Cajun Shepard’s Pie

Cajun Shepard’s Pie 

Cajun Shepard’s Pie is a hearty dish made with our Southern Lima Beans.

Cajun Shepard's Pie

On a cool fall day on the lake Cajun Shepard’s Pie warms you up from the inside out. Adding a glass of your favorite wine or beer makes the experience even better.



Cajun Shepard's Pie
Recipe type: Main Dish
Cuisine: Cajun
  • 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
  • ¾ tsp cayenne pepper
  • ¾ tsp black pepper
  • ¾ tsp white pepper
  • ½ cup milk
  • 1 batch of Southern Lima Beans
  1. Quarter potatoes and place in pot unpeeled, cover with salted water and boil until fork tender.
  2. 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).
  3. When garlic is browned add meat, Meat Magic or Cajun seasoning and paprika and continue sautéing for about 1 minute.
  4. Add vegetables, 1tsp salt, ¼tsp white, red and black pepper and cook until meat is browned.
  5. Remove from heat to cool.
  6. Drain potatoes and mash with 1tsp salt, ½tsp white, red and black pepper.
  7. Add 4tbs butter or margarine and enough milk to make potatoes the consistency of frosting.
  8. Fill each pie shaell about ⅓ full with meat mixture, then another ⅓ with Southern Lima Beans and top with mashed potatoes, smooth to cover the beans.
  9. Bake at 425 until golden brown, about 30mins.
Pies can be vacuum sealed and frozen unbaked.
Thaw overnight and bake at 400 until golden, about 1 hour
Here on Lake Murray, Harriet and I use these kitchen products nearly every day. They're solid and dependable and virtually irreplaceable in our home.



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