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
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
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.
30 Minute Irish Skillet
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
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.
3-5 lb/ 1 1/2-2 kg ham
cider to cover
1/2 cup brown sugar
1 tsp mustard
20 whole cloves
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.
Beef in Guinness
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
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.
Corned-Beef Dinner, Irish Style
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
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.
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.
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
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.
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
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.
Irish Roast Pork with Potato Stuffing
Preparation Time: 20 minutes
Cooking Time: 1 hour
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
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.
4 1/2 cups Gold Potatoes or Butter Red Potatoes, coarsely mashed
1/4 cup butter
2 large cooking apples, chopped
1 handful chopped fresh sage and thyme
Salt and pepper
To potatoes, add butter, onion, apples, herbs, salt and pepper.
Irish Lamb Stew
Prep time: 30 minutes
Total time: 2 hours 15 minutes
1) All-purpose flour - ½ cup.
2) Coarse salt.
3) Grounded pepper.
4) Boneless lamb stew meat (preferably shoulder) - 3 pounds, trimmed of excess fat and diced into 2" cubes.
5) Canola oil - 3 tbsp.
6) Onion - 1 large, chopped.
7) Dried thyme - ¾ tsp.
8) Dark beer - 1½ cups.
9) Potatoes - 1½ pounds, medium-sized, peeled and cut into quarters.
10) Carrots - 1 pound, peeled and cut ½ inch thick diagonally.
11) Fresh parsley - 3 tbsp, chopped.
1) A large mixing bowl.
2) A Dutch oven.
3) A pot.
4) An wooden spoon.
1) Pour flour into the mixing bowl and season with salt and pepper.
2) Dredge lamb in flour mixture, shaking off excess.
3) Turn on the oven and heat oil over medium temperature.
4) Brown lamb on all sides, working in batches. About 5 minutes should be alloted per batch.
5) Transfer the roasted lamb to a plate.
6) Pour ¼ cup water into the pot.
7) Add in onion and cook for about 5 minutes, stirring occasionally with the wooden spoon, until water has evaporated and onion has started to become tender.
8) Place lamb in pot. Add in thyme, beer and 1½ cups water. Stir.
9) Cover the ingredients and simmer for about 1-1½ hrs or until lamb is tender.
10) Add potatoes, carrots and ½ cup water.
11) Cook under cover for about 20 minutes or until vegetables are tender and stew has thickened.
12) Season the stewed lamb with salt and pepper. Remove from heat and cool completely before storing.
13) Stir in parsley just before you serve.
Sausage & Potato Coddle
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
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.
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
Heat oven to 2500
. Arrange bread cubes in a single layer on a
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
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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