Shepherd’s Pie


  • 2 pounds russet potatoes, peeled and cut into 1 inch cubes
  • ¾ cup milk
  • 6 tbsp butter
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 tbsp olive oil
  • 2 medium onions, chopped
  • 3 medium carrots, chopped
  • 4 tbsp Big Green Egg Ancho Chile & Coffee Seasoning
  • 1 pound ground beef or lamb
  • 1 pound ground sage sausage
  • 4 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 2 cups beef broth
  • ¾ cup frozen peas


Set EGG for direct cooking at 350°F/177°C.

Add Dutch oven to the cooking grid. Place potatoes in Dutch oven and cover with water by 2 inches. Bring to a boil and cook 16 to 18 minutes or until tender. Drain potatoes, set aside in a large bowl. In the Dutch oven, heat milk, butter, salt, pepper; stir until butter is melted. Pour milk mixture into the bowl with potatoes; mash until smooth. Set aside.

Return clean Dutch oven on the cooking grid and add olive oil; heat until almost smoking. Add onions and carrots and cook 8 to 10 minutes until vegetables are softened but not browned, stirring occasionally. Add meat and seasoning and cook until no longer pink. Add tomato paste and Worcestershire sauce; cook 1 minute. Stir in broth; bring to a boil and cook 7 to 8 minutes or until nearly evaporated. Stir in peas; transfer mixture to a Deep Dish Baking Stone or 14 inch Cast Iron Skillet.

Add convEGGtor to the EGG and stabilize at 350°F/177°C. Spread mashed potatoes in even layer over mixture; sprinkle with additional seasoning. Bake about 35 minutes or until filling is hot and bubbly and potatoes begin to brown.

Serve warm.

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