Roasted Shepherd's Pie

Ingredients

Steps

• 1

  Preheat a large frying pan over medium-high heat. Add the ground beef or lamb and brown, breaking up with a fork or wooden spoon. Drain off all but 1 to 2 tablespoons of fat. Add the onion, carrot, and garlic, and saute until the vegetables begin to soften.

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  Ingredients

  • 1 Pound Ground Lamb or Ground Beef, chilled

  • 1 Whole onion, diced

  • 1 Large carrots, peeled and chopped

  • 1 Clove garlic, minced

• 2

  Sprinkle with the flour and cook for 1 to 2 minutes.

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  Ingredients

  • 2 Tablespoon flour

• 3

  Add the broth, stirring constantly, and cook until the mixture begins to thicken. Add the thyme and tomato paste; simmer for several minutes until the flavors are blended.

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  Ingredients

  • 1 Cup beef broth

  • 2 Teaspoon chopped thyme

  • 1 Tablespoon tomato paste

• 4

  Season to taste with salt and pepper.

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  Ingredients

  • To Taste salt and pepper

• 5

  Stir in the peas. Tip the mixture into a 1-1/2 quart casserole dish or 10” pie plate. Evenly spread the mashed potatoes on top of the meat mixture with a spatula. Dust with the grated Parmesan.

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  Ingredients

  • 1 Cup frozen peas

  • 4 Cup Potatoes, mashed

  • 1/4 Cup Parmesan cheese, grated

• 6

  When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.

  Grill: 350 ˚F

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• 7

  Bake the Shepherd's Pie for 35 to 45 minutes, or until the filling is hot and bubbly and the peaks on the potato and Parmesan topping begin to brown. If desired, dust the top with chopped fresh parsley. Let cool slightly before serving. Enjoy!

  Grill: 350 ˚F

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  Ingredients

  • 1 Tablespoon parsley, chopped