Another of our favorites.
This post could go a couple different places but, since most of the prep cooking was done in the kitchen and you could finish it in an oven (I finish mine in the smoker), I decided to put it here.
There are probably thousands of recipes out there for this but this is one of my versions. This is a Shepherd's pie because I'm using lamb ( if you use beef, pork, chicken, or wild game; it is considered a Cottage pie).
First I sauted a Trinity (onion, celery, green pepper) in garlic butter til it is starting to get soft.
Then I added in some peas and diced carrots. Let this cook while the meat is browning in another pan.
Seasoned ground lamb browned and grease drained.
Browned lamb added to vegetable mix. Then I sprinkle the top of the mixture with flour (about 1 1/2 tablespoons). then mix it in and let cook for about 1 minute.
Now add in 1 cup of vegetable stock and let simmer for about 10-15 minutes to make a semi thickened gravy.
When the gravy is to the thickness you like. Pour the mixture into an oven dish or into single serving ramekins (I foil the outside of the ramekins to make them easier to clean when finishing in the smoker).
I also had taters cooking to make mashed taters. Once the mashed taters are done, I spread a thick layer over the meat & veggie mixture. Dust with some fresh cracked black pepper and put a pat of butter on top.
Going into the Keg set-up for indirect cooking at 375°--400° for about 30 minutes
Checking on them at about 20 minutes.
At 30 minutes I added some shredded Cheddar cheese to the top.
Cheese is melted and they are ready to come off the grill.
Hot off the Keg.
Opened and ready to eat.
A little better look.
Thanks for lookin'.
This post could go a couple different places but, since most of the prep cooking was done in the kitchen and you could finish it in an oven (I finish mine in the smoker), I decided to put it here.
There are probably thousands of recipes out there for this but this is one of my versions. This is a Shepherd's pie because I'm using lamb ( if you use beef, pork, chicken, or wild game; it is considered a Cottage pie).
First I sauted a Trinity (onion, celery, green pepper) in garlic butter til it is starting to get soft.
Then I added in some peas and diced carrots. Let this cook while the meat is browning in another pan.
Seasoned ground lamb browned and grease drained.
Browned lamb added to vegetable mix. Then I sprinkle the top of the mixture with flour (about 1 1/2 tablespoons). then mix it in and let cook for about 1 minute.
Now add in 1 cup of vegetable stock and let simmer for about 10-15 minutes to make a semi thickened gravy.
When the gravy is to the thickness you like. Pour the mixture into an oven dish or into single serving ramekins (I foil the outside of the ramekins to make them easier to clean when finishing in the smoker).
I also had taters cooking to make mashed taters. Once the mashed taters are done, I spread a thick layer over the meat & veggie mixture. Dust with some fresh cracked black pepper and put a pat of butter on top.
Going into the Keg set-up for indirect cooking at 375°--400° for about 30 minutes
Checking on them at about 20 minutes.
At 30 minutes I added some shredded Cheddar cheese to the top.
Cheese is melted and they are ready to come off the grill.
Hot off the Keg.
Opened and ready to eat.
A little better look.
Thanks for lookin'.
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