Irish Champs Sheppard's Pie

Yield: 6 to 8 servings

1 tablespoon unsalted butter*

1 tablespoon sunflower oil* 1 teaspoon freshly ground black pepper* 1 pound ground sirloin

1 pound ground lamb

2 garlic clove, sliced 1 large onion, finely diced 2 large carrots, peeled and finely diced 1-1/2 cup fresh or frozen English peas 4 sprigs fresh thyme, finely chopped 2 tablespoons all purpose flour* 1 tablespoon unsalted butter*, plus more for coating the dish 1/2 cup Guinness beer 2 tablespoons double concentrate tomato paste* 1 tablespoons aged Worcestershire sauce* 1 cup beef stock

2 teaspoons French demi glace* 1 recipe Irish Champs (see recipe) 1 egg, beaten 1/2 cup grated parmesan cheese

Pre-heat oven to 400°F. In a large Dutch oven* add the sunflower oil and butter. Once melted, add the carrots and sauté until they begin to soften, about 3 to 5 minutes. Add the onions and garlic. Continue to stir until the onions become translucent and garlic is fragrant, about 2 minutes. Add the all the meat. Season with salt, pepper and thyme. Add the tomato paste and demi glace. Cook until the meat is no longer pink. Remove any excess fat with a spoon and discard.

Once the meat is brown and the excess fat is removed, Sprinkle with flour. Stir until flour is combined. Add the butter and peas and fold together. Next add the beer, beef stock, and Worcestershire sauce. Continue to cook until the sauce is reduce to a gravy consistency, about 10 minutes.

Meanwhile, butter a 9x13 porcelain baker* or oven proof individual dishes*. Add the meat mixture into the dish or dishes. Spoon Irish Champs on top of the meat mixture and spread evenly. Brush the top of the potatoes with the beaten egg and sprinkle with Parmesan cheese.

Bake the pie for about 20 minutes or until the potatoes are golden brown. Enjoy with a pint of Guinness.

*available at Surfas Culinary District

Recipes provided by Chef Stacy Horn of Surfas Culinary District.