Roast Beef Shepherd’s Pie Recipe

This recipe was created by Sarah Glover, Traeger Grills Australian ambassador and author, of WILD: Adventure Cookbook.

Roast Beef Shepherd’s Pie Recipe

Feeds 6

Equipment:

• Traeger Grill
• 9 inch (23 cm) cast-iron frying pan

Ingredients: 

• 1 kg beef roast
• 2 tablespoons olive oil
• 2 tablespoons plain (all-purpose) flour
• 1 carrot, sliced
• 2 celery stalks, chopped
• 1 garlic clove, minced
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 tablespoon tomato paste (concentrated purée)
• 2 tablespoons Traeger Sweet & Heat Sauce
• 1 cup frozen peas, defrosted
• 1 330 ml bottle of Guinness 
• chopped chives, to garnish 

Mashed potato topping: 

• 500 g potatoes, peeled and chopped
• 1/3 cup salted butter
• 1/3 cup cream
• 1 cup grated cheddar

Method: 

1. Set up a Traeger Grill for smoking with oak wood pellets and preheat the grill to 200°C.
2. Rub the beef roast on all sides with the oil and place it on the grill. Cook for 20 minutes, then reduce the heat to 140°C and roast for 2 hours or until the internal temperature of the beef reaches 100°C. Remove the beef from the grill and rest, covered with foil, for 15 minutes.
3. Cut the beef into large cubes and place in a mixing bowl, add the flour to the beef, and toss to coat the beef in the flour.  In a 23 cm cast-iron frying pan add the floured beef, carrot, celery and garlic and season with salt and pepper. Stir in the tomato paste and Traeger sauce, then add the peas. Carefully pour in the 
4. Guinness and stir to combine – the mixture will begin to thicken. Cover and transfer to the Traeger and cook for 30 minutes, stirring occasionally.
5. Meanwhile, cook the potatoes in a large saucepan of salted boiling water until soft. Drain and return the potato to the pan, then add the butter and cream and mash until mostly smooth. Season to taste with salt and pepper, then stir in half the cheese until melted.
6. Spoon the mashed potato on top of the roast beef mixture in an even layer. Sprinkle over the remaining cheese, then cook for a final 30 minutes or until golden brown. 
7. Scatter the shepherd’s pie with a few chopped chives and serve warm. 

About Sarah Glover

Sarah Glover, Author of WILD: Adventure Cookbook and Ambassador for Traeger Grills Australia: The internationally renowned chef and explorer, has travelled the world in search of epic food and wild adventures. As a classically trained chef and pastry chef, Sarah brings skill to wood-fired cooking, scaling windswept cliffs and salty stretches of beach to create simple, uncomplicated and seriously tasty food (always with a grin!).

Sarah has forged a career in Bondi Beach, Tasmania and beyond. She is the author of WILD: Adventure Cookbook and owner of the Wild Kitchen, a catering company founded on extraordinary events, cooked up under the stars. Sarah is the ambassador for Traeger Grills Australia.

About Traeger Grills

Traeger Grills, headquartered in Salt Lake City, has been revolutionising BBQ grilling and outdoor cooking for over 30 years with one simple, all-encompassing cooking solution. Traeger pellet grills use 100% all-natural hardwood fuel to infuse food with flavourful smoke, making food taste delicious and most of all, memorable. As the inventor of the original and world’s top-selling wood-fired grill, Traeger utilizes wood-fired convection power to provide 6-in-1 versatility; grill, smoke, bake, roast, braise and BBQ meals to perfection every time. For more information about Traeger Grills’ complete product line, where to buy and to learn more about the wood-fired difference, visit www.traegergrills.com.au