*  Exported from  MasterCook  *
 
                    CAJUN SHEPHERD'S PIE PAUL PRUDHOMME
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cajun                            Beef
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   lb           Ground beef
      1/2   lb           Ground pork
    2                    Eggs lightly beaten
      1/2   c            Very fine dry breadcrumbs
      1/4   lb           +3 tb butter in all
      3/4   c            Finely chopped onion
      3/4   c            Finely chopped celery
      1/2   c            Finely chopped gree pepper
    1       tb           +1 ts minced garlic
    1       tb           Worcestershire
      1/2   ts           Tabasco
                         MEAT SEASONING MIX
    2       ts           Ground cayenne pepper
    1 1/2   ts           Ea salt and black pepper
    1 1/4   ts           Ground white pepper
      3/4   ts           Ea ground cumin &dried thyme
      3/4   c            Evaporated milk in all
    2       lb           White potatoes peeled &1/4'd
    1       t            Ea salt & white pepper
    1 1/2   c            Julienned carrots
    1       c            Julieened onions
                         VEGETABLE SEASONING MIX:
      1/2   ts           Salt
      1/4   ts           Ea white pepper,onion powder
                         Garlic powder,cayenne pepper
    1 1/2   c            Julienned zucchini
    1       c            Julienned yellow squash
 
    In a 13x9 ungreased baking pan combine the beef & pork.Mix in the eggs
   and breadcrumbs by hand until mixed thoroughly, reserve. In a 1 qt saucepan
   combine 3 tb 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 c milk to the meat mixture and mix well
   by hand. Form into a 12X8 loaf and center in the pan.Bake in a 450 oven for
   30 minutes,remove from oven and pour off drippings,reserving 2 1/2 tb
   drippings.Set meat and drippings aside. Boil the potatoes until fork
   tender,drain reserving 1 c potato water.Place the potatoes while hot in a
   large mixing bowl. Add remaining butter,1/2 c milk salt & 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 veg. seasoning mix. Saute over high heat for 1 1/2
   minutes stirring frequently. Add zucchini and yellow squash and continue
   saute until noticably 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
   of the vegetable layer and top edges of meat,using all of the potatoes.
    Bake at 525 until brown on top about 8-10 minutes. Serve immediately.
  
 
 
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