Irish Shepherds Pie

Irish Shepherds Pie

If you are searching for Irish soul food to make for St. Patrick’s Day, look no further than this meaty, savory comfort-food classic. The rich, creamy vegetable combination is studded with luxurious ground meat, topped with smooth and creamy Yukon gold potatoes with melted Irish butter. Perfect served with a big green crunchy salad on the side.

Ground lamb is the preferred meat, but you can substitute with ground beef. If you choose to use beef, be sure also to substitute beef stock for the chicken stock.

Shepherds Pie
3 tablespoons grapeseed or canola oil
½ cup finely diced onion
¼ cup shredded carrot
1 tablespoon tomato paste
Kosher salt
Fresh ground pepper
1 pound ground lamb or lean ground beef
2 tablespoons flour
1 cup chicken stock, or if using ground beef substitute with beef stock
1 tablespoons fresh mint, sliced thin
1 tablespoon fresh thyme leaves
½ cup fresh spring peas or frozen, thawed
Mashed Potato Topping (see recipe below)
Butter to grease the baking dish
¼ cup melted Irish butter

Heat one tablespoon of the oil in a 12” sauté pan over medium heat. Add the onion, carrot, and salt and pepper to taste. Cook, occasionally stirring, for 6 to 8 minutes, or until the vegetables begin to soften. Transfer the vegetables to a bowl and set aside.

Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the meat and cook, often stirring, until browned, 2 to 3 minutes. Sprinkle in the flour, reduce the heat to medium, and cook for 30 seconds; stir constantly. Slowly add the stock, stirring to deglaze the pan. Return the vegetables to the skillet, add the mint, thyme, peas and season to taste with salt and pepper. Reduce the heat to medium-low, cover, and simmer until the meat is tender about 20 minutes. Uncover the skillet and cook until thickened, about 5 minutes more.

Preheat the oven to 400 degrees. Butter an 8” x 8” square dish then add the meat mixture. Completely cover with the mashed potatoes. Pour the Irish Butter over the top the potatoes and lightly sprinkle with salt. Bake for 25-30 minutes or until the potatoes just start to brown. Makes six servings.

Mashed Potato Topping
2 large Yukon gold potatoes (about 2 pounds)
½ cup cream
¼ cup Irish butter
Kosher Salt
Fresh Ground Pepper

Peel the potatoes and cut into 2-inch cubes and place in a large pot. Add enough water to cover the potatoes. Cover the pot and bring to a boil. Reduce the heat and cook the potatoes until a small knife can easily pass through the largest potatoes, about 25-30 minutes. While the potatoes are cooking, in a small saucepan heat the cream and butter over low heat. When the potatoes are done, strain off all the water and return to the pan. Mash them while still hot and then add half the cream mixture. Continue to mash then add the remaining cream and mash until smooth but with a few small potato pieces here and there. Season the mashed potatoes with salt and pepper to taste.


Pork Schnitzel with Lemon Cream Sauce And Sautéed Potatoes

Pork Schnitzel with Lemon Cream Sauce And Sautéed Potatoes

Lightly sautéed with a Panko breading, this recipe turns pork into a crispy piece of perfection. Thirty minutes is all it takes for moist, tender pork to become a melt in your mouth dinner favorite. Traditional Schweineschnitzel (Pork Schnitzel) is served with a garnish of sliced lemon and a sprig of parsley. We modernized it with a delicious Lemon Cream Sauce to serve on the side with a shower of fresh chopped parsley. The addition of easy butter-sautéed thinly sliced potatoes round out the dish.

Pork Schnitzel
2 large eggs
1 cup all-purpose flour
Kosher salt
Fresh ground pepper
2 cups panko breadcrumbs
4 thin boneless center cut pork chops (about 1¾ pounds) pounded to ¼ inch thick
Grapeseed or Canola Oil
¼ cup flat-leaf parsley, chopped
2 teaspoons lemon zest

Crack the eggs into a wide shallow dish and beat lightly with 2 tablespoons of water. Put the flour on a flat-rimmed plate and season with ½ teaspoon salt and ⅛ teaspoon of fresh ground black pepper. In another flat-rimmed dish add the panko and season with 1 teaspoon salt.

Dip the pork chops first in the flour, coat both sides well, and shake off any excess flour. Dip in the egg, letting the excess run back into the dish, then add the Panko pressing down to make sure all sides are well coated.

In a 12-inch sauté pan, heat ¼ inch of oil over medium-high heat until the oil is shimmering and vigorously bubbles when you dip in the corner of a pork chop. Sauté the chops in batches, flipping once. Add more oil if needed and adjusting the heat as necessary to maintain steady bubbling. Cook until golden brown on both sides, 3 to 5 minutes per side, and the internal temperature is 145˚F. Sprinkle with parsley and lemon zest and serve immediately with the Skillet Potatoes and Lemon Cream Sauce. Make 4 servings.

Sautéed Potatoes
2 tablespoons butter, more if needed
2 Yukon gold potatoes, sliced very thin
Kosher Salt
2 tablespoons flat-leaf parsley, chopped

Melt a tablespoon of butter over medium-high heat in a 12” sauté pan. Add the slices, in one layer, and cook until browned. Turn over and repeat on the other side. Remove to paper towels and drain, salt lightly and sprinkle with fresh chopped parsley when still warm. Cook in as many layers as needed, using the additional butter if needed. Makes 4 servings.

Lemon Cream Sauce
2 tablespoons unsalted butter
1 tablespoons minced shallots
⅓ cup dry white wine
⅓ cup chicken stock
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
⅓ cup heavy cream

Melt the butter in a small heavy saucepan, then add shallots and sauté over medium heat for 2-3 minutes. Add the wine and cook until the wine almost evaporates completely. Add the chicken stock, fresh lemon juice, and bring to a boil. Reduce the liquid by half. Pass through a fine mesh strainer into a clean saucepan to remove the shallots; discard the shallots. Add the cream and lemon zest, reduce the heat to low and simmer until thickened. Makes 4 servings.

Cornish Game Hens with Apricot Glacé, Rosemary Wild Rice, Meyer Lemon Beurre  Blanc and Pine Nuts

Cornish Game Hens with Apricot Glacé, Rosemary Wild Rice, Meyer Lemon Beurre Blanc and Pine Nuts

Cornish Hens are an easy, great dish to prepare for company, a special evening, or any sophisticated dinner. Typically a December holiday entree; serve these elegant little hens any time of the year – especially in the spring. Since hens have an affinity for lemon and fruity flavors, combining Apricot Jam and Meyer Lemon gives this special menu an amazing combination. As a bonus, now is the perfect time to serve this meal when Meyer Lemons are in season. If you can’t find Meyer Lemons you can substitute with Lemon in all the recipes for this dish.

Cornish Game Hens with Apricot Glacé
2 Cornish hens, approximately 1½ pounds each
2 cups buttermilk
Kosher salt
⅛ teaspoon cayenne pepper
Olive oil
Apricot Glacé (recipe below)

With a sharp knife or poultry shears, remove the backbones from the hens and slice through the breastbone, cutting the hens in half. Place in a glass dish skin side up. Whisk together the buttermilk, 1 teaspoon salt, and cayenne. Pour over the hens, turn them over skin side down, cover, and marinate refrigerated for 4 hours or overnight.

Set a rack in the center of the oven and heat the oven to 450 degrees. Wash the buttermilk off the hens and dry thoroughly. Brush the skin of the hens with olive oil and set them, skin side up, on a wire rack set in a foil-lined rimmed baking sheet. Sprinkle the skin with salt. Roast the hens until almost cooked through about 25 minutes. An instant-read thermometer inserted in the thickest part of the thigh should register 165 degrees.

Brush the hens with the Apricot Glacé and continue to roast until the Glacé has browned in spots and the thermometer registers 170 degrees in the thigh, about 5 to 7 minutes more. Remove from the oven, and brush again with Apricot Glacé, and serve immediately with extra Apricot Glacé, Meyer Lemon Beurre Blanc, Rosemary Wild Rice, and Buttery Pine Nuts. Makes 4 servings.

Apricot Glacé
2 tablespoons Meyer Lemon juice
2 teaspoons cornstarch
⅔ cup Apricot Jam

In a small bowl whisk until smooth the Meyer lemon juice and 2 teaspoons cornstarch; set aside. In a small saucepan over low heat melt the apricot jam, then whisk in the lemon/cornstarch mixture. When combined, add to a blender, or use an immersion blender, process until very smooth and return to a clean saucepan. Keep warm; cover and hold over very low heat. The sauce can be made the day prior and reheated gently over low heat.

Meyer Lemon Beurre Blanc
¼ cup Meyer lemon juice
¼ cup tablespoons white vinegar
3 teaspoons minced shallot, finely diced
¼ cup heavy cream
¼ cup butter, diced
1 teaspoon Meyer lemon zest
Kosher Salt
White pepper

In a small saucepan over medium-low heat add the lemon juice, vinegar, and shallots and bring to a simmer over medium-high heat. Cook until the liquid is reduced to one fourth or 2 tablespoons. Add the cream and bring to a simmer, reducing the cream slightly for about one minute.

Take the pan off the heat and swirl in several pieces of diced butter – about a fourth of the butter. When the butter is incorporated, whisk in a few more pieces, about another fourth of the butter. The sauce should begin to feel smooth and look creamy. Place the pan back over medium-low heat and whisk in the remaining butter until the sauce is smooth. Add ¼ teaspoon salt and a pinch of pepper. Strain the sauce through a fine-mesh sieve in a clean saucepan.

Gently stir in the lemon zest and season to taste with more salt and white pepper. Keep warm in a double boiler over low heat. When the hens are ready, drizzle on the plates with the Cornish hens.

Rosemary Wild Rice
1 tablespoon butter
2 tablespoons onion, finely chopped
Kosher salt
1 cup wild rice
2 teaspoons chopped fresh rosemary or 1 teaspoon dried and crushed
1¾ cups chicken stock
2 teaspoons Meyer lemon zest
½ cup chopped parsley
Fresh ground pepper

In a large saucepan, melt butter over medium heat. Add onion and ½ teaspoon of salt. Cook while stirring occasionally, until the onions are tender, 3 to 5 minutes. Add rice and rosemary; cook, stirring until the rice smells toasty, about 1 minute. Add the stock and follow the time directions on the package to cook the wild rice. When cooked, stir in the lemon zest and parsley. Season to taste with more salt and pepper. Serve on the plates with the Cornish Hens. Make 4 servings.

Buttery Toasted Pine Nuts
1 tablespoon unsalted butter
¼ cup pine nuts
¼ teaspoon kosher salt

Melt the butter in a small sauté pan. Add the pine nuts, toss often, and cook until golden, about 3-5 minutes. Place in a bowl and add the salt and toss. Arrange on the plates with the Cornish Hens.

Broken Pasta With Italian Sausage, Cherry Tomato Sauce, and Lemon Crumb Topping

Broken Pasta With Italian Sausage, Cherry Tomato Sauce, and Lemon Crumb Topping

Sautéed garlic and Italian sausage, seared cherry tomato sauce, mozzarella, and broken pasta sheets are topped with cheesy toasted lemon crumbs before popping it in the oven and baking to gooey perfection. To make this delicious dinner even better, it’s a two-pan meal with quick clean up.

1½ tablespoons butter
½ cup Panko bread crumbs
Kosher salt
Freshly ground pepper
Zest of one medium lemon
½ cup grated Parmesan cheese, divided, plus more for serving
12 ounces lasagna or sheet pasta broken into pieces, (do not use no-boil noodles)
1 tablespoon olive oil
1 pound Italian hot or mild sausages, pork, turkey or chicken, casings removed
2 teaspoons minced garlic
24 ounces cherry or grape tomatoes
Juice of one lemon or 3 tablespoons
½ cup grated mozzarella
3 tablespoons whole small basil leaves or large leaves torn

Preheat the oven to 425 degrees. Melt the butter in a large skillet over medium heat. Add the panko and toss until lightly browned about 7-8 minutes, season with ¼ teaspoon salt and ⅛ teaspoon of pepper. Cool to room temperature, stir in the lemon zest and ¼ cup of Parmesan cheese.

Bring a large pot of salted water to a boil. Add a handful of salt and the broken pasta to the boiling water. Stir frequently to prevent it from sticking. Cook until al dente, about 11-12 minutes. Reserve ½ cup of the cooking water, then drain the pasta.

Meanwhile, remove the casings from the sausage. Heat the olive oil in a large cast-iron or another oven-proof skillet over medium heat and add the sausage and garlic. As the sausage cooks, break into bite-size pieces. Cook until the edges are browned, and the center is no longer pink. Drain on paper towels and set aside. Pour out any remaining sausage fat leaving just a thin layer on the bottom of the pan. Add the cherry tomatoes and cook until blistered, popping open and slightly softened about 4 minutes. Stir in the lemon juice, 1 teaspoon of salt, ⅛ teaspoon pepper, and cook, lightly-pressing until all the tomatoes are crushed. Add the pasta, sausage, remaining Parmesan cheese, mozzarella cheese and simmer for 2-3 minutes. If the sauce is too thick, add the reserved cooking water, one tablespoon at a time, to thin to your desired consistency.

Sprinkle evenly over the top of the pasta the Panko crumbs, and place in the oven for 15 minutes, baking until the crumbs are golden. Top with fresh basil leaves and serve in warmed bowls with more Parmesan cheese on the side.

Layered Potato and Bacon Quiche with Arugula

Layered Potato and Bacon Quiche with Arugula

Perfect for a winter breakfast, brunch, or dinner, our pastry crust is layered with thinly-sliced sautéed potatoes, bacon, baby arugula, and gruyere cheese. Fresh thyme with a cream and egg filling are added and then baked to tasty perfection. You can prepare and serve on the day of your meal or the day prior and merely reheat to serve.

1 pie crust, recipe below or high-quality store-bought
4 slices of thick cut bacon, sliced width-wise into ¼” lardons
2 tablespoons butter
¼ cup thinly sliced green onions, white and green parts plus 2 tablespoons of just the green parts, divided
2 medium Yukon Gold potato, very thinly sliced
2 cups baby arugula
Kosher salt and freshly ground black pepper
5 eggs
¼ cup cream
2 teaspoons of fresh thyme
½ cup grated gruyere cheese, plus 1 teaspoon, divided


Preheat to 400°F. Roll out the pie dough into a 12-13” circle and place in an 8-inch pie pan or 9-inch springform pan. Gently prick pie dough all over with a fork making sure to not puncture through the dough. Refrigerate for 15 minutes. Cover with buttered foil, butter side down, and add pie weights or beans. Place on a sheet pan in the center of the oven and bake 15 minutes. Remove the foil and pie weights, and continuing baking until lightly browned, about 10 minutes more. Remove from oven and set aside.


Meanwhile, add the bacon lardons in a cold pan and cook over medium-high heat until crispy. Remove and set aside. Discard the remaining fat except for a thin layer in the pan. Reduce the heat to medium and add the butter. When melted add the ¼ cup green onions and cook about 2 minutes. Then add the potatoes, sprinkle with ½ teaspoon salt, cook, frequently tossing until the potatoes are tender and lightly browned, about 6-7 minutes. Remove from the heat and season with ⅛ teaspoon pepper and 1 teaspoon salt or to taste.

In a medium bowl, whisk together the eggs and cream. Add ¼ cup gruyere cheese to the bottom of the crust then ½ of the potatoes and bacon in a layer over the cheese. Add the 2 cups of arugula, top evenly with the remaining potatoes and bacon then ¼ cup of the cheese. Sprinkle over the top the thyme then pour the eggs and cream evenly over the whole pie. Sprinkle with the remaining cheese and green onions. Place on a baking sheet in the oven and bake until quiche is puffy and just starting to brown, about 35-40 minutes. Cool briefly for 15 minutes before slicing and serving. Makes 6-8 servings.

Savory Pie Crust
½ cup butter, cubed and chilled
1 cup plus 2 tablespoons all-purpose flour
½ teaspoon salt
4 to 5 tablespoons ice water

Put the butter, flour, and salt in the food processor and pulse lightly just until the mixture comes together resembling sand, and the butter is the size of peas. Add the water, 1 tablespoon at a time, pulsing briefly after each addition. Keep adding water until the dough gathers together into larger clumps. Dump out of the food processor onto a clean surface and pat into a disk. Transfer the dough to a lightly floured re-sealable plastic bag. Let rest in the refrigerator for at least 4 hours, preferably overnight.

Spicy Chili with Turkey, Cheddar, & Sour Cream

Spicy Chili with Turkey, Cheddar, & Sour Cream

Our Spicy Turkey Chili will change your mind about Thanksgiving leftovers. Seasoned with three chilies and smoky cumin, it’s the perfect leftover-makeover dish. To match up with the chili’s heat and keep the flavor, we melt in cheddar cheese and sour cream right before serving. Top it with scallions, cilantro leaves and more sour cream and cheddar for a deliciously comforting dish on a cold day.

1 ½ tablespoons olive oil
1 ½ cups chopped onion
2 cloves minced garlic
3 cups shredded leftover turkey
2 15-ounce cans cannellini or white kidney beans, drained
1 ½ teaspoons Ancho chili powder
1 ½ teaspoons Chipotle chili powder
1 ½ tablespoons toasted ground cumin
1 teaspoon oregano
½ teaspoon salt
Pinch cayenne pepper or to taste
1 4-ounce can chopped green chilies
2 cups turkey or chicken stock, more if needed
½ cup shredded cheddar cheese
¼ cup sour cream

Chopped scallions, white and green parts
Cilantro leaves
Sour Cream
Shredded cheddar cheese

In a large pot heat the olive oil. Sauté onion and garlic over medium heat for 5 minutes or until tender. Add shredded turkey, beans, chili powders, cumin, oregano, salt, cayenne, and green chilies. Add 2 cups of unsalted stock. Stir to combine and simmer, covered, on low for 2 hours.

Stir in the cheese and sour cream. Bring the pot back to a gentle simmer watching carefully to prevent the chili from boiling. Simmer the chili for 15-20 minutes, adjusting with additional stock to achieve the right thickness.

Serve in warmed bowls with garnishes on the side for topping. Makes six servings.