Barbecued Shepherd's Pie Recipe - Indigo Pool Patio BBQ

Barbecued Shepherd's Pie Recipe

This Barbecued Shepherd's Pie Recipe is perfect for any outdoor gathering. Featuring savory ground beef, carrots, and onions in a flavorful tomato-barbecue-sauce mixture, it's sure to be a hit with guests. Serve it hot and get ready to wow!



  • 2 tbsp. oil
  • 2 lbs. Ground Beef
  • 2 carrots, grated
  • 1 large onion, grated
  • 1½ cups peas
  • 1 large sprig fresh rosemary, chopped
  • 2 to 3 sprigs fresh thyme, leaves removed
  • 4 cloves garlic, minced
  • Salt and freshly ground pepper to taste
  • 1 tbsp. Bear & Burton's W Sauce
  • 1 small can tomato paste
  • ¼ cup red wine like cabernet sauvignon
  • ¼ cup vegetable, lamb, or beef stock

Potato Topping

  • 2 lbs. Golden Potatoes, washed and peeled, cubed
  • ¼ cup Heavy Cream
  • Up to ¼ cup butter
  • 2 Egg Yolks
  • 3 tbsp. sour cream
  • ½ cup parmesan cheese, freshly grated
  • Salt and freshly ground pepper to taste


  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 beef 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 Bear & Burton's W 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.

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