Shepherd's Pie

{source}

Another Irish classic.  This dish is perfect for a large family, or a smaller family who likes leftovers---like us!  A great way to sneak in veggies, too!

{What you need}

2 pounds potatoes, peeled and cubed

6 oz. cream cheese

1 to 2 cups shredded cheddar

1 egg yolk

1 Tb olive oil

1 3/4 pounds ground beef

1 1/2 cups chopped carrots

1 med. onion, chopped

1 cup frozen green beans

2 Tb butter

2 Tb flour

1 cup beef broth

2 ts Worcestershire sauce

2 ts paprika

salt and pepper

Boil potatoes in salted water until tender, about 12 minutes.  Drain potatoes and pour them into a bowl.  Combine beat egg yolk and incorporate in with the mashed potatoes.  Add cream cheese and cheddar cheese and mix thoroughly.  Set aside

While potatoes boil, preheat a large skillet over medium high heat.  Add oil to hot pan with meat.  Season with salt and pepper.  Brown and crumble meat for 3-4 minutes.  Add carrot, onion, and green beans to the meat.  Cook veggies with meat about 5 minutes, stirring frequently.  In a second small skillet over medium heat, cook butter and flour together for 2 minutes.  Whisk in broth and W. sauce.  Thicken gravy about 1 minuted.  Add gravy to the meat and veggies.

Preheat broiler to high.  Fill a 9 x 13 casserole dish with meat and veggie mixture.  Spoon potatoes over meat evenly.  Sprinkle potatoes with paprika and broil 6-8 minutes until potatoes are evenly browned.

Conrned Beef and Cabbage

source

Americans associate this dish with the Irish I think more than any other dish.  And I never even had it or heard of it in my year and a half living in Ireland!  But it is a classic and a must for this St. Paddy's Day!  Very easy, but from start to finish it takes a good 3 hours at least, so give yourself plenty o' time.  
Erin Go Bragh!!

{What you need}

3 lbs. corned beef brisket with spice packet

10 small red potatoes

5 carrots pealed, sliced into 3 inch pieces (or 2-3 cups mini carrots)

1 large head cabbage, cut into small wedges

Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.


Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.


Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

(compliments of Laria Tabul at allrecipes.com)

Irish Soda Bread

source

It's St. Patrick's Day this week and if you know me, you can imagine how much I love this holiday.  I lived in Ireland for a year and a half serving a mission for my Church and absolutely fell in love with the people and the culture.  And even though the food wasn't as rich and flavorful as I was use to back at home, I loved it and embraced it all.  Except black pudding..... never did quite get used to that.  But this week I will be posting some of my favorite Irish-inspired recipes (Americanized a wee bit) for you to enjoy.  Let's get this party started!

{What you need}

• 4 cups all-purpose flour
• 4 tablespoons white sugar
• 1 teaspoon baking soda
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup margarine, softened
• 1 cup buttermilk
• 1 egg
• 1/4 cup butter, melted
• 1/4 cup buttermilk

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large

baking sheet.

In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.

Bake in preheated oven for 35 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, check at 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

(Compliments of MP Welty)