Steps

• 1

  When ready to cook, set Traeger temperature to 325°F and preheat, lid closed for 15 minutes.

  325 ˚F / 163 ˚C

  00:15

• 2

  Season the beef with salt and pepper and toss with 2 tablespoons flour until evenly coated.

• 3

  Heat the oil in a large ovenproof pan over high heat.

• 4

  Add beef in batches and cook for about 5 minutes per batch, until well browned, then remove. Add more oil if the pan dries out. Add the onion with a pinch of salt and cook over low heat for about 5 minutes, until softened.

• 5

  Add the tomato paste and 1 tablespoon of flour and lightly toast, stirring constantly for 2 minutes or until fully combined and the mixture starts deepening in color. Add the red wine and stock, and stir until the mixture boils.

• 6

  Return the beef to the pan, cover the pan with foil, then place on the Traeger and cook for 2 hours, or until tender. Stir in the peas and mint. Allow to cool, then chill in the refrigerator until cold (warm filling will ruin the pastry).

  325 ˚F / 163 ˚C

  02:00

• 7

  Once the beef filling is ready, set Traeger temperature to 325°F and preheat, lid closed for 15 minutes.

  00:15

• 8

  Divide the pie filling among four 10 ounce ramekins or pie dishes. Top each with a piece of pastry large enough to hang over the edge of each dish (it is important to remove the pastry from the freezer only 5 to 10 minutes before you need it, so it thaws but stays chilled).

• 9

  Press the pastry down firmly around the edges of the dishes and brush evenly with the egg yolk and sprinkle with nigella seeds. Bake in the middle of the Traeger for about 40 minutes, until puffed and golden. Enjoy!

  00:40