NEW YORK (PIX11) - Chef and culinary stylist Ashton Keefe joins New York Living to share some recipes you can make for this St. Patrick’s Day, including shepherd's pie and a pea salad.

Watch the video for more on this story.

Chicken Shepard’s Pie Recipe

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 large yellow onion, diced
• 2 large carrot, cut into 1/3-inch chunks
• 1 celery rib, 1/3-inch chuck
• 1 pound mushrooms, stemmed and thinly sliced 1 cup dry white wine
• 2 tablespoons unsalted butter
• 2 tablespoon all purpose flour
• 1 quart low-sodium chicken broth Salt, to taste
• 1 small roast chicken, cooked and shredded
• 1 bunch kale, de-ribbed and cut thinly

Biscuit Crumb Topping Ingredients

• 2 cups of all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 4 tablespoons unsalted butter
• 2 tablespoon chopped rosemary
• Zest of 1 lemon 1/2 cup tablespoons whole milk

Instructions

• Preheat the oven to 425°. In a large Dutch oven or enameled cast-iron casserole add olive oil and sauté onion, carrot, celery, and mushroom over moderate heat, stirring, until the shallots and mushrooms are softened, about 8 minutes. Add the wine and “deglaze” scraping brown bits off the bottom of the pan. Cook the wine until completely evaporated, about 1 minute.
• Push all vegetables to the side and add butter to the open part of the pan. Stir in the 2-3 tablespoons of flour and whisk for a minute until the flour is slightly browned. Add the broth and whisk to eliminate all clumps, combine roux with vegetables and simmer until thick and creamy, about 5 minutes. Season with salt and pepper. Stir in the chicken and kale. Leave in the Dutch oven or transfer to the casserole dish.
• In a food processor, combine biscuit flour with 4 tablespoons of butter and the chopped sage and zest, pulse slightly until butter is the size of peas. Add the milk; pulse just until a crumble forms.
• Place crumble over chicken in Dutch oven or transfer dish and bake for 12-15 minutes until bubbly and biscuit is golden.

Pea Salad Recipe

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 shallots, thinly sliced
• 1 clove garlic, smashed
• 1 bag of frozen peas, defrosted
• 1 cup sugar snap peas, thinly sliced
• ½ - 1 teaspoon salt, personal preference
• 1 lemon, juiced
• 1 cup pea tendrils

Instructions

• In a large skillet heat olive oil over medium-high heat.
• Add shallots and quick sauté until slightly translucent.
• Add garlic clove and peas and cook until peas are warmed through.
• Stir in sugar snap peas and season with salt and lemon juice.
• Cook for an additional 2-3 minutes until sugar snaps are just tender and bright green but still retain their crunch when you taste.
• Remove from heat and garnish with pea tendrils. Can be served hot, at room temperature, or cold.