This is our family’s favourite cold weather meal, adapted from a Green Egg smoker recipe. When in stock we use a mix of ground beef and our decased Farmer Sausage. Sweet potatos have a lower glycemic index than white potatos, and are more nutritionally complete. In the smoker there is a slight carmelization effect that really makes this dish stand out.

Ingredients:

• 2 lbs Burke Creek Ranch lean ground beef (Or 1 lb and 1 pack decased Burke Creek Ranch Farmers Sausage)

• 2 lbs sweet potato or yam (peeled and cut into 1 inch cubes)

• 3/4 cup milk

• 6 tbsp butter

• 2 tbsp olive oil

• 2 tbsp Worcestershire sauce

• 1 cup each of chopped celery and carrot

• 1 cup frozen peas

• 1 chopped onion

• Montreal steak spice

• 2 cups of beef bone broth (or bouillon)

• Salt & Pepper

• 4 tbsp tomato paste

Instructions:

1. Heat smoker or Green Egg to 350 F

2. Brown the beef, toss with spices

3. Add chopped vegetables to pan and sauté.

4. In a Dutch oven add sweet potato and cover with water, bring to a boil and cook 15-20 minutes, or until tender, drain and set aside in another bowl.

5. In Dutch oven heat milk, butter, salt and pepper. Pour milk mixture into bowl with potatoes, mash until smooth. Set aside

6. Add beef and veggies mix to the Dutch oven, add in tomato paste, Worchestershire, cook a minute or two, then add broth and bring to boil, cooking 7-8 minutes or until reduced.

7. Stir in peas, and spread smooth across bottom of the smoker safe Dutch oven. Spread potato mixture on top.

8. Bake on indirect heat for 35 minutes or until filling is hot and bubbly and potatoes are starting to brown.