St. Patrick’s Day is right around the corner; and you know what that means! It’s time to pull out all your most treasured Irish recipes to serve up on the big day or try one of my favorites here (next week, some soon-to-be favorites from my new cookbook, “Delicious Ireland” (release date March 12). To place an advance order for a signed copy, visit irishcook.com.
SHEPHERD’S PIE WITH CHEDDAR CRUST
Serves 6
Nothing warms the heart on St. Patrick’s Day more than the mashed potato-topped casserole known as Shepherd’s Pie. In a land where sheep were traditionally a primary food supply, it’s not surprising that lamb is the foundation for many Irish farmhouse dishes, especially this long-time favorite originally created as an economical way to use leftover lamb. The meat and vegetable pie, which is topped with a crust of mashed potatoes flavored with Kerrygold Cheddar or Dubliner cheese, is a perfect way to celebrate.
3 tablespoons canola oil
2 pounds ground lamb
1 tablespoon butter
1 large onion, chopped
1 garlic clove, crushed
3 carrots, diced
2 small tomatoes, peeled, seeded, and chopped
2 tablespoons tomato paste
1 1/2 tablespoon all-purpose flour
1 cup homemade beef stock or canned low-sodium beef broth
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley
Salt
Ground black pepper
3 cups mashed potatoes
2 tablespoons butter
1 cup grated Cheddar cheese
1. In a large skillet over medium heat, heat the oil. Working in batches, cook the lamb for 5 to 7 minutes per batch, or until all the meat is browned. With a slotted spoon, transfer the meat to a large bowl; discard the fat.
2. Melt the butter in the same skillet. Add the onion, garlic, and carrots; cook for 3 to 5 minutes, or until soft but not browned. Stir in the tomatoes, tomato paste, and flour; then stir in the broth, thyme, and parsley, scraping up the browned bits from the bottom of the pan. Stir in the lamb.
3. Reduce the heat. Simmer, uncovered, stirring occasionally, for 10 to 15 minutes, or until the mixture thickens. Season with salt and pepper.
4. Preheat the oven to 350°F. Coat an 8- or 9-inch baking dish with cooking oil spray. Spoon the mixture into the prepared pan.
5. In a medium bowl, stir together the mashed potatoes and half the cheese. Decoratively spread or pipe over the meat mixture; sprinkle the remaining cheese on top.
6. Bake for 25 to 30 minutes, or until the top is browned and the mixture is bubbling. Serve immediately.
GUINNESS AND MALT WHEATEN BREAD
Makes 1 Loaf
This moist bread gets its flavor from Guinness and barley malt (also called malt extract) and its texture from coarse wholewheat flour, such as Odlum’s brand. You can also use oatmeal and oat or wheat bran to achieve a similar consistency.
1 cup fine whole wheat flour, plus additional for sprinkling
1 cup coarse whole wheat flour or
1/2 cup each quick-cooking Irish oatmeal and oat or wheat bran
1/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoon unsalted butter, cut into small pieces
3/4 cups buttermilk
3/4 cups Guinness stout
1 tablespoon barley malt extract *
Softened butter, for spreading
1. Preheat the oven to 375°F. Coat a 7-inch loaf pan with no-stick cooking spray. Sprinkle with whole wheat flour.
2. In a large bowl, whisk flours, oatmeal, oat or wheat bran, sugar, baking soda,
and salt. With a pastry cutter or two forks, work in the butter until the mixture resembles coarse crumbs.
3. Make a well in the center. Add the buttermilk, Guinness, and malt. Mix with a wooden spoon
(dough will have a porridge consistency). Transfer the mixture to the prepared pan; sprinkle additional flour on top.
4. Bake the bread for 30 minutes. Reduce the temperature to 325°F; bake for 30 minutes longer, or until a skewer inserted into the center comes out clean. Turn the oven off; let the
bread cool in the oven with the door open for 30 minutes.
5. Let cool completely on a wire rack before cutting into slices. Serve slices spread with butter.
* Malt extract, also called barley malt, is available in health foods stores.
IRISH SODA BREAD
Makes 1 Loaf
One of the most well-known St. Patrick’s Day foods in the U.S is Irish Soda Bread, a sweet, cakelike dessert often called “Irish Bread.” In Ireland, it’s also called “Spotted Dog,” “Railway Cake,” or “Curnie Cake,” depending on the area where it’s made.
3 cups all-purpose flour
2/3 cup granulated sugar
1 teaspoon salt
1 tablespoon baking powder
1 teaspoon baking soda
1 1/2 cups raisins, or half raisins and half sultanas (golden raisins)
3 teaspoons caraway seeds
2 large eggs, beaten
2 cups buttermilk
2 tablespoons butter, melted
Sparkling (non-melting) sugar, for sprinkling
Softened butter, for serving
1. Preheat the oven to 350°F. Coat a 9-inch round baking pan with butter flavored no-stick baking spray.
2. In a large bowl, combine the flour, sugar, salt, baking powder, and baking soda; stir in the raisins and caraway seeds. Make a well in the center; stir in the eggs, buttermilk, and butter. Transfer the mixture to the prepared pan; sprinkle the top with sugar.
3. Bake the cake for about 1 hour, or until the top is golden and a skewer inserted into the center comes out clean. Cool in the pan on a wire rack for 5 minutes. Invert the bread onto the rack; return to upright. Let cool completely before cutting into slices. Serve spread with butter.
Margaret Johnson’s “Recipes” page also includes “Ireland Hopping: Adventures in Food, Drink, and Travel.” For further details on her work, or to order a signed copy of any of her cookbooks, visit irishcook.com
