British Grilled Shepherd’s Pie-Stuffed Peppers

Introduction

Shepherd’s pie meets the grill with these delicious stuffed peppers. Filled with a rich, savory beef and vegetable mixture, topped with creamy mashed potatoes, and charred to perfection on the Arteflame grill, this dish brings a British classic to the great outdoors. By using the Arteflame grill’s high-heat searing center and even-cooking flat griddle, every bite is infused with smoky, delicious flavor. Get ready for a mouthwatering experience!

Ingredients

• 4 large bell peppers (any color)
• 1 lb ground beef or lamb
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots
• 2 tbsp butter
• 1 tbsp Worcestershire sauce
• 1/2 cup beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups mashed potatoes
• 1/2 cup shredded cheddar cheese
• 1 tbsp chopped parsley (for garnish)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood on top of the soaked napkins.
3. Light the napkins and allow the fire to build. In about 20 minutes, the grill will be ready for cooking.

Step 2: Prepare the bell peppers

1. Slice the tops off the bell peppers and remove the seeds and membranes.
2. Drizzle the outside of the peppers with butter for a rich flavor.

Step 3: Sear the ground meat

1. Place the ground beef or lamb on the center grill grate at 1,000°F and sear for 2-3 minutes until beautifully browned.
2. Move the meat to the flat griddle cooktop to finish cooking through.

Step 4: Prepare the filling

1. Add onion, garlic, peas, and carrots to the flat griddle cooktop with 1 tbsp butter.
2. Sauté until onions are soft and translucent, about 5 minutes.
3. Mix in Worcestershire sauce, beef broth, salt, and pepper, combining well with the cooked ground meat.
4. Simmer for 2-3 minutes until slightly thickened.

Step 5: Stuff the peppers

1. Spoon the meat mixture into each bell pepper, filling them almost to the top.
2. Top each pepper with a generous scoop of mashed potatoes.
3. Sprinkle with shredded cheddar cheese.

Step 6: Grill the stuffed peppers

1. Place the stuffed peppers on the flat cooktop near the center for higher heat cooking.
2. Grill for 10-15 minutes until the peppers are slightly tender and the cheese is melted and bubbly.
3. Move them to the outer edges of the cooktop for about 5 more minutes to ensure even cooking.

Step 7: Serve and enjoy

1. Garnish with chopped parsley.
2. Remove from the grill and let them rest for 5 minutes before serving.

Tips

• For extra smoky flavor, use hardwood like oak or cherry wood.
• Use a thermometer to ensure meat reaches an internal temperature of at least 160°F for food safety.
• Take the stuffed peppers off the grill when the internal temperature is 15°F below the desired doneness, as they will continue to cook.

Variations

1. Spicy Tex-Mex: Add diced jalapeños, smoked paprika, and replace Worcestershire sauce with taco seasoning.
2. Mediterranean Style: Use ground lamb, feta cheese, sun-dried tomatoes, and oregano for a delicious twist.
3. Vegetarian Delight: Substitute the meat with lentils or mushrooms and use vegetable broth instead of beef broth.
4. BBQ Infused: Mix in barbecue sauce and smoked gouda instead of cheddar for a smoky, sweet taste.
5. Extra Cheesy: Mix shredded cheese into the mashed potatoes for an added creamy, cheesy texture.

Conclusion

Combining the richness of shepherd’s pie with the smoky flavor of the grill, these stuffed peppers are a unique and delicious meal. Cooking everything on the Arteflame grill enhances flavors and makes for easy cleanup. Give this recipe a try next time you fire up the grill!

Best Pairings

• A crisp British ale or Guinness stout
• Grilled garlic bread
• Light garden salad with balsamic vinaigrette
• Roasted Brussels sprouts or grilled asparagus