charlie palmer is chef and owner of the charlie palmer restaurant.h. >> it's like a winter classic. >> exactly. some people do lamb but you do beef. >> shepherd's pie, obviously, la lamb, shepherd in the field. it was originally called cottage pie. we're going to do it with beef today. it's very versatile. today we'll use a little beef chuck to start with here. we're searing it in a pan, almost making like a stew. throw those in there. we'll get it started. get all those veggies in there. we'll cook that down just like a stew. onions, carrots, what else? >> celery, little bit of garlic, red wine in there. >> we say a little. >> yeah, but throw it all in. >> that's what i thought. >> how long does this part of the process last? >> about an hour and a half to cook down. cover it, throw it in the oven. it's simple once you've grouned your beef. >> smells very good. >> you have your braised beef, all your vegetables are cooked down. you kind of tear that apart. nice, tender beef like that. >> falls off. now you're okay with using frozen corn and peas? >>