4 St. Patty's Day Recipes to Make at HomeMar 06, 2023 10:50AM ● By Stephanie Hatley
First, you need to prepare a main Irish dish. Either Guinness Beef Stew or shepherd’s pie would be two great options. They also freeze well should you want to make a double batch and have ample leftovers.
Guinness Beef Stew – from Good Housekeeping
3 Tbsp olive oil, divided
3 lb beef chuck, well-trimmed and cut into 2-inch pieces
Kosher salt and pepper
2 medium onions, cut into 1-inch-thick wedges
4 cloves garlic, chopped
1 lb medium carrots, cut into 1-inch pieces
12 oz medium parsnips, cut into 1-inch pieces
3 Tbsp all-purpose flour
14.9-oz can extra-stout beer (like Guinness Extra Stout; about 2 cups)
3 cups low-sodium chicken broth
6-oz can tomato paste
1 lb yellow potatoes, cut into 1-inch pieces
8 sprigs fresh thyme, tied together
2 bay leaves
1/2 cup flat-leaf parsley, roughly chopped
1. Heat 2 tablespoons oil in Dutch oven on medium-high. Season beef with 1/2 teaspoon each salt and pepper. Working in batches, cook beef, turning occasionally, until browned, 4 to 5 minutes, adding more oil as necessary; transfer to bowl.
2. Reduce heat to medium, add remaining tablespoon oil, then onions and cook, covered, stirring occasionally, 5 minutes. Stir in garlic, carrots, and parsnips and cook, stirring occasionally, 3 minutes.
3. Sprinkle with flour and cook, stirring, 2 minutes. Add stout and cook, scraping up any browned bits, 1 minute, then stir in broth and tomato paste.
4. Return beef and any juices to pot along with potatoes, thyme, and bay leaves and simmer, covered, 1 ½ hours. (Alternatively, transfer to 325 degree F oven and bake, covered, 2 hours.) Remove lid and cook, uncovered, until beef is very tender, 45 to 60 minutes. (If baking, uncover and bake 45 minutes.) Discard thyme and bay leaves. Season with salt and pepper if desired. Serve sprinkled with parsley.
Shepherd’s Pie – from Gimme Some OvenIngredients
1 Tbsp olive oil
1 1/4 lb ground beef
1 medium white onion, peeled and diced
8 oz baby bella or white button mushrooms, finely diced
2 medium carrots, finely diced
2 stalks celery, finely diced
4 cloves garlic, peeled and minced
1/4 cup all-purpose flour
1/2 cup dry red wine (or you can sub in more beef stock instead)
2 cups beef stock (or vegetable or chicken stock)
2 Tbsp tomato paste
2 Tbsp Worcestershire sauce
2 bay leaves
2 sprigs each fresh rosemary and thyme
1/2 cup frozen peas
Sea salt and freshly cracked black pepper
1 batch mashed potatoes
2 1/2 lb potatoes (either Russets, Yukon golds, or a mix of the two)
1/4 cup butter
1/2 cup whole milk, or more as needed
2 oz cream cheese (or 1/2 cup plain Greek yogurt)
Sea salt and freshly cracked black pepper
1. Prepare the mashed potatoes. Once the mashed potatoes are ready to go, remove from heat and set aside until ready to use.
2. Meanwhile, heat the oil in a large sauté pan over medium-high heat. Add the ground beef and cook until browned, crumbling it with a wooden spoon as it cooks. Transfer the cooked beef to a separate plate with a wooden spoon and set aside, reserving any grease in the sauté pan that it has left behind. (Or if there is no leftover grease, add an extra tablespoon of oil to the pan.)
3. Add the onion and sauté for 5 minutes, stirring occasionally. Add the carrots, celery, mushrooms, and garlic and sauté for 5 to 7 more minutes, stirring occasionally, until softened.
4. Stir the flour in with the veggie mixture until evenly combined, then continue to sauté for 1 minute more, stirring frequently. Stir in the wine, then use a wooden spoon to scrape up any browned bits that are stuck to the bottom of the pan.
5. Immediately stir in the stock, tomato paste, Worcestershire sauce, bay leaf, herb sprigs, and frozen peas until combined. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low to maintain a low simmer, and continue cooking for 5 more minutes, stirring occasionally. Remove and discard the bay leaves and herb sprigs. Stir in the cooked meat. Taste and season the mixture with salt and pepper as needed.
6. Transfer the filling mixture to a 9x13-inch baking dish and spread it out in an even layer. Spoon the mashed potatoes on top and carefully spread them out in an even layer as well.
7. Bake uncovered at 400 degrees F for about 20 minutes, or until the potatoes are lightly golden and the filling has started to bubble up around the edges. (If you would like the potatoes to be a bit more browned, you can turn on the broiler for 1 or 2 extra minutes, keeping a close eye on the potatoes so that they do not burn.)
8. Remove the baking dish from the oven, sprinkle a few extra herbs on top if you would like, then dish up your servings while the shepherd’s pie is still nice and warm.
Then you’ll want an Irish dessert. The kids will love these Lucky Charms Cookies while the adults will enjoy sipping Irish Coffee.
Lucky Charms Cookies – from Good Housekeeping
2 cups Lucky Charms (just cereal, no marshmallows)
1 1/2 cup all-purpose flour
1 tsp baking soda
1 tsp salt
2 sticks butter
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 cup Lucky Charms marshmallow bits
1/2 cup white chocolate chips
1. Line a large jellyroll pan with parchment paper. In food processor, pulse Lucky Charms 1 minute or until finely ground; transfer cereal to a large bowl. Add flour, baking soda, and salt and whisk until combined.
2. In large bowl, with a mixer on medium speed, beat butter, granulated sugar, and brown sugar for 4 minutes, or until light and fluffy. Beat in the eggs, 1 at a time, until combined. Reduce mixer speed to medium-low. Add flour mixture all at once and beat until it is just combined. Fold in marshmallow bits and chocolate chips using a spatula or wooden spoon. Cover and refrigerate dough 30 minutes.
3. Preheat the oven to 375 degrees F. Scoop rounded tablespoonfuls of dough onto a prepared cookie sheet, about 2 inches apart. Bake 8 to 10 minutes or until pale golden. Let the cookies cool on the pan for 5 minutes, then transfer them to wire racks to cool completely.
Irish Coffee – from DelishIngredients
16 oz hot water
2 tsp light brown sugar
1 cup brewed coffee
2 oz Irish whiskey (such as Jameson)
1/2 cup heavy cream for topping
Chocolate shavings, for garnish
1. Fill two mugs with hot water and let sit for 2 minutes. Pour out water and add 1 teaspoon of light brown sugar to each mug. Pour over hot coffee and stir to dissolve sugar. Then pour in whiskey.
2. In a separate bowl, using an electric mixer, whisk cream until soft peaks form (you can also whisk by hand). Cream should be thick but still pourable. Top coffee with cream by gently pouring over the back of a warm spoon to form a thick layer on top of coffee. Garnish with chocolate shavings.
Whatever recipes you choose this St. Patty’s Day, make it a fun evening with family or friends. Decorate with shamrock cut-outs or green streamers. Invite guests to wear green or dress up like a leprechaun. Make March 17 a celebration of the soon-to-be-spring season while unleashing your inner Irish spirit!