May the sun shine warm upon your face, and rains fall soft upon your fields.
With a good amount of Irish blood pumping through my veins and a love for hearty food, I dug up the recipes to some of my favorite beef dishes from the Motherland, along with the perfect Irish nightcap.
Last year, Grace Kiersey, a farm mom from the Munster Province of Ireland opened up her cook book for Drovers CattleNetwork, and shared a few of her family’s favorite beef recipes. Click here to read the article.
I was first introduced to Shepherd’s Pie while working for the E.L. Peterson Ranch, a SimAngus operation in central Montana. While the Peterson family has a predominant Norwegian heritage, one they are very proud of, Shepherd’s Pie was a go-to meal. Essentially, it is ground beef mixed with a choice vegetable and topped with potatoes – what’s not to love?
Skillet Shepherd’s Pie from The Cooking Jar
Prep Time – 15 minutes Cook Time – 45 minutes Serves – 8
- 2 lb. ground beef
- ½ yellow onion, diced
- 1 teaspoon garlic, minced
- 12 oz. frozen mixed vegetables
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire sauce
- 2 teaspoons tomato paste
- Pepper to taste
- 4 russet potatoes, peeled and cubed
- 2 tablespoons butter
- 1 cup milk
- 1 tablespoon chives, chopped and divided
- 1 cup cheddar cheese, shredded
- ¼ cup Parmesan cheese, shredded
- Over medium high heat bring a pot of salted water to boil. Add potatoes and simmer until fork tender, about 20 minutes
- Drain and transfer potatoes to a mixing bowl. Add butter and milk and mash until fluffy
- Season with ½ tablespoon chives and salt and pepper to taste. Set aside
- In a 10" cast iron pan over medium heat, brown the beef until fully cooked. Drain off any fat. Remove beef and set aside
- In the same pan, saute onions and garlic until translucent
- Add mixed vegetables, crumble beef bouillon cubes and simmer till vegetables are soft
- Toss in beef, Worcestershire sauce, tomato paste and season with pepper to taste. Stir to mix thoroughly
- Reduce heat to medium and simmer for 15 minutes to let the flavors marry
- Remove from heat and compress the beef layer before topping with a layer of cheddar cheese
- Finish with a thick layer of mashed potatoes and sprinkle Parmesan and leftover chives to finish
- Bake at 400 degrees F for 20 minutes or until the potatoes are browned
- Broil at 400 degrees F for 3-5 minutes if needed to brown them more
- Allow to cool 10 minutes before serving warm
Click here a quick step-by-step tutorial from Farah at The Cooking Jar.
Corned Beef and Cabbage
It wouldn’t be St. Patrick’s Day without this traditional dish. Every year my hometown church has an annual corned beef and cabbage lunch for our rural community, and has been a favorite of mine since I can remember. On a scale of 1 to 10, I give corned beef and cabbage a “last meal on death row” rating.
Homemade corned beef and cabbage from Karrie at HappyMoneySaver.com
Prep Time – 20 minutes Cook Time – 10 hours Serves – 8-10
- 1 2.5 pound corned beef roast
- 2 small yellow onions
- 10 medium carrots
- 10-15 baby medley variety potatoes
- 2 cups water
- 1 head of cabbage
- Rinse and prepare your onion, carrots and potatoes. Peel and cut carrots in thirds and cut onions in fourths. Peel and cut up potatoes if you're using russets, or just rinse if you're using baby reds or a medley variety. Set aside.
- Place onions and carrots on the bottom of a large crock pot. Next remove roast from packing, making sure to remove any seasoning packet that may be inside. Place roast along with juices from package inside the crock pot on top of the onions and carrots. Season with the seasoning packet that it came with if you choose. Add two cups of water. Place potatoes all around the roast. Cover and cook on high for 8 hours.
- Take your head of cabbage and rinse. Cut the head into fourths. Open crock pot and place the pieces of cabbage right on top. Cook another 2 hours on high. Remove meat and veggies from crock pot and add to a platter.
Click here a quick step-by-step tutorial from Karrie at HappyMoneySaver.com.
This is the perfect nightcap for those of you who enjoy a hot drink on a cold night. Irish coffees are a favorite at the Mushrush Ranch to sip on in front of the fireplace after a long, cold day.
Irish Coffee by The Pioneer Woman
Prep Time – 20 minutes Cook Time – Serves – 4
- 1 cup heavy cream
- 3 tablespoons Bailey's Irish Cream
- 1/2 cup Irish whiskey (or any whiskey)
- 4 tablespoons brown sugar
- 4 cups strong hot coffee
- With an electric mixer, whip cream and Bailey's together until stiff. Set aside.
- Into each of the four large coffee mugs, add 2 tablespoons whiskey, 1 tablespoon of brown sugar, and 1 cup coffee.
- Top with a very generous layer of the Bailey's whipped cream. (Almost a third of the cup should be taken up by the whipped cream.)
Click here a quick step-by-step tutorial from Ree Drummond at ThePioneerWoman.com.
If you don’t feel like making homemade whipped cream, canned works great, but dissolves much faster. While there are several different types of whiskey you could use for this, I highly recommend something of quality that won’t leave hair on your chest for a more enjoyable drink – it’s about quality, not quantity.
Have a happy St. Patrick’s Day. May it be filled with beef, heritage and this Irish blessing:
May the road rise up to meet you.
May the wind always be at your back.
May the sun shine warm upon your face,
and rains fall soft upon your fields.
And until we meet again,
May God hold you in the palm of His hand.