Cajun Shepherd's Pie Paul Prudhomme

• 1 1/2 pounds ground beef
• 1/2 pound ground pork
• 2 large eggs lightly beaten
• 1/2 cup bread crumbs fine, dry
• 3 tablespoons butter
• 3/4 cup onions finely chopped
• 3/4 cup celery finely chopped
• 1/2 cup green bell peppers green, finely chopped
• 1 tablespoon garlic minced, plus 1 ts
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon red hot pepper sauce
• 1 x seasoning mix meat
• 2 teaspoons cayenne pepper ground
• 1 1/2 teaspoons salt and black pepper
• 1 1/4 teaspoons white pepper ground
• 3/4 teaspoon cumin & dried thyme
• 3/4 cup evaporated milk
• 2 pounds potatoes white
• 1 teaspoon salt and white pepper
• 1 1/2 cups carrots julienned
• 1 cup onions julieened
• 1 x seasoning mix vegetable
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper onion powder
• 1 x garlic powder cayenne pepper
• 1 1/2 cups zucchini julienned
• 1 cup winter squash julienned yellow

1. In a 13x9" ungreased baking pan combine the beef and pork.
2. Mix in the eggs and breadcrumbs by hand until mixed thoroughly, reserve.
3. In a 1 qt saucepan combine 3 tablespoons butter with the onions, celery, green pepper, Worcestershire, tabasco and meat seasoning mix.
4. Saute over high heat for 5 minutes, stirring frequently and scraping the bottom well.
5. Remove from heat and let cool.
6. Add mixture and 1/4 cup milk to the meat mixture and mix well by hand.
7. Form into a 12X8 loaf and center in the pan.
8. Bake in a 450 oven for 30 minutes, remove from oven and pour off drippings, reserving 2 1/2 tablespoons drippings.
9. Set meat and drippings aside.
10. Boil the potatoes until fork tender, drain reserving 1 cup potato water.
11. Place the potatoes while hot in a large mixing bowl.
12. Add remaining butter, 1/2 cup milk salt and white pepper.
13. Stir with wooden spoon until broken up then beat with a whisk or hand held mixer.
14. If potatoes are not creamy enough beat in some of the reserved water.
15. In a large skillet combine the reserved drippings with the carrots, onions and veg.
16. seasoning mix.
17. Saute over high heat for 2 1/2 minutes stirring frequently.
18. Add zucchini and yellow squash and continue saute until noticeably bright in color, about 3 to 4 minutes stirring once in a while.
19. Remove from heat.
20. Mound the cooked vegetables on top of the meat loaf, keeping away from edges.
21. Layer the mashed potatoes evenly over top of of the vegetable layer and top edges of meat, using all of the potatoes.
22. Bake at 525 until brown on top about 8 to 10 minutes.
23. Serve immediately.

ground beef, ground pork, eggs, bread crumbs, butter, onions, celery, green bell peppers, garlic, worcestershire sauce, red hot pepper sauce, meat, cayenne pepper, salt, white pepper, cumin, milk, potatoes, salt, carrots, onions, seasoning mix vegetable, salt, white pepper, garlic, zucchini, winter

Taken from recipeland.com/recipe/v/cajun-shepherds-pie-paul-prudho-34857 (may not work)