Prep 45 mins
Cook 7 mins
A recipe by Paul Prudhomme. I love the idea of a one dish meal made with ground beef. Chef Prudhomme's Meat Magic can be effectively substituted with any Cajun or Creole seasoning mix. Everyone needs a one-dish recipe for an everyday meal!
- 6 cups diced red potatoes
- 1 lb ground beef
- 2 tablespoons cajun seasoning, such as chef paul prudhomme's meat magic, divided
- 1 teaspoon cajun seasoning, such as chef paul prudhomme's meat magic (optional)
- 2 tablespoons butter or 2 tablespoons margarine
- 1 1⁄2 chopped cup onions, divided
- 3⁄4 cup chopped celery
- 1 cup chopped carrot
- 2 tablespoons all-purpose flour
- 2 cups beef stock, divided (or beef bouillon dissloved in water but be aware it adds salt)
- 5 cups shredded cheddar cheese, divided
- Preheat oven to broil setting.
- Fill large saucepan half full of water. Bring water to a rapid boil. Add potatoes. Cook stirring occasionally, about 18 minutes or until potatoes are tender. Rinse under cold water and set aside.
- In a medium-size bowl, combine ground beef with 1 tablespoon Cajun seasoning. Mix well to even distribute seasoning; set aside.
- In 10-inch skillet over high heat, melt margarine. When it comes to a hard sizzle, add 1 cup onion and cook, stirring occasionally, about 5 minutes or until onion starts to brown. Turn heat down to medium and continue cooking, stirring more frequently, another 2 minutes or until onion is caramelized to a rich brown color.
- Add celery and 1 tablespoon Cajun seasoning. Stir to mix well and cook another 3 minutes, stirring occasionally.
- Moving vegetables to one side of the skillet, add seasoned ground beef and remaining onion. Turn heat to high. Cook, stirring frequently to break up meat chunks, about 6 minutes or until meat is brown. (I've found this technique difficult in one pan. I use a separate pan for the onions then add the carrots combining all afterwards.).
- Stir in carrots and cook 3 minutes.
- Add flour and remaining optional 1 teaspoon Cajun seasoning and stir well. Let mixture cook about 4 minutes, without stirring, to allow a brown crust to form on bottom of skillet. When brown crust has formed, scrape it up and and stir to incorporate it. Stir in 1 cup stock to deglaze pan, stirring and scraping bottom and sides of pan until clean.
- Stir in remaining 1 cup stock and cook another 2 and 1/2 minutes or until mixture has thickened slightly. Remove from heat and adjust seasoning.
- Place cooked potatoes, meat mixture and 2 cups cheese in a 2 1/2 quart ovenproof casserole dish. Stir carefully, to avoid mashing potatoes, just until mixed and mixture is evenly distributed. Sprinkle remaining cheese evenly over top.
- Bake, uncovered, in oven preheated to "broil" setting about 7 minutes or until cheese has melted and is lightly browned. Remove from oven and serve immediately.
We eat a lot of ground beef since it's inexpensive and filling for my teenagers! This was a nice change of pace - the cajun seasonings really perked up the flavor. Next time I might add a bit of cayenne pepper also. When we first ate this, I rated it 4 stars. We ate the leftovers the next day, and WOW - it was great. We all agreed that for some reason it was a 5-star recipe the next day. So I plan to keep this recipe in mind for busy times when I know I'll need a quick meal to warm up the next day, etc.
My husband and I both enjoyed this very much. I had a pound of ground bison thawed and some yukon gold potatoes when I went searching for a recipe for supper. I found this recipe and found that I had everything except the carrots (no big deal). I made as directed using a smaller amount of seasoning, which was fine, it still had great flavor just not as much heat. If making only for myself I would have used the full amount. I used a little less cheese as well. Great recipe. Looking forward to the leftovers. Will definitely make again.
This was just delicious, but I will cut back on the potatoes next time by about a third. Loved the flavor that the cajun seasoning added to the mixture although made it a little salty for us. This made a huge amount and filled a 9x13 pan and would serve 6-8 people in my family or more. Very rich and filling. Thanks for sharing Made for PRMR :)