The green edition

I hope you all had a wonderful wearin' of the green day today! 

We spent the day playing, cooking and reading about the life of St. Patrick from his confessions/letters.

The menu? Shepherd's pie, and Irish brown bread.

Here are the recipies, I use. This is my husbands favorite meal, expecially since I use lamb instead of beef.

IRISH BROWN BREAD

3 cups flour

1 cup whole wheat flour

1 t salt

1 t baking powder

1 ounce butter (2 Tablespoons)

3/4 pint buttermilk (I used about 1 1/2 cups)

Mix dry ingredients and then add butter.

Mix ingredients together with your fingers until it resembles cornmeal.

Add the buttermilk, mix into a nice dough. Not to dry not to moist.

Don't handle to much.

Flatten into a round and bake in a large tin at 350 degrees(I used a cookie sheet)

for 45 minutes exactly. Put on a rack to cool.

Recipie from Marie Kelleghan-Grehan, Blackrock, Dublin Ireland.

 

SHEPHERD"S PIE

1 1/2 pounds ground lamb
(I cut mine into 1/4 inch pieces as that is the way my husband likes it)

1/2 cup  onion, diced

1 cup carrots, diced

2 teaspoons garlic, minced

1/4 cup Guinness draught stout

1/4 cup cabernet wine

7 ounces (3/4 cup plus 2 tablespoons) beef broth

1 teaspoon Worcestershire sauce

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon dried sage

1/4 teaspoon dried marjoram

1 cup peas, frozen and thawed

2 tablespoons butter

2 tablespoons flour

1/4 teaspoon pepper

Brown lamb in  large heavy saucepot over low to moderate heat. Allow to simmer until cooked throughout, about 5 to 10 minutes. Drain excess fat when cooked and add onion, carrots, garlic, stout, wine, broth, Worcestershire sauce, basil, oregano, sage and marjoram. Stir and bring to a simmer over low heat. Cook 15 minutes or until carrots are fork tender. Add peas.

Meanwhile, in a small saucepan, melt butter and stir in flour to make a roux (paste of equal parts butter and flour used to thicken liquids). Slowly incorporate roux into simmering lamb mixture achieved. Continue to cook for  about  5 minutes to allow roux and flavors to meld. Season with salt and pepper. Remove to a 91/2-inch round casserole dish.

While meat is simmering, preheat oven to 350 degrees.

Potato topping

11/4 pounds russet potatoes, about 4 medium

4 tablespoons butter
1 cup finely grated Irish white Cheddar cheese

1/4 cup milk

1/3 cup chives, chopped

Salt and white pepper to taste

Scrub and peel potatoes. Cut into large pieces. In a large pot, simmer potatoes in water until fork tender. Drain well and return pot to low heat to remove excess moisture. Stir in butter and cheese, gradually adding milk, parsley and  chives. Season with salt and pepper.

Spoon potato topping evenly over meat mixture.

 Bake for 20 to 30 minutes or until potatoes are golden brown and crusty on edges and mixture is heated throughout.

I make my ptoatoes before I start on the meat, so that they will be ready. It sounds quite involved but it is really quite east to prepare.

 Recipe adapted from here

ENJOY!