Cottage Pie


 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


  • 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.
While the potatoes are cooking, prepare the filling.
  • 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!
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