(FOX 2) - Yard House is celebrating the month of March with a new Pub Fare menu. Featuring Irish-inspired dishes and drinks specially created by Yard House Corporate Executive Chef Carlito Jocson, the menu draws inspiration from traditional pubs while weaving in other global flavors.
Yard House Manager Shelby Tash joined us in the FOX 2 Cooking School to tell us more, and to show us their shepherd's pie and mash. You can watch in the video player above, and get the recipe below.
2 tablespoons olive oil
1 tablespoon minced garlic
1 large onion, diced
1 pound ground beef
1 tablespoon each dried sage, thyme and parsley
Salt and pepper, to taste
2 stalks celery, diced
2 medium carrots, diced
½ cup frozen peas, thawed
1 medium Yukon gold potato, diced
1 tablespoon beef stock
1 tablespoon flour
1 can dark beer
1 package frozen empanada wrappers, thawed
Heat olive oil in a sauté pan over medium-high heat. Add garlic and onion and sauté until onions are translucent, about 5 minutes. Add beef and spices and cook until beef is brown and cooked through. Add celery, carrots, peas and potato. Cook until vegetables are tender, about 5 minutes. Stir in beef stock and flour and cook for 1 minute. Deglaze the pan with a splash of dark beer, scraping brown bits off the bottom of the pan. When liquid has almost evaporated, add the rest of the can of beer, bringing to a boil. Let cook until liquid is reduced by half and sauce is thickened.
Preheat oven to 400*F. To fill empanada dough rounds, lay flat on baking surface. Scoop about 2 tablespoons of filling onto the center of each dough round. Moisten the edges of the dough with water and bring edges up to meet around the filling, pressing to seal. Use a fork to crimp the edges. Arrange on parchment-lined baking sheet, brushing lightly with egg wash. Bake for 20-30 minutes, or until golden brown.
Serve with mashed potatoes and gravy.