COOK RIBEYE WITH THE FIRST DEAF CHEF ON CHOPPED • APRIL 18 →
SAVE YOUR SPOT
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Vegetarian Shepherd's Pie
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2 tbsp olive oil
1 ½ yellow onions
2 carrots
2 stalk celery
8 cloves garlic
1 tbsp fresh thyme
2 tsp fresh rosemary
3 tbsp tomato paste
½ c dry red wine
4 c vegetable broth
1 ½ c green lentils
1 tsp sweet paprika
2 bay leaves
¼ c almond butter
1 tbsp soy sauce
1 tbsp balsamic vinegar
2 tsp Worcestershire sauce
½ c frozen peas
1 lb Russet potato
1 lb Yukon gold potato
2 tbsp unsalted butter
3 egg yolk
2 tbsp heavy cream
¼ tsp whole nutmeg
¼ tsp ground white pepper
dash sweet paprika
½ tsp kosher salt
light olive oil
1 tbsp fresh parsley