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Cajun Shepard's Pie

Course Main Dish
Cuisine Cajun
Author Lake Murray

Ingredients

  • 2 9 ” deep dish pie shells
  • 11/2 lbs ground turkey chicken or beef
  • 1 cup chopped onion
  • 1 cup chopped bell pepper
  • 1 cup chopped celery
  • 6 medium potatoes
  • 5 or 8 tbs butter or margarine
  • 3 tbs Prudhomme's Meat Magic or other Cajun Seasoning
  • 1 tbs minced garlic
  • 2 tsp Papprika
  • 2 tsp salt
  • 3/4 tsp cayenne pepper
  • 3/4 tsp black pepper
  • 3/4 tsp white pepper
  • 1/2 cup milk
  • 1 batch of Southern Lima Beans

Instructions

  • Quarter potatoes and place in pot unpeeled, cover with salted water and boil until fork tender.
  • In a large skillet over medium heat sauté garlic in 1 tbs butter or margarine (for beef), 3tbs butter or margarine (for chicken or turkey).
  • When garlic is browned add meat, Meat Magic or Cajun seasoning and paprika and continue sautéing for about 1 minute.
  • Add vegetables, 1tsp salt, 1/4tsp white, red and black pepper and cook until meat is browned.
  • Remove from heat to cool.
  • Drain potatoes and mash with 1tsp salt, 1/2tsp white, red and black pepper.
  • Add 4tbs butter or margarine and enough milk to make potatoes the consistency of frosting.
  • Fill each pie shaell about 1/3 full with meat mixture, then another 1/3 with Southern Lima Beans and top with mashed potatoes, smooth to cover the beans.
  • Bake at 425 until golden brown, about 30mins.

Notes

Pies can be vacuum sealed and frozen unbaked.
Thaw overnight and bake at 400 until golden, about 1 hour