Ingredients:
For the potatoes:
- 1 ½ pounds russet potatoes
- ¼ C heavy cream
- 4 TBS Wagyu Tallow
- ¾ tsp sea salt
- ½ tsp black pepper (fresh)
- 1 egg yolk
For the meat filling:
- 1 TBS Wagyu Tallow
- 1 med yellow onion, chopped
- 2 carrots, peeled and diced small
- 6 cloves garlic, minced
- 1 ½ pounds Wagyu Ground Beef
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- 2 tbs all-purpose flour
- 2 tsp tomato paste
- 1 cup beef stock
- 1 tsp Worcestershire sauce
- 2 tsp freshly chopped rosemary leaves
- 1 tsp freshly chopped thyme leaves
- ½ C frozen corn kernels
- ½ C frozen English peas
Directions:
- Preheat cooker to 400 degrees F.
- Dice potatoes, and place in pot of tap water. Boil until tender – 10-15 min.
- Place the cream & tallow into a microwave-safe container and heat 30 sec in microwave.
- Drain the potatoes in a colander and then return to the saucepan.
- Mash the potatoes and then add the cream/tallow, salt , pepper and
- continue to mash until smooth. Stir in the yolk until well combined.
- Melt Tallow over Med-high heat. Add the onion and carrots.
- Saute 4 minutes. Add the garlic and stir to combine.
- Add the wagyu ground beef, salt and pepper and brown.
- Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute.
- Add the tomato paste, beef stock, Worcestershire,rosemary, thyme, and stir to combine.
- Simmer for 10-15 minutes, until thickened
- Add the corn and peas to the wagyu mixture and spread evenly into casserole/baking dish.
- Top with the mashed potatoes and place on a parchment lined half sheet pan on the middle rack of the cooker and smoke/bake for 25 minutes.
- Rest 15 min and serve!