. Start by peeling your potatoes and cutting into quarters and add to salted boiling water.
. peel and dice a carrot into fine pieces
. peel and dice 1 onion in to fine pieces
. crush 2 cloves of garlic and finely chop
. now all the prep is done add a wok to your grill over direct heat and add oil, get the pan nice and hot then add your onion, carrot and garlic. keep frying until they all start to turn a nice golden brown. now is the time to add your beef mince to the wok, add seasoning and let the meat start to brown off, add a red wine stock cube and a thick lamb gravy and keep stirring. now for the secret ingredient (Worcestershire sauce) 2 tea spoons! Whilst simmering add a good amount of red wine (taste as you go) and 2 generous pinches of smoked sea salt. give all a good mix and now is the time to add to an oven proof dish.
remove your potatoes from the boil and drain, add 2 large knobs of butter to the potatoes and a generous amount of milk to get a nice and creamy mash, now mash all togethers till you are happy with the consistency then add to a piping bag. pipe over your pie mix then add some grated chesse to cover the mash.
get your grill to a nice low temperature (around 120c) if using a charcoal grill add a lump of wood to your coals to get the smoke flowing if using a Traeger grill set to the lowest temp it allows you to use super smoke setting. now add the pie to your BBQ to smoke for around 45/60 min.
Now remove from the grill and garnish with some parsley
serve and enjoy
