Fire up the grill — today we’re making Traeger Hasselback Shepherd’s Pie. This comforting casserole layers a rich ground beef and vegetable gravy with Hasselback potatoes on top instead of the usual mashed potatoes. The result is a smoky, hearty, skillet-style pie that’s perfect for cool evenings and easy to prepare on a pellet grill or in a conventional oven.
Traeger Shepherd’s Pie with Hasselback Potatoes
Traditional shepherd’s pie is made with lamb, while a similar dish made with beef is often called a cottage pie. This version uses ground beef for a robust flavor and swaps mashed potatoes for crisp, thinly sliced Hasselback potatoes that brown and soak up the savory gravy. If you prefer minced lamb, you can substitute it without changing the method.
This recipe works wonderfully on a pellet grill or smoker because the light wood-fired aroma enhances the casserole without overpowering it. If you don’t have a pellet grill, you can bake the dish in the oven and still achieve excellent results. Whether you use oak, hickory, or fruitwood pellets, you’ll notice a subtle smokiness that complements the beef and vegetables.
Recipe Shopping List
Plan your shopping with this checklist. Quantities are provided in the ingredient section of the recipe card below.
- Ground beef
- Onion
- Garlic
- Celery
- Carrots
- Thyme
- Bay leaf
- Tomato paste
- Worcestershire sauce
- Flour
- Beef bouillon or concentrated beef base
- Beef broth
- Frozen sweet peas
- Frozen or canned corn
- Potatoes (medium to small)
- Butter
- Salt and pepper
- Cheddar cheese (shredded)
How To Make This Recipe — Overview
This summary outlines the main steps so you know what to expect. For exact quantities and detailed instructions, see the full recipe card below.
- Preheat your pellet grill to 350°F (or preheat the oven to 350°F).
- Make the filling on the stovetop by browning the ground beef and cooking the aromatics and vegetables, then stirring in tomato paste, seasonings, flour, and beef broth to make a thick gravy.
- Slice the potatoes thinly to make Hasselback potatoes, using two chopsticks or similar guides to avoid slicing through.
- Assemble the filling in a grill-safe pan or a 12-inch cast iron skillet and arrange the sliced potatoes on top; brush the potatoes with melted butter and season.
- Grill or bake for about one hour, until the potatoes are tender; finish with shredded cheddar until melted and bubbly.
Recipe FAQ
Cool the casserole to room temperature, then cover and refrigerate for 3–4 days.
Reheat portions in the microwave for convenience, or warm in a 350°F oven, air fryer, or on the grill until heated through. Cover loosely to prevent the potato slices from drying out.
Traeger Recipes With Ground Beef
- Traeger Smoked Meatloaf
- Smoked Over The Top Sloppy Joes
- Over The Top Chili
- Traeger Stuffed Peppers
- Traeger Wild Rice Hotdish
- Smoked Meatball Rigatoni
- Traeger Beef Queso
Traeger Hasselback Shepherd’s Pie Recipe
This Hasselback Shepherd’s Pie is a cozy, fall-ready meal: savory beef and vegetables in a rich gravy topped with crisp, buttery potato slices and melted cheddar.
Ingredients
- 1 ½ pounds ground beef
- 1 cup diced onion
- 1 tablespoon minced garlic
- 2 celery stalks, diced
- 2 carrots, peeled and roughly chopped
- 6 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons all-purpose flour
- 1 teaspoon beef bouillon (or equivalent beef base)
- 2 ½ cups beef broth
- 2 teaspoons fresh thyme leaves
- 1 bay leaf
- 1 cup frozen sweet peas
- 1 cup frozen or canned corn
- 2 pounds medium to small potatoes
- 4 tablespoons melted butter
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat your pellet grill to 350°F (or preheat the oven to 350°F).
- In a large skillet over medium heat, cook the ground beef with the diced onion and garlic until the beef is no longer pink. Drain excess fat if needed.
- Add the diced celery and chopped carrots and cook for about 4 minutes until slightly softened.
- Stir in the tomato paste and Worcestershire sauce. Sprinkle the flour over the meat and mix well to combine.
- Gradually stir in the beef broth, then add the beef bouillon, thyme, and bay leaf. Simmer until the mixture thickens into a gravy.
- Stir in the peas and corn, remove the bay leaf, and pour the filling into a 2-quart grill-safe pan or a 12-inch cast iron skillet.
- To prepare the Hasselback potatoes, place each potato between two chopsticks (or similar guides) and slice thinly, stopping when the knife hits the chopsticks so the potato stays intact at the base.
- Arrange the sliced potatoes around and on top of the filling. Brush the potatoes with melted butter and season with salt and pepper.
- Place the pan in the pellet grill or oven and bake for about 1 hour, or until the potatoes are tender and the filling is bubbling.
- Sprinkle shredded cheddar cheese over the potatoes, return to the grill or oven until the cheese melts, then serve hot with crusty bread if desired.
Notes
This recipe is intentionally saucy—the gravy will reduce slightly as it cooks and will also soak into the potatoes, creating extra flavor. If you prefer a thicker filling, cook it a bit longer on the stovetop before assembling.
Nutrition Information (per serving)
- Calories: 431
- Total Fat: 26g
- Saturated Fat: 12g
- Trans Fat: 1g
- Unsaturated Fat: 11g
- Cholesterol: 105mg
- Sodium: 912mg
- Carbohydrates: 19g
- Fiber: 3g
- Sugar: 6g
- Protein: 31g
Nutrition data is an estimate.
Serve this Traeger Hasselback Shepherd’s Pie hot for a satisfying main course. It’s a great recipe to prep ahead: make the filling in advance and assemble before baking to save time on a busy evening. Enjoy the combination of tender, saucy beef and crisp, buttery potato slices for a memorable twist on a classic comfort dish.