Steps

• Step 1

  In a large frying pan over medium-high heat, add the ground beef and cook until browned, breaking it up with a fork or wooden spoon. Drain off all but 1-2 tablespoons of fat. Add the onion, carrot, and garlic, and sauté until the vegetables begin to soften. Sprinkle with the flour and cook for 1-2 minutes.

  Ingredients

  • 1 Pound Ground beef, or lamb

  • 1 Medium yellow onion, diced

  • 1 Large carrot, diced 1/4-inch-pieces

  • 1 Clove garlic, minced

  • 2 Tablespoon all-purpose flour

• Step 2

  Add the broth, stirring constantly, and cook until the mixture begins to thicken. Add the thyme, and tomato paste, and simmer for several minutes until the flavors are blended. Season to taste with salt, and pepper.

  Ingredients

  • 1 Cup beef broth

  • 2 Teaspoon fresh thyme leaves

  • 1 Tablespoon tomato paste

  • To Taste Salt

  • To Taste freshly ground black pepper

• Step 3

  Stir in the peas. Tip the mixture into a 1 1/2 quart casserole dish or 10-inch pie plate. Evenly spread the mashed potatoes on top of the meat mixture with a spatula. Top with the grated parmesan.

  Ingredients

  • 1 Cup frozen peas

  • 4 Cup homemade mashed potatoes, warmed

  • 1/4 Cup parmesan cheese, finely grated

• Step 4

  When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• Step 5

  Place the baking dish directly on the grill grates. Close the lid and cook until the filling is hot and bubbly, and the peaks on the potato and parmesan topping begin to brown, 35-45 minutes.

  00:35

  350 ˚F / 177 ˚C

• Step 6

  Remove the Shepard's pie from the grill. Garnish with chopped fresh parsley. Let cool slightly before serving. Enjoy!

  Ingredients

  • 1 Tablespoon Fresh parsley, chopped, for garnish