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Cajun Shepherd’s Pie
Chef Paul Prudhomme's Louisiana Kitchen
by Paul Prudhomme, 1984, William Morrow and Co., Inc.
Makes 6
Cajun servings or 8 “no-fat-fad” servings
1 1/2 pounds ground beef
1/2 pound ground pork
2 eggs, lightly beaten
1/2 cup very fine dry bread crumbs
1/4 pound (1 stick) plus 3 tablespoons
unsalted butter, in all
3/4 cup finely chopped onions
3/4 cup finely chopped celery
1/2 cup finely chopped green bell peppers
1 tablespoon plus 1 teaspoon minced garlic
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
Meat seasoning mix:
2 teaspoons ground red pepper (preferably cayenne)
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1 1/4 teaspoons white pepper
3/4 teaspoon ground cumin
3/4 teaspoon dried thyme leaves
3/4 cup evaporated milk, in all
2 pounds white potatoes, peeled and quartered
1 teaspoon salt
1 teaspoon white pepper
1 1/2 cups julienned carrots (see Note)
1 cup julienned onions (see Note)
Vegetable seasoning mix:
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper (preferably cayenne)
1 1/2 cups julienned zucchini (see Note)
1 cup julienned yellow squash
Very Hot Cajun Sauce for Beef (recipe follows)
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 13-x-9-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. Sauté over high heat about 5 minutes, stirring frequently and scraping
the pan bottom well. Remove from heat and cool. Add the sautéed vege-
table
mixture and 1/4 cup of the milk to the meat and mix well by hand.
Form into
a 12-x-8-inch loaf and center in the pan. Bake at 450 degrees F until brown
on top, about 30 minutes. Remove from oven; pour off
drippings, reserving
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 nonstick) combine the reserved drippings with
the carrots, onions and vegetable seasoning mix; sauté over high heat 1 1/2
minutes, stirring frequently. Add the zucchini and yellow squash and
con-
tinue sautéing until vegetables are noticeably brighter in color, about 3
to 4 minutes, stirring occasionally. Remove from heat.
Mound undrained vegetables on top of the meatloaf, 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 525 degrees F until brown
on top, about 8 to 10 minutes. Serve immediately with about 1/2 cup Very Hot
Cajun Sauce under each serving.
Very Hot Cajun Sauce for Beef
[Also excellent with Cajun meat loaf, roast beef sandwiches,
hamburgers,
and pot roast.]
Makes 3
1/2 cups or about 6 servings
3/4 cup chopped onions
1/2 cup chopped green bell peppers
1/4 cup chopped celery
1/4 cup vegetable oil
1/4 cup plus 1 tablespoon all-purpose flour
3/4 teaspoon ground red pepper (preferably cayenne)
1/2 teaspoon white pepper
1/2 teaspoon black pepper
2 bay leaves
1/4 cup minced jalapeño peppers (see Note)
1 teaspoon minced garlic
3 cups
[beef
stock]
Note: Fresh jalapeños are preferred; if you have to use pickled ones,
rinse as much vinegar from them as possible.
Combine the onions, bell peppers and celery in a small bowl
and set aside while you start the roux. (Note: Unlike the roux in most other
recipes in this book, the roux we use here is light brown, Therefore,
instead of heating the oil to the smoking stage, we heat it to only 250
degrees F; this prevents the roux from getting too brown.)
In a heavy 2-quart saucepan heat the oil over medium-low heat to about
250
degrees F. With a metal whisk, whisk in the flour a little at a time until
smooth. Continue cooking, whisking constantly, until roux is light brown,
about 2 to 3 minutes. Be careful not to let the roux scorch or splash on
your skin. Remove from heat and with a spoon immediately stir in the
vegetable mixture and the red, white, and black peppers; return pan to high
heat and cook about 2 minutes, stirring constantly. Add the bay leaves,
jalapeño peppers and garlic, stirring well. Continue cooking about 2
minutes, stirring constantly. (We’re cooking the seasonings and vegetables
in the light roux
and the mixture should, therefore, be pasty.) Remove from heat.
In a separate 2-quart saucepan, bring the stock to a boil. Add the roux
mixture by spoonfuls to the boiling stock. Stirring until dissolved between
each addition. Bring mixture to a boil, then reduce heat to a simmer and
cook until the sauce reduces to 3 1/2 cups, about 15 minutes. Skim any oil
from the top and serve immediately.
Featured Archive Recipes:
Shepherd's Pie
Gumbo Pie in Salt Corn Bread Crust
Stuffed Mirlitons
Paul Prudhomme's Seafood-Smothered Potatoes
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