Celebrate your St. Patrick's Day with some tasty traditional Irish favorites

(WXYZ) - Chef Rebecca Wauldron from Busch's stopped by Broadcast House to show 7 Action News viewers how to prepares a traditional Shepherd's pie.

The treat, also know as Cottage pie, is made with minced meat, and mashed potato on top. Shepherd's pie originated in the United Kingdom and Ireland.  The dish is now popular worldwide.

You can learn more about Busch's Fresh Food Market has several locations across the Metro Detroit area. You can find the shop closest to you by visiting http://www.buschs.com/

 

Lamb & Stout Shepherd’s Pie with Irish Cheddar

Yield: 6 Servings

Ingredients:

2 tablespoons olive oil or vegetable oil, divided

1.5 pounds coarsely ground lamb shoulder

1 leek, white and light green parts only, cleaned and minced

1 cup yellow onion, diced

Kosher Salt & Ground Black Pepper

1 cup carrot, peeled and diced

1 cup parsnip, peeled and diced

2-3 cloves garlic, minced

8 ounces mushrooms, stemmed and sliced

3 tablespoons tomato paste

1/3 cup all-purpose flour

1 (12 oz.) bottle Irish Stout such as Guinness

2-3 cups beef, vegetable, or mushroom broth

1 teaspoon dried thyme

2 tablespoons Worcestershire sauce

2 1/2 pounds russet potatoes, peeled and diced

3 tablespoons butter

1 cup milk or half and half

1 ½ cups Irish Cheddar Cheese, shredded

Directions:

  1. Preheat oven to 400 degrees. Heat 1 tablespoon of the oil in a deep skillet or Dutch oven over medium high heat.  Add the ground lamb and cook until the lamb is browned.  Use a slotted spoon to remove the lamb from the pan and set aside.
  2. Add the remaining oil to the pan.  Add the leek and onion and season them with a bit of salt.  Sauté for 3-4 minutes, then add the carrot, parsnip, garlic and mushrooms.  Sauté for about 6 minutes.
  3. Add the tomato paste and sauté until it coats the vegetables.  Stir in the flour and the browned lamb and mix into the vegetables.  Carefully stir in the stout and bring it to a simmer.  Allow the stout to simmer in the pan, scraping the bottom for 2-3 minutes.
  4. Add the broth, thyme, Worcestershire, and season to taste with salt and pepper.  Bring the mixture to a simmer, reduce the heat, and continue to simmer for about 20-30 minutes.
  5. While the filing is simmering, place the potatoes in a deep pan of cold, salted water and bring to a boil.  Boil the potatoes until they are very tender, about 10 minutes.  Drain the potatoes, return the pan to the heat and add the butter and milk.  Stir the butter and milk until the butter is melted.  Return the warm potatoes to the pan and mash into the butter mixture until very smooth.  Season to taste with salt and pepper and stir in 1 cup of the cheese.
  6. Spread the hot filling into an oven safe casserole dish.  Spread the warm mashed potatoes over the filling, and smooth them out, making sure to cover the lip of the casserole dish.  Sprinkle the remaining cheese over the potatoes.
  7. Place the casserole in the preheated oven and bake for 25-30 minutes or until the potato topping is lightly browned.

Potato Pancakes with Irish Cheddar

Yield: 4 Servings

Ingredients

3 russet potatoes, peeled

3/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon sea salt

1 cup shredded Irish Cheddar style cheese

2 tablespoons butter, melted

1/4 cup buttermilk or whole milk

1 large egg, beaten

3-4 tablespoons vegetable oil or bacon grease

Directions:

  1. Preheat oven to 350°F.  Cut one of the potatoes into chunks and place in a small saucepan of cold water.  Bring the water to a simmer, and cook the potato chunks for about 10 minutes or until they are soft.  Drain the potatoes, mash them, and set them aside to cool.
  2. Grate the other 2 potatoes on the large holes of a box grater.  Squeeze the liquid from the grated potatoes by twisting them in a clean kitchen towel, and place them in a bowl.
  3. In another large bowl combine flour and baking powder.  Whisk until combined. Toss the grated potatoes and the shredded cheese with flour mixture.  Combine the mashed potatoes, melted butter, buttermilk, and beaten egg and mix well.  Add the mashed potato mixture to the grated potato mixture and mix until if forms a thick, cohesive batter.
  4. Heat the oil or bacon grease in a large skillet over medium heat.  When the oil is hot, place ¼ cup scoops of the potato batter in the skillet.  Use the back of a spatula to pat the scoops of batter into cakes. 
  5. Cook the potato cakes until they are golden brown, about 3-4 minutes.  Turn the potato pancakes and cook for an additional 3-4 minutes on the other side.
  6. Transfer the browned potato pancakes to a parchment lined baking sheet and place in the preheated oven.  Bake the potato cakes for about 10 minutes or until cooked through.

 

 

 

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