Shepherd’s Pie
1 lb ground beef
1 onion, diced
¼ tsp pepper
1 tsp garlic powder
1 tsp onion powder
12 oz beef gravy
16 oz mixed vegetables, frozen
4 cups mashed potatoes, prepared
¼ cup parmesan cheese
Preheat the oven to 450°F. In a large skillet, cook ground beef, onions, pepper, garlic powder, and onion powder. Drain off any excess grease and then stir in the gravy and vegetables. Spread ground beef mixture in the bottom of a 2-quart baking dish. Spoon prepared mashed potatoes over top and sprinkle with parmesan cheese. Bake for 25-30 minutes or until the cheese begins to brown. Let sit for 10 minutes to thicken and solidify.
Corned Beef Brisket
1 (5 lb) corned beef brisket
1 Tbsp browning sauce
1 Tbsp vegetable oil
1 onion, sliced
6 cloves garlic, sliced
2 Tbsp water
Preheat the oven to 275°F. Brush the brisket with browning sauce on both sides. Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5-8 minutes per side. Place the brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket, add water to the pan, and cover tightly with aluminum foil. Roast until meat is tender, for about 6 hours.
Irish Soda Bread
3 cups all-purpose flour
⅔ cup sugar
3 tsp baking powder
1 tsp salt
1 tsp baking soda
1 cup raisins
2 large eggs, room temperature, beaten
1½ cups buttermilk
1 Tbsp canola oil
Preheat the oven to 350°F. Combine the first five ingredients, then stir in the raisins. Set aside 1 Tbsp of the beaten egg. Combine buttermilk, oil, and remaining eggs; stir into flour mixture until moistened (dough will be sticky). Transfer to a greased 9-in. round baking pan and brush the top with the reserved egg. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing it from the pan.
Colcannon Potatoes
2 ½ lbs. potatoes, peeled and cut into 1-inch pieces
2 cups cabbage, chopped
1 large onion, chopped
1 tsp salt
¼ tsp pepper
¼ cup butter, softened
1 cup 2% milk
Place the potatoes in a 6-qt. stockpot, add water to cover, and bring to a boil. Reduce heat to medium and cook, covered for 8-10 minutes. Add cabbage and onion and cook, covered for 5-7 minutes. Drain and return to the pot. Add salt and pepper and mash to desired consistency, gradually adding butter and milk.
Ginger Whiskey Glazed Carrots
1 tsp granulated sugar
½ tsp black pepper
Pinch of sea salt flakes|
2 Tbsp vegetable oil
3 Tbsp unsalted butter
5 large carrots, trimmed and cut
1 inch piece fresh ginger, peeled & cut into thin strips
2 Tbsp Irish Whiskey
½ cup chicken stock
Mix the sugar, pepper, and salt and set aside. Heat the oil and half of the butter in a large skillet. Add the carrots in a single layer and sprinkle with the sugar mixture. Cook over medium-high heat for 3 minutes. When slightly browned on both sides and starting to blacken at the edges, transfer the carrots to a plate. Clean out the skillet with a paper towel. Add the ginger and cook over medium heat for 1 to 2 minutes, and add the ginger to the carrots. Add the remaining butter, whiskey, and stock and bring to a boil. Simmer for 3 minutes or until it is syrupy. Return the carrots and ginger to the skillet, and swirl with the syrup for 1 minute.
Fried Cabbage
4 slices bacon, chopped
1 head green cabbage, cored and cut into 1-in pieces
1 yellow onion, chopped
2 tsp salt
1 tsp celery seed
½ tsp pepper
1 Tbsp apple cider vinegar
Cook the bacon until crisp and remove. Cook onion in bacon grease for about 6 minutes. Add the cabbage, 2 Tbsp water, salt, celery seed, and black pepper. Toss well to evenly coat the cabbage. Cover and cook, stirring occasionally until the cabbage is tender, 8 to 12 minutes. Remove the cabbage from the heat, stir in the vinegar and bacon, and serve hot.
Leek and Potato Soup
4 Tbsp butter
1 onion, chopped
3 large leeks, trimmed, sliced, rinsed, & dried
2 russet potatoes, peeled and diced
3 ½ cups chicken stock
½ cup frozen peas
salt pepper
Melt the butter and sauté the onion, leeks, and potato for about 5 minutes, stirring often. Add the stock to the pan and bring it to a simmer. Cover and simmer for about 15 minutes or until everything is tender. Add the peas to the pot just long enough to defrost them. Working in 2 batches, process the soup until your desired consistency – smooth or chunky. Season to taste with salt and pepper, a drizzle of sour cream, and a sprinkle of chives.
Irish Tea Cake
1 cup white sugar
½ cup butter, softened
2 large eggs
1 ½ tsp vanilla extract
1 ¾ cups all-purpose flour
2 tsp baking powder
½ tsp salt
½ cup milk
¼ cup confectioners’ sugar
Preheat the oven to 350°F. Cream the sugar and butter together, beat in the eggs, and stir in the vanilla. Combine flour, baking powder, and salt in a mixing bowl. Stir dry ingredients into wet ingredients alternately with milk, adding 1 to 2 Tbsp more milk if the batter is too stiff. Spread batter evenly into the prepared 9-in round pan. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let it cool for 20 to 30 minutes and dust with confectioners’ sugar.
Irish Coffee
1 oz Irish cream liqueur
1 oz Irish whiskey
1 cup hot brewed coffee
1 Tbsp whipped cream
1 dash ground nutmeg
Combine Irish cream liqueur and Irish whiskey in a glass mug and pour in hot brewed coffee. Top with whipped cream and nutmeg.