Big Green Egg Shepherd’s Pie
Are you looking for an incredibly unique take on the traditional Shepherd’s Pie? Here it is! It is soo good cooked on your Big Green Egg.
2 pounds russet potatoes, peeled and cut into 1 inch cubes
¾ cup milk
6 tbsp butter
½ tsp salt
¼ tsp pepper
2 tbsp olive oil
2 medium onions, chopped
3 medium carrots, chopped
4 tbsp Big Green Egg Ancho Chile & Coffee Seasoning
1 pound ground beef or lamb
1 pound ground sage sausage
4 tbsp tomato paste
2 tbsp Worcestershire sauce
2 cups beef broth
¾ cup frozen peas
Set EGG for direct cooking at 350°F/177°C.
Add Dutch oven to the cooking grid. Place potatoes in Dutch oven and cover with water by 2 inches. Bring to a boil and cook 16 to 18 minutes or until tender. Drain potatoes, set aside in a large bowl. In the Dutch oven, heat milk, butter, salt, pepper; stir until butter is melted. Pour milk mixture into the bowl with potatoes; mash until smooth. Set aside.
Return clean Dutch oven on the cooking grid and add olive oil; heat until almost smoking. Add onions and carrots and cook 8 to 10 minutes until vegetables are softened but not browned, stirring occasionally. Add meat and seasoning and cook until no longer pink. Add tomato paste and Worcestershire sauce; cook 1 minute. Stir in broth; bring to a boil and cook 7 to 8 minutes or until nearly evaporated. Stir in peas; transfer mixture to a Deep Dish Baking Stone or 14 inch Cast Iron Skillet.
Add convEGGtor to the EGG and stabilize at 350°F/177°C. Spread mashed potatoes in even layer over mixture; sprinkle with additional seasoning. Bake about 35 minutes or until filling is hot and bubbly and potatoes begin to brown.
Recipe and photo from Big Green Egg.