SHEPHERD'S PIE
Looking for a delicious homemade comfort food dish? This Shepherd's Pie will satisfy any craving. Super quick and easy recipe for your grill or smoker.
Author:
Owen Quirk @aweebitquirkybbq
INGREDIENTS
POTATOES
- 1 1/2 lb potatoes
- 1/4 cup half-and-half
- 4 tbsp. unsalted butter, melted
- 3/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1 egg yolk
FILLING
- 2 tbsp. olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 4 cloves garlic, minced
- 1 1/2 lb ground lamb (or Ground Beef for Cottage Pie)
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 2 tsp. all-purpose flour
- 3 tsp. tomato paste
- 1 cup broth
- 1 tsp. Worcestershire sauce
- 2 tsp. freshly chopped rosemary
- 1 tsp. freshly chopped thyme leaves
- 1/2 cup corn kernels
- 1/2 cup peas
DIRECTIONS
- Peel and quarter the potatoes. Place in a large saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Decrease heat to simmer and cook until fork tender. Drain potatoes and return to the pot. Mash potatoes and then add half & half, butter and salt and pepper and stir until smooth. Stir in egg yolk.
- Light Pit Barrel® with normal starting procedure.
- Add ground lamb to cast iron skillet or disposable aluminum pan. Cook ground lamb (or beef) until nearly fully cooked (save drippings for later).
- Place the olive oil into a 12-inch saute pan and set over medium-high heat. Saute the onion and carrots until beginning to lightly brown. Add the garlic. Add the already cooked lamb, salt, and pepper and mix to combine flavors.
- Sprinkle the meat mixture with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, broth, Worcestershire, rosemary, thyme. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
- Add the corn and peas to the lamb mixture and spread into a 12-inch Cast Iron Skillet (or 9
