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Shepherd’s Pie

We just had St. Patrick’s day and all the Irish food – but one thing I didn’t see a lot of was shepherd’s pie. A classic Irish [1] dish.

Back in the late 1700s, they needed a way to use their leftovers. They mixed up the meats and vegetables and topped the “pie” with mashed potatoes. It was a hit! And it continues to be a hit today!

Irish

Shepherd’s Pie and it’s cousin, Cottage Pie (shepherds use lamb, cottage uses beef) continue to be a great way to use leftovers and have a great comfort dish.

Making Shepherd’s Pie

Start with the onions. Add the olive oil to a heavy pan and heat it up. Put the onions in and gently sauté until they start to soften.

Add the lamb and cook on medium until it’s browned.

Stir in the herbs, worcestershire sauce, garlic, salt, lemon pepper and flour.

Heat, stirring constantly. As the flour begins to brown and thicken, stir in the tomato paste and broth. Stir until well mixed.

Add the peas, corn and port, cover and simmer for about 10 to 15 minutes.

Irish

While the meat is cooking, make the potatoes.

Peel each one and cut into medium cubes.

Add to salted water and bring to a boil. Simmer until they fall apart with a fork.

When they are cooked, drain them well.

Add the butter to the bottom of the pan, then drop the potatoes on. Using a masher, mash them with the butter.

Add the half & half and pepper, stirring well and mashing more if needed.

Stir in the cheese and set aside to finish the meat.

Now that both the meat and the potatoes are done, time to build the pie!

Lightly spray a casserole pan with oil. Spread the meat mixture evenly on the bottom.

Top it off with an even spreading of the potatoes.

Bake in a preheated, 400 degree oven for 25 to 30 minutes, or until the top is browned and the bottom is bubbling.

Remove from the oven and it let it cool for 15 or 20 minutes before serving. Enjoy!

© Copyright 2023 The Lazy Gastronome

5 from 10 votes
Print [2]
Shepherd's Pie

A classic Irish dish with lamb and vegetables, topped with cheesy mashed potatoes.

Course: dinner, Main Course, main dish, supper
Cuisine: American, Irish
Keyword: chickpeas, corn, ground lamb, lamb, mashed potatoes, potatoes
Servings: 4 servings
Author: HelenFern
Ingredients
Meat Filling
  • 1/8 cup olive oil
  • 1 cup chopped onion (about 1/2 of a large onion)
  • 1 pound ground lamb
  • 2 teaspoons minced garlic
  • 1 teaspoon crushed, dried rosemary
  • 1/2 teaspoon crushed dried thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon lemon pepper
  • 1 Tablespoon worcestershire sauce
  • 1/8 cup flour
  • 1/8 cup tomato paste
  • 1 cup beef broth
  • 1/2 cup corn kernals
  • 1/2 cup peas
  • 1/2 cup tawney port wine (optional)
Potatoes
  • 4 medium russet potatoes
  • 3/4 cup butter (1-1/2 sticks)
  • 1/2 cup half & half
  • 1 teaspoon fresh cracked pepper
  • 3/4 cup shredded extra sharp cheddar cheese
Instructions
Meat Filling
  1. Start with the onions. Add the olive oil to a heavy pan and heat it up. Put the onions in and gently sauté until they start to soften. 

  2. Add the lamb and cook on medium until it's browned. Stir in the herbs, worcestershire sauce, garlic, salt, lemon pepper and flour.

  3. Heat, stirring constantly. As the flour begins to brown and thicken, stir in the tomato paste and broth. Stir until well mixed.

  4. Add the peas, corn and port, cover and simmer for about 10 to 15 minutes.

Potatoes
  1. While the meat is cooking, make the potatoes.

    Peel each one and cut into medium cubes.

  2. Add to salted water and bring to a boil. Simmer until they fall apart with a fork.

  3. When they are cooked, drain them well.

  4. Add the butter to the bottom of the pan, then drop the potatoes on. Using a masher, mash them with the butter.

  5. Add the half & half and pepper, stirring well and mashing more if needed.

  6. Stir in the cheese and set aside to finish the meat.

Assembly
  1. Now that both the meat and the potatoes are done, time to build the pie!

  2. Lightly spray a casserole pan with oil. Spread the meat mixture evenly on the bottom.

  3. Top it off with an even spreading of the potatoes.

  4. Bake in a preheated, 400 degree oven for 25 to 30 minutes, or until the top is browned and the bottom is bubbling.

  5. Remove from the oven and it let it cool for 15 or 20 minutes before serving. Enjoy!

Recipe Notes

 

 

© Copyright 2023 The Lazy Gastronome

I value your thoughts! Leave me a comment –

Dublin Coddle and Irish Brown Bread

Posted By HelenFern On In Internationally Inspired,Irish,Main dish | 16 Comments

Happy St. Patrick’s Day!! Everyone is busy making corned beef and cabbage, but it’s not a traditional Irish dish! Irish Americans used corned beef as a substitute for bacon in their Bacon and Cabbage dish. But coddle – now that’s a truly Irish dish!

Irish

A working class meal, coddle (from the French word caudle – to boil gently) is traditionally made of left-overs and served with bread to soak it all up. Made with potatoes, rashers (bacon), sausage and onion (no carrots in traditional coddle).

Soda bread or brown bread is typically served with it – a bread made without yeast, but rather baking soda. And both are so easy!!

Making the Coddle

Start with the coddle. Cut the bacon into large pieces

and slowly render the fat out in a large dutch oven. European bacon is not the same as American bacon. There is far less fat on it. If you are using Irish or European bacon, add just a little fat to the bottom of the pan.

Irish

Cut the sausage into 1 to 2 inch pieces and add them to the bacon. Cook on low until the sausage are cooked through.

When they are browned, remove them from the pan and set aside.

Irish

Add 1/8 cup of water to the pan and deglaze the bottom. Add the onions, sliced really thin. I use a mandolin for this –

and just a pinch of kosher salt and simmer gently until the onions are softening and the bottom of the pan is fully deglazed.

Layer the potatoes, parsley and meat into the pan, then add enough water to cover. Add some salt and fresh cracked pepper to taste.

Irish

Cover the pan and bake at 300 degrees for about 1-1/2 hours. Remove it from the oven and add the stout.

Return to the oven, uncovered for about another 30 to 45 minutes. Take it out of the oven and put the cover on to keep it warm.

While the coddle is cooking, get the Irish [6] bread ready.

5 from 14 votes
Print [7]
Dublin Coddle

A truly Irish dish that's easy and delicious.

Course: Main Course, main dish
Cuisine: Irish
Keyword: bacon, irish, one pot, onions, potatoes, sausage
Servings: 4 servings
Author: HelenFern
Ingredients
  • 1 pound bacon, cut into pieces
  • 1 pound cumberland or other Irish sausage, cut into 1 to 2 inche pieces
  • 1 large onion, sliced thin
  • 1/3 cup minced parsley
  • 3 large russet potatoes, peeled and into quarters
  • 1/3 cup Irish stout, like Guiness
  • water
  • black pepper and kosher salt to taste
Instructions
  1. Start with the coddle. Cut the bacon into large pieces and slowly render the fat out in a large dutch oven. European bacon is not the same as American bacon. There is far less fat on it. If you are using Irish or European bacon, add just a little fat to the bottom of the pan.

  2. Cut the sausage into 1 to 2 inch pieces and add them to the bacon. Cook on low until the sausage are cooked through.

  3. When they are browned, remove them from the pan and set aside.

  4. Add 1/8 cup of water to the pan and deglaze the bottom. Add the onions and just a pinch of kosher salt and simmer gently until the onions are softening and the bottom of the pan is fully deglazed.

  5. Layer the potatoes, parsley and meat into the pan, then add enough water to cover. Add some salt and fresh cracked pepper to taste.

  6. Cover the pan and bake at 300 degrees for about 1-1/2 hours. Remove it from the oven and add the stout.

  7. Return to the oven, uncovered for about another 30 to 45 minutes. Take it out of the oven and put the cover on to keep it warm.

  8. While the coddle is cooking, get the bread ready.

  9. Serve hot with warm bread.

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

Irish

Baking the Brown Bread

Mix all the dry ingredients together in a large bowl.

Make a well in the center and pour in the buttermilk.

Work it all together until a soft dough forms. If it’s too sticky, add a little more flour.

Turn it out onto a flour board and gently knead 5 or 6 times, then shape it into a large ball, about 6 inches around.

Score an X in the top and place it on a parchment paper lined cookie sheet to rest.

When you remove the coddle from the oven, turn the heat up to 400 degrees. Bake the bread for 15 minutes, then reduce heat to 350 and cook for another 15 to 20 minutes. The bread should be browned and sound hollow when tapped. (My husband tore a corner off, so it’s got a strange shape. Grrr)

Remove it from the oven, rub the top with butter and let it cool about 5 minutes before cutting.

Serve the coddle in a bowl with some warm bread on the side.

© Copyright 2023 The Lazy Gastronome

5 from 14 votes
Print [8]
Irish Brown Bread

A super easy soda bread that goes great with Dublin Coddle

Course: bread, Side Dish
Cuisine: Irish
Keyword: bread, soda bread
Servings: 1 medium loaf
Author: HelenFern
Ingredients
  • 1-1/2 cup whole wheat flour
  • 1-1/2 cup all-purpose flour
  • 1-1/2 teaspoon baking soda
  • 1 Tablespoon brown sugar (light or dark)
  • 1/2 teaspoon salt
  • 1-1/2 cup buttermilk
Instructions
  1. Mix all the dry ingredients together in a large bowl.

  2. Make a well in the center and pour in the buttermilk.

  3. Work it all together until a soft dough forms. If it's too sticky, add a little more flour.

  4. Turn it out onto a flour board and gently knead 5 or 6 times, then shape it into a large ball, about 6 inches around.

  5. Score an X in the top and place it on a parchment paper lined cookie sheet to rest.

  6. When you remove the coddle from the oven, turn the heat up to 400 degrees. Bake the bread for 15 minutes, then reduce heat to 350 and cook for another 15 to 20 minutes. The bread should be browned and sound hollow when tapped.

  7. Remove it from the oven, rub the top with butter and let it cool about 5 minutes before cutting. 

  8. Serve the coddle in a bowl with some warm bread on the side. 

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

Leave me a comment – I’d love to hear your thoughts.

St. Patty’s Collection of Food

Posted By HelenFern On In Breakfast,Brunch,Holidays,Internationally Inspired,Irish,Main dish,Side Dishes,St. Patrick's Day | 2 Comments

St. Patty’s is tomorrow – what are planning? We’re planning a weekend of Irish inspired food! Sound like fun? Well here are a few ideas for you to check out for your own Irish weekend –

Erin go Bragh!

 

Starting with breakfast – How about this (Almost) Full Irish Breakfast [6]. You’ll need to take a long walk after this one! [6]

 

A little Irish coffee [11] would go great after the meal! [11]

 

Here is an easy recipe for Traditional Irish Soda Bread [12]. [12]

 

One of my favorites – Irish Colcannon [13]. [13]

 

And last but certainly not least, Irish Coddle [14]! [14]

 

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Your support is greatly appreciated!

(Almost) Full Irish Breakfast – Happy St. Patrick’s Day!

Posted By HelenFern On In Holidays,Internationally Inspired,Irish,St. Patrick's Day | 17 Comments

A full Irish breakfast is just what is says – FULL!!  It consists of Irish sausage (AKA Bangers), Irish bacon rashers, eggs with Dubliner cheese, potatoes, mushrooms, tomatoes, Irish soda bread…I mean, it’s FULL!!  This breakfast just has bangers, bacon, potatoes, eggs, tomatoes, and toast – oh, and a full Irish stout!

Also called an Irish Fry-up because everything is fried.  I don’t recommend this kind of breakfast on a regular basis, but hey, it’s a holiday!

What you need:

Note:  Irish and British bacon is made from the pork loin with plenty of pork belly still attached.  American bacon is made only from the pork belly.  That means there is far less fat on that Irish/British bacon.  If you can’t find Irish bacon, use thin sliced loin chops (boneless) or, as I used, a black forest dry cured bacon.

 

 

 

 

 

How to Do it:

First – Cook the sausage and bacon until the sausage is browned and the bacon is crispy.  Place on a hot plate and keep warm in the oven on low.

Fry the potatoes in what is left of the bacon grease (if you’ve used the Irish/British bacon there won’t be a lot – if you used American, drain some of the fat) until the potatoes are browned.  Add 2 Tablespoons of butter and cook until it is melted and starting to permeate the potatoes.  Place in an oven-proof dish and put in the oven to stay warm.  Add the toast or soda bread to the oven to warm it up now.

Cut the tomatoes in half and place in the hot oil.  Cook until it starts to brown, then turn.  Add the eggs to the pan and cook the way you like eggs (we do over-medium at our house).  Sprinkle each egg with 1 Tablespoon of cheese just before serving.

Remove the food from the oven.  Use the remaining butter on the bread.  Plate the food and serve it hot – with a good Irish Stout or Irish coffee.  Don’t want to use alcohol, some fresh squeezed orange juice would go perfect!

 

Makes about 4 servings

© Copyright 2017 The Lazy Gastronome

 

St. Patrick’s Day Dishes to Celebrate

Posted By HelenFern On In Holidays,Internationally Inspired,Irish,St. Patrick's Day | 2 Comments

There is an Irish proverb that says “Laughter is brightest where food is the best.”  Well here is a collection of Irish dishes that will fill the room with laughter and fill your belly with joy!


Happy St. Patty’s Day!