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Shepherd’s Pie From Leftovers on the MINI

Mattman3969
Mattman3969 Posts: 10,458
edited January 2018 in EggHead Forum
Last night I made some butternut squash, a LnS chicken and asparagus for supper.  Pretty straight forward so no pics other than the BNS on the small for proof.  Lol 


So tonight I sautéed up some, onion,celery,shrooms carrots and garlic till they got happy.  After that I added 1/2 of a chicken that was chopped till it got cozy with the veggies. Then in went some wheat flour, stirred it then added some chicken stock.  

Into the dishes topped with the leftover butternut squash and a sprinkle of DP Pineapple Head and on the mini at 450° indirect.  I over estimated the room on the mini so I put on in the hot box.  


And cooling off.  Really couldn’t tell any diff in color between the egg and the oven.  I did pick up bit of “Egg” taste on the 3 in the mini.  


No money shot pics because inside the bowls, well It was a jumbled up mess but tasted damn good.  

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analyze adapt overcome

2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Comments

  • SciAggie
    SciAggie Posts: 6,481
    Nice as always. You made a tasty and probably healthier version of the original sheperd’s pie. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • bgebrent
    bgebrent Posts: 19,636
    No lamb, no deal ;). Nice makeover.
    Sandy Springs & Dawsonville Ga
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