Incredible Pellet Grill Shepherd’s Pie in a Cast Iron Pan

Incredible Pellet Grill Shepherd’s Pie in a Cast Iron Pan
smoked Shepard's pie in cast iron pan

Shepherd’s Pie

Carson Morby
Shepherd's Pie, but done on the pellet grill instead of the oven. The crust at the end is incredible!
Prep Time 30 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American


Mashed Potatoes

  • 4 Pelled Russet or Yukon Gold Potatoes
  • 1 Cube Butter
  • 1/3 Cup Heavy Cream
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Garlic Powder


  • 1 Lb Ground Beef, Venison, Or Lamb
  • 1 Diced Medium Yellow Onion
  • 3 Cloves Minced Garlic
  • 8 Oz Tomato Paste
  • 1 Cup Beef Broth
  • 1 Can Corn
  • 1 Cup Frozen Green Beans
  • 1 Cup Frozen Peas
  • 1 Cup Frozen Carrots
  • 1 Tbsp Worcestershire Sauce
  • 2 tsp Parsley
  • 1 tsp Rosemary
  • 1 tsp Thyme
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 2 Tbsp Flour


  • Preheat your pellet grill or oven to 400 degrees F. Cut the potatoes into chunks and boil in water until they are fork tender. Remove from the heat, and drain out the water. Add the butter, cream, salt, pepper, and garlic powder. Mash the potatoes until smooth. Set aside.
  • Brown the ground meat. Add the onion and garlic. Continue cooking until the onions begin to become translucent. Add the rest of the ingredients for the filling except for the flour. Cook until the frozen vegetables are warm throughout. Add the flour. Cook for 1-2 minutes, until thickened. Remove from heat.
  • Pour the filling into a 12 inch cast iron pan. Spread the mashed potatoes evenly over the top of the filling so that the filling is completely covered. Lightly sprinkle with a little bit of parsley. Place the cast iron pan on the grate of the pellet grill, or oven. Bake for 20-25 minutes, or until the mashed potatoes begin to turn slightly golden. If the filling starts to bubble up over the sides of the pan, place the pan on a cookie sheet. Enjoy!
Keyword bbq, shepherd’s pie, smoked shepherd’s pie, yolk and smoke

Blog Post

Shepherd’s Pie is one of those dishes that just makes me feel like I’m home. Traditionally, it is a British dish made with mashed potatoes, vegetables, and lamb. Normally I just make Shepherd’s Pie with ground beef, but you can pretty much make it with any kind of ground meat. One of my favorite ingredients to use for Shepherd’s Pie is ground venison. Luckily we have hunters in the family, so venison usually isn’t in short supply. The gaminess of the venison adds an amazing flavor.

One of the most important parts of Shepherd’s Pie is the mashed potatoes. If you want you can use instant mashed potatoes, but nothing beats homemade. I love to put cream, butter, smoked salt, and pepper in my mashed potatoes. A deliciously seasoned mash will automatically make Shepherd’s Pie even better.

The herbs and seasonings of the filling are the final equation for success. Ingredients such as thyme, parsley, and rosemary make the filling pop with incredible flavors. Baking this wonderful medley of ingredients is what makes this dish even better. I bake this dish in a 12 inch cast iron pan. As the dish bakes, the mashed potatoes begin to crisp up just a little bit on top. The texture, color, and flavors that result from this are absolutely incredible. Top this whole thing off with a sprinkle of parsley, and you are set. Enjoy!