Barbecued Shepherd’s Pie Recipe
When the nights are long, and days are chilly, there’s nothing better than sharing a warm and comforting meal with your loved ones. This BBQed Shepherd’s Pie is a simple and traditional styled meal that can be made in a jiffy and frozen for fast meals later. Who doesn’t love a flavorful meat and vegetable mince topped with fluffy and creamy mashed potatoes? The best part about this recipe is the lack of dishes you’re going to create. This two-pan meal will definitely become a household staple.
Barbecued Shepherd’s Pie Recipe
PrintIngredients
Method
Photos
2 tbsp.
oil
2 lbs.
Ground Lamb (or beef)
2
carrots, grated
1
large onion, grated
1½ cups
peas
1
large sprig fresh rosemary, chopped
2 to 3 sprigs
fresh thyme, leaves removed
4 cloves
garlic, minced
Salt and freshly ground pepper to taste
1 tbsp.
Worcestershire sauce
1 small can
tomato paste
¼ cup
red wine like cabernet sauvignon
¼ cup
vegetable, lamb, or beef stock
Potato Topping
2 lbs.
Golden Potatoes, washed and peeled, cubed
¼ cup
Heavy Cream
Up to ¼ cup
butter
2
Egg Yolks
3 tbsp.
sour cream
½ cup
parmesan cheese, freshly grated
Salt and freshly ground pepper to taste
- Set a pot of salted water to boil – either on your stovetop or side burner. Wash and peel the potatoes, cutting them into equal-sized cubes. Boil the potatoes until they’re fork-tender, about 10 minutes.
- While the water and potatoes are going, place a large cast-iron skillet or the Napoleon Drop-In Grill Roasting Pan onto the grill. Preheat the grill to about 400°F and prepare to use the direct heat grilling technique. If using the Napoleon Drop-In Grill Roasting Pan, consider using high heat on the outside burners and lower heat directly under the pan.
- Add 1 tbsp. oil and ground lamb to the pan, brown the meat well, breaking it into small pieces. Add the onion and garlic, cooking for a couple of minutes – until fragrant. Add the carrots and peas, cooking a little longer. Add the Worcestershire sauce, tomato paste, and red wine, allowing the mixture to simmer down and thicken a little. Add the stock and turn the burners to low.
- While the filling is simmering mash the potatoes, add the cream, butter, eggs, sour cream, and ½ of the parmesan cheese. Mash thoroughly, but not too much as they can become gluey if you do.
- Top the filling, which should have thickened nicely by now, with the mashed potatoes. Top with the remaining parmesan (or perhaps a sprinkling of cheddar). Swirl or scrape the top of the potatoes with a fork, then close the lid and turn up the two outside burners once more. Bake for about 20 minutes at 400°F until the top has browned and gotten crispy.
- Serve topped with fresh chives and dill as well as additional veggies and Yorkshire puddings on the side and enjoy a soul-warming meal, perfect for a fall or winter’s day.
BBQed Shepherd’s Pie is the perfect fast and easy meal for a fall or winter’s day. It’s hearty and makes a lot so you can save it for later too, just pop your leftovers in the freezer. What is your favorite cold-weather BBQ recipe? Share yours, your stories, and your photos to our social pages like Grills Facebook and Instagram using the hashtags #FallBBQ and #NapoleonGrills.
Happy Grilling!
Cook the filling directly in the BBQ roasting pan
Top the cooked filling with mashed potato and cheese
Cook until the potatoes are crispy and cheese is melted
Slice and serve
Serve with extra vegetables
A glass of cabernet sauvignon will go well with this meal
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
Search Recipes
I asked my readers out there what I should do with the Ghost Peppers that I managed to finally get my hands on. Ghost Pepper Chili was the most suggested recipe and I am happy to oblige. Fresh vegetables and grilled beef make up the bones of this dish, but watch out, it bites back!
Cook the filling directly in the BBQ roasting pan
Top the cooked filling with mashed potato and cheese
Cook until the potatoes are crispy and cheese is melted
Slice and serve
Serve with extra vegetables
A glass of cabernet sauvignon will go well with this meal