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Shepherd's Pie

Difficulty 1/5
Prep time 15 mins

Cook time 35 mins
Serves 4-6

Hardwood Hickory

From small eaters to heaping plates, this memorable meal is packed with rich flavors. It's perfect for a winter night or for a crowd, Traeger-baking shepherds pie makes for one whoppingly flavorful beef cake.


1 lb. Ground Beef or Lamb

1 Onion, Diced

1 Large Carrot, Peeled, and Cut into 1/4 Inch Dice

1 clove Garlic, Minced

2 Tbsp. Flour

1 cup Beef Broth

2 tsp. Fresh Thyme Leaves

1 Tbsp. Tomato Paste

to taste Salt and Black Pepper, Freshly Ground

1 cup Frozen Peas

3 to 4 cups Homemade Mashed Potatoes, Warmed

1/4 cup Parmesan Cheese, Finely Grated

1 Tbsp. for garnish Fresh Parsley, Chopped


Preheat a large frying pan over medium-high heat. Add the ground beef or lamb and brown, breaking up with a fork or wooden spoon. Drain off all but 1 to 2 tablespoons of fat. Add the onion, carrot, and garlic, and saut until the vegetables begin to soften. Sprinkle with the flour and cook for 1 to 2 minutes.

Add the broth, stirring constantly, and cook until the mixture begins to thicken. Add the thyme and tomato paste; simmer for several minutes until the flavors are blended. Season to taste with salt and pepper.

Stir in the peas. Tip the mixture into a 1 1/2 quart casserole dish or 10-inch pie plate. Evenly spread the mashed potatoes on top of the meat mixture with a spatula. Dust with the grated Parmesan.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).

Set the temperature to 350F and preheat, lid closed, for 10 to 15 minutes.

Bake the Shepherd's Pie for 35 to 45 minutes, or until the filling is hot and bubbly and the peaks on the potato and Parmesan topping begin to brown. If desired, dust the top with chopped fresh parsley. Let cool slightly before serving. Enjoy!

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