SMOKED SHEPHERD'S PIE

INGREDIENTS:
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5lbs. lamb, ground
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1lb. onion, minced
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1lb. carrot, minced
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1/2lb. celery, minced
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3 tbsp garlic, chopped
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2 tbsp thyme, chopped
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2 tbsp rosemary, chopped
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2 cups green peas
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1/2 cup Worcestershire sauce
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1 tbsp tomato paste
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32oz red wine
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3oz chicken stock
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Salt and pepper to taste
Mashed Potatoes:
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5lbs. Idaho potatoes, boiled
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2 cups heavy cream
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1/2lb. butter
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4 egg yolks
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1 tbsp salt
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1/2 tbsp black pepper
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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:
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Preheat Matador over medium-high heat, sauté the ground lamb until well browned (drain grease if needed).
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Add the minced carrot, celery, and onion; cook until the vegetables are tender and the liquid has evaporated.
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Add the garlic, herbs, and tomato paste, cook for 3-5 minutes.
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Add the red wine and allow to simmer until the liquid has almost fully evaporated.
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Add the chicken stock and allow to simmer until the liquid has almost fully evaporated.
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Taste the mixture and adjust salt and pepper to taste as needed.
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Preheat recteq to 350°F.
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Transfer the mixture to a greased baking dish, cover with a layer of the mashed potatoes.
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Top the potatoes with parmesan cheese and cook at 350°F until golden brown (30-35 minutes).
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