Did you know that St. Patrick’s day is one of the most widely celebrated saint’s day in the world. Yes, it’s not just about wearing green, shamrocks, and drinking guinness (Btw, St. Patrick’s Day accounts for 10% of annual guinness sales). The day honor’s Saint Patrick and the arrival of Christianity in Ireland.
While I’m not much of a beer drinker and green doesn’t do much for my complexion, I enjoy celebrating the religious and non-religious elements of St. Patrick’s Day. My mother-in-law, who has Irish roots, has given me a greater appreciation for this celebration of Irish culture.
But what I enjoy the most about this holiday is the wonderful Irish fare and here are two of my favorites.
Nothing compares to my mother-in-law’s corned beef, but if you don’t have an Irish mom, try the Food Network’s recipe. It wins for the best reviews and easiest to execute.
Trivia: Did you know that originally the dish was made with Irish bacon, but Irish immigrants in New York modified the dish to less costly corned beef?
Four Green Fields in Boston, Massachusetts prides itself on its good food and great company. Following in the footsteps of the Bailey of Dublin, a literary pub, you’ll find an eclectic mix of entertainment from international writers to Celtic rock to traditional artists. It’s love of the arts coupled with its interesting take on traditional Irish fair makes this a restaurant you need to visit.
Four Green Fields shares it’s new take on traditional shepherd’s pie with RebelMom. Instead of the layered casserole, scooped out potato skins are filled with mashed potatoes and topped with a rich veal and lamb mixture. Try it and let me know what you think?
Four Green Fields’ “Shepherd’s Pie”
1 lb veal
1 lb lamb
1 large onion
2 celery stalks
1 large carrot
¼ cup olive oil
5 cups beef or veal broth
2 bay leaves
4 large potatoes (for potato boats)
1 ¾ lb potato (for mashed potatoes)
½ cup milk
Salt and pepper
For the lamb & veal:
Cube lamb and veal (small cubes). Dice onion, celery, and carrots into ¼ inch pieces. In a medium sized pot, sauté lamb and veal in olive oil until brown. Once brown, drain oil from pot and add onion, sauté for 5 minutes. Deglaze pot with white wine, then add veal/beef broth and bay leaves. Braise for 25 minutes. Salt and pepper to taste.
For potato boats/skins:
Roast 4 large potatoes at 400 degrees until soft (approx 45 min). Cut potatoes in half and hollow out, careful not to cut or tear potato skin. Spray hollowed put skins with vegetable spray and bake upside down at 450 degrees for 25 min or until crisp.
For the potato:
Boil potatoes until soft (can also use excess potato from potato boats/skins). Drain water and add ½ cup milk, salt, butter, and white pepper. Mash potato mixture until it reaches desired consistency
Place potato boats on plate and fill with mashed potatoes, pour veal and lamb mixture over the top. Serve immediately with roasted carrots and Brussel sprouts on the side.