Put whatever veggies you have into the
mix. I had frozen corn, fresh carrots, celery, chopped onion, minces
garlic, and not pictured frozen diced zucchini from our garden.
Boil the taters in seasoned water. We like our mashed taters skin on so we don't peel them. Why waste the best part!
Over medium heat saute the onion, carrot,
and celery in olive or grape seed oil until they have softened. Make
sure and season with salt and pepper. Add the minced garlic and saute
for a few more minutes.
De-glaze the pan with a good smokey porter
or stout. I used about half the bottle for the pan and the other half I
used for myself!
While all the other stuff is boiling and
sauteing prep the meat for the pie. I prefer mine to be about 1/2"-3/4"
cubes. I used the leftover beef from my "Where's the Beef" smoke.
Add the cubed beef and frozen veggies to
the pot. You also want to add enough broth at this time to almost cover
everything in the pot. I had left over Smokey Au Jus from the other
night so I used that. You could use beef broth, or V-8, or Spicy V-8. If
making chicken version use chicken broth. Let this all simmer together
for 15-20 minutes or until the broth starts t thicken. If it is still to
thin add corn starch (mixed in water) a tablespoon at a time and
continue to simmer until you get the desired consistency. Once you get
where you want, top with mashed taters. Drizzle or brush butter onto the
taters and put the lid on the DO and set the coals for 400°-425° for
20-25 min. or until taters are golden brown. I used the oven since I
wasn't doing the DO thing. If using the DO in the oven, don't cover.
To bad I didn't have any bacon fat to add to the mix!
There it is out of the oven ad ready for the plate.
ENJOY!!!!
