BBQ Recipes ·

Celebrate St. Patrick’s Day with Traeger: Guinness Shepherd’s Pie on the Grill

A Cork Gas Centre Favourite

St. Patrick’s Day calls for something hearty, smoky and unmistakably Irish. This delicious Guinness-infused shepherd’s pie from our friends at Traeger has become a favourite here at Cork Gas Centre. It’s the perfect way to celebrate on your Traeger BBQ or smoker — and yes, it tastes even better outdoors!

INGREDIENTS
1 Tbsp	olive oil
900 g	ground beef, preferably 80% lean
	Salt & Pepper
1 Medium	yellow onion, diced
4 Clove	garlic, minced
2 Tbsp	tomato paste
2 Tbsp	all-purpose flour
350 ml	Guinness Extra Stout
125 ml	beef stock
6 Tsp	Worcestershire sauce
2 Tsp	chopped fresh thyme
1	16-oz bag frozen peas and carrots
900 g	russet potatoes (about 3 large), peeled and cut into 1-inch pieces
125 g	(8 Tbsp) unsalted butter, cut into pieces
125 ml	milk
175 g	shredded cheddar cheese

STEPS

Guinness Shepherd's Pie

In a large skillet, heat the olive oil over medium heat on the Traeger induction cooktop or on the stove. Add the ground beef and cook, stirring occasionally, until no longer pink, about 10 minutes. Season with 2 tsp kosher salt and black pepper to taste. With a slotted spoon and leaving any fat in the skillet, transfer the cooked meat to a bowl.
Return the skillet to medium heat. Add the onion to the pan and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and flour cook, stirring, until the tomato paste is rust coloured, about 2 minutes. Add the Guinness, beef stock, and Worcestershire and cook, occasionally scraping the bottom of the skillet to bring up any browned bits, until mixture comes to a simmer.
Return the beef to the skillet. Then add the thyme and peas and carrots stir to combine. Reduce the heat to medium-low and cook until the liquid is reduced by half, about 15 minutes. Season to taste with salt and pepper, then transfer to an ovenproof 9x13-inch ovensafe baking dish.
Place the potatoes in a large stock pot and cover with cold water. Season with a generous pinch of salt. Bring to a boil over medium-high heat on the Traeger Induction cooktop or on the stove and cook until the potatoes are fork tender, about 15 minutes. Drain the potatoes and return them to the hot pot off the heat. Add the butter, milk, and cheese and mash to desired consistency. Season to taste with salt and pepper.
Top the beef in the baking dish with the mashed potatoes and smooth out the top.
Meanwhile, preheat the Traeger with the lid closed to 176C (350°F); this will take about 15 minutes.
Place the baking dish on the grill grate and cook until the sauce is bubbling and the top is lightly browned, about 30 minutes.

Cork Gas Centre Tip

Cooking a traditional dish on a smoker gives it a rich, authentic flavour you can’t get any other way. Remember before you start cooking make sure you’ve:

Checked and cleaned your grease tray for a safer, smoother cook.
Stocked up on pellets so you don’t run out halfway through a recipe.

Try It Yourself

Want to give this recipe a go on your very own Traeger?

Explore online https://corkgascentre.ie/collections/traeger-wood-pellet-bbq-grills or drop into our Cork Gas showroom for advice on getting the best from your Traeger grill.