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Tag Archives: Irish

Irish Shepherd’s Pie

Whipped Potato

  • 4 large russet potatoes, peeled and quartered
  • Garlic powder (to taste)
  • 1/2 cup sour cream
  • 1/2 cup beef broth
  • 4 TBSP butter
  • 1/2 TSP salt
  • 1/2 TSP ground black pepper

Filling

  • 6 slices bacon, chopped
  • 2 medium onions, chopped
  • Salt (to taste)
  • 1 TSP sugar
  • 1 lb ground beef
  • 2-3 medium carrots, processed
  • 2 garlic cloves, minced
  • 2 TBSP tomato paste
  • 1 TBSP all-purpose flour
  • 1 12 ounce bottle dark beer (Guinness)
  • 1/2 cup beef broth
  • 1 TSP finely minced rosemary leaves
  • Shredded cheddar
  1. Make whipped potato.
  2. Fry bacon in large pan. Transfer via slotted spoon to a paper towel-lined plate.
  3. Preheat oven to 350F.
  4. Sauté onion in bacon fat until soft and beginning to brown, about 10 minutes.
  5. Sprinkle in sugar and cook, sitting, until onions begin to carmelize, about 3 minutes.
  6. Stir in the beef and cook until browned.
  7. Add carrots and garlic until softened, about 5 minutes.
  8. Stir in tomato paste and flour and blend completely.
  9. Pour in beer and bring to a boil. Scrape up fond.
  10. Add broth, rosemary, bacon, salt and pepper. Bring to a boil.
  11. Lower heat and simmer uncovered until sauce is thickened, about 15 minutes.
  12. Spoon meat mixture into 2.5 quart casserole dish. Top with potato.
  13. Bake for 35 minutes.
  14. Top with cheddar. Bake for 10 minutes.
  15. Let rest for 10 minutes before serving.
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Beer Braised Irish Stew and Colcannon

Irish Stew:

  • 1 tablespoon vegetable oil
  • 3 lbs sirloin tips, cubed
  • 2 tablespoons all-purpose flour
  • 1 cup coarsely chopped onion
  • 1 (12 fluid ounce) can or bottle¬†dark beer
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon MSG
  • 1/2 teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce

Colcannon:

  • 5 slices bacon
  • 2 pounds russet potatoes, peeled and cut into chunks
  • 2 cups thinly sliced cabbage
  • 1/4 cup milk, warmed
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon MSG
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons minced fresh parsley

Method:

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, MSG, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.
  3. Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.
  4. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
  5. In the same pan, fry the cabbage until fragrant. Drain fat and set aside.
  6. About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
  7. Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, MSG, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.
  8. To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.

Slow cooker Corned Beef

This is a smash up recipe that came together from multiple sources, and worked out well…

Corned Beef and Potatoes

1 Corned Beef, sliced into even chunks (3 or 4 per cut of meat)
1 large onion, quartered
3 carrots, chopped into large pieces (or 9 baby carrots)
1-2 Lbs of New Red, or Young golden potatoes (the little guys), cut into pieces.

Place the Corned beef chunks into a crock pot bowl.

Cover with onion, carrot, and potatoes.

Pour flavor packet (from corned beef) over top of all.

Cover the mixture with water (1 1/2- 3 cups) to cover the corned beef, and to almost the top of the vegetables (don’t cover completely)

Cook on low for 8-10 hours