CAJUN SHEPHERD’S PIE PAUL PRUDHOMME

Servings: 1
Ingredients:

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 anddried thyme
3/4 c  Evaporated milk in all
2 lb White potatoes peeled and1/4'd
1 ts Ea salt and 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 13×9′ 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 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 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 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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