Jul 31, 2013 15:56 Louisiana Shepherd’s Pie Louisiana Shepherd’s Pie Photo by Rex Fortenberry -- Louisiana Shepherd's Pie uses leftover vegetables from a crawfish boil. Marcie Shepherd July 31, 2013 Comments Louisiana Shepherd’s Pie Makes 1 (9-inch) pie. Recipe is by Marcie Shepherd, who says, “In our family, leftovers represent a challenge for the makeover chefs. This recipe uses leftover potatoes and corn from a crawfish boil. It yields a spicy sweet dish that tingles the taste buds and warms the soul.” 1 lb. ground beef 1 large yellow onion, chopped 6 green onions, chopped Salt and pepper 4 carrots, chopped 1½ cups crawfish boil corn, cut from cob Guinness Gravy (see recipe) 4 cups shredded crawfish boil red potatoes ½ to 1 cup shredded Gouda cheese 1. Brown the beef with onions, salt and pepper to taste (limit salt as crawfish boil items add salt to dish) until onions are tender. Skim off fat and then add carrots and corn to seasoned beef and simmer on low heat while gravy is prepared. (Now is a good time to have one of those Guinness lagers) 2. After preparing gravy, pour seasoned beef and vegetables into a greased 9-inch pie plate. Cover with Guinness Gravy. Top with the shredded potatoes and sprinkle cheese over the top. (Don’t substitute Cheddar; it’s too sharp. The Gouda gives a warm buttery flavor that complements the dish.) 3. Bake at 350 degrees for 30 to 45 minutes until warmed through and the cheese topping is toasted and bubbly. Guinness Gravy 2 tbls. browned flour 1 bottle Guinness Black Lager 2 tsps. Zatarain’s Creole mustard 1½ tbls. Worcestershire sauce 1 tbl. brown sugar or cane syrup Cook over low heat until thickened to taste.