Shepherd’s pie cooked on the grill

Name: Shepherd’s pie cooked on the grill
Cuisine: American
Ingredients: 2 pounds russet potatoes, peeled and cut into a ½-inch dice; 2 tablespoons kosher salt (for the water to cook the potatoes); ¾ cup half and half; 2 tablespoons unsalted butter; ½ teaspoon kosher salt½ teaspoon coarse black pepper; 1 ½ pound 80/20 ground beef (or lamb for traditional "Shepherd's Pie) We use Snake River Farms; 2 teaspoons beef rub; 1 medium onion, diced (about 1 ½ cups); 2 large carrots, diced (about 1 ½ cups); 2 cloves garlic, minced; 2 tablespoons flour; ¾ cup red wine We used an Italian Red; ¾ cup beef broth; 1 tablespoon tomato paste; 2 tablespoon Worcestershire sauce; ½ tablespoon fresh chopped rosemary; ½ tablesoon fresh chopped thyme; ½ cup frozen peas; ½ cup sweet corn (frozen or fresh); ½ teaspoon kosher salt; ½ teaspoon ground black pepper

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40 Minutes

MASHED POTATOES

2 pounds russet potatoes, peeled and cut into a ½-inch dice
2 tablespoons kosher salt (for the water to cook the potatoes)
¾ cup half and half
2 tablespoons unsalted butter
½ teaspoon kosher salt½ teaspoon coarse black pepper

FILLING

1 ½ pound 80/20 ground beef (or lamb for traditional “Shepherd’s Pie) We use Snake River Farms
2 teaspoons beef rub
1 medium onion, diced (about 1 ½ cups)
2 large carrots, diced (about 1 ½ cups)
2 cloves garlic, minced
2 tablespoons flour
¾ cup red wine We used an Italian Red
¾ cup beef broth
1 tablespoon tomato paste
2 tablespoon Worcestershire sauce
½ tablespoon fresh chopped rosemary
½ tablesoon fresh chopped thyme
½ cup frozen peas
½ cup sweet corn (frozen or fresh)
½ teaspoon kosher salt
½ teaspoon ground black pepper

AUTHOR

Vindulge

This classic Shepherd’s Pie is comforting, healthy(!), delicious, and cooked on the grill or smoker for added flavor. You can cook anything in your oven or stovetop on the grill, and it’s so much more fun (and flavorful!), including this take on a Grilled Shepherd’s Pie!

WHAT IS SHEPHERD’S PIE?

Called a “Shepherd’s” pie when made with lamb, or “cottage” pie when made with beef) this meat-based “pie” is made from a combination of ground or minced meat (typically lamb or beef), and topped with creamy mashed potatoes and baked.

DIRECTIONS

FOR THE MASHED POTATOES

In a large pot, cover potatoes with water and add 2 tablespoons of kosher salt. Bring to a boil, then down to a simmer, and cook until potatoes are soft and tender (14-16 minutes). Drain potatoes and return to pot.
Add cream, butter, salt and pepper, and mash until creamy. Adjust liquids and seasonings to your preference. Set aside.

SHEPHERD’S PIE FILLING

Preheat Grill or Smoker to 375 degrees F using cherry wood.
In a 12-inch large cast iron pan over medium heat add olive oil. Add ground beef or lamb, dust with dry rub, and stir to brown (about 8 minutes). Remove beef and side aside. (If the fat from the beef has cooked off, you may need to add ½ tablespoon of olive oil prior to adding the vegetables. Otherwise leave the liquids that remain from the meat).
In the same cast iron pan, over medium heat, add onions and carrots and sauté about 5-7 minutes until starting to soften. Add garlic and cook 1 more minute.
Add the meat back to the vegetable mixture. Then add the flour and combine until dissolved.
Add the wine, broth, tomato paste, Worcestershire sauce and simmer 2-3 minutes.
Mix in the herbs, peas, corn, and seasonings and toss together. Cook about 5 minutes to let everything integrate.
Gently coat the mashed potatoes evenly over the filling. Add peaks and valley’s using a fork to make S-patterns along the potatoes.
Place the cast iron skillet with the Shepherd’s Pie in the grill, over indirect heat, for 35-40 minutes, until the potatoes are lightly browned and the filling is bubbly. Serve and enjoy!