Feeds:
Posts
Comments

Posts Tagged ‘Irish Food’

 

A large bowl of Irish mashed potatoes for Thanksgiving and Christmas

Today we’re making mashed potatoes in our Irish home. And not just any mash either. We’re making velvety, creamy, delicious mashed potatoes. The kind with just the right amount of butter and milk {or cream} and salt added in. The kind that makes you go back to the table for seconds, even when you’re full.

As well as being a seriously homey comfort food, this Master Recipe, forms the base of other well known Irish potato dishes like Colcannon and Champ. It can also be turned into tasty potato cakes with the addition of some grated cheese, herbs, and rashers {bacon}. When topped with smoked salmon or a poached egg, potato cakes make an ideal brunch or light supper.

This recipe freezes well too. Which means you can double batch it for Thanksgiving and reheat it for Christmas {which is exactly what we’re doing today}. To freeze, let the mashed potato cool completely, transfer to a freezer bag, and store until needed. Easy-peasy. If you prefer individual servings, you can scoop out tea-cup-portions of the cooled mashed potatoes onto a Silpat-lined baking sheet and place in the freezer overnight or until the potatoes are completely frozen. Then put the individual servings into a freezer bag and store in the freezer.

To re-heat frozen mashed potatoes, simple chose the method that works best for you: microwave, stove top, oven or slow cooker.

Velvety Irish Mashed Potatoes

Serves 4

Ingredients

1 kilogram/2lbs unpeeled potatoes, preferably Golden Wonders or Kerr’s Pinks in Ireland or Russet or Yukon Gold in America

250ml/8oz/1 cup milk and/or cream {or mix half-and-half}

112g/8 tablespoons butter

salt and pepper

Directions

1. Scrub the potatoes well.

2. Place them in a large saucepan and add cold water until the potatoes are covered by 1-inch. Add a big pinch of salt to the water and bring to the boil over high heat.

3. Boil for 15 minutes, reduce the heat to medium-low, pour off about half the water, add a lid to the saucepan, and let the potatoes steam for another 20-30 minutes or until a knife tip or skewer goes into the potatoes easily.

4. Drain the potatoes in a colander and peel immediately with a pairing knife while they are still hot {use a clean tea towel to protect your fingers, if necessary}.

5. While you are peeling the potatoes, put the milk and butter into a saucepan and bring to a gentle boil.

5. Place the peeled potatoes into a large bowl and mash by hand or use a potato ricer for quicker results.

6. Pour half the hot milk and butter into the potatoes and stir well. Add more milk and butter until you get the smooth potato consistency you prefer. {You may not need all that you have prepared or you might need a little more, depending on how dry the potatoes are}.

7. Season with salt and pepper. Taste. Correct the season as you like and serve.

Additional Notes, Related Articles & Credit:

* You may, of course, peel the potatoes before you boil them, but leaving the skins on during the boiling process gives the mashed potato an lovely flavour.

** Using a potato ricer or food mill will give your mashed potatoes a smoother, creamier, texture than mashing with a potato masher. Darina and Rachel Allen, of Ballymaloe, recommend placing them in an electric food mixer using the paddle attachment to mash them.

*** Never use a blender or food processor to whip your potatoes: you’ll be left with a gluey mess if you do.

**** If you have a composter, throw the peeled potato skins into it to help feed next year’s garden bounty.

 

Read Full Post »

Fresh Apple Cake in a loaf pan with a pot of Irish Whiskey Caramel Sauce

Oíche shamhna, Dear Readers! A very happy Halloween to you indeed. We’re feeling festive in our Irish home tonight. The fire is lit, the kids are passing out candy, and we’ve just tucked into the most spooktacular fresh apple cake, topped with Irish whiskey caramel sauce. And, oh my goodness…this is so much better than a chocolate bar or sweet could ever be! The mixed spice and walnuts in the cake give it a gorgeous flavour…but, truth be told, I think the caramel whiskey sauce stole the show!

A jar of homemade Irish Whiskey Caramel Sauce with a bottle of Jameson Irish Whiskey behind it

Did you know Halloween originated with the ancient Celts? ‘Tis true! It is an Irish tradition predating St. Patrick by more than 300 years. It arose from the Celtic fire festival called Samhain (pronounced “sow-in”); marking the end of the harvest period and the beginning of winter.

The Celts believed that on the eve of Samhain, the veil separating the living from the dead opened briefly allowing for mischief and anarchy. Huge bonfires were lit to keep evil spirits at bay and costumes were worn to protect people from being carried off into the “other world”. The friendly spirits of loved ones were welcomed home at this time of year and nuts and apples were offered as enticement.

And it was the thought of Halloween+nuts+apples that led me to make tonight’s pudding (dessert). This fresh apple cake incorporates four apples and nearly 4oz of chopped walnuts. And while it may be too late to make it in your home this evening, print the recipe or save it for another autumn celebration {Thanksgiving is right around the corner!}: I think you’re going to love this!

Fresh Apple Cake

Makes 2 Loaves or 1 Bundt Cake

Ingredients

338g/12oz/3 cups all-purpose flour

454g/16oz/2 cups sugar

3 large eggs

350ml/12oz/1-½ cup vegetable oil

125ml/4oz/ ½ cup apple juice

1 teaspoon salt

½ teaspoon mixed spice {pumpkin spice}

1 vanilla bean, split open and seeds scraped out

102g/36oz/3/4 cup walnuts, finely chopped

4 apples, cored, peeled and finely diced

Directions

1. Preheat the oven to 170ºC/325ºF. Grease and line two 900g/2lb loaf tins with parchment paper or grease a 10-inch Bundt pan and lightly flour it too.

2. Using an electric mixer, mix the sugar, eggs, seeds of the vanilla bean, and oil until, smooth. Stir in the apple juice and mix well.

3. Sift together the flour, salt, baking soda, and mixed spice. Add the flour mixture to the sugar mixture and stir well.

4. Stir in the walnuts and apples. Pour the batter into the prepared pans.

5. Bake for 90 minutes. Remove the cake from the oven, let it cool in the pan for 5 minutes, then carefully remove it from the loaf tins/Bundt pan and allow to cool on a wire rack.

 

The above photos were taken while I was making the whiskey caramel sauce. It’s a very easy process that only takes minutes to make: the results are out of this world good!

Irish Whiskey Caramel Sauce

Makes 6oz

Ingredients

114g/4oz/1 cup sugar

50ml/2oz/ ¼ cup water

118ml/4oz/1/2 cup double cream {heavy whipping cream}

30g/1oz/2 tablespoons butter

¼ teaspoon salt

50ml/2oz/ ¼ cup Irish whiskey

Directions

1. Bring the sugar and water to boil in a large heavy bottom saucepan over medium-high heat. Using a wooden spoon, stir until sugar is dissolved.  Boil, without stirring, until mixture turns a golden/amber color.

2. WHILE the sugar water is cooking, into a separate saucepan add the cream, butter and salt. Cook over medium heat until the butter is melted.

3. When the sugar water has turned amber color remove the saucepan from the heat and CAREFULLY add the cream mixture to it.  The combined mixture will bubble up and the caramel will harden.

4. Return the saucepan to a low heat and simmer, stirring constantly, until the caramel is dissolved and the sauce is smooth.

5. Once combined, add the whiskey and stir well. Set aside to cool and use as desired.

Additional Notes, Related Articles & Credit:
For more information and recipes about Halloween+Ireland, please click on Quick Barm Brack, Halloween & Irish Barm Brack {this is my Barm Brac yeast bread recipe}, Halloween & the Irish offers up lots of lore, Making Candle Pumpkins is a fun craft for this time of year, so too is Halloween Marshmallow Pops, Ireland+Halloween+Apple Cake  features Darina Allen’s Apple Cake recipe+information about the famous Snap Apple Night painting by Cork-born Daniel Maclise, Haunted Ireland is where you’ll find information about haunted Irish castles and homes, and, last but not least, over at Colcannon you’ll find my recipe for this traditional Irish Halloween potato and cabbage dish.

 

 

Read Full Post »

 

Puy lentil salad with grilled vegetables and a white plate.

Strictly speaking, we are not vegetarian in our Irish home. I am, however, a big believer in plant based+healthy+simple eating, so I serve a lot of meals with beans, lentils and/or vegetables as the main ingredient.

Over the years, this Puy Lentil Salad with Grilled Vegetables has become one of my go-to recipes. It’s easy to make, my family like it a lot, and it’s gorgeous enough to serve at a casual dinner party.

What’s more, if I double up the entire recipe, I can freeze half the lentils for another meal and keep half the veggies in the fridge for salads and sandwiches during the week!

Puy lentils with grilled vegetables on a white platter

If you’re not up for grilling outdoors, a cast iron grill pan on the hob {stove} works well too. And, don’t be frightened by the long list of ingredients: they don’t make for much work in the kitchen. Enjoy!

Puy Lentil Salad with Grilled Vegetables

Serves 6

Ingredients

1 x aubergine (eggplant), rinsed and cut into strips

1 x courgette (zucchini), washed and cut into rounds or strips

1 x red pepper, rinsed and cut into strips

a handful of green beans, rinsed

1 x yellow onion, cut into strips

1 x yellow onion, chopped (for cooking with the lentils)

350g/1-1/3 cup Puy lentils, washed but not soaked

1 bay leaf

1 whole clove

1 carrot, diced

few sprigs of thyme

2 garlic cloves, peeled

600ml/2 cups chicken stock

1 teaspoon sugar

lettuce leaves (preferably something deep green or purple), rinsed

olive oil for drizzling

250ml/8oz/1 cup olive oil (for dressing)

125ml/4oz/½ cup balsamic vinegar (for dressing)

salt and pepper to taste

Parmesan cheese shavings, as desired

Directions for Lentils

1. Place lentils in a saucepan and cover with cold water. Bring to the boil, drain and rinse under cold water.

2. Return lentils to the saucepan and add chopped onion, bay leaf, clove, carrot, thyme, garlic, chicken stock and sugar. Bring to the boil, then reduce the heat, cover the pan, and simmer until the lentils are tender but not mushy, about 20 minutes, adding water if necessary.

3. Drain lentils, if necessary. Discard bay leaf, clove, thyme and garlic. Season with black pepper and keep warm until ready to serve.

Directions for Vegetables

1. Drizzle vegetables in olive oil and season with salt and pepper to taste.

2. Heat up the grill. Cook vegetables over medium heat to your preferred doneness.

3. When done, turn off the heat and keep vegetables warm until ready to serve.

Directions for Dressing

1. In a jar with a tight fitting lid, mix the olive oil with balsamic vinegar, add salt and pepper to taste. Adjust, if necessary, to your own preference.

Salad Assembly

1. Put a few large leaves of lettuce on a platter.

2. Spoon lentils onto the lettuce, leaving a decorative edge on display.

3. Place the grilled vegetables over top of the lentils.

4. Dress with olive oil and balsamic vinegar.

5. Top with shaved Parmesan cheese.

Additional Notes, Related Articles & Credit:

* If you want to add meat, grilled, sliced steak is wonderful with this salad. Or if you’d like to try another Irish lentil dish, check-out this Avoca Handweaver Sweet Potato and Lentil Stew recipe.

** I use Ikea’s Förtrolig clear glass food containers for freezing extra lentils and storing extra grilled veggies in the fridge.

*** Are lentils a superfood? Martha Stewart says “Yes”!

**** Here’s an article saying why we should eat more lentils…from US News & World Report

***** And, finally, here’s everything you ever wanted to know about lentils from tasteinsight.com

 

 

 

Read Full Post »

 

Brown and white Irish button mushrooms on a tea towel.

Myrtle Allen's mushroom soup in a white bowl.

The lazy days of summer are well and truly over and everyone in our Irish home is moving back into life lived at warp speed.

The kids are busy with school, sports practices/games, clubs, and homework. Our eldest daughter recently added an after school job to her schedule, which brings great opportunities for personal growth and some very welcome pocket money! My husband is traveling a lot again. And, as for me, I’m holding the whole show together.

On those days when I need a meal that’s quick and easy to make, I am thankful to have Irish Mushroom Soup as one of my go-to recipes. This particular recipe, from Myrtle Allen of Ballymaloe House, is delicious and wholesome and takes all of about 20 minutes to make. What’s more, I don’t feel the need to make anything else to call this supper: a loaf of bread and lashings of good Irish butter make it totally complete.

I’ve adjusted Myrtle’s recipe ever so slightly, God forgive me! I use a yellow onion rather than a load of spring onions and I don’t make a roux (I just pop everything into the soup pot and give it a good, stiff, stir). This soup is absolutely no fuss but it tastes like you’ve slaved over a hot hob (stove) all day.

Enjoy!

Myrtle’s Mushroom Soup

Serves 4

Ingredients

4oz/1 cup onions, finely chopped

2 oz/4 tablespoons butter

8oz/2 ½ cups mushrooms, finely chopped, (I use a variety of mushrooms)

salt and pepper

2 tablespoons plain flour

8oz/1 cup milk

80z/1 cup chicken stock

Directions

1. Sweat the onions in the butter until soft (5 minutes approximately).

2. Stir in the mushrooms and seasoning and cook for 1 minute.

3. Add the flour and cook for 2 more minutes, stirring well.

4. Remove from the heat. Blend in the milk and stock. Return to the cooker and bring the mixture to the boil, stirring all the time.

5. Adjust the seasoning (my two cents here: using a hand-held blender, blend until you have a consistency you like) and serve.

Additional Notes, Related Articles & Credits:

* If you have a few minutes, watch this interesting interview over at the Irish Food Channel with Myrtle Allen regarding Irish food production and why Irish food is so delicious.

** Read the Wall Street Journal’s article on how Myrtle Allen helped transform “fine Irish cuisine” into a bona fide culinary movement.

*** Here are some fab mushroom hunts in Ireland: Mushroom hunt with Bill O’Dea at Killruddery House and the Annual Mushroom Hunt & Lunch at Longueville House, Cork.

**** The Northern Ireland Fungus Group has lots of advice on which mushrooms can be eaten and organises annual fungal forays. See http://www.nifg.org.uk for details.

***** For other delicious soup recipes, check-out my Autumn Vegetable Soup, Leak and Potato Soup, Pea & Mint Soup, and, last but not least, my Good Old Fashioned Chicken Soup.

 

 

Read Full Post »

Irish lasagna in a baking dish with a green side salad

I’m sure every family has its own version of this classic Italian dish…but I promise you, you’ll want to give this recipe a try sometime.

In our Irish home, we table-tested many lasagna recipes over the years before realising we are truly, deeply, and madly in love with this Irish version dreamed up by my sister-in-law Ann. Thanks Ann!

What makes this recipe the clear winner for us is the absolute deliciousness of the dish. It’s comforting, without being too heavy, and it has lots of flavour. When paired with a side salad and a slice (or two) of homemade garlic bread, everyone leaves the table happy and satisfied. What’s more, my girls and sweet husband will take a slice in their lunch the next day. Don’t you just love it when a supper can become an easy-to-make lunch too?

Another reason Ann’s Weeknight Lasagna is a favourite in our home…it’s just so easy to make. Unlike traditional lasagna, there’s no béchamel sauce (also known as “white sauce” in Ireland) in this recipe. Instead, whole milk ricotta is added directly to the meat sauce, saving time but not scrimping on flavour. And, this recipe calls for precooked noodles, so there’s no hassle and time commitment there either. This recipe is just a win-win-win all around.

Ann’s Weeknight Lasagna can be assembled up to a day in advance and baked right before dinner (great for exam week or anytime everyone is helter skelter). It is great as a family meal, but it is also impressive enough to serve guests. Add a bottle (or two!) of vino, light some pillar candles, turn on some Italian music, and you’ve got the makings of a fun dinner party. And, you know I hate to be a Delia-Downer but I am ever-practical, if you’re looking for a meal to deliver to someone-in-need, this is the perfect, delicious, easy-to-make dish.

Oh, this weeknight lasagna, Irish-style, is good for so many reasons. It may not be your mum’s recipe, but all I can say is “try it…you’re gonna like it!”

Weeknight Lasagna à la Ann

Serves 8

Ingredients

1 tablespoon olive oil

1 onion, diced

450g/1 pound lean minced beef (hamburger meat)

1 pinch of dried basil, oregano and rosemary

2 x 680gram/48 ounces spaghetti sauce

8 oz whole milk ricotta

227g/80z chopped mushrooms

box of oven ready lasagne pasta

16oz shredded mozzarella cheese

Directions

1. Preheat oven to 180°C/350°F degrees.

2. Heat the olive oil in a large frying pan over moderate heat. Add the onion and sauté until translucent.

3. Add mince, being sure to break it up into small pieces. Add oregano and rosemary to taste. When the mince is cooked thoroughly, drain off any excess fat, then add the spaghetti sauce, mushrooms and the whole milk ricotta. Mix well and remove from heat.

4. Into a 9 x 13 x2 inch-baking dish, spoon a thin layer of mince sauce. Top with a layer of lasagne noodles, do not let the noodles touch each other or the sides of the baking dish. Next add a layer of shredded mozzarella. Then top with lasagna noodles, and another layer of sauce. Repeat layers as before, until your top layer of sauce is just about even with your baking dish. Sprinkle with the last of the shredded mozzarella.

5. Cover dish with aluminum (tin foil) and bake in the oven for 30 minutes until bubbling and golden brown. (Alternatively, refrigerate until ready to use).

6. Remove the foil and bake for another 10 to 15 minutes or until hot and bubbly.

7. Remove from the oven, top with some finely grated Parmesan, if desired. Let sit for five minutes before cutting.

 

 

 

 

Read Full Post »

Irish Cup of Tea

The Irish love their tea. Hot tea, I should add…because in Ireland, even on the warmest day, tea is never served cold.

And, in an Irish home, tea is typically drunk throughout the day: with breakfast, at elevenses (a morning snack, typically served around 11am), at 3pm, after dinner and, of course, any time a friend calls in (stops by).*

If you are invited to an Irish home, you can expect to be offered a cup of tea within a few minutes of crossing the threshold. But there’s a catch…you, the guest, are not allowed to accept…at least not on the first ask.

Confused? Don’t worry…it’s an Irish thing! And, having learned the hard way, I’m happy to offer some friendly advice.

So…here’s the skinny: if you are offered a cup of tea while in someone’s home…it is polite (dare I say “expected”) that you say “no” with the first ask.  Even if you’re dying for a cup of tea…just say “No thanks.” and wait.

I say “wait”  because in an Irish home you will be asked a second time. And, funny enough, “no” is what you should say the second time you are asked. Strange? I know, but it is not polite to say “yes”…yet.

It is only after the third ask, and there usually is a third ask, that you may finally say, “I’d love one thanks.” or “That sounds great.” Then your host/hostess will put on the kettle and you’ll be on to another round of questions about milk, no milk, strong or weak, biscuit or no biscuit. The Irish and their tea…it’s serious business!

The absolute exception to the above happens only in situations where you and your host/hostess are on very friendly terms. This being the case, you may on first ask be completely honest and say “yes” straight away.

Conversely, it is important to remember that when an Irish person comes to your home, they will expect you to offer them a cup of tea…three times! You should anticipate that your guest will say “no” the first time you offer and the second time too.  But the third time, you may finally hear a “yes”, in which case you are off and running. Hmmm…now you need to know that there are many different ways to serve tea in Ireland. But, before I get too far ahead of myself, let me wrap the above up by adding that if your guest says “no” the third time you offer tea, you can drop the matter altogether and know you’ve done your part to be polite.

So now…here’s a quick guide to serving and making the perfect cup of tea in Ireland.

Serving Tea in Ireland

There are many ways to serve tea in Ireland and though it is up to you to decide for yourself what you like best, you must also take into account the preferences of your guests. The things you will need to consider include: tea cups or mugs, jug of milk or tetra pack, pre-warming the tea pot and cups or not. Much of this depends on how well you know the person you are having tea with. For example, a tetra pack of milk on the table is an absolute disgrace, unless you are the best of friends or you are serving a workman doing a job in your home. Did you just do a double take on the last bit of that previous sentence? If so, you read it right. In an Irish home it is not uncommon to offer your painter, electrician or gardener a cup of tea while they are working away. And they may sit at your table and even ask you for a biscuit (a cookie)!

Some guests like the first draw of tea, especially in the evening, while others prefer their tea strong enough to trot a mouse on (meaning it is really black and strong). Some people pour milk into their cup before they add the tea, while others do the reverse, and some take no milk at all. Still others prefer a squeeze of lemon, some sugar, or both. These are questions you should ask your guest as your are serving them. And, while this all sounds like a lot of trouble, it actually happens so fast and naturally that after the first few times you don’t even think about it any more.

And finally, some Irish people really prefer to take their tea in a china cup with a saucer while others prefer a mug. Generally, here is how I do things in my Irish home: guests I want to impress get a china cup and saucer; guest with whom I am very friendly get a big, comfortable, mug (so do my children); my husband gets a china mug; and workmen who come to our home get my special “workman” mugs (yes, I have mugs especially for the men who come to fix things in our home!).

Making Tea

To make the perfect cup of tea, I take my lead from the Master Tea Blenders at Bewley’s Tea.

  • Boil some fresh water then use a little to warm the teapot and also your cup. After a minute or so, strain the water off into the sink.
  • Pop your teabags into the teapot – how many is up to you but one per cup is recommended. (I usually add two tea bags to my 4-6 cup pot)
  • Add freshly boiled water straight away, then let the leaves infuse for 3-5 minutes.
  • Remove the teabag, give the tea a quick stir, offer the first draw to whoever takes their tea light, add some milk, sit back, sip and enjoy!

Additional Notes, Related Articles & Credits:

* Statistically speaking, Irish people are the second biggest consumer of tea per person. Turkey comes first and Great Britain is behind us in third. To see more visit theatlantic.com.

Teaology with Denis Daly, Master Blender at Barry’s Tea at http://youtu.be/H79Rhn7LGY8

An excellent radio documentary on tea in Ireland on Newstalk 106 at http://www.newstalk.ie/player/podcasts/Documentary_on_Newstalk/Newstalk_Documentaries/58458/0/documentary_on_newstalk_tea_please/cp_10

More about the history of tea in Ireland at http://www.netplaces.com/irish-history/family-and-food/a-cup-of-irish-tea.htm

Irish Tea and Biscuits at http://www.irelandfavorites.com/irish-tea-biscuits/.html

The worst mistakes Irish people make when brewing a cup of tea at http://www.dailyedge.ie/barrys-tea-master-tea-brewer-tips-1480207-May2014/

My favourite teapots are sold at Avoca Handweavers, see them here.

Information about hospitality and the Brehon Laws is here

And, lastly, another Father Ted video showing the strong and very funny culture of tea in Ireland:

Read Full Post »

 

Screen Shot 2016-03-28 at 11.27.28 PM

Photo Credit: Deliciousmagazine.co.uk

We feasted gloriously on Easter Sunday but, when the last dish was dried and the bits and bobs were put away, I realised we had enough leftover roast leg of spring lamb to make a second meal out of. Which got me to thinking…what to do…what to do?

Lamb Biryani sounded good…so too did Lamb Ragu…but it was good old-fashioned Lamb Shepherd’s Pie that eventually won me over.

Donal Skehan’s Hand Me Down Shepherd’s Pie recipe, posted over at Deliciousmagazine.co.uk, looked so simple and so delicious that I knew in an instant it was the best way to make “no waste” of our Easter Sunday feast.

If you take a quick look at the long list of ingredients, don’t be put off…it’s very likely you already have everything in your presses (cupboards) and fridge. In fact, I had frozen leftover mash potatoes in my freezer (!), so I was able to skip that step in the recipe below.

My family really enjoyed this dish. I’m going to take a guess that you and your family will too.

Enjoy!

Hand Me Down Lamb Shepherd’s Pie

Serves 6

Ingredients

1 tablespoon olive oil

1 large onion, finely chopped

2 carrots, chopped (I added one more)

2 celery sticks, finely chopped (I added one more)

3 garlic cloves, finely chopped

1 tablespoon fresh thyme leaves

75ml red wine

500g leftover slow-roast lamb, shredded (I diced mine)

100ml lamb or chicken stock

2 tablespoons Worcestershire sauce

3 tablespoons tomato ketchup

1 tablespoon tomato purée (paste)

800g floury potatoes, cubed

3 tablespoons butter

2 large free-range egg yolks

25g grated parmesan, plus extra for sprinkling

Directions

1. Heat the oven to 200°C/fan180°C/gas 6.

2. Heat the olive oil in a large frying pan, then gently cook the onion, carrots, celery and garlic for 10-12 minutes until tender.

3. Add the thyme and red wine, then simmer for 2-3 minutes.

4. Add the leftover lamb, stock, Worcestershire sauce, ketchup and tomato purée, then season. Simmer gently for 15 minutes until the mixture has reduced. (I added the leftover peas from Easter Sunday dinner here)

5. Put the potatoes in a large pan of cold salted water, bring to the boil, then simmer for 12 minutes or until tender when pierced with a fork.

6. Drain, return the potatoes to the pan and mash until smooth. Beat in the butter and egg yolks, then stir through the grated parmesan.

7. Spread the lamb mixture in a 1.5 litre ovenproof dish and top with the mash. Sprinkle over a little extra parmesan and bake in the oven for 20-25 minutes until golden on top and bubbling.

Additional Notes, Related Articles & Credits:

* Though the photo shows it, the recipe does not call for peas. I added them anyway and they really brightened the dish up beautifully.

** How to freeze leftover mashed potatoes, from thekitchen.com.

*** Roast Leg of Lamb Recipe from inanirishhome.com.

**** Here’s my traditional Shepherd’s Pie Recipe.

 

 

 

Read Full Post »

Older Posts »

%d bloggers like this: