Barbecue Beef And Corn Shepherds Pie Recipes

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BARBECUE BEEF AND CORN SHEPHERD'S PIE



Barbecue Beef and Corn Shepherd's Pie image

Round up the family for a pie full of flavor that's ready in 30 minutes! This skillet version features Cheddar-bacon mashed potatoes surrounded with corn chips on top a zesty beef mixture.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 9

1 pound lean ground beef
8 medium green onions, sliced (1/2 cup)
1 cup barbecue sauce
1 can (11 oz) whole kernel corn with red and green peppers, drained
1 can (4 oz) Old El Paso™ chopped green chiles, undrained
1 pouch (4.7 oz) Betty Crocker™ four cheese mashed potatoes
Water, milk and butter called for on potato mix pouch
1/4 cup shredded Cheddar cheese
1 cup corn chips

Steps:

  • Cook ground beef and 1/4 cup of the onions in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until beef is brown; drain well. Stir in barbecue sauce, 3/4 cup of the corn and the chilies. Heat to boiling; reduce heat to low to keep warm.
  • Meanwhile, cook potatoes as directed on package using water, milk and butter. Stir in remaining onions and corn; let stand 5 minutes.
  • Spoon potatoes onto center of beef mixture, leaving 2 1/2- to 3-inch rim around edge of skillet; sprinkle cheese over potatoes and beef mixture. Cover and let stand about 5 minutes or until cheese is melted. Sprinkle corn chips around edge of skillet.

Nutrition Facts : Calories 460, Carbohydrate 52 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1240 mg, Sugar 16 g, TransFat 1 g

BBQ BRISKET SHEPHERD'S PIE



BBQ Brisket Shepherd's Pie image

Provided by Patrick and Gina Neely : Food Network

Time 5h25m

Yield 6 to 8 servings

Number Of Ingredients 23

1 large onion, roughly chopped
1/2 cup Neelys' BBQ Sauce, recipe follows
4 cloves garlic, roughly chopped
One 14-ounce can fire-roasted diced tomatoes
2 pounds trimmed flat, first-cut brisket
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
12 ounces dark beer
3/4 cup low-sodium chicken broth
2 cups frozen peas
2 1/2 pounds baking potatoes, peeled and cubed
1/2 cup whole milk
4 tablespoons butter
2 cups ketchup
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons granulated sugar
1/2 tablespoon ground mustard
1/2 tablespoon onion powder
1/2 tablespoon fresh ground black pepper
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Steps:

  • Preheat the oven to 325 degrees F.
  • Add the Neelys' BBQ Sauce, garlic, onions and diced tomatoes to a food processor and blend until smooth.
  • Sprinkle the brisket on both sides with salt and pepper. Heat a large Dutch oven over medium-high heat. Add the oil and once hot, add the brisket and brown, 5 minutes per side. Transfer the brisket to a plate. Pour the beer into the Dutch oven, scraping up any browned bits on the bottom of the pan. Stir in the chicken broth and pureed tomato mixture. Add the brisket back into the pot and bring to a simmer. Cover with a lid and transfer to the oven until the brisket is incredibly tender and the meat is beginning to fall apart, about 3 hours. Shred the meat in the pot with tongs and place the mixture into a 2-quart casserole dish. Add the peas in a layer on top of the brisket.
  • Meanwhile, add the potatoes to a large pot of cold salted water. Bring up to a boil, reduce to a simmer and cook until tender. Drain in a colander, then mash in a large bowl. Stir in milk and butter, and season with salt and pepper.
  • Spread the potatoes evenly on top of the meat and pea layer. Use a spoon to create some texture on the layer of mashed potatoes. Bake until golden and brown, 30 to 35 minutes.
  • In a medium saucepan, combine the ketchup, 1 cup water, vinegar, brown sugar, granulated sugar, mustard, onion powder, pepper, lemon juice and Worcestershire sauce. Bring the mixture to a boil, and then reduce the heat to a simmer. Cook uncovered, stirring frequently, 1 hour 15 minutes.

BARBECUE SHEPHERD'S PIE



Barbecue Shepherd's Pie image

Have a wholesome meal even on hectic nights. I like to add leftover veggies, like green beans, sweet potatoes or corn, and zip it up with chipotle powder. -Angela Buchanan, Longmont, Colorado

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 9

1 tablespoon olive oil
1 pound ground turkey
1 medium onion, chopped
2 medium carrots, thinly sliced
1/2 cup frozen peas
1/2 cup honey barbecue sauce
1/3 cup ketchup
1 package (24 ounces) refrigerated mashed potatoes
1/2 teaspoon paprika

Steps:

  • Preheat oven to 350°. In a large skillet, heat oil over medium heat. Add turkey and onion; cook 6-8 minutes or until turkey is no longer pink, breaking up turkey into crumbles; drain. Stir in carrots, peas, barbecue sauce and ketchup., Transfer to a greased 1-1/2-qt. baking dish. Spread mashed potatoes over top; sprinkle with paprika. Bake, uncovered, 30-35 minutes or until filling is bubbly. Freeze Option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 405 calories, Fat 21g fat (10g saturated fat), Cholesterol 63mg cholesterol, Sodium 870mg sodium, Carbohydrate 39g carbohydrate (16g sugars, Fiber 4g fiber), Protein 16g protein.

BARBECUE BEEF AND CORN SHEPHERD'S PIE



Barbecue Beef and Corn Shepherd's Pie image

Number Of Ingredients 11

1 pound ground beef
8 medium green onions, sliced (1/2 cup)
1 cup barbecue sauce
1 (11-ounce) can whole kernel corn with red and green peppers, drained
1 (4-ounce) can chopped green chili, undrained
1/2 (7-ounce) package cheddar and bacon mashed potato mix (1 pouch)
1 1/2 cups hot water
1/3 cup milk
2 tablespoons butter or margarine
1/2 cup shredded Cheddar cheese (2 ounces)
1 cup corn chips

Steps:

  • 1. Cook beef and 1/4 cup of the onions in 10-inch nonstick skillet over medium-high heat about 8 minutes, stirring occasionally, until beef is brown drain well. Stir in barbecue sauce, 3/4 cup of the corn and the chiles. Heat to boiling reduce heat to low to keep warm.2. Meanwhile, cook potatoes as directed on package for 4 servings, using 1 pouch Potatoes and Seasoning, hot water, milk and butter. Stir in remaining onions and corn let stand 5 minutes.3. Spoon potatoes onto center of beef mixture sprinkle cheese over potatoes and beef mixture. Cover and let stand about 5 minutes or until cheese is melted. Sprinkle corn chips around edge of skillet.1 SERVING: Calories 435 (Calories from Fat 180) Fat 20g (Saturated 9g) Cholesterol 65mg: Sodium 910mg Carbohydrate 44g (Dietary Fiber 4g) Protein 20g o % Daily Value: Vitamin A 16% Vitamin C 20% Calcium 12% Iron 14% o Exchanges: 3 Starch, 2 Medium-Fat Meat, 1 Fat o Carbohydrate Choices: 3together timeCreate a collage. Cut out pictures, words and letters from old magazines to make a collage of family members' dream vacations, their favorite things or their perfect room.

Nutrition Facts : Nutritional Facts Serves

CORNED BEEF AND CABBAGE SHEPHERD'S PIE



Corned Beef and Cabbage Shepherd's Pie image

This is a combination of my favorite corned beef and cabbage recipe, and my favorite shepherd's pie recipe. It involves a few extra steps when compared to your traditional boiled beef dinner, but the payoff at the end is well worth the extra effort. By layering the ingredients in a casserole dish, each serving has the perfect proportions of beef, cabbage, carrots, and potatoes.

Provided by Chef John

Time 5h40m

Yield 8

Number Of Ingredients 14

1 (4 pound) corned beef brisket with spice packet
1 medium yellow onion, thickly sliced
2 stalks celery, cut into 1-inch pieces
3 quarts cold water, or as needed to cover
kosher salt to taste
2 small heads Savoy cabbage, cored and cut into 2-inch pieces
3 medium carrots, thickly sliced
5 large russet potatoes, quartered
½ cup unsalted butter, cut into slices
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 cup milk
¾ cup grated Irish Cheddar cheese, plus more to taste
1 tablespoon chopped scallions, or to taste

Steps:

  • Put corned beef in a pot with onion and celery and sprinkle spice packet over top. Pour in cold water to cover. Turn heat to high and bring to a boil. Skim off and discard any foam if desired. Once boiling, reduce heat to low, cover, and simmer gently until tender, about 3 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Carefully remove corned beef to a bowl and let cool. Taste broth and add salt if needed.
  • Bring broth to a boil over high heat. Add cabbage to the boiling broth. Cook until cabbage just starts to soften and sweeten up, about 5 minutes. Use a slotted spoon and remove cabbage to a bowl.
  • Add carrots to the boiling broth. Cook until carrots start to soften, about 5 minutes. Use a slotted spoon and remove carrots to a bowl.
  • Add potatoes to the boiling broth and reduce heat to medium. Cook until tender, 15 to 20 minutes.
  • While the potatoes are cooking, slice the cooled corned beef along the fatty seam to separate into 2 pieces. Identify the direction of the meat fibers and cut across them (against the grain) to slice into 1/4-inch thick slices, trimming off and discarding any giant pieces of fat. Set aside.
  • Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x15-inch casserole dish.
  • Use a slotted spoon and remove cooked potatoes to a bowl. Reserve broth. Add butter, salt, pepper, cayenne, and milk to the potatoes. Mix and mash until very smooth. Toss in 3/4 cup Cheddar cheese and mix until incorporated.
  • Pour cabbage into the prepared casserole dish and press on it until nicely compacted. Evenly distribute and press carrots over the cabbage. Place a nice, even layer of corned beef on top, overlapping a bit and distributing the nice fatty pieces evenly until fully covered. Pour in 1 cup of the reserved broth. Dollop mashed potatoes over top, then spread into a uniform layer with the back of a spatula. Switch to a fork and push potatoes to the edge of the dish. Then drag the fork sideways back and forth over the potatoes to create a texture. Repeat this texture going top to bottom over the potatoes. Sprinkle with a little more Cheddar.
  • Bake in the center of the preheated oven until beautifully browned and piping hot, 45 minutes to 1 hour.
  • Remove from the oven and let rest for 10 minutes.
  • Meanwhile, warm any remaining broth over medium-low heat.
  • Cut Shepherd's pie into squares and garnish with scallions. Serve with warmed broth.

Nutrition Facts : Calories 664 calories, Carbohydrate 59 g, Cholesterol 143.5 mg, Fat 35.3 g, Fiber 9.8 g, Protein 31.3 g, SaturatedFat 16.4 g, Sodium 1330 mg, Sugar 9 g

CORNED BEEF SHEPHERD'S PIE



Corned Beef Shepherd's Pie image

My "Day After St. Patrick's Day" recipe for a corned beef and vegetable pie, topped with a mashed potato and French-fried onion crust.

Provided by The Spice Guru

Categories     Savory Pies

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 16

1 cup cold strained leftover corned beef broth
1/2 teaspoon spicy brown mustard
1/4 teaspoon prepared horseradish
1/4 teaspoon ground coriander
salt & fresh ground white pepper
2 1/2 tablespoons cornstarch
2 cups leftover cooked corned beef, cut to 1-inch dice
1 cup leftover cooked cabbage, cut into bite-sized pieces
1 cup leftover cooked carrot, cut into bite-sized pieces
1 fresh small onion, cut into bite-sized pieces
1 tablespoon minced fresh parsley, divided
2 tablespoons salted real butter
3 -4 cups prepared seasoned stiff mashed potatoes
1 beaten egg yolk
remaining minced parsley
French-fried onions (French's)

Steps:

  • PREPARE your favorite recipe for seasoned mashed potatoes, to yield 2 1/2 to 3 cups (TIPS: Keep it basic: Butter, milk, salt and pepper); BEAT one large egg yolk then fold well into potato mixture; SET aside; PREHEAT oven to 375 F; SPRAY a 2.5 quart casserole dish (or a deep-dish 10-inch pie plate, or an 8" x 8" square baking dish) with non-stick cooking spray.
  • STRAIN 1 cup leftover corned beef broth into a small mixing bowl; RESERVE approximately 2 cups corned beef, 1 cup cabbage, and 1 cup carrot (set aside); INTO strained broth, add 1/2 teaspoon spicy brown mustard, 1/4 teaspoon prepared horseradish, 1/4 teaspoon ground coriander, and salt and freshly ground white (or black) pepper to taste; VIGOROUSLY whisk 2 1/2 tablespoons cornstarch into broth to make a slurry, until dissolved and smooth.
  • TRIM fat from reserved corned beef; CUT corned beef and reserved vegetables into bite-sized pieces, to yield 2 cups each; PEEL and chop one small onion; MINCE 1 1/2 tablespoons parsley.
  • MELT 2 tablespoons salted real butter in a saucepan over medium-low heat; STIR in the chopped onion and one tablespoon of the parsley (reserving 1/2 tablespoon for the garnish); SAUTE until onions have softened.
  • VIGOROUSLY whisk in the prepared broth slurry all at once into the saucepan mixture until consistently blended; RAISE heat to medium-high and bring to a boil while whisking until slurry is thickened; ADD meat and vegetable mixture to saucepan; FOLD ingredients together without disturbing, just until evenly blended;.
  • SPREAD mixture levelly into prepared baking dish.
  • TOP evenly with mashed potatoes, decorating into swirls using a flexible spatula (or use a fork if desired, to create grooved swirls); DOT with grated cold butter if desired, for a golden, buttery top crust.
  • SPRINKLE remaining 1/2 tablespoon minced parsley over casserole.
  • BAKE casserole for 30 minutes; SPRINKLE French-fried onions over top and bake for just 2 minutes longer (be careful not to burn French-fried onions!); ALLOW to cool and set for 5-7 minutes before cutting.
  • SLICE, serve and enjoy!

Nutrition Facts : Calories 164.6, Fat 5.3, SaturatedFat 3.1, Cholesterol 39.9, Sodium 524.5, Carbohydrate 26.2, Fiber 2.9, Sugar 3.8, Protein 3.5

CORNED BEEF AND CABBAGE SHEPHERD'S PIE



Corned Beef and Cabbage Shepherd's Pie image

This is a combination of my favorite corned beef and cabbage recipe, and my favorite shepherd's pie recipe. It involves a few extra steps when compared to your traditional boiled beef dinner, but the payoff at the end is well worth the extra effort. By layering the ingredients in a casserole dish, each serving has the perfect proportions of beef, cabbage, carrots, and potatoes.

Provided by Chef John

Categories     Shepherd's Pie

Time 5h40m

Yield 8

Number Of Ingredients 14

1 (4 pound) corned beef brisket with spice packet
1 medium yellow onion, thickly sliced
2 stalks celery, cut into 1-inch pieces
3 quarts cold water, or as needed to cover
kosher salt to taste
2 small heads Savoy cabbage, cored and cut into 2-inch pieces
3 medium carrots, thickly sliced
5 large russet potatoes, quartered
½ cup unsalted butter, cut into slices
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 cup milk
¾ cup grated Irish Cheddar cheese, plus more to taste
1 tablespoon chopped scallions, or to taste

Steps:

  • Put corned beef in a pot with onion and celery and sprinkle spice packet over top. Pour in cold water to cover. Turn heat to high and bring to a boil. Skim off and discard any foam if desired. Once boiling, reduce heat to low, cover, and simmer gently until tender, about 3 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Carefully remove corned beef to a bowl and let cool. Taste broth and add salt if needed.
  • Bring broth to a boil over high heat. Add cabbage to the boiling broth. Cook until cabbage just starts to soften and sweeten up, about 5 minutes. Use a slotted spoon and remove cabbage to a bowl.
  • Add carrots to the boiling broth. Cook until carrots start to soften, about 5 minutes. Use a slotted spoon and remove carrots to a bowl.
  • Add potatoes to the boiling broth and reduce heat to medium. Cook until tender, 15 to 20 minutes.
  • While the potatoes are cooking, slice the cooled corned beef along the fatty seam to separate into 2 pieces. Identify the direction of the meat fibers and cut across them (against the grain) to slice into 1/4-inch thick slices, trimming off and discarding any giant pieces of fat. Set aside.
  • Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x15-inch casserole dish.
  • Use a slotted spoon and remove cooked potatoes to a bowl. Reserve broth. Add butter, salt, pepper, cayenne, and milk to the potatoes. Mix and mash until very smooth. Toss in 3/4 cup Cheddar cheese and mix until incorporated.
  • Pour cabbage into the prepared casserole dish and press on it until nicely compacted. Evenly distribute and press carrots over the cabbage. Place a nice, even layer of corned beef on top, overlapping a bit and distributing the nice fatty pieces evenly until fully covered. Pour in 1 cup of the reserved broth. Dollop mashed potatoes over top, then spread into a uniform layer with the back of a spatula. Switch to a fork and push potatoes to the edge of the dish. Then drag the fork sideways back and forth over the potatoes to create a texture. Repeat this texture going top to bottom over the potatoes. Sprinkle with a little more Cheddar.
  • Bake in the center of the preheated oven until beautifully browned and piping hot, 45 minutes to 1 hour.
  • Remove from the oven and let rest for 10 minutes.
  • Meanwhile, warm any remaining broth over medium-low heat.
  • Cut Shepherd's pie into squares and garnish with scallions. Serve with warmed broth.

Nutrition Facts : Calories 664 calories, Carbohydrate 59 g, Cholesterol 143.5 mg, Fat 35.3 g, Fiber 9.8 g, Protein 31.3 g, SaturatedFat 16.4 g, Sodium 1330 mg, Sugar 9 g

SEASHELLS' BBQ BEEF AND CORN SHEPHERD'S PIE



Seashells' BBQ Beef and Corn Shepherd's Pie image

This is very flavorful, my hubby loves it. He went back for thirds! Quick and easy to fix, ready in 30 minutes!

Provided by seashells63

Categories     Meat

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb lean ground beef
1/2 cup green onion, sliced
1 cup barbecue sauce, any kind
1 (11 ounce) can green giant mexicorn whole mexicorn whole kernel corn, drained
1 (4 ounce) can old el pasco chopped green chilies, undrained
0.5 (7 ounce) package betty crocker instant mashed potatoes with bacon and cheddar, 1 pouch
1 1/2 cups hot water
1/3 cup milk
2 tablespoons butter or 2 tablespoons margarine
1/2 cup shredded cheddar cheese
1 cup corn chips

Steps:

  • Cook ground beef and 1/4 cup of the onions in 10 inch nonstick skillet over medium-high heat, stirring occasionally, until beef is brown, drain well.
  • Stir in bbq sauce, 3/4 cup of the corn and the chilies.
  • Heat to boiling, reduce heat to low to keep warm.
  • Meanwhile, cook potatoes as directed on package for 4 servings, using 1 pouch Potatoes and Seasoning, hot water, milk and butter.
  • Stir in remaining onions and corn; let stand 5 minutes.
  • Spoon potatoes onto center of beef mixture, leaving 2 1/2 to 3 inches rim around edge of skillet.
  • Sprinkle cheese over potatoes and beef mixture.
  • Cover and let stand about 5 minutes or until cheese is melted.
  • Sprinkle corn chips around edge of skillet.

Nutrition Facts : Calories 301.2, Fat 16.2, SaturatedFat 8, Cholesterol 71.1, Sodium 487.3, Carbohydrate 19.4, Fiber 2.3, Sugar 2.9, Protein 20.8

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2017-03-09 Put them in a large skillet with EVOO. Cook a bit and then add ground meat. Once the meat has browned add Worcestershire sauce, fresh parsley and peas. Cook for 15 min on medium heat. Peel and cut into small cubes three med/large Russet potatoes. Cook for about 12 min in boiling water until soft and drain.
From noplatelikehome.com


BARBECUE BEEF AND CORN SHEPHERD'S PIE RECIPE - BETTYCROCKER.COM
Round up the family for a pie full of flavor that’s ready in 30 minutes! This skillet version features Cheddar-bacon mashed potatoes surrounded with corn chips on top a zesty beef mixture. This skillet version features Cheddar-bacon mashed potatoes surrounded with corn chips on top a zesty beef mixture.
From cookbookrecipes.wew.selfip.com


BBQ & GRILLING | ALLRECIPES
Greek Chicken Burgers with Feta. 92. Greek Island Chicken Shish Kebabs. 47. Tangy Grilled Pork Tenderloin. 392. Italian-Seasoned Cauliflower …
From allrecipes.com


HOW TO MAKE SHEPHERD PIE WITH BEEF CORN AND POTATOES?
Use a large oven-safe skillet or a casserole dish to make the filling. Using a spoon, drop spoonfuls of mashed potatoes on top. To keep the pie from falling apart while served, the mash should be firm. Smooth out the mash with a spatula; don’t push too hard or the contents may spill out. Apply an egg wash to the top of the cake.
From verymeaty.com


BEEF BRISKET SHEPHERD'S PIE - THERESCIPES.INFO
Leftover Brisket Sheperds Pie | Just A Pinch Recipes tip www.justapinch.com. How to Make Leftover Brisket Sheperds Pie. Step-by-Step. Heat oil in 2 quart saucepan. Add onions, garlic and bay leaves. Cook 3-4 minutes until veggies are soft. Add brisket and heat through. Dust all with the flour and cook 3-4 minutes, stirring often. Pour in the ...
From therecipes.info


BBQ & GRILLING | ALLRECIPES
Red Wine and Orange Marinated Beef Skewers. 2. Grilled Sausages with Prunes and Bacon. 2. Grilled Chicken with Wilted Slaw. 5. Chicken Poppy Seed Pasta Salad. 3. …
From allrecipes.com


SHEPHERD'S PIE WITH GROUND BEEF AND CORN - RECIPESCHOICE
Preheat oven to 400° F. and prepare an 8 X 8-inch baking dish by spraying it with cooking spray. In a large skillet over medium heat, add the oil, onion and green pepper and cook until soft, about 5-7 minutes. Add ground beef and cook until brown, about 10 minutes. Drain fat, if necessary.
From recipeschoice.com


SHEPHERD’S PIE WITH GROUND BEEF - THE RECIPE ENCYCLOPEDIA
In a casserole dish, approximately 9 in. to 13 in., make layers with ground beef, corn, and potato. Maintain this order of ingredients. Start with the ground beef on the bottom layer and ending with potato on the top. You will have 2 layers. Bake uncovered for 30 minutes.
From cookafterme.com


NETCOOKS - BARBECUE BEEF AND CORN SHEPHERD'S PIE RECIPE
Stir in barbecue sauce, 3/4 cup of the corn and the chilies. Heat to boiling; reduce heat to low to keep warm. Heat to boiling; reduce heat to low to keep warm. •Meanwhile, cook potatoes as directed on package for 4 servings, using 1 pouch Potatoes and Seasoning, hot …
From netcooks.com


BEEF SHEPHERD PIE RECIPE - RECIPETIPS.COM
1 pound ground beef; 1 cup frozen onions, thaw and drain; 1 tablespoon prepared minced garlic; 1 teaspoon dried thyme; 1 teaspoon dried sage; 1 teaspoon ground cumin
From recipetips.com


BARBECUED SHEPHERD’S PIE RECIPE - NAPOLEON
Wash and peel the potatoes, cutting them into equal-sized cubes. Boil the potatoes until they’re fork-tender, about 10 minutes. While the water and potatoes are going, place a large cast-iron skillet or the Napoleon Drop-In Grill Roasting Pan onto the grill. Preheat the grill to about 400°F and prepare to use the direct heat grilling technique.
From napoleon.com


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