Grilled Shepherd's Pie

Grilled Shepherd's Pie


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My mom always makes shepherd's pie in the oven, but during the summer it's too hot to use the oven, so this recipe is a great alternative. Enjoy this summer substitution on the grill.

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Time needed

40-45 min cooking

Serving Size / Yield

4-6 servings


  • 1 lb. ground beef
  • 1 onion, diced
  • 1 large carrot, peeled and diced
  • 1 clove garlic, minced
  • 2 Tbs. flour
  • 1 C. beef broth
  • 1 tsp. dried thyme
  • 2 Tbs. Worcestershire sauce
  • 1 Tbs. tomato paste
  • salt and pepper
  • 1 C. peas
  • 3-4 C. mashed potatoes
  • 1/4 C. grated Parmesan cheese

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Heat a large frying pan over medium heat and add the ground beef. Brown it and break it up into smaller pieces. Drain off all but 2 Tbs. of fat. Add the onion, garlic, and carrot, and saute until the vegetables soften. Sprinkle the pan with flour and cook for 1 to 2 minutes. Add the broth and cook until the mixture thickens, stirring constantly. Add the Worcestershire sauce, thyme, and tomato paste. Simmer for several minutes. Season with salt and pepper and stir in the peas. Put the mixture into a casserole dish and spread the mashed potatoes evenly on top. Dust the top with the Parmesan.

Heat the grill to 350 degrees, or gas mark 4, and bake the dish for 35-40 minutes and top starts to brown.

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