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In our family, St. Patrick’s Day is a big deal.  Not always a big party but we do NOT let the day go unmarked and we wouldn’t be caught dead without green on.  My stepdad used to go all out, obnoxiously mismatched with greens of every shade and a shamrock fedora.  That was awesome.

let’s take a spin through the history of St. Patrick’s Day from an Irishwoman’s point of view, complete with requisite smart arse humor.

Ancient Times:  St. Patrick, a bloke from somewhere over yonder, stumbles upon Ireland and decides it needs a good dose of Christianity. Because clearly, the Irish were just sitting around, twiddling their thumbs, waiting for someone to enlighten them.

Middle Ages: Ah, the Middle Ages, when St. Patrick’s Day became a holy feast day. I bet the lads and lasses were positively thrilled to have yet another reason to hit the chapel and pray for a decent potato harvest.

17th Century: Irish immigrants in America were like, “Top o’ the mornin’ to ya!” as they brought their St. Paddy’s Day traditions across the pond. Suddenly, it’s all about parades and shamrocks, because nothing says “Irish pride” like a float covered in green glitter.

19th Century: Meanwhile back in the old country, St. Patrick’s Day became an excuse for the lads to hit the pub even earlier than usual. Because what better way to honor a saint than by downing a few pints of the black stuff?

20th Century: Hollywood gets involved, and suddenly St. Patrick’s Day is all about leprechauns and rainbows. Because apparently, Irish culture is just one big Lucky Charms commercial. And don’t even get me started on the green beer – nothing says “classy celebration” like drinking something that looks like toxic sludge.

21st Century: St. Patrick’s Day goes global, and suddenly everyone and their mother is claiming to be Irish for a day. I mean, who needs actual Irish heritage when you can just throw on a “Kiss Me, I’m Irish” t-shirt and call it a day?

Enough of the history snark, let’s get to the food.  While Corned Beef and Cabbage is the first thing that pops into your mind for St. Paddy’s feast, my mother is not a fan.  Colcannon is another traditional dish but my faves are Cottage and Shepherd’s Pie.  Since I’m the only real lamb fan in the house, Cottage Pie is the March 17th jam.

The beauty of Cottage Pie is that you can make it as casual or fancy as you like.  It’s humble beginnings were peasant fair, made with whatever bits of meat and veg that were on hand and smothered with creamy potatoes.  Today you can let your inner Darina Allen run wild and use Morel mushrooms, leeks, shallots, whatever your heart desires!  Or, you can stick to classic carrots and peas, whatever floats your shamrock!  Here is my standard recipe for Traditional Cottage Pie that I encourage you to play around with.  It pairs very well with a good dry red wine like a Rioja or even a Chateaunuf du Pape.  Feel free to stick with a solid pint or two if you prefer but I highly encourage up scaling the dish with a beautiful red.

Don’t forget to let me know how you liked it!

Slàinte!

 

Irish Cottage Pie
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Irish Cottage Pie

Recipe by Mell
0.0 from 0 votes
Cuisine: Irish, Comfort foodDifficulty: Easy
Servings

4

servings
Prep time

35

minutes
Cooking time

1

hour 

This is the ultimate comfort food that can be pulled together using whatever vegetables you like. Mushrooms, peas, even pearl onions make this dish super versatile and as casual or posh as you want it to be.

Cook Mode

Keep the screen of your device on

Ingredients

  • Potato Crust

  • 1 tbsp 1 Olive oil

  • 1 lbs 1 Ground beef

  • 1 tbsp 1 Fresh thyme, chopped

  • Salt & pepper, to taste

  • 1 medium 1 Onion, finely chopped

  • 2 medium 2 Garlic cloves, minced

  • 1 tbsp 1 Worcestershire sauce

  • 1 cup 1 Beef broth

  • 1/2 cup 1/2 Dry red wine

  • 1 cup 1 Your choice of mixed vegetables (i.e. carrots, mushrooms, peas and corn)

  • 1 tbsp 1 Corn starch, more as needed

  • Potato Crust

  • 7 7 Yukon Gold potatoes, cleaned, peeled and cubed

  • 1 1 bunch scallions, finely chopped (use the bulb and green stem)

  • 1/2 cup 1/2 salted butter or 8 tbsp (1 stick)

  • 1 1 ½ cups whole milk

  • salt and pepper, to taste

Directions

  • Preheat the oven to 350 F. (177 C.).
  • Start Potatoes
  • First start the potatoes by adding the cubed potatoes to generously salted cold water and bring them to a boil until they are fork tender, about 20 minutes.
  • Prepare the Filling
  • Heat oil in a large skillet over medium heat. Add the ground beef, breaking it up into small pieces using a fork. Par cook the meat for 5 minutes, or until it is mostly no longer pink. Add the onions and cook until tender, 5-7 minutes. Add the garlic, stirring until fragrant, 30 seconds or so.
  • Turn off the heat and add the red wine, stirring to deglaze the pan. Return to medium heat and add Add beef broth and Worcestershire. Season with salt and pepper, stir to combine. Allow the mixture to come to a simmer then add vegetables.
  • Slowly add the cornstarch, while simultaneously stirring to incorporate well. Allow the mixture to simmer and thicken to desired consistency. Sauce should be nice and thick not runny or soupy. Turn off the heat and set aside. If sauce is too thin allow to simmer a little longer, adding more cornstarch only if necessary.
  • Prepare the potatoes
  • In the meantime, as the potatoes have just about boiled until tender; cover chopped scallions in a saucepan with cold milk and bring slowly to a boil, simmering for 3-4 minutes. Leave in the milk to infuse a few minutes longer.
  • Drain the potatoes, add the scallions and milk to the potatoes. Begin to mash using a potato masher. Add a stick of melted butter, a little at a time and continue to mash. Fluff with a fork. Season with salt and pepper.
  • Assemble
  • Spread the beef mixture out evenly in the skillet. Layer the mashed potatoes on top, smoothing out the potatoes as evenly across the beef as possible. You can use the tines of a fork to make a spiraled texture to the top.
  • Place in a preheated oven for 40-50 minutes, or until the potatoes begin to turn golden.
  • Remove from oven and top with a knob of butter. Garnish with parsley. Serve hot.

Notes

  • You can make this the night before, fully assembled but you must make sure to cool each component separately first. Once you assemble, cover with heavy duty aluminum foil and refrigerate. Bake according to the original directions.

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