Location: United States
As promised, here's my favorite St. Patty's Day fare. Enjoy with a Guinness or my favorite, a nice glass of Jameson.
|Posted: 11/March/2010 at 1:18pm | IP Logged
Brian’s Shepherd’s Pie
2 Large Carrots, Diced
2 tablespoons bacon grease or butter
1 large onion, chopped
1 stalk celery, chopped
1 1/4 pounds ground beef
1 clove garlic, minced
2 tablespoons flour
1 cup beef broth
1 cup crushed tomatoes in puree
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 1/2 teaspoons Worcestershire sauce
1 tablespoon Bushmills Original Irish Whiskey
2 tablespoons Ketchup
Salt and pepper to taste
Mashed Potato Topping:
6 cups peeled and chopped potatoes
1 to 1 1/2 cups grated white Cheddar cheese
4 tablespoons butter, cut into small pieces
1/2 cup sour cream, ¼ to ½ cup whole milk
2 teaspoons salt, plus salt to taste, paprika
1. Start the potatoes for the topping. Put them in a large pot with enough water to cover them by a couple of inches. Add 2 teaspoons of salt to the water. Bring the potatoes to a boil, uncovered, over high heat. Cook them for 10 to 13 minutes. Meanwhile, make the meat filling.
2. Melt the bacon grease or butter in a large skillet over medium heat. Sauté the onion, carrots and celery in the butter, stirring often, for about 6 to 7 minutes.
3. Add the ground beef to the pan and break it up as it browns. When meat is done, strain off excess fat.
4. Return skillet to burner and set the heat to medium low. Stir the garlic and flour into the beef mixture. Stir in the beef broth, then the canned tomatoes, then the herbs, Ketchup, whiskey and Worcestershire sauce.
5. Gently simmer the mixture for several minutes, partially covered, then add salt (1/4 teaspoon, give or take a little) and pepper to taste. Simmer until sauce thickens. Transfer the mixture to a large buttered casserole dish. Preheat oven to 400°, and while it heats, check to see if your boiling potatoes are done.
6. To test the potatoes, use a slotted spoon to transfer a cube from the water to a cutting board and allow it to cool for 30 seconds or so. If you can slice through the chunk easily with a butter knife, the potatoes are done.
7. Drain the potatoes in a large colander. Transfer the drained potatoes to a large mixing bowl and scatter the butter pieces over them. Spoon the sour cream over the hot potatoes as well. Wait several minutes for the butter to melt and the sour cream to warm so the ingredients will be easier to blend, and then partially mash the potatoes with a hand masher.
8. Switch to an electric mixer set at medium speed and continue to mash, adding enough milk to make medium-soft mashed potatoes. Don't make them too soft, however; you want them to have some body.
9. Salt the potatoes to taste and spoon them evenly over the filling. Sprinkle the cheese over the top, then sprinkle on some paprika. Bake the pie on the center oven rack for about 20 minutes, until the top is golden brown. Cool for several minutes before serving.
Makes 5 to 6 servings.
Irish Soda Bread
Makes 1 loaf
Nonstick vegetable oil spray
3 cups all purpose flour
3 cups whole wheat flour
1/2 cup (packed) brown sugar
2 teaspoons baking soda
1/4 cup (1/2 stick) chilled margarine or butter, cut into 1/2-inch cubes
2 cups buttermilk
Preheat oven to 425°F. Spray heavy baking sheet with nonstick spray. Whisk both flours, sugar, and baking soda in medium bowl to blend. Add butter and cut in until butter is reduced to pea-size pieces. Add buttermilk; stir until shaggy dough forms. Turn dough out onto lightly floured work surface. Knead until dough comes together, about 10 turns. Shape dough into 9-inch round (the round should be about 1 inch high). Place dough on prepared baking sheet. Cut large X, 1/2 inch deep, in top of dough, almost all the way to the edges of the round.
Bake bread in center of oven until deep brown and bottom sounds hollow when firmly tapped (a bamboo skewer inserted into the center of the bread should emerge clean without any stickiness or moistness), about 55-60 minutes. Transfer bread to rack and cool completely.