SMOKED SHEPHERD'S PIE

INGREDIENTS:​

• 5lbs. lamb, ground

• 1lb. onion, minced

• 1lb. carrot, minced

• 1/2lb. celery, minced

• 3 tbsp garlic, chopped

• 2 tbsp thyme, chopped

• 2 tbsp rosemary, chopped

• 2 cups green peas

• 1/2 cup Worcestershire sauce

• 1 tbsp tomato paste

• 32oz red wine

• 3oz chicken stock

• Salt and pepper to taste

Mashed Potatoes:

• 5lbs. Idaho potatoes, boiled

• 2 cups heavy cream

• 1/2lb. butter

• 4 egg yolks

• 1 tbsp salt

• 1/2 tbsp black pepper

• 1/2 cup parmesan cheese

​

Note: Try this recipe with 2 tbsp Ben's Heffer Dust and 2 tbsp Colden's Freakin' Greek replacing salt and pepper. 

INSTRUCTIONS:​

1. Preheat Matador over medium-high heat, sauté the ground lamb until well browned (drain grease if needed).

2. Add the minced carrot, celery, and onion; cook until the vegetables are tender and the liquid has evaporated.

3. Add the garlic, herbs, and tomato paste, cook for 3-5 minutes.

4. Add the red wine and allow to simmer until the liquid has almost fully evaporated.

5. Add the chicken stock and allow to simmer until the liquid has almost fully evaporated.

6. Taste the mixture and adjust salt and pepper to taste as needed.

7. Preheat recteq to 350°F.

8. Transfer the mixture to a greased baking dish, cover with a layer of the mashed potatoes.

9. Top the potatoes with parmesan cheese and cook at 350°F until golden brown (30-35 minutes). 

RECOMMENDED PRODUCTS: