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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
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.
The SECRET INGREDIENT to Dead Rabbit's Shepherd's Pie | New York City | The Daily Meal
The Dead Rabbit in Manhattan makes a fantastic shepherd's pie. Here's a look into what goes into it.
The Best Homemade Shepherd's Pie: Easy Simple Shepherd's Pie Recipe
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Shepherd's Pie Recipe
Ingredients
2 Lbs Ground Beef
6-7 Medium Russet Potatoes
1 Small Onion, Chopped
1 To 1-1/2 Cups Frozen Peas & Carrots
4 Tbs Margarine Or Butter
3 Tbs All-Purpose Flour
2 Cups Water
1/2 Cup Whole Milk
1/4 Cup Graded Parmesan Cheese
1/4 Cup Philadelphia Cream Cheese
3-4 Tbs Ketchup
2 Tsp Worcestershire Sauce
1 Beef Flavor Bouillon Cube
1 Tsp Minced Garlic
2 Tsps Salt
2 Tsps Black Pepper
1-1/2 Tsp Paprika
1 Tsp Sugar
1/2 Tsp Thyme
1/2 Tsp Parsley Flakes
Instructions
1. Place a pan over high heat and add ground beef.
2. Chop up onion and add to pan once ground beef browns.
3. Add the ketchup, worcestershire sauce, bouillon cube, minced garlic, 1 tsp salt, 1 tsp black pepper, 1 tsp paprika and thyme.
Stir in well.
4. Combine water and flour. Stir until flour dissolves.
5. Then add slurry to pan of ground beef.
6. Reduce heat to medium heat and allow meat to simmer until juice turns into a thick gravy.
7. Once gravy thickens, remove meat and gravy from pan and place in a baking pan.
8. Add the peas and carrots to the meat and stir in until well blended.
9. Peal the potatoes.
10. Slice and dice them into small even size shapes.
11. Place a pot of water over high heat. Once water comes to a boil add potatoes, cook for 20 minutes, then drain water.
12. Place the potatoes back in the pot and place pot over high heat. Mash potatoes and make sure potatoes are on the dry side before adding the ingredients. Then add your milk, cream cheese, margarine or butter and stir in well. Then add the graded parmesan cheese, egg yolk, sugar, the remaining salt and pepper then stir in again.
13. Place the potatoes over the ground beef and vegetables.
14. Smooth potatoes out with a fork.
15. For decoration purposes, garnish with 1/2 tsp paprika and parsley flakes.
16. Bake on 400 degrees for about 30 minutes.
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 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!
PRINT Here:
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.
THIS ONE INGREDIENT IS THE KEY TO THE MOST INSANE COTTAGE PIE AT HOME... | SAM THE COOKING GUY
It's almost St. Patty's Day and in honor of our Irish Fans were making the most insane Cottage Pie at home with the most Irish key ingredient possible!
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00:00 Intro & Scammer Alert
3:30 Grinding Chuck
3:48 Cooking Bacon & Vegetables
4:09 Cooking Ground Chuck
4:25 Removing Excess Liquid & Flavoring
5:00 Adding Flour & Adding Liquid Ingredients
5:57 Adding thyme
6:31 Addressing & Enhancing Mashed Potatoes
8:06 Building
9:15 Baking Instructions
9:25 The Reveal & Final Touch
10:02 Serving
10:35 First Bite
11:02 Outro
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