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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-07-2012, 10:27 PM | #1 |
On the road to being a farker
Join Date: 08-20-12
Location: Gardena, CA
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Smoked shepherd's pie
Been hungry for Shepherds Pie, so it was on for today’s cook.
FOR THE FILLING:
FOR THE CRUST:
Peel the potatoes, cut them into quarters and place into a pot of cold, salted water. Bring the water to a boil and PAR-cook potatoes but keeping them FIRM Take 2 onions, leave root and peel on, and quarter. Take carrots, peel and split in quarters length wise. Take the meat and break it up into roughly 1.5” x 1.5” pieces onto a frog mat. Also place the par boiled potatoes, quartered onions and carrots on the frog mat. Smoke & P-3 for 30 minutes. Add mushrooms and smoke an additional 30 minutes. Remove, from grill and heat EVOO over medium-high heat in a Dutch oven or deep sauté pan. Crumble and brown the lamb and beef. Remove the meat from the pan with a slotted spoon. While meat is browning, chop onions in a food processor and after removing the meat, add the onions to the pan and sauté until the onions are tinged brown at the edges - about 5 minutes. Chop (food processor) the carrots, add carrots and garlic to the onions and cook for another 5 minutes. Add the mushrooms, tomato puree, thyme, parsley, bay leaf, and cinnamon. Stir and sauté for another 2 minutes. Next, stir in the flour, which will soak up any remaining juice and cook another 2 minutes. Then stir in the wine, Worcestershire sauce and the beef stock. Taste and add salt and pepper, as needed. Add the frozen peas and return the meat to the pan and bring to a boil. Cover, turn down the heat to low and simmer for about 30 minutes until the lamb is fully cooked. Depending on the amount of liquid you may want to remove the lid part way through to help reduce. While this is simmering, finish cooking potatoes by putting them along with the half and half in a covered dish and microwave until they’re tender and ready to mash. Add the butter, nutmeg and, if needed, additional half & half and mash them to a firm puree (not to runny). Season with salt and pepper. Turn the grill to 375º & P-0, to achieve an approximate 400º grill temp. When the meat is ready, spoon it into a 9-by-13-inch baking dish and level it out. After that, spread the mashed potato evenly all over. Sprinkle the scallions on top of the potato, scatter the cheese over the scallions. Place back on the grill until the top is crusty and golden, about 20 - 25 minutes. The Money Shot ENJOY!
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Modified Treager 07E, A-Maze-N tube, Maverick, Frogmats, etc. |
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Thanks from: ---> |
10-07-2012, 10:29 PM | #2 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Nice cheesy version of an English classic.
CD |
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10-08-2012, 02:40 AM | #3 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Loving it!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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10-08-2012, 03:37 AM | #4 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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You are a disgrace!
Hand that over, it's confiscated!
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Hold my dang beer... |
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10-08-2012, 04:42 AM | #5 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Very nice phood.
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10-08-2012, 09:10 AM | #6 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Looks delicious.
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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10-08-2012, 09:37 AM | #7 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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VERY nice. Ever tried making one with a smoked chuck? Bliss.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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10-08-2012, 09:43 AM | #8 |
Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La
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Looks delicious.
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10-08-2012, 10:08 AM | #9 |
Knows what a fatty is.
Join Date: 07-30-12
Location: Kitchener, Ont
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Looks good, I might have to give this a go as well. Nice to see you've actually used some lamb in a shepherds pie.
Also, nice to see you didn't have that horrid layer of corn that seems to be so popular here in North America. |
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10-08-2012, 10:10 AM | #10 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Um, I've never seen a layer of corn in a shepherd's pie where I'm from.
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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10-08-2012, 10:21 AM | #11 |
is one Smokin' Farker
Join Date: 05-11-10
Location: Doraville GA
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Bravo! I have a good Shepherd's Pie recipe that I've used with leftover smoked lamb but I will definitely try your recipe next time. Loving the cheese element.
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Super fast Purple Thermapen Shirley Fabrication Offset 24x60, Weber SS Performer date code EE, Weber 18 and 22.5 OTS Kettle w/Marty's handles, Smokey Joe Silver w/wooden handle a.k.a. Mini Me, Weber Smokey Joe Platinum date code ER Sipsey: Secret's in the sauce. |
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10-08-2012, 10:34 AM | #12 | |
Knows what a fatty is.
Join Date: 07-30-12
Location: Kitchener, Ont
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Quote:
My mum makes a great Scottish dish, Tatties and Mince, (mashed potatoes and minced beef) it looks very similar to this, but the meat and potatoes are served separated. Although it doesn't take long to mix them up into 1 big pile of food :-) |
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10-08-2012, 01:48 PM | #13 |
is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
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Yeah . . . I'm going have to borrow this sometime
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18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer |
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10-08-2012, 04:24 PM | #14 |
Is lookin for wood to cook with.
Join Date: 09-09-12
Location: montgomery,mass
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That looks awesome!!! I love shepards pie I have never thought about smoking it. I will have to try it sometime. Thanks for the pics and the idea. We have a big fair in the area it runs for two weeks and I guess they had fried shepards pie this year, unfortunately I didn't make it there to try it. Must be a sign?
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weber OTG 22.5 ecb offset smoker weber genesis e330 gasser |
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10-08-2012, 04:37 PM | #15 |
On the road to being a farker
Join Date: 08-20-12
Location: Gardena, CA
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Keep thinking I'll try using burnt ends it's just that they hardly make it into the house, let alone save for another cook
__________________
Modified Treager 07E, A-Maze-N tube, Maverick, Frogmats, etc. |
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