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Jennifer_Coffey

Celebrating St. Patrick's Day with Shepard's Pie in a Special Baker from Belleek!

by on ‎03-15-2013 09:52 AM

Top o’ the Mornin’ to Ya!


(or afternoon, or evening)…


Oh, how I’ve been looking forward to St. Patrick’s Day! Ever since I first had the opportunity to work with our Irish friends I have found even more reasons to celebrate this holiday. Our guests from the Emerald Isle are friendly, warm, gracious, and have such energy even after long hours on planes and longer hours in the studios!


And the holiday itself brings back such fun memories. Growing up in Louisiana, it was a long-awaited holiday..my parents would take my brother and I to the St. Patty’s Day parades in New Orleans and we would come home with a bounty of green beads, doubloons, and piles of vegetables tossed right off the dozens of floats!


OK so the veggies in my Shepherd’s Pie below weren’t tossed off of a float…but they definitely have a beautiful home in a special baker from Belleek! I cooked up what I modestly declare is a mean meal in this beautiful dish. See recipe below! Oh, and I snapped a few pics very quickly before Gabby and I tore into it. It didn’t last long!



Have a blessed and happy SPD…and I hope you’ll join Dave James and I and all our Irish friends during the BIG event on March 17th! I’ll be on 3am-6am…just call me Jennifer O’Coffey that day!


Igredients


1.5 lb potatoes peeled and cut into pieces


1 clove garlic


1 cup buttermilk


1 tbsp chives, chopped


Salt and ground black pepper, to taste


3 tsp olive oil, divided


1 lb lean ground beef


1 yellow onion, finely chopped


3 medium carrots, chopped


1 celery stalk, diced


1 tsp rosemary


1 cup chicken broth


1 small can tomato sauce


1/2 cup frozen peas


 Instructions


Preheat oven to 375. Boil potatoes and garlic for 20 min, drain and then process with buttermilk and chives until smooth. Season with salt and pepper and set aside.


Heat 1tsp oil on medium heat. Add beef and brown, drain. In separate skillet heat remaining oil and add onion, carrots, celery and rosemary and cook until vegetables are soft. Add turkey, broth, tomato sauce and cook another 5-8 minutes. Stir in peas and add ground beef.


Pour vegetable mixture into your Belleek baker, top with mashed potatoes and bake for 30 minutes. Enjoy!



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