Shepherd’s Pie


Shepherd’s Pie Recipe


To Make the Potatoes:

  • 1 1/2 pounds russet potatoes
  • 1/4 cup heavy cream
  • 2 ounces unsalted butter
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 egg yolk

For the filling:

  • 2 tablespoons olive oil
  • 1 cup chopped shallot/onion
  • 3 cloves garlic, minced
  • 2 pounds ground lamb
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon paprika 
  • ¼ cup red wine
  • 1/2 cup mushrooms finely chopped 
  • 1 teaspoon dried thyme 
  • 1/2 cup fresh or frozen corn kernels
  • 1/2 cup fresh or frozen peas & carrots
  • Parsley to garnish

For the Pellet Smoker:

  • Knotty Wood Almond Cabernet Wine Blend Pellets


  1. Peel the potatoes and cut into even chunks. Place in a pot and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to keep a simmer and cook until tender and a fork goes in easily, approximately 10 to 15 minutes. Drain the potatoes in a colander and then return to the pot. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

  2. While the potatoes are cooking, prepare the filling. Heat up olive oil in a cast iron skillet over medium high heat. Add the onion and cook just until they begin to take on color, around 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned.  Add the red wine, thyme, paprika and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly. Add a tablespoon of flour if it does not thicken. 

  3. Fill up the hopper with Knotty Wood Almond Cabernet Wine Blend Pellets and Preheat the pellet grill to 350 degrees F.

  4. Add the corn, carrots and peas to the lamb mixture and spread evenly.  Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth. Place a few pats of butter on the top to get a nice crisp on the potatoes. Put on the grill and bake for 25 minutes or just until the potatoes begin to brown. 

  5. Serve and enjoy!


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