Down And Dizzy Shepard’s Pie

Mar 8th 2017

Shepherd’s Pie using Dizzy Gourmet Down and Dizzy – just in time for St. Patrick’s Day.


Down and Dizzy Shepherd’s Pie

2 pounds russet potatoes, peeled and cut into 1 inch cubes

¾ cup milk

6 tbsp butter

½ tsp salt

¼ tsp pepper

2 tbsp olive oil

2 medium onions, chopped

3 medium carrots, chopped

4 tbsp Dizzy Gourmet® Down and Dizzy™ Seasoning

1 pound ground beef or lamb

1 pound ground sage sausage

4 tbsp tomato paste

2 tbsp Worcestershire sauce

2 cups beef broth

¾ cup frozen peas


Set EGG for direct cooking at 350°F/177°C.

Add Dutch oven to the cooking grid. Place potatoes in Dutch oven and cover with water by 2 inches. Bring to a boil and cook 16 to 18 minutes or until tender. Drain potatoes, set aside in a large bowl. In the Dutch oven, heat milk, butter, salt, pepper; stir until butter is melted. Pour milk mixture into the bowl with potatoes; mash until smooth. Set aside.

Return clean Dutch oven on the cooking grid and add olive oil; heat until almost smoking. Add onions and carrots and cook 8 to 10 minutes until vegetables are softened but not browned, stirring occasionally. Add meat and Down and Dizzy™ Seasoning and cook until no longer pink. Add tomato paste and Worcestershire sauce; cook 1 minute. Stir in broth; bring to a boil and cook 7 to 8 minutes or until nearly evaporated. Stir in peas; transfer mixture to a Deep Dish Baking Stone or 2 quart baking dish.

Add convEGGtor to the EGG and stabilize at 350°F/177°C. Spread mashed potatoes in even layer over mixture; sprinkle with additional Dizzy Gourmet® Down and Dizzy™ Seasoning. Bake about 35 minutes or until filling is hot and bubbly and potatoes begin to brown.

Serve warm.