![Recipe Blog - Feature - Shepherds Pie](/sites/default/files/styles/large_banner_image_1200_by_560_/public/images/2019-11/recipeBlog-featureShepherdsPie-06Dec19.png?h=bde28bee&itok=bSsPwKbg)
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!
![Recipe Blog - Shepherds Pie - Filling](/sites/default/files/images/2019-11/recipeBlog-FillingShepherdsPie-06Dec19.png)
Cook the filling directly in the BBQ roasting pan
![Recipe Blog - Shepherds Pie - Topping](/sites/default/files/images/2019-11/recipeBlog-toppingShepherdsPie-06Dec19.png)
Top the cooked filling with mashed potato and cheese
![Recipe Blog - Shepherds Pie - cooking](/sites/default/files/images/2019-11/recipeBlog-cookingShepherdsPie-06Dec19.png)
Cook until the potatoes are crispy and cheese is melted
![Recipe Blog - Shepherds Pie - Serve1](/sites/default/files/images/2019-11/recipeBlog-serveShepherdsPie-06Dec19.png)
Slice and serve
![Recipe Blog - Shepherds Pie - Serve2](/sites/default/files/images/2019-11/recipeBlog-serve2ShepherdsPie-06Dec19.png)
Serve with extra vegetables
![Recipe Blog - Shepherds Pie - Serve3](/sites/default/files/images/2019-11/recipeBlog-serve3ShepherdsPie-06Dec19.png)
A glass of cabernet sauvignon will go well with this meal
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![Recipe Blog - Shepherds Pie - Filling](/sites/default/files/images/2019-11/recipeBlog-FillingShepherdsPie-06Dec19.png)
Cook the filling directly in the BBQ roasting pan
![Recipe Blog - Shepherds Pie - Topping](/sites/default/files/images/2019-11/recipeBlog-toppingShepherdsPie-06Dec19.png)
Top the cooked filling with mashed potato and cheese
![Recipe Blog - Shepherds Pie - cooking](/sites/default/files/images/2019-11/recipeBlog-cookingShepherdsPie-06Dec19.png)
Cook until the potatoes are crispy and cheese is melted
![Recipe Blog - Shepherds Pie - Serve1](/sites/default/files/images/2019-11/recipeBlog-serveShepherdsPie-06Dec19.png)
Slice and serve
![Recipe Blog - Shepherds Pie - Serve2](/sites/default/files/images/2019-11/recipeBlog-serve2ShepherdsPie-06Dec19.png)
Serve with extra vegetables
![Recipe Blog - Shepherds Pie - Serve3](/sites/default/files/images/2019-11/recipeBlog-serve3ShepherdsPie-06Dec19.png)
A glass of cabernet sauvignon will go well with this meal