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!
cups beef stock, divided (or beef bouillon dissloved in water but be aware it adds salt)
cups shredded cheddar cheese, divided
Serving Size: 1 (585) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 633 g59 %
Total Fat 70.3 g108 %
Saturated Fat 40.4 g201 %
Cholesterol 240.7 mg
Sodium 1528.5 mg
Dietary Fiber 5.8 g23 %
Sugars 7.3 g29 %
Protein 63.2 g
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.