BBQ Shepard's Pie

When the nights are long, and days are chilly, there’s nothing better than sharing a warm and comforting meal with your loved ones. This BBQ Shepherd’s Pie is a simple and traditional styled meal that can be made quickly and be frozen for fast meals later. Who doesn’t love a flavorful meat and vegetable mince topped with fluffy and creamy mashed potatoes?


  • 2 tbsp. of oil
  • 2 lbs of ground lamb (or beef)
  • 2 carrots, grated
  • 1 large onion, grated
  • 1.5 cups of peas
  • 1 large sprig fresh rosemary, chopped
  • 2 to 3 sprigs of fresh thyme, leaves removed
  • 4 cloves garlic, minced
  • Salt and freshly ground pepper to taste
  • 1 tbsp. Worcestershire sauce
  • 1 small can of tomato paste
  • 1/4 cup of red wine, cabernet sauvignon
  • 1/4 vegetable, lamb, or beef stock

Potato Topping

  • 2 lbs. of Golden Potatoes, washed and peeled, cubed
  • 1/4 cup of heavy cream
  • up to 1/4 cup of butter
  • 2 egg yolks
  • 3 tbsp. of sour cream
  • 1/2 cup of parmesan cheese, freshly grated
  • Salt and freshly ground pepper to taste

Original Recipe Found Here:


  1. Set a pot of salted water to boil – either on your stovetop or side burner. Wash and peel the potatoes, cutting them into equal-sized cubes. Boil the potatoes until they’re fork-tender, about 10 minutes.
  2. While the water and potatoes are going, place a large cast-iron skillet or the Napoleon Drop-In Grill Roasting Pan onto the grill. Preheat the grill to about 400°F and prepare to use the direct heat grilling technique. If using the Napoleon Drop-In Grill Roasting Pan, consider using high heat on the outside burners and lower heat directly under the pan.
  3. Add 1 tbsp. oil and ground lamb to the pan, brown the meat well, breaking it into small pieces. Add the onion and garlic, cooking for a couple of minutes – until fragrant. Add the carrots and peas, cooking a little longer. Add the Worcestershire sauce, tomato paste, and red wine, allowing the mixture to simmer down and thicken a little. Add the stock and turn the burners to low.
  4. While the filling is simmering mash the potatoes, add the cream, butter, eggs, sour cream, and ½ of the parmesan cheese. Mash thoroughly, but not too much as they can become gluey if you do.
  5. Top the filling, which should have thickened nicely by now, with the mashed potatoes. Top with the remaining parmesan (or perhaps a sprinkling of cheddar). Swirl or scrape the top of the potatoes with a fork, then close the lid and turn up the two outside burners once more. Bake for about 20 minutes at 400°F until the top has browned and gotten crispy.
  6. Serve topped with fresh chives and dill as well as additional veggies and Yorkshire puddings on the side and enjoy a soul-warming meal, perfect for a fall or winter’s day.

Next Level Shepard's Pie

The best part about this BBQ Shepard's Pie recipe is the lack of dishes you’re going to create. This two-pan meal will definitely become a household staple.