Shepherd's Pie
Shepherd's Pie, but done on the pellet grill instead of the oven. The crust at the end is incredible!
Ingredients
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
Filling
- 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
Instructions
- 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!