MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 10-07-2012, 10:27 PM   #1
charray
On the road to being a farker
 
charray's Avatar
 
Join Date: 08-20-12
Location: Gardena, CA
Default Smoked shepherd's pie

Been hungry for Shepherds Pie, so it was on for today’s cook.

FOR THE FILLING:
  • 1 tablespoon olive oil
  • 1/2 pound ground lamb
  • 1 pound ground beef
  • 2 medium onions, not peeled and quartered
  • 3 carrots, peeled and split
  • 1/2 pound cremini and/or button mushrooms
  • 1 cup frozen peas
  • 1 level tablespoon tomato puree
  • 1 tablespoon chopped fresh thyme leaves
  • 2 tablespoons chopped fresh parsley leaves
  • 1 Bay Leaf
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp A-1 sauce
  • ½ Tsp ground cinnamon
  • ½ Tsp cayenne pepper
  • 1 Tsp chopped garlic
  • 1 level tablespoon all-purpose flour
  • 1 cup red wine
  • 1 ½ cups fresh beef stock
  • Salt & freshly ground black pepper

FOR THE CRUST:
  • 1.5 pounds Yukon Gold potatoes - peeled & quartered
  • 6 tablespoons butter
  • 1/8 Tsp nutmeg
  • 1 - 2 cups half & half
  • Salt & freshly ground black pepper
  • 1 cup scallions, cleaned and chopped
  • 1 cup mature Cheddar, coarsely grated

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!
__________________
Modified Treager 07E, A-Maze-N tube, Maverick, Frogmats, etc.
charray is offline   Reply With Quote




Old 10-07-2012, 10:29 PM   #2
caseydog
somebody shut me the fark up.
 
caseydog's Avatar
 
Join Date: 07-08-10
Location: Texas
Default

Nice cheesy version of an English classic.

CD
caseydog is offline   Reply With Quote


Old 10-08-2012, 02:40 AM   #3
Phubar
somebody shut me the fark up.
 
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
Default

Loving it!
__________________
-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
Phubar is offline   Reply With Quote


Old 10-08-2012, 03:37 AM   #4
buccaneer
somebody shut me the fark up.
 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: The Never Never.
Default

You are a disgrace!
Hand that over, it's confiscated!
__________________
Hold my dang beer...
buccaneer is offline   Reply With Quote


Old 10-08-2012, 04:42 AM   #5
NorthwestBBQ
somebody shut me the fark up.
 
Join Date: 06-28-09
Location: Everett, WA
Default

Very nice phood.
NorthwestBBQ is offline   Reply With Quote


Old 10-08-2012, 09:10 AM   #6
Bonewagon
Babbling Farker
 
Join Date: 06-12-09
Location: Ithaca, Michigan
Default

Looks delicious.
__________________
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
Bonewagon is offline   Reply With Quote


Old 10-08-2012, 09:37 AM   #7
deguerre
somebody shut me the fark up.

 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Default

VERY nice. Ever tried making one with a smoked chuck? Bliss.
__________________
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
deguerre is offline   Reply With Quote


Old 10-08-2012, 09:43 AM   #8
1FUNVET
Babbling Farker
 
Join Date: 04-16-09
Location: Lake Charles La
Default

Looks delicious.
1FUNVET is offline   Reply With Quote


Old 10-08-2012, 10:08 AM   #9
ubp_sanity
Knows what a fatty is.
 
Join Date: 07-30-12
Location: Kitchener, Ont
Default

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.
ubp_sanity is offline   Reply With Quote


Old 10-08-2012, 10:10 AM   #10
deguerre
somebody shut me the fark up.

 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Default

Quote:
Originally Posted by ubp_sanity View Post
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.
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
deguerre is offline   Reply With Quote


Old 10-08-2012, 10:21 AM   #11
posey's_pork_pit
is one Smokin' Farker

 
posey's_pork_pit's Avatar
 
Join Date: 05-11-10
Location: Doraville GA
Default

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.
__________________
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.
posey's_pork_pit is offline   Reply With Quote


Old 10-08-2012, 10:34 AM   #12
ubp_sanity
Knows what a fatty is.
 
Join Date: 07-30-12
Location: Kitchener, Ont
Default

Quote:
Originally Posted by deguerre View Post
Um, I've never seen a layer of corn in a shepherd's pie where I'm from.
Maybe it's only popular here where I am, but the restaurants have it, even the frozen ones in the grocery store has it. Either way, it shouldn't be there in the first place.

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 :-)
ubp_sanity is offline   Reply With Quote


Old 10-08-2012, 01:48 PM   #13
NickTheGreat
is Blowin Smoke!
 
NickTheGreat's Avatar
 
Join Date: 05-08-12
Location: Iowa
Default

Yeah . . . I'm going have to borrow this sometime
__________________
18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer
NickTheGreat is offline   Reply With Quote


Old 10-08-2012, 04:24 PM   #14
strmrdr
Is lookin for wood to cook with.
 
Join Date: 09-09-12
Location: montgomery,mass
Default

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?
__________________
weber OTG 22.5 ecb offset smoker weber genesis e330 gasser
strmrdr is offline   Reply With Quote


Old 10-08-2012, 04:37 PM   #15
charray
On the road to being a farker
 
charray's Avatar
 
Join Date: 08-20-12
Location: Gardena, CA
Default

Quote:
Originally Posted by deguerre View Post
VERY nice. Ever tried making one with a smoked chuck? Bliss.

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.
charray is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 04:17 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts