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How To make Cajun Shepherd's Pie
1 1/2 lb Ground beef
1/2 lb Ground pork
2 ea Eggs, lightly beaten
1/2 c Very fine bread crumbs
1/4 lb + 3 Tbsp unsalted butter
3/4 c Finely chopped onions
3/4 c Finely chopped celery
1/2 c Green bell peppers, chopped
1 T + 1 tsp minced garlic
1 T Worcestershire sauce
1/2 t Tabasco sauce
MEAT SEASONING MIX:
2 t Cayenne pepper
1 1/2 t Salt
1 1/2 t Black pepper
1 1/4 t White pepper
3/4 t Ground cumin
3/4 t Dried thyme leaves
3/4 c Evaporated milk
2 lb Potatoes, peeled & quartere
1 t Salt
1 t White pepper
1 1/2 c Julienned carrots (see note)
1 c Julienned onions (see note
VEGETABLE SEASONING MIX:
1/2 t Salt
1/4 t White pepper
1/4 t Onion powder
1/4 t Garlic powder
1/4 t Cayenne pepper
VEGETABLES:
1 1/2 c Julienned zucchini (see note
1 c Julienned squash (see Note)
1 x Very Hot Cajun Sauce/Beef
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"
How To make Cajun Shepherd's Pie's Videos
Shepherd's Pie Soup
Shepherd's Pie Soup takes a classic comfort food staple and turns it into a flavorful savory soup that is as much fun to eat as it is to create!
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A bowl of hearty soup on a chilly day just warms your belly from the inside out making it the perfect dinner or lunch!
This Shepherd's Pie Soup has lean ground beef or lamb, veggies and seasonings simmered in a delicious beef stock. Once bubbly and thickened, we top this soup with buttery and crispy potato puffs to give you a slurpable version of this family favorite.
Shepherd's Pie | Basics with Babish
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Unlike most St. Patty's Day celebrations, shepherd's pie is full of distinctly Irish ingredients. Treat yourself to this easy, flavorful, comforting classic - and leave out the green food coloring. There are peas and chives, those are all the green you need.
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We Love This So Much! Chinese Style Cottage Pie Recipe | Not Shepherds Pie
We love cottage pie and Shepherds pie. It's such an easy dish to make and so so delish. This time round, instead of making the traditional cottage pie, we decided to add a Chinese twist to it, hence it's called Fusion Style Cottage Pie. If you love cottage pie too but want to different taste profile to it, give this recipe a try.
See the ingredient list below for your easy reference.
Hope you can recreate this yummy recipe in the comfort of your home. Happy cooking!
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Fusion Style Cottage Pie
Ingredients:
Serves 5 - 8 pax
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Grounded beef
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150g [5.29oz] chopped red onion
800g [28.2oz] grounded beef
1.5 tablespoon spicy broad bean paste (辣豆瓣酱)
1 tablespoon oyster sauce
0.5 teaspoon grounded Sichuan pepper - dry roast Sichuan peppercorns and pound them finely
2 tablespoons plain flour (all-purpose flour)
200ml [6.76fl oz] water (add more later if your beef looks dry)
0.5 teaspoon salt
Mashed potatoes
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1kg [35.27oz] potatoes
40g [1.41oz] unsalted butter
1.5 teaspoons salt or to taste
1 teaspoon grounded black pepper
2 slices cheddar cheese
Cook the beef and potatoes first over the stove. Then assemble the dish in an oven-proof pot and bake it for about 15 mins at 220C (428F). Remember to preheat your oven before the actual baking.
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Don't know where to get the ingredients or don't know how they look like? See the links below.
Spicy broad bean paste
Oyster sauce
Sichuan (Szechuan) peppercorn
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If you like this recipe, you might like these too:
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Shepherd's Pie
Get a little Irish in ya' this St. Patty's with Chef Tom's Guinness soaked Smoked Shepherd's Pie, cooked over charcoal on the Kamado Joe Classic II Ceramic Grill!
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Uncle Randeaux - Shepherd's Pie
Uncle Randeaux Cajun twist on a English classic. I always lave a good Shepherd's Pie but wait until you try Uncle Randeaux's Cajun recipe for this classic. This is easy to make and delicious to eat. Enjoy.
Shepherd's Pie with Parmesan Potatoes
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