The trick is to smoke the meat and not make the meat smoke

COTTAGE PIE

  Date: November 03, 2012
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This recipe was called Shepherds Pie & claimed it would reduce the time required to make a quality Shepherds Pie without reducing the flavor. Another goal was to make it less filling and more healthy. One of the first changes they made was to use beef not lamb. According to Cook’s Illustrated, most modern Shepherds Pie recipes in Ireland now use beef, not lamb. Technically this dish is called Cottage Pie, which is how I will refer to it. To speed things up they used ground beef not chunks of a roast. This eliminated having to brown the cubed beef. To keep the pie from being greasy, they used 93 percent lean ground beef. Since 93 percent lean ground beef is not particularly flavorful, they used sauteed veggies to add flavor to the filling. The recipe for the potatoes used several ingredients to make the potatoes less heavy. This recipe was written for cooking in a high temperature skillet on the range and then the broiler. I decided to make this in my BGE Dutch oven out on the Egg. The filling was cooked directly starting at 350 degrees. The topped pie was finished indirectly at 550. Finishing out on the Egg allowed me to add a touch of apple wood smoke. Browning the potato topped pie took 3X longer than the time for the broiler, but eventually the pie was done. The extra time was well worth the wait as everyone felt it was the best one any of us had ever tasted.
Recipe Source:
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Meathead

Cook's Illustrated Magazine - December 2012 Issue

Shepherd's Pie- Page 10
Grill:
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Big Green Egg

Direct & Indirect Grilled:

Using BigGreen Egg Kamado Cooker
Gear:
  • OXO Food Mill
  • BGE Cast Iron Grill Grid
  • BGE Cast Iron Dutch Oven
  • Wicked Good Weekend Warrior Lump Charcoal