Seasoning Mix
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	White pepper
1/4 teaspoon	1.3ml	Onion powder
1/4 teaspoon	1.3ml	Garlic powder
1/4 teaspoon	1.3ml	Cayenne pepper
		Vegetables
1 1/2 cups	355ml	Julienne zucchini - (see note
1 cup	237ml	Julienne squash - (see note)
		Hot Cajun sauce/beef

Recipe Instructions

NOTE: To julienne squashes, cut peelings 1/8 inch thick and cut these into strips 1/8 inch wide and 2 inches long; use only strips that have skin on one surface. Cut carrots and onions into similar strips.

In a 13x9-inch ungreased baking pan, combine the beef and pork. Mix in the eggs and bread crumbs by hand until thoroughly mixed. Set aside. In a 1-quart saucepan, combine 3 tablespoons of the butter, the onions, celery, bell peppers, garlic, Worcestershire, Tabasco and meat seasoning mix. Saute over high heat about 5 minutes, stirring frequently and scraping the pan bottom well.

Remove from heat and cool. Add the sauteed vegetable mixture and 1/4 cup of the milk to the meat and mix well by hand. Form into a 12x8-inch loaf and center in the pan. Bake at 450F until brown on top, about 30 minutes. Remove from oven; pour off drippings, reserve 2-1/2 tablespoons. Set meat and drippings aside.

Meanwhile, boil the potatoes until fork tender; drain, reserving about 1 cup of the water. Place the potatoes, while still hot, in a large mixing bowl with the remaining 1 stick butter, 1/2 cup milk, the salt and white pepper. Stir with a wooden spoon until broken up, then beat with a metal whisk (or electric mixer with a paddle) until creamy and velvety smooth.

(NOTE: Mix in some of the reserved potato water if potatoes are not creamy enough.) In a large skillet (preferably non-stick) combine the reserved drippings with the carrots, onions and vegetable seasoning mix; saute over high heat 1-1/2 minutes, stirring frequently. Add the zucchini and yellow squash and continue sauteing until vegetables are noticeably brighter in color, about 3 to 4 minutes, stirring occasionally. Remove from heat.

Mound undrained vegetables on top of the meat loaf, away from the edges. Layer the mashed potatoes evenly over the top of the vegetables and top edges of the meat, using all the potatoes. Bake at 525F until brown on top, about 8 to 10 minutes. Serve immediately with about 1/2 cup Very Hot Cajun Sauce (see recipe) under each serving.

From Paul Prudhommes "Louisiana Kitchen"

Source:
Susan Sherman

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