The luck is in the deliciousness of these St. Patrick’s Day recipes.
Shepherd’s Pie Potato Bowls
4 large potatoes
4 tablespoons unsalted butter
1/4 cup milk
1/4 cup sour cream
Salt and black pepper
Shepherd’s Pie Seasoning
1 small carrot, chopped
12 ounces ground beef
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1/3 cup frozen peas, thawedShepherd’s
- Bake potatoes in a
425 degreeoven about one hour until cooked all the way through. Let cool slightly.
- While the potatoes bake, brown the ground beef. Stir in the Worcestershire sauce and tomato paste. Add chopped carrots and peas until cooked through. Set aside.
- Cut a 1/4-inch-thick slice off the top of each potato. Carefully scoop out the flesh into a medium bowl and mash with the milk, sour cream, 2 tablespoons butter and 1 teaspoon salt using a fork or potato masher. Fold in shepherd’s pie seasoning.
- Spoon the beef mixture into the bottom of a greased baking dish. Spoon or pipe the mashed potatoes on top of the beef mixture and bake on 350 for about 15 minutes. Cut the remaining tablespoon of butter into 4 slices and place on top.
Beef Pot Pies
For the dough:
1 3/4 cups all-purpose flour, plus more for dusting
3/4 teaspoon fine salt
1 stick cold unsalted butter, cut into 1/2-inch pieces
3/4 cup grated cheddar cheese
6 to 7 tablespoons beer
1 large egg, lightly beaten
For the filling:
2 1/4 pounds beef chuck roast, cut into 1-inch pieces
1/4 cup all-purpose flour
Salt and pepper
3 tablespoons unsalted butter
2 tablespoons Worcestershire sauce
1 cup of diced onion
1 pound carrots, chopped
1 cup of peas
- Make the dough: Use a food processor to combine the flour, butter, cheese, and salt until it resembles a coarse meal. Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer. Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
- To make the filling: Preheat the oven to 325 degrees. Toss the beef, flour, 1 1/4 teaspoons salt, and pepper to taste in a large bowl. Melt the butter in a large ovenproof pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Add the Worcestershire and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and bake for 30 minutes. Add the onion, carrots
peas to the pot and continue baking, 1 more hour. and
- Put six 10-ounce ramekins on a parchment-lined baking sheet. Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape. Remove the filling from the oven and increase the temperature to 375 degrees. Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over). Top each with a square of dough, pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving.
Green Layer Cake
2 1/2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder (not Dutch process)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups buttermilk, well shaken
1 tablespoon green liquid food coloring
2 teaspoons pure vanilla extract
2 cups granulated sugar
1 cup (2 sticks) unsalted butter, at room temperature
3 large eggs, lightly beaten
4 cups Powdered Sugar (or 1 pound)
1 cup Butter (Softened Salted Sweet Cream)
2-3 teaspoons Vanilla
1-2 tablespoons Milk
Green food coloring
Green candies and sanding sugar for decorating
- For the cake: Preheat the oven to 375 degrees. Grease three 8-inch round cake pans, line with parchment and butter the parchment; set aside. Whisk the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk, food coloring and vanilla in a small bowl; set aside.
- Beat the granulated sugar and butter in a stand mixer on medium speed until very light in color and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. With the mixer still running, slowly add the eggs and beat until fully incorporated. Reduce the mixer speed to the lowest speed and add 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, alternating the flour and buttermilk mixture until fully combined. Scrape down the sides and beat until well mixed. Divide the batter evenly among the three prepared pans. Bake until slightly puffed and a toothpick comes out clean when inserted in the center, 20 to 25 minutes. Let cool 15 minutes in the pan, then turn out to cool completely.
- For the frosting: Add softened butter and vanilla to the mixing bowl and mix until completely combined. Add Powdered Sugar and beat on low until it is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry. Add milk a little bit at a time until frosting is the proper consistency. Stir in 3 – 5 drops of food coloring.
- To assemble: Place one layer on a cake plate, spread frosting on top and repeat with the 2 remaining layers. Frost the sides and decorate with candies and sanding sugar if using.
Roasted Lamb Chops
1/2 cup snipped fresh mint leaves
2 tablespoons finely shredded lemon peel
2 cloves garlic, minced
1 teaspoon sea salt or kosher salt
1/2 teaspoon freshly ground black pepper
8 lamb rib or loin chops, cut 1 inch thick
2 tablespoons olive oil
2 cups of frozen peas
1/4 cup milk, half-and-half, or light cream
1/4 teaspoon sea salt or kosher salt
2 tablespoons coarsely snipped fresh tarragon
Melted butter (optional)
4 slices of bread, toasted
Preheat oven to 450 degrees. In a small bowl combine mint, lemon peel, garlic, the 1 teaspoon salt, and pepper. Place chops on rack in shallow roasting pan. Brush both sides of chops with olive oil. Press mint mixture on both sides of chops. Roast, uncovered, 17 to 20 minutes (145 degrees F for medium-rare, 160 degrees F for medium).
Meanwhile, cook peas according to package directions. Drain. Place in food processor or blender. Add milk and 1/4 teaspoon salt. Cover and process until nearly smooth. Transfer to
Potato Cakes (Boxty)
4 medium potatoes (1 1/2 pounds), peeled and quartered
1/2 cup all-purpose flour
1 cup of your favorite shredded cheese
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup buttermilk
Sour cream and green onion (optional)
- Finely shred the potatoes into a bowl of cold water, and set aside.
- In a mixing bowl, stir together the flour, salt, cheese, and baking powder.
- Drain potatoes and pat them dry with paper towels. Add the potatoes and buttermilk to flour mixture. Mix well.
- In a large skillet, heat 1 tablespoon butter until sprinkled water sizzles on the skillet. Spread 2 to 3 tablespoons potato mixture into a small pancake (2-1/2 to 3 inches in diameter) in skillet, making 4 at a time. Cook over medium heat about 5 minutes on each side or until golden brown and crisp on the edges. Remove pancakes from skillet. Cover and keep warm.
- Repeat with remaining batter, adding more butter as needed.
- Serve with sour cream and green onion. Makes 12 to 16 pancakes.