Main Dish Recipes for St. Patrick's Day!

Easy Shepherd's pie | 30 Minute Irish Skillet | Corned-Beef Dinner, Irish Style | Irish Dumpling Stew | Irish Roast Pork with Potato Stuffing | Irish Lamb Stew | Sausage & Potato Coddle | Reuben Casserole | Limerick Ham | Beef in Guinness

Baked Potato Soup

Easy Shepherd's pie

Ingredients :
1 1/2 pounds lean ground beef
1 cup chopped onion
2 cups frozen green beans, thawed
1 cup frozen corn niblets, thawed
1 can (14.5 ounces) diced tomatoes, drained
1 jar (12 ounces) beef gravy
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1 package Simply Potatoes® Mashed Potatoes

Preparation :
1.First heat oven to 375 degree F. Spray 2 1/2 to 3 quart casserole baking dish with non-stick cooking spray (A 9-inch square baking dish can be used for a 2 ½ quart casserole baking dish.).
2. Take a 12 inch skillet. Add ground beef and onion and cook until browned. Drain grease. Add beans, corn, tomatoes, gravy, thyme and salt. Cook it and until heated through. Put the beef mixture into casserole dish and spread "simply potatoes” evenly over beef mixture. Bake it for 30 to 35 min. Remove from oven.
3. Heat broiler and broil casserole 4-6 inches from heat for 3 to 6 min. Until "simply potatoes” are lightly brown.        

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30 Minute Irish Skillet

Ingredients :
2 tablespoons vegetable oil
1 package Simply Potatoes® Shredded Hash Browns
2 slices uncooked bacon, cut into small pieces
1 pound lean ground beef
1/2 cup chopped onion
4 cups chopped cabbage
1 cup beef broth
1/4 cup apple juice or water
1 teaspoon salt

Preparation :
1. Take a large non-stick skillet. Add oil and heat it on medium - high heat. Cook it "simply potatoes shredded harsh brown" according to package direction.
2. Cook bacon, meanwhile, ground beef and onion in 12 inch non-stick skillet until meat is browned. Drain grease. Add cabbage, beef broth, apple juice and salt. Sauté.
3. Reduce the heat. Cover the skillet with a lead. Occasionally lift cover and stir until cabbage is tender and harsh brown.       

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Limerick Ham

Ingredients :
3-5 lb/ 1 1/2-2 kg ham
cider to cover
1/2 cup brown sugar
1 tsp mustard
20 whole cloves

Preparation :
Cover the ham with cold water and bring slowly to the boil. Throw out the water and replace with cider. Bring this just to the boil and lower the heat, keeping the liquid barely simmering for 20 minutes to the 1 lb/ 1/2 kg. Remove from the heat and allow to stand in the liquid for 30 minutes. Take out the ham, skin it and score the fat with a sharp knife in a diamond pattern. Stud with whole cloves. Mix the sugar and mustard and rub well into the surface of the ham. Bake in a pre-heated oven for a further 10 minutes to the 1 lb / 1/2 kg at gas mark 6, 400°F, 200°C.

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Beef in Guinness

Ingredients :
2 1/2 lb/ 1 kg shin of beef
2 large onions
6 medium carrots
2 tbsp seasoned flour
a little fat or beef dripping
1/2 cup dry cider
1/2 pt/ 250 ml/ 1 cup Guinness with water
sprig of parsley
(serves four)

Preparation :
Cut the beef into chunks and peel and slice the onions and carrots. Toss the beef in the flour and brown quickly in hot fat. Remove the beef and fry the onions gently until transparent. Return the beef and add the carrots and the liquid. Bring just to the boil, reduce the heat to a very gentle simmer, cover closely and cook for 1 1/2 - 2 hours. Check that the dish does not dry out, adding more liquid if necessary. Sprinkle with chopped parsley and serve with plainly boiled potatoes.

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Corned-Beef Dinner, Irish Style

Ingredients :
3-4 lbs corned beef brisket
2 onions, sliced
2 garlic cloves, minced
2 bay leaves
6 whole cloves
6 medium potatoes, pared
5 small carrots, pared
1 medium head of cabbage, cut in 6 wedges

Preparation :
Place corned beef in Dutch oven, and barely cover with hot water; add onion, garlic, cloves, and bay leaves. Cover and simmer (do not let boil)1 hour per pound of meat, or till fork tender. Remove meat from liquid; add potatoes and carrots. . Cover; bring to boiling and cook 10 minutes.
Then add cabbage wedges; continue cooking 20 minutes longer or till vegetables are done.
Spice Glaze:
If you like, glaze the corned beef while vegetables cook. Spread fat side of meat lightly with prepared mustard. Then sprinkle with mixture of 1/4 cup brown sugar and 1/4 teaspoon ground cloves. Place in shallow pan. Bake in moderate oven 350 degrees 15 to 20 minutes or till nicely glazed.

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Irish Dumpling Stew

Yield: 6 Servings
Preparation Time: 20 minutes
Cooking Time: 2 hours


Ingredients for the stew:
4 medium-sized Gold Potatoes or Butter Red Potatoes, whole
2 pounds stew meat, lamb or beef
1/2 cup flour
2 onions, chopped
2 carrots, chopped
2 tomatoes, peeled and chopped
1 clove garlic, minced
1 large bunch of mixed herbs (thyme, rosemary, sage), tied with a string
1 1/2 cups beef broth
Salt for taste
Pepper for taste

Preparation :
Coat all sides of the meat pieces in flour. Heat oil in a skillet and brown the meat bits. Add onions and garlic. Saute.
Toss the browned meat, onions and vegetables into a large cooking pot. Place herbs in the middle of the mixture. Cover with broth and cook for 2 hours over low temperature.
While the stew is cooking, you can make the dumplings. Add the dumplings 20 minutes before stew is done. Add salt and pepper for taste.

Dumplings

Ingredients :
3/4 cup self raising flour
1 cup fresh bread crumbs
1 tablespoon mixed herbs
1/4 cup solid shortening
1 egg, beaten
Broth or water
Salt and pepper to taste

Preparation :
Mix the dry ingredients together in a large mixing bowl. Add shortening and egg. Whisk all the ingredients thoroughly.
Divide mixture into small ball shapes. Roll these into even rounds with your floured hands.
Place the molds in boiling water or broth. Cook for 15 minutes. Add to stew 20 minutes before stew is done.

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Irish Roast Pork with Potato Stuffing

Serves 6
Preparation Time: 20 minutes
Cooking Time: 1 hour

Ingredients :
2 pounds pork tenderloin, or 6 to 8 boneless lean pork chops
2 tablespoons butter
2 tablespoons hard cider (apple wine) or water
stuffing (see below)
salt and pepper

Preparation : Make stuffing. Rub meat with salt, pepper and butter. Pour cider or water into 3 -quart casserole dish. Place meat along edges of dish. Place stuffing in center of pan. Cover loosely with foil and bake 1 hour at 350 degrees.

Stuffing

Ingredients :
4 1/2 cups Gold Potatoes or Butter Red Potatoes, coarsely mashed
1/4 cup butter
1 onion
2 large cooking apples, chopped
1 handful chopped fresh sage and thyme
Salt and pepper

Preparation :

To potatoes, add butter, onion, apples, herbs, salt and pepper.
Mix well.

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Irish Lamb Stew

S

erves 8
Prep time: 30 minutes
Total time: 2 hours 15 minutes

Ingredients :
2 lbs lamb stew meat, cut into 1-inch pieces
1/4 cup all-purpose flour
Salt and pepper, to taste
2 tbsp olive oil
1 large onion, chopped
3-4 cloves garlic, minced
4 cups beef broth
2 cups water
2 lbs potatoes, peeled and cut into 1-inch pieces
2 cups carrots, peeled and cut into 1-inch pieces
2 tsp dried thyme
1 tsp dried rosemary

Also needed:
A large mixing bowl.
A Dutch oven.
A pot.
An wooden spoon.

Preparation :
Preheat your oven to 350°F (175°C).
In a large bowl, toss the lamb stew meat with the flour, salt, and pepper until evenly coated.
Heat the olive oil in a large, oven-safe Dutch oven over medium-high heat. Add the lamb and cook until browned on all sides, about 5-7 minutes.
Add the onion and garlic to the pot and sauté for another 2-3 minutes, until softened.
Pour in the beef broth and water, scraping up any browned bits from the bottom of the pot.
Stir in the potatoes, carrots, thyme, and rosemary, and bring the mixture to a simmer.
Cover the pot and place it in the oven. Bake for 1 1/2 to 2 hours, or until the lamb is tender and the vegetables are cooked through.
Serve hot, garnished with fresh herbs if desired.

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Sausage & Potato Coddle

Ingredients :
1 pound pork sausage links
1/2 pound thick-sliced bacon, cut in 2" pieces
4 large potatoes, (2 pounds)
2 large onions, sliced
1/4 cup chopped fresh parsley
salt and pepper, to taste
2 cups water

Preparation :
In a skillet cook the bacon pieces until they turn golden, and then drain on paper towels. Brown sausages (prick in several places with fork) in bacon fat; drain on paper towels and slice into 1/4-inch pieces. Peel and slice potatoes about 1/4-inch thick. In a casserole dish, alternate layers of bacon, sausage, onion, and potato, seasoning the potatoes with salt and pepper. Sprinkle each layer with a little parsley. Pour off all but 2 tablespoons of fat from the skillet. Add water and bring to the boil. Pour over the potato casserole. Cover and bake at 350 degrees for 45 minutes. Remove the cover and cook for an additional 15 minutes, until the top is browned and potatoes become tender.

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Reuben Casserole

Ingredients :
3/4 cup cubed rye bread
2 (10 1/2 ounce) cans cream of mushroom soup
1 1/2 cups milk

1/2 cup finely chopped onions
3/4 lb deli sliced corned beef, chopped or leftover corned beef brisket, sliced and chopped
1 1/2 teaspoons dry mustard
1 tablespoon granulated sugar
32 ounces sauerkraut, drained
2 medium baking potatoes, thinly sliced
2 cups shredded swiss cheese
2 tablespoons butter, melted

Preparation :
Heat oven to 250⁰. Arrange bread cubes in a single layer on a baking sheet.
Toast in the oven until dry. Crush or process cubes in a food processor until you have medium crumbs; set aside.
Increase oven temperature to 350⁰.
In large bowl, mix together cream of mushroom soup, milk, onion, corned beef, dry mustard and sugar. Set aside.
Spread sauerkraut evenly in bottom of a lightly greased 9x13" baking dish.
Place potatoes in single layer, slightly overlapping, over 'kraut.
Spoon soup mixture over potatoes and top with cheese.
In small bowl, combine melted butter with rye bread crumbs, and sprinkle mixture over cheese.
Cover and bake 50 minutes. Remove cover and bake 10 minutes more.

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