Category: Ireland

Easy Shepherd’s Pie Recipe

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 Easy Shepherd’s Pie Recipe
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Course Main Dish
Cuisine Irish
Prep Time 20 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Irish
Prep Time 20 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).
  2. While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes.
  3. If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do.
  4. If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.
  5. Add ground lamb to the pan with the onions and vegetables. Season with salt and pepper. Cook until no longer pink.
  6. Whisk broth with packages of gravy mix and Worcestershire sauce. Add to the meat and vegetable mix.
  7. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.
  8. When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash with a fork or potato masher, and season with salt and pepper to taste. ***Kind of thick, might want to add a little milk. Could make morte taters, too.***
  9. Preheat oven to 400°F. Spread the beef, onions, and vegetables (if using) in an even layer in a large baking dish (8x13 casserole).
  10. Spread the mashed potatoes over the top of the lamb & vegetable mixture. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.
  11. Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.
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Nutrition Facts
Easy Shepherd’s Pie Recipe
Amount Per Serving
Calories 276 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 7g 35%
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 41mg 14%
Sodium 380mg 16%
Potassium 531mg 15%
Total Carbohydrates 19g 6%
Dietary Fiber 1g 4%
Sugars 1g
Protein 12g 24%
Vitamin A 7%
Vitamin C 29%
Calcium 3%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Irish Lamb Stew

Print Recipe
 Irish Lamb Stew
A slowly braised Irish style lamb stew with Guinness.
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine Irish
Prep Time 10 minutes
Cook Time 3 hour
Servings
servings
Ingredients
Course Main Dish
Cuisine Irish
Prep Time 10 minutes
Cook Time 3 hour
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat the oil in a large pot over medium-high heat, add the lamb and brown on each side.
  2. Add the onions and saute until tender, about 5-7 minutes.
  3. Add the garlic and saute until fragrant, about 1 minute.
  4. Sprinkle in the flour and stir.
  5. Add the Guinness and beef stock.
  6. Add the rosemary, thyme, bay leaf, salt and pepper.
  7. Bring to a boil, reduce the heat and simmer until the lamb it fork tender, about 1-2 hours.
  8. Add the potatoes and carrots and some more beef stock to cover.
  9. Bring to a boil, reduce the heat and simmer covered until they are tender, about 20 minutes depending on cut.
  10. Plate and garnish with parsley.
  11. Slow Cooker (RECOMMENDED): Optionally implement steps 1-3, implement step 4, place everything except the parsley in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the parsley.
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Posted on

Irish Lamb Stew

Prep Time: 10 minutes Cook Time: 2 hours 50 minutes Total Time: 3 hours Servings: 4

A slowly braised Irish style lamb stew with Guinness.

ingredients
  • 1 tablespoon olive oil
  • 1 pound lamb, cut into bite sized pieces
  • 1 onions, diced
  • 2 cloves garlic, chopped
  • 2 tablespoons flour
  • 1 can Guinness
  • 4 cups beef stock
  • 1 teaspoon rosemary, chopped
  • 1 teaspoon thyme, chopped
  • 1 bay leaf
  • salt and pepper to taste
  • 2 white potatoes, cut into bite sized pieces
  • 4 carrots, cut into bite sized pieces
  • 1 handful parsley, chopped
directions
  1. Heat the oil in a large pot over medium-high heat, add the lamb and brown on each side.
  2. Add the onions and saute until tender, about 5-7 minutes.
  3. Add the garlic and saute until fragrant, about 1 minute.
  4. Sprinkle in the flour and stir.
  5. Add the Guinness and beef stock.
  6. Add the rosemary, thyme, bay leaf, salt and pepper.
  7. Bring to a boil, reduce the heat and simmer until the lamb it fork tender, about 1-2 hours.
  8. Add the potatoes and carrots and some more beef stock to cover.
  9. Bring to a boil, reduce the heat and simmer covered until they are tender, about 20 minutes depending on cut.
  10. Plate and garnish with parsley.

Slow Cooker (RECOMMENDED): Optionally implement steps 1-3, implement step 4, place everything except the parsley in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the parsley.

 

Posted on

Amazingly Easy Irish Soda Bread

Ingredients

1 h 5 m 20 servings 172 cals

  • 4 cups all-purpose flour
  • 4 tablespoons white sugar
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup margarine, softened
  • 1 cup buttermilk
  • 1 egg

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.

In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an ‘X’ into the top of the loaf.

Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

Posted on

Bacon Beer Cheese Soup

Ingredients

  • 1/2 lb. bacon
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1/4 c. all-purpose flour
  • 2 c. low-sodium chicken broth
  • 1 c. whole milk
  • 8 oz. lager
  • 3 c. shredded Cheddar
  • kosher salt
  • Freshly ground black pepper
  • Bread, for serving

 

Directions

  1. In a large skillet over medium heat, cook bacon until crisp, 6 minutes. Transfer to a paper towel-lined plate to let drain, then crumble.
  2. Heat skillet with bacon fat over medium heat. Add onion and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1minute. Add flour and whisk until golden, 3 minutes.
  3. Add broth, milk, and beer and let simmer, 15 minutes.
  4. Add cheese and stir until melted. Season generously with salt and pepper. Stir in most of the crumbled bacon.
  5. Ladle soup into bowls and top with remaining bacon. Serve with bread.
Posted on

Cheesy Guinness Bread

Ingredients

  • 1 large boule of bread
  • 1 stick butter, melted
  • 3 cloves garlic, minced
  • 2 tbsp. chopped fresh chives
  • 1/3 c. Guinness
  • 2 1/2 c. shredded sharp Cheddar

Directions

  1. Preheat oven to 350 degrees F. Using a serrated knife, crosshatch the boule, making slices every inch around the loaf in both directions.
  2. In a small bowl, stir together melted butter, garlic, and chives. Brush entire boule with butter, being sure to get into crevices.
  3. Pour Guinness between crevices.
  4. Stuff crevices with cheddar and wrap completely in foil.
  5. Bake for 20 minutes, then unwrap foil and bake 10 minutes more. Serve immediately.
Posted on

Dublin Coddle Recipe

Ingredients

  • 3 cups low sodium beef broth
  • 1 pound smoked sausages, cut into thin rounds
  • 1/2-pound thick-sliced good quality smoked bacon, chopped into cubes
  • 2 pounds russet potatoes (about 6 potatoes), peeled and sliced into 1/2-inch thick rounds
  • 2 yellow onions, sliced into thin rounds
  • 3 large carrots, sliced into thin rounds (about 1-1/2 cups of carrot rounds)
  • salt and fresh ground pepper to taste
  • 2 tablespoons chopped fresh parsley

 

Instructions

  1. Preheat oven to 425F.
  2. In a large saucepan, combine beef broth, sliced sausages, and bacon; bring to a boil.
  3. Reduce heat to low and simmer for 10 minutes.
  4. Transfer sausages and bacon to a bowl and reserve the broth.
  5. Lightly grease a dutch oven or casserole dish with cooking spray.
  6. Spread one-third of the potatoes on the bottom of the casserole dish.
  7. Arrange 1/3 of the onions and carrots over the potatoes, and season with a little salt and pepper.
  8. Spread a layer of the previously prepared sausages and bacon over the layer of onions.
  9. Continue to layer ingredients two more times, seasoning with salt and pepper as you go along.
  10. Pour the reserved broth over the entire dish.
  11. Cover with a lid and bake in the oven for 40 minutes.
  12. Remove cover and if mixture looks dry, add 1/2-cup water. Continue to bake for 15 minutes, or until lightly browned on top.
  13. Remove from oven and let stand 5 minutes.
  14. Ladle into bowls and garnish with fresh parsley.
  15. Serve.