Cajun Shepherd's Pie Paul Prudhomme

Ingredients

700 gr beef
130 gr pork
2 eggs
120 gr fine dry breadcrumbs
45 gr butter in all
90 gr onion
75 gr celery
65 gr gree pepper
3 gr garlic
1 worcestershire
1 gr tabasco
6 gr cayenne pepper
8 gr salt
5 gr pepper
2 gr cumin
180 ml evaporated milk in all
575 gr potatoes
190 gr carrots
120 gr julieened onions
190 gr zucchini
1 squash
9 ungreased baking combine the beef
950 ml saucepan combine
45 gr butter with the onions
60 ml milk to the meat mixture
8 loaf
450 oven

Instructions

drippings.Set meat and drippings aside. Boil the potatoes until fork tender,drain reserving 1 c potato water.Place the potatoes while hot in a large mixing bowl. Add remaining butter, half c milk salt & white pepper. Stir with wooden spoon until broken up then beat with a whisk or hand held mixer.If potatoes are not creamy enough beat in some of the reserved water. In a large skillet combine the reserved drippings with the carrots,onions and veg. seasoning mix. Saute over high heat for 1.5 minutes stirring frequently. Add zucchini and yellow squash and continue saute until noticably bright in color,about 3-4 minutes stirring once in a while. Remove from heat. Mound the cooked vegetables on top of the meat loaf,keeping away from edges. Layer the mashed potatoes evenly over top of of the vegetable layer and top edges of meat,using all of the potatoes. Bake at 525 until brown on top about 8-10 minutes. Serve immediately.