BRADLEY LOADED SHEPHERDS PIE
INGREDIENTS
Meaty Crust:
Sour Cream Mashed Potatoes:
Toppings:
INSTRUCTIONS
1.
Preheat Bradley Smoker to 120C, load with Mesquite, Hunter’s Blend or
Ginger Sesame Premium Bisquettes
2.
In a large bowl, combine beef, pork, onion, breadcrumbs, garlic powder,
tomato paste, egg and salt until well blended. Press into the bottom of a
lightly greased pie dish, forming a crust. Hot Smoke in your Bradley Smoker for about 1 hour (or until cooked).
3.
Meanwhile, place the potatoes in
a large sauce pot. Cover them with cold water and season with salt. Bring to a
boil then simmer, uncovered, for about 10 to 12 minutes.
4.
Gently heat the milk and butter in a small saucepan. Set aside until the
potatoes are done.
5.
Strain potatoes then transfer to a large bowl and begin to mash. Once
fully mashed, add the sour cream, then slowly whisk in enough of the hot
milk/butter mixture to make the potatoes extra creamy.
6.
Remove the Meaty Crust from the smoker and evenly spread the mashed
potatoes overtop. Sprinkle with cheese. Return to the smoker for another 15 to
20 minutes, until the cheese is melted and begins to crisp (you can finish in
the oven at 180C for a more crispy top).
7.
Top with diced tomatoes, bacon, scallions, chives and a dollop of sour cream to serve.
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