The Irish Oak
3511 N. Clark Street
Chicago
(773) 935-6669
www.irishoak.com

To read more about the restaurant:

metromix.com


Shepherd's Pie

6 lbs of ground beef
2 Tablespoons of beef base
1 stick of butter
1 bunch of celery, finely diced
1 bag of carrots, finely diced
1 yellow onion, finely diced
1 cup of green peas
steak, paprika, thyme mixed seasoning
flour
1/4 cup of Irish Oak secret seasoning
mashed potatoes
shredded Parmesan and Asiago cheese blend

Directions:
Heat ground beef in pot until brown. Mix beef base in water and add to meat, then add butter. Saute vegetables in a separate pot until soft, add salt to make them sweat. Mix together in one pot. Add, steak, paprika and thyme seasoning as desired. Add flour to thicken. Then green peas when almost cooked. Finish with 1/4 cup of Irish Oak Seasoning. Top with ashed potatoes and cheese blend. Finish by heating under flame till cheese is golden.


Sausage and Mashed Potatoes

Ingredients:

2 pounds potatoes
8 links Cumberland sausage (Italian sausage may substitute)
1 Tablespoon oil
1 large onion
2 Tablespoons flour
4 cups chicken stock
4 Tablespoons cream
2 ounces butter
2 Tablespoons creme fraiche
2 Tablespoons grainy mustard, plus mustard for dipping
salt and pepper

Directions:
Peel and dice potatoes. Place in a saucepan and cover with cold water. Bring to a boil, add salt and simmer for 20 minutes. Meanwhile, prick sausages with a fork, heat a skillet and brown the sausage in 1 Tablespoon oil. Slice the onion. Remove the sausage to a plate and add the onion to the pan. Cook onions until soft, then add 2 Tablespoons flour, cook for 1 minute. Add the chicken stock and return the sausage to the pan, cooking it through for about 15 to 20 minutes.
Drain the potatoes and run them through a food mill into a saucepan. Add the cream, butter, creme fraiche and mustard. Season with salt and pepper. Serve with side of grainy mustard for dipping.