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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 Recipe | How to Make The Perfect Shepherd's Pie
Shepherd's Pie Recipe | How to Make Perfect Shepherd's Pie
Easy Shepherd's Pie
American favorite shepherd's pie recipe, casserole with ground beef, vegetables such as carrots, corn, and peas, topped with mashed potatoes.
Ingredients
1/2 tablespoon thyme
1/2 tablespoon rosemary
1 tablespoon tomato paste
1 tablespoon garlic
2 beef bouillon Cubes
1 tablespoon Worcestershire sauce
1 teaspoon white pepper
salt to taste
2 tablespoons all purpose flour
2 egg York
1 cup chopped onion
3/4 cup chicken broth
1 cup mix veggies
2 pounds of ground beef six medium size potatoes
6 OZ. Parmesan cheese
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Shepherd's Pie Recipe | How to Make Perfect Shepherd's Pie
Shepherd's pie - perfect comfort food for cold winter days. Follw this recipe to learn how to make perfect shepherd's pie.
Printable Version:
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Ingredients:
For the meat mixture:
2 pounds (1kg) ground lamb
1 large onion, chopped
3 garlic cloves, crushed
3 tbsp olive oil
4 tbsp (30) flour
1/2 tsp salt
1/2 black pepper
1 tsp rosemary
1 tsp thyme
1 tbsp tomato paste
2 cups beef broth
7oz (200g) carrots
7oz (200g) peas (fresh or frozen)
For the puree:
3.5 pounds (1.5kg) potatoes
1 tbsp butter
1/2 cup (120ml) milk
1/4 cup (25g) cheddar cheese
1/2 tsp salt
1/2 black pepper
egg yolk
Directions:
1. Peel the potatoes and cut into 4. Place in a medium pot and cover with cold water. Set over high heat, add a teaspoon of salt, cover and bring to a boil. cook until tender.
2. While the potatoes are cooking, heat olive oil in a pan over medium heat. Add the onion and sauté 2-3 minutes, add crushed garlic and chopped carrots, sauté until the carrots are tender, about 5-7 minutes.
3. Add the ground lamb, Cook until no longer pink, about 5 minutes. Season with salt, pepper, chopped rosemary and thyme. Add tomato paste, flour and stir.
4. Add beef broth and frozen peas. Bring to a simmer, reduce heat to low and cook, stirring occasionally, until sauce thickens.
5. When the potatoes are done cooking transfer them to a bowl. Add butter, milk, egg yolk, salt and pepper. mash the potatoes until smooth.
6. Preheat oven to 400F (200C).
7. Layer the meat mixture in a 13X8.5 (33X22cm) ovenproof dish. Spread the puree over the meat mixture.
8. Bake 20-25 minutes. or until mashed potato is golden brown.
Equipment:
Baking dish:
Nonstick pan:
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How To Make Shepherd's Pie - Shepherd's Pie Recipe for St. Patrick's Day #Shepherd'sPie
Happy St. Patrick's Day! According to 23AndMe I'm about 53% Irish lol.. Grab a Green T Shirt and a Green Beer and meet me in the kitchen for this Classic dish! Let's #MakeItHappen
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Shopping List:
1.5 lbs Ground Meat (Lamb or Beef is traditional but feel free to use any ground meat or vegan substitute)
2-3 medium sized carrots
1/2 cup frozen corn
1/2 cup frozen peas
2 tbsps tomato paste
1 onion
Fresh Parsley
1 tbsp worcestershire sauce
Fresh Rosemary and Thyme
3 garlic cloves
2 tbsps flour
1 cup beef broth
2 lbs russet potatoes
1 stick unsalted butter
2-3 tbsps sour cream
1/2 cup half & half
salt, pepper, garlic, onion powder
Gruyere or Parmesan Cheese
1 egg yolk
Directions:
Preheat your oven to 400 degrees. Peel, Clean, and dice potatoes. Cover with cold water and boil until fork tender. (salt water)
Mix together half and half, sour cream, and butter over medium low heat. Mash potatoes and slowly incorporate butter and cream mixture. Mix until smooth. Add 1/2 cup parmesan cheese and season to taste. Mix in 1 egg yolk and set aside.
Heat skillet over medium high heat and add cooking oil. Add 1 1/2 lbs ground meat and brown evenly until cooked through. Season with salt, pepper, garlic, and onion powder. Remove with slotted spoon and add diced onion and carrots to the skillet with 1 tbsp of fat from the ground meat. Cook until tender and then add back in the meat. Add garlic and tomato paste and mix to combine. Add worcestershire sauce and fresh herbs. Add flour and mix. Cook 1-2 minutes and then add beef stock. Bring to a simmer and cook for 2-3 minutes until mixture thickens. Reduce heat to low and mix in forzen peas and carrots. Season to taste.
In a large casserole dish, add layer of meat and veggies. Top with thick layer of mashed potatoes and grate fresh cheese on top. Bake at 400 degrees for 30 minutes or until the potatoes are browned.
shepherds pie #mrmakeithappen
Shepherd’s Pie Recipe // How to make a delicious Shepherd’s Pie.
This comfort food is really a treat, great for a nice get together, a delicious side dish !
Ingredients
1-2 pounds ground beef or lamb
Seasoning and spices to flavor mince
Chopped garlic & onions
Peas & Carrot ( can or frozen
Chopped bell peppers or pimento peppers (flavor)
Bit of ketchup or tomato paste
Fresh thyme or rosemary
5-7 large potatoes
2 tbsp butter
Milk (any milk ) heavy cream is great
Salt to taste
Cheese any cheese ( optional)
How to Make: Shepherd's Pie - Cabot Recipes
Enjoy this classic recipe with a little Cabot twist! Shepherd's Pie (if made with lamb) or Cottage Pie (made with beef) is fun to make and will always turn out great when you follow these instructions.
Read the entire recipe here:
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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