You don’t need to be Irish to have a lucky St. Patrick’s Day if you whip up one or more of these delicious dishes. We have a variety of classic Irish fare, a classic with a twist of simplicity and…a recipe with stout because without Guiness is it really St. Pat’s?
Traditional Irish Soda Bread
So simple and simply delicious this bread may become your year-round staple.
Pro tip: The bread has a crispy golden brown crust and dense light crumb. The less you handle the bread, the lighter and fluffier the crumb will be. Do not knead the dough. Handle the dough just enough to form into a ball, then a loaf. Over-handling the dough will make the bread tough. It’s really a “less is more” bread!
Ingredients
- 3 1/2-4 cups flour
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 3/4 cup buttermilk
Instructions
- Preheat oven to 450 degrees.
- Combine dry ingredients (flour, soda, salt) in a large mixing bowl, reserving some flour.
- Gradually add the buttermilk, stirring with a wooden spoon or mixing with your hands. If dough is too sticky, add a little more flour.
- When dough is still wet, but not sticky, turn out onto a floured workspace. Shape dough into a ball.
- Pat the ball in a round loaf to fit into your baking pan.
- You can bake Irish soda bread on a baking sheet, in a baking pan, or in a cast iron skillet.
- Place dough into baking pan and score a ¼ inch deep “X” into the top of the loaf – this first lets the Faeries out (they do not taste good) and allows the bread to cook in the proper shape (trapped faeries, by their nature will ruin the shape of bread).
- Bake on center rack of oven for 20 minutes.
- Turn oven temperature down to 400 degrees and cook for an additional 20-30 minutes, until the loaf sounds hollow when tapped.
- Cool on wire rack before slicing and serving
Easy-Peasy Shepherd’s Pie
Ingredients
- 1 lb ground beef (at least 80% lean)
- 1/2 cup chopped onion
- 2 teaspoons finely chopped garlic
- 1 bag (16 oz) frozen mixed vegetables (3 1/2 cups) (the easy part)
- 1/2 teaspoon dried thyme leaves
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 1/2 Beef broth (from 32-oz carton)
- 3 tablespoons all-purpose flour
- 1 pouch (4.7 oz) Betty Crocker™ Creamy Butter Mashed Potatoes (the peasy part)
- Water, butter and milk called for on mashed potato pouch
- 1 cup shredded Cheddar cheese (4 oz)
- 1/4 cup chopped Italian (flat-leaf) parsley
- Paprika, if desired
Directions
- In 12-inch skillet, cook beef, onion and garlic over medium-high heat, stirring frequently, until beef is no longer pink; drain. Stir in frozen mixed vegetables, thyme, salt and pepper.
- In a large glass measuring cup (for easy pouring), add broth and flour, beating with whisk to combine. Add broth mixture to skillet; heat to boiling. Cook 8 to 10 minutes over medium-high heat, stirring occasionally, until mixture is slightly thickened.
- Meanwhile, make mashed potatoes as directed on pouch; stir in cheese until melted and 2 tablespoons of the parsley.
- To serve, divide beef mixture among bowls; top with potatoes. Sprinkle with paprika; garnish with remaining 2 tablespoons parsley.
Chocolate Stout Cupcakes topped with Irish Cream Buttercream
Ingredients
Cupcakes
- 1 box devil’s food cake mix
- 1 1/4 cups stout beer – chocolate stout for extra, extra chocolate flavor
- 1/2 cup vegetable oil
- 3 eggs
Buttercream Frosting
- 1/2 cup shortening
- 1/2 cup butter, softened
- 1 box (1 lb) powdered sugar (4 cups)
- 1 teaspoon vanilla
- 3 to 4 tablespoons Irish cream liqueur
Directions
- Heat oven to 350°F (325°F for dark or nonstick pans). Place foil or paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups.
- Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
- In large bowl, beat shortening and butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined. Add vanilla and 2 tablespoons of the liqueur; beat until blended. Add enough of the remaining 1 to 2 tablespoons liqueur, 1 teaspoon at a time, beating until frosting is light and fluffy.
- Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in circular pattern on tops of cupcakes.
