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Shepherd's Pie with Buttered Baby Vegetables

From Made in America: Our Best Chefs Reinvent Comfort Food, by Lucy Lean

Brendan Collins [Waterloo & City, Los Angeles, California]

Shepherd's pie is one of my favorite dishes, and this tasty recipe is the crème de la creme. The parsnips and horseradish in the potato are exceptional, as are the baby veggies balanced on top.

Shepherd's Pie

Buttered Baby Vegetables


To Make the Shepherd's Pie

  1. Preheat the oven to 375°F.
  2. In a large sauté pan, heat the oil over medium heat and add the onion, leek, celery, and carrots. Cook until soft, about 5 minutes.
  3. Add the ground lamb and brown, about 8 minutes.
  4. Add the flour to make a roux, and cook for 5 minutes, stirring constantly.
  5. Add the canned tomatoes, tomato purée, beef stock, bay leaf, rosemary, and thyme. Cover and simmer for 30 minutes. Season the mixture with Worcestershire sauce and salt and pepper to taste.
  6. Meanwhile, make the topping. Boil the potatoes and parsnips in water until soft. Drain and mash with the butter and milk. Stir in the horseradish and season with salt and pepper.
  7. Spoon the meat mixture into an ovenproof dish. Top with the mashed potatoes, then sprinkle the bread crumbs and cheese on top.
  8. Bake the pie in oven until golden brown, 20 to 25 minutes.

To Make the Baby Vegetables

Chef Collins's Tips

The Restaurant Guys

Who Are The Restaurant Guys? Every week, Francis Schott and Mark Pascal host the Restaurant Guys, a show that's as informative as it is fun. Francis and Mark own Stage Left Restaurant in the heart of New Brunswick's theatre district, and, along with their expertise in a wide range of fine dining and wine matters, they bring to the table humor and intelligent conversation, perfect for the midday listener. The show includes discussions and interviews with famous chefs, restaurateurs, wine and food writers, critics; and the Guys even give stuff away occasionally.