*  Exported from  MasterCook  *
                            CAJUN SHEPHERD'S PIE
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main dish                        Ethnic
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
    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
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