Cajun Shepherds Pie - Paul Prudhomme Recipe

Cajun Shepherds Pie - Paul Prudhomme Recipe

Yield: 6 servings
Recipe by luhu.jp

Ingredients:
1 1/2 lbs: Ground Beef,
3/4 cup: Finely Chopped Celery,
1/2 lbs: Ground Pork,
1/2 cup: Green Bell Peppers, Chopped
2: Eggs, Lightly Beaten
1 tbsp: + 1 t Minced Garlic,
1/2 cup: Very Fine Bread Crumbs,
1 tbsp: Worcestershire Sauce,
1/4 lbs: + 3 T Unsalted Butter,
1/2 tsp: Tabasco Sauce,
3/4 cup: Finely Chopped Onions,

MEAT SEASONING MIX
2 tsp: Cayenne Pepper,
3/4 cup: Evaporated Milk,
1 1/2 tsp: Salt,
2 lbs: Potatoes, Peeled & Quartered
1 1/2 tsp: Black Pepper,
1 tsp: Salt,
1 1/4 tsp: White Pepper,
1 tsp: White Pepper,
3/4 tsp: Ground Cumin,
1 1/2 cup: Julienned Carrots, See Note
3/4 tsp: Dried Thyme Leaves,
1 cup: Julienned Onions, See Note

VEGETABLE SEASONING MIX
1/2 tsp: Salt,
1/4 tsp: Garlic Powder,
1/4 tsp: White Pepper,
1/4 tsp: Cayenne Pepper,
1/4 tsp: Onion Powder,

VEGETABLES
1 1/2 cup: Julienned Zucchini, See Note
Very Hot Cajun Sauce/Beef,
1 cup: Julienned Squash, See Note

Directions:

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.


Source from luhu.jp