Saint Patrick’s Day

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Happy Saint Patrick’s Day!  Everyone’s Irish on St. Patrick’s Day, right?  Are you wearing green today?  Or did you get pinched?  I’m wearing my double rainbow with a pot of gold green t-shirt today.  Are you throwing back some green beer and enjoying corned beef and cabbage?  My green-eyed Irish guy and I are both Irish.  I was told a story as a girl that one of our relatives stowed away on a ship from Ireland to get to America.  Whether that’s true or just a cool story, I’m not sure.  My husband’s not a fan of corned beef except if it’s hash and he hates cabbage.  We both don’t care for beer  That’s not very Irish is it?  What I did make for us today was a wonderful Cottage Pie and some Rosemary and Cheddar Irish Soda Bread.  The smells emanating from the kitchen were out of this world.  And it tasted just as good as it smelled.  This dinner isn’t just for St. Patrick’s Day so make it any time you’re in the mood. 

Cottage Pie

Mashed Potatoes:
4 large russet potatoes
4 Tablespoons butter
1/2 cup warm milk
3/4 teaspoon salt
3/4 teaspoon pepper
Meat Mixture:

1 pound lean ground beef

1/2 medium onion, chopped

2 cloves garlic, minced

1 teaspoon each, salt and pepper

1 cup carrots, diced small

1 teaspoon fresh thyme

2 Tablespoons flour

2 Tablespoons tomato paste

1 1/4 cup beef broth

1/2 Tablespoon Worcestershire sauce

1/2 teaspoon dried oregano

1/2 cup green beans (half of a 15 oz. can)

1/2 cup  corn (half of a 15 oz. can)

1 1/2-2 cups shredded cheddar cheese

INSTRUCTIONS

For mashed potatoes:

Peel potatoes and cut into pieces. Place potatoes in a large pot and fill with water at least one inch above potatoes.  Add about 1 teaspoon salt.  Bring to a boil, cooking potatoes until they’re tender or 15-20 minutes.

Drain water. Mash the potatoes and add butter, milk salt and pepper. Mash until no lumps remain. Cover potatoes and set aside until you finish making the meat mixture.

Preheat oven to 375° F. Grease a large casserole dish with non-stick cooking spray.

For meat mixture:

In a large skillet, over medium heat, add ground beef, onion, garlic, thyme, carrots, salt and pepper. Cook until meat is browned, breaking it into pieces and carrots are beginning to soften.. Drain grease.

Sprinkle flour over meat mixture and cook 1 minute. Stir in tomato paste, broth, Worcestershire sauce and oregano. Stir in green beans and corn. Cook another 5 to 10 minutes or until heated through.

Pour meat mixture into prepared dish. Spread mashed potatoes evenly over the top and top potatoes with cheddar cheese, making sure to completely cover the potatoes.

Bake, uncovered, for 35 minutes until hot and bubbly. Remove from oven and let stand at least 10 minutes before serving.

Adapted from http://life-in-the-lofthouse.com/shepherds-pie-cottage-pie/

Rosemary and Cheddar Cheese Irish Soda Bread

Ingredients:

4 cups all-purpose flour

1 teaspoon baking soda

1½ teaspoon cream of tartar

1 teaspoon kosher salt

½ teaspoon cracked black pepper

3 tablespoons fresh chopped rosemary

4 Tablespoons cold unsalted butter, cubed

1 3/4 cups cold buttermilk

1 large egg

4 cups grated cheddar

Instructions:

Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper.

Add the flour, baking soda, cream of tartar, salt, pepper and rosemary in the bowl of stand mixer.  Mix on low speed with the paddle attachment to combine and lighten.  Add the cubed butter.  Mix on medium low speed until the butter is the size of peas.  Add the egg to the buttermilk (If you don’t have buttermilk, place 1 1/2 Tablespoons white vinegar to a 2 cup measuring cup and fill with milk until it measures 1 3/4 cup) and beat until mixed.  Slowly pour the buttermilk mixture into the bowl and mix together on medium low speed..  Add the grated cheddar to the flour mixture and lightly mix through.  Turn the dough out onto a counter dusted with flour and knead a few times to form into a ball shape.  Place dough ball onto prepared baking sheet.  Using a sharp, serrated knife make a shallow X in your bread.  Bake at 375 degrees for 45-55 minutes until golden brown and a toothpick inserted in the middle comes out clean.  It will sound hollow when you tap it.  Let cool for at least 20 minutes before slicing and serving with Irish butter.

Adapted from http://foodnessgracious.com/2015/03/rosemary-cheddar-irish-soda-bread/

Now serve yourself some of this tasty cottage pie and bread.  Enjoy!

Wishing you love, laughter and cake,

Glenda

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About glendaclark

Hi there! My name is Glenda and I love food. Cooking and baking are my creative outlets. You'll find me in the kitchen laughing, singing, dancing and cooking or baking. I'm wife to my green eyed Irish guy, mother of four and grandmother of four. These are the chronicles of life as Glenda, the good witch of cake. Warning: may contain cartoon moments, butter and sugar.

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