Cajun Shepherd's Pie Paul Prudhomme
Submitted by Jakki
Cajun shepherd’s pie layers spiced beef-pork meatloaf, julienned sautéed vegetables, and creamy mashed potatoes, then broils until golden. Paul Prudhomme’s Louisiana spin on the British classic, loaded with cayenne and bell pepper.
YIELD
16 servingsPREP
10 minCOOK
20 minREADY
30 minCajun shepherd’s pie is Paul Prudhomme’s Louisiana reworking of the British pub classic, and it deserves the legend status. The base is a spiced meatloaf of ground beef and pork built on the Cajun “holy trinity” of onion, celery, and green pepper, seasoned with cayenne, white pepper, thyme, and a serious hit of Tabasco.
The twist comes in the construction. The meatloaf bakes first, then julienned carrots, onions, zucchini, and yellow squash sauté in the rendered drippings into a tangle of bright vegetables that mound on top. Creamy mashed potatoes spread over the whole structure before a final 525°F (275°C) blast browns the peaks into a golden crust.
The vegetables stay julienned rather than diced, which makes the middle layer look like nests of color and keeps the textures distinct.
Chef Tips
- Drain off and reserve the meatloaf drippings as directed, those 2.5 tablespoons are the flavor base for the vegetable layer.
- Reserve potato cooking water before draining. A splash brings stiff mashed potatoes back to silk without adding more dairy.
- Build the layers right out to the meatloaf edges but keep the potatoes from touching the pan sides. That gap lets steam escape and prevents soggy edges.
- Don’t skip the second blast at 525°F. The browned potato peaks contrast the soft layers below and signal the dish is ready.
Variations
- Swap half the potatoes for sweet potatoes for a sweeter, more autumnal top.
- Use ground lamb for half the beef for a closer-to-British shepherd’s pie nod.
- Add a layer of corn or black-eyed peas between the meat and vegetables for fuller Southern flavor.
Ingredients
Directions
In a 13×9” ungreased baking pan combine the beef and pork.
Mix in the eggs and breadcrumbs by hand until mixed thoroughly, reserve.
In a 1 qt saucepan combine 3 tablespoons butter with the onions, celery, green pepper, Worcestershire, tabasco and meat seasoning mix.
Sauté over high heat for 5 minutes, stirring frequently and scraping the bottom well.
Remove from heat and let cool.
Add mixture and ¼ cup milk to the meat mixture and mix well by hand.
Form into a 12X8 loaf and center in the pan. Bake in a 450 oven for 30 minutes, remove from oven and pour off drippings, reserving 2½ tablespoons drippings.
Set meat and drippings aside. Boil the potatoes until fork tender, drain reserving 1 cup potato water.
Place the potatoes while hot in a large mixing bowl.
Add remaining butter, ½ cup milk salt and 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. Sauté over high heat for 2½ minutes stirring frequently. Add zucchini and yellow squash and continue sauté until noticeably bright in color, about 3 to 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 to 10 minutes.
Serve immediately.
Comments
You need to add the recipe for the Cajun gravy he serves with this. It is what makes the dish.
I second this!
absolutely
This is not Paul's recipe
It is Paul’s recipe. I have his Louisiana kitchen cookbook and it is in there. However, it is missing the Cajun sauce for beef. And the Chef never said it only takes 10 minute prep.
You're right - it is the Louisiana Kitchen cookbook (pages 119 - 120). There is a reference to the Very Hot Cajun Sauce for Beef (Pg 251) and I'm guessing that is the gravy that is being talked about.
need the gravy - does make the dish!
Very Hot Cajun Sauce for Beef
[Also excellent with Cajun meat loaf, roast beef
sandwiches, hamburgers, and pot roast.]
Makes 3 1/2 cups or about 6 servings
3/4 cup chopped onions
1/2 cup chopped green bell peppers
1/4 cup chopped celery
1/4 cup vegetable oil
1/4 cup plus 1 tablespoon all-purpose flour
3/4 teaspoon ground red pepper
(preferably cayenne)
1/2 teaspoon white pepper
1/2 teaspoon black pepper
2 bay leaves
1/4 cup minced jalapeño peppers (see Note)
1 teaspoon minced garlic
3 cups [beef stock]
10 minute prep time is a complete lie. You can't boil the potatoes and have them mashed in that time, let alone julienneing all those vegetables (especially the carrots). I think the last time I made this (and it's been years) it took about 2 hours.
Yes, very time consuming but the results are worth it
The sauce is a must.
Just finished making it.
Two people working on it took one hr. Prep plus waiting time for the veggies to cool. The meat to bake. You can’t do the julienne veggies until the meat is done because you need the meat juices. Then you still have to make the mashed potatoes and the sauce. We chopped the veggies for the sauce when we prepped the vegetables for the meat. That made the sauce easy to cook. I can smell it NOW. We also used boxed beef broth.
I've been making this since the seventies. I put together each of the seasoning mixes first including the gravy. It is time consuming but as someone mentioned it is so worth it. I have the most requests for this dish, and the seafood gumbo which takes me two days.
I have been a huge fan of Paul Prudhomme since the early 80's. I've got 3 copies of the Louisiana Kitchen cookbook - 1 (original from 1984) just fell apart (still have it rubber-banded together), 1 is lost in this house somewhere and the last one was bought at a yard sale for $1!!! I was so happy to find that! None of Paul's recipes are fast and quick, but they are so worth it. I look forward to Fall and Winter to make his curry - it is to die for!