The trick is to smoke the meat and not make the meat smoke
Date: November 03, 2012 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The first step was to prep the meat mixture. The meat was 93 percent lean ground beef, which was mixed with table salt, pepper, water & baking powder.
The meat mixture ingredients are in a bowl ready to be combined
The ingredients are mixed together & the meat mixture is set aside for 20 minutes.
Russet potatoes have been peeled , cut into 1" cubes & placed in cold water. The cold water is brought to a boil & then the potatoes will be simmered for about 8 minutes until they are fork tender.
The other ingredients for the mashed potatoes are gathered: milk, unsalted butter, scallion greens, salt & pepper. The use of milk vs heavy cream as well as the inclusion of scallions are intended to make the potatoes less heavy.
The potatoes are cooked. They get strained & then go back into the pan & they are heated for another minuter or two to dry off any excess moisture.
The potatoes are processed in a food mill.
The food mill helps you get silky smooth mashed potatoes.
First the melted butter is folded into the mashed potatoes.
Then the salt, pepper & scallions are folded in.
The finished mashed potatoes are covered & set aside.
The filling uses the ground beef mixture plus mushrooms, carrots & onions, port wine, minced garlic, bay leaves, beef broth, all-purpose flour, baking powder, thyme sprigs, tomato paste, vegetable oil, salt, pepper, water & Worcestershire sauce.
The BGE has been set up for direct grilling using the s/s grill grate and has been preheated to 350 degrees. The Dutch oven has been place on the Egg & has had some vegetable oil added.
First up are the mushrooms & onions which are sauteed for about 6 minutes.
The tomato paste & garlic have been added in and get sauteed until brown bits begin to form in the bottom of the Dutch oven.
The veggies are done.
The pan is deglazed with port wine.
Next the beef broth is added together with the bay leaves, carrots & thyme sprigs. These are brought to a boil 7 then get reduced to a simmer.
The ground beef is added to the pan in 2" chunks.
The filling gets simmered in the Dutch oven which has the lid placed on it. Total cooking time:12 minutes. The meat is broken up with a fork midway through. The Dutch oven was brought into the Kitchen for topping with the potatoes.
The potatoes have been added to the top of the beef/vegetable filling. Once smoothed out, the potatoes get scraped with a fork to increase the surface area of the potatoes.
The Dutch oven is back out at the Egg, which has been set up for indirect grilling at 550 degrees. The plate setter is now installed legs up and the s/s grill grate is being used. I also added a handful of apple chips for this last step.
After 30 minutes the potatoes are browned & the filling is heated through, the Cottage Pie is done.
The Cottage Pie rests 10 minutes before serving.
The cottage pie was served with some powdered rolls.
The Dining Room smelled incredible while the Cottage Pie was cooling.
This Cottage Pie was very flavorful. The potato topping was slightly crispy & the apple wood added some nice additional flavor.
I was thinking this was the best shepherd's pie/cottage pie I'd ever had. About 30 seconds later my father said just that. My mother quickly agreed.
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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.