As they say….”everyone is Irish on St. Patrick’s Day!”   So, of course we had to make traditional Irish food for the Mom and Me group that came for an outing. They come every year to make kid friendly food. Last year it was Indian and before that Italian, as I recall. The most common food for St. Paddy’s Day is corned beef and cabbage. Doing some research, it seems corned beef isn’t even very Irish. It was more of an American adaptation by the Irish immigrants. Shepard’s Pie is more traditional, a great comfort food, and all the kids love it. Since we were not using lamb, the traditional meat, the dish is called Cottage Pie. This time we used ground beef. I’ve made it with ground turkey or even diced up chicken.

The salad had to be green. Spinach and green pears got it started and I added a Green Goddess style dressing and a few golden raisins for sweetness. The goat cheese fritters make an upscale adornment, but are totally optional. Green all the way…what more could you ask?

Oh yes…dessert!!….mini apple cakes with Irish whiskey sauce. No, the kids don’t need the whisky…but the moms thought it was just a nice touch to end their lunch and a couple hours away from the kids. Substitute a teaspoon of vanilla for the kid friendly version.

Babies will love the mashed potatoes and the the meat and vegetables can easily be pureed for the older baby too.

Kid and toddler tested by my grandchildren…they loved it!




Print Recipe Here

Cottage Pies

Serves 4
Prep time: 1 hour

2 large Irish potatoes, peeled
and cut into 1-inch chunks
1/2 teaspoon salt
2 tablespoons buttermilk
2 tablespoons butter
1/2 cup grated Irish cheese
1 tablespoon chopped parsley

1 pound ground beef
1 onion, chopped
2 carrots, peeled and diced
1 red bell pepper, diced
1 cup beef stock
1/2 teaspoon thyme
1/2 teaspoon sage
2 tablespoons chopped parsley
Salt and Pepper to taste
1/2 cup green peas
1 tablespoon cornstarch mixed with cold water

Place the potatoes in a large pot and cover with cold water and add salt. Bring to a boil and cook until tender. Drain. Return the potatoes to the pot and place back on the burner to dry out a bit. Mash with buttermilk and butter.

Brown the beef in a large skillet. Add the onion, carrots, pepper, stock, and spices. Cover and cook until the vegetables are tender. Uncover and add the peas. Stir in the cornstarch slurry and cook a minute to thicken. Transfer to the casserole dishes. Spread the potatoes on top, sprinkle with cheese and parsley and bake 20-30 minutes to warm through and brown the top.

Serves 4

Emerald Isle Salad

Serves 4
Prep time: 15 minutes

4 cups spinach
1 green pear
1/2 cups golden raisins

Divide spinach among salad plates. Arrange a quarter of a pear on each salad and sprinkle with raisins. Drizzle dressing over the top.

Green Dressing

1/2 cup buttermilk
1/3 cup mayonnaise
3 tablespoons packed parsley leaves
1 clove garlic, minced
2 anchovy filets
1 teaspoon Dijon mustard
Salt and pepper to taste

Place all the ingredients in a blender and process until smooth.

Goat Cheese Fritters

4 ounces goat cheese, cut into 4 sections
1 egg
1/2 cup panko crumbs
1/4 cup olive oil

Shape the goat cheese into patties. Dip in beaten egg and then in panko crumbs, patting to help the crumbs to stick. Place in the freezer for a few minutes to firm up. Heat the oil in a small skillet and fry the fritters on both sides until golden and the cheese has started to melt.

Serves 4

Mini Apple Cakes with Whiskey Sauce

Makes 12
Prep time: 45 minutes

1 cup sugar
1/4 cup butter
1 egg
1 teaspoon vanilla
1 cup flour
1 teaspoon soda
1/4 teaspoon nutmeg
1/2 cup walnuts
2 cups diced apples

Preheat oven to 350°
Cream together the sugar and butter. Beat in the egg and vanilla. In a separate bowl combine the flour, soda and nutmeg. Stir in the flour mixture, nuts and apples until thoroughly combined. Divide among 12 muffin cups. Bake 25-30 minutes. Serve warm with sauce.

Whisky Sauce

1/2 cup butter
1 cup brown sugar
1/2 cup cream
1/4 cup whisky

Bring the butter, sugar, cream and whisky to a boil. Lower the heat and simmer until thickened, about 5 minutes.

Makes 12