Ingredients
- 3 lb beef chuck roast and/or lamb shoulder
- Oakridge BBQ SPOGOS Seasoning
- Cattleman’s Grill California Tri-tip Seasoning
- 3 tbsp Saica Extra Virgin Olive Oil
- 1 cup yellow onion, grated
- 1 cup carrot, grated
- 1 tbsp garlic, minced
- 1 tbsp tomato paste
- 1 tbsp fresh thyme, minced
- 1 tsp fresh rosemary, minced
- 1/4 cup flour
- 1 cup frozen peas
- 1 cup Guinness Stout
- 1 cup beef stock
- Noble Saltworks Hickory Smoked Finishing Salt, to taste
For the mashed potatoes:
- 3 lb russet potatoes, peeled, quartered
- 4 oz Irish white cheddar, finely grated, divided
- 3/4 cup milk
- 2 tbsp unsalted butter
- 1 egg yolk
- Noble Saltworks Hickory Smoked Finishing Salt, to taste
Instructions
Build a hot bed of charcoal and stabilize your Kamado Joe Classic II Ceramic Grill at 250ºF, set up for smoking/indirect grilling.
Season your beef and/or lamb with a layer of the Oakridge BBQ SPOGOS Seasoning and then a layer of Cattleman’s Grill California Tri-tip Seasoning. Let the rub set up for a few minutes until it appears moistened on the surface.
Smoke the meat for two hours. After two hours, remove the meat and wrap tightly in foil. Return to the grill and increase the temperature to 325ºF. Continue cooking until the internal temperature reaches 200ºF-210ºF. Remove from the grill. Rest 15 minutes. After resting the meat, dice/chop into bite sized pieces (1/4”-1/2” thick).
Preheat a Lodge 12″ Cast Iron Skillet over medium heat. Add the Saica Extra Virgin Olive Oil. When the oil is hot, add the grated onions and carrots. Cook until softened, stirring occasionally. Add the garlic, tomato paste, herbs and flour. Cook for about 2 minutes, stirring constantly. The mixture will begin to stick to the bottom. Add the Guinness Stout and stir constantly, scraping the bottom of the skillet with a wooden spoon, until the bottom of the skillet is clean and the liquid thickens. Add the beef stock and minced beef/lamb and stir to incorporate. Let cook until the mixture is thickened, about 5-10 minutes.
To make the mashed potatoes, place the potatoes in a pot and cover with cool water. Bring the water to a boil. Simmer until the potatoes are tender and offer little resistance when pierced with a knife. Drain the pot.
Press the potatoes through the fine screen of a potato ricer. Warm the milk and butter in the microwave. Add the milk and butter, half of the cheese, the egg yolk and salt to the potatoes. Mix well by hand, until smooth. Spoon the mashed potatoes evenly over the surface of the meat and veggie filling. Spread smooth with a spatula.
You might also enjoy: Smoked Crown Roast of Lamb
Using a fork, scrape a cross-hatch pattern using the tines. Top with the remaining cheese from the mashed potatoes. Season the top of the potatoes with Cattleman’s Grill California Tri-tip Seasoning.
Add more charcoal, if necessary. Bring the grill temperature up to 400ºF. Place the diffuser plates and grill grates back in place and place the skillet full of Shepherd’s Pie on the grill. Cook until there is steam coming from the edges of the skillet and/or the filling is bubbling up around the edges, about 40 minutes. Close down the airflow entirely on the chimney cap. Cook until the top of the Shepherd’s Pie is lightly browned on top, about 5 minutes longer.
Source: www.atbbq.com
