By Traeger Kitchen
This shepherd’s pie has been given an upgrade with Guinness beer and a kiss of hickory smoke. If you prefer lamb, use the same amount as beef, but pour off some of the fat after cooking it and before adding the onion. Finally, it doesn't matter whether you cook the meat or mash the potatoes first; you can even do it at the same time if space allows.
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|4 Clove||garlic, minced|
|1 Pound||ground beef|
|1 1/2 Cup||tomato sauce|
|4 Cup||Vegetables, frozen|
|1 Cup||Guinness Extra Stout|
|2 Tablespoon||Worcestershire sauce|
|1 Teaspoon||fresh thyme|
|To Taste||salt and pepper|
|1 1/2 Cup||shredded cheddar cheese|
Guinness Shepherd's Pie
Bring a large pot of water to a boil for the potatoes. Let this heat up while you cook the meat mixture.
6 russet potatoes
In a large skillet, cook the onion, add garlic. Add beef or lamb and cook until browned. Drain off grease.
1 onion, diced
4 Clove garlic, minced
1 Pound ground beef
Add tomato sauce and vegetables. Cook for 4-5 minutes, stirring often.
1 1/2 Cup tomato sauce
4 Cup Vegetables, frozen
Add Guinness, Worcestershire sauce, thyme and salt and pepper to taste. Boil until the liquid has reduced by half and thickened (about 15 minutes).
1 Cup Guinness Extra Stout
2 Tablespoon Worcestershire sauce
1 Teaspoon fresh thyme
To Taste salt and pepper
Add the potatoes to the boiling water and cook for 15-20 minutes or until soft but not mushy. Drain and cool. Mash the potatoes with the butter, milk, salt and pepper to taste.
1/2 Cup milk
Once meat mixture is done cooking and the potatoes are mashed, divide the meat mixture between two dishes. Top with mashed potatoes then with the cheese.
1 1/2 Cup shredded cheddar cheese
When ready to cook, set the Traeger to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
350 ˚F / 177 ˚C
Bake for 30-45 minutes or until potatoes are golden brown and cheese is melted. Serve hot. Enjoy!
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