St. Patrick's Day in Chicago
Every Year on March 17th, parts of the world turn green in celebration of the patron saint of Ireland, St. Patrick.
Of course, the parties are big on the Green Isle, HOWEVER, not as big as in the USA. The big, bigger, biggest St.Pat's party is in Chicago!!!
From dying our river green, to our many parades, to wonderful groups like The Shannon Rovers and The Chicago Garda Pipes and Drums entertaining all over the city we celebrate Irish culture as it deserves. Trust us, when these groups play Danny Boy or Amazing Grace, there is not a dry eye to be seen!
We love everything Irish but one of our favorite legends is the belief that if we wear green it makes us invisible to leprechauns who pinch anyone they can see!
So, put on your green, make Debi's famous Traditional Shepherd's Pie and watch this week's “Dare To Be Curious” YouTube channel for the best Bagpipe music Chicago has to offer!
Happy St Patrick's Day!
Shepherd’s Pie is always a winner on St. Patrick’s Day! Your guest will be impressed, love the taste and have seconds! I usually prepare the pie the day before, refrigerated overnight then bake when guest arrive.
Ingredients:
1 tablespoon butter
1 tablespoon olive oil
1 yellow onion, diced
14 thin organic carrots, sliced in shape of circles
9 celery stalks, diced in moon shape
5 cloves of garlic, crushed
salt to taste
5-pepper blend peppercorns (from Williams Sonoma) – pepper to taste
1 tube of tomato paste
3 pounds of ground lamb
2 tablespoons Worcestershire sauce – or more to taste
½ cup of chicken stock (homemade if you have some)
1 bag of frozen petite sweet peas
Mashed Potatoes:
4 pounds Yukon gold potatoes (peeled, quartered, cooked)
4 tablespoons butter
½ cup heavy whipping cream
1 cup grated Vermont sharp white cheddar cheese
salt to taste
5-pepper blend peppercorns (from Williams Sonoma) – pepper to taste
Directions:
Makes 2 pies
Baking Time: 20 minutes at 400 degrees or 30 minutes at 350 degrees
Cooking Mashed Potatoes:
Get the mashed potatoes going first. In a large pot, add water and salt, add potatoes, boil the water and cook potatoes until tender about 20 minutes.
Once the potatoes are done, drain the potatoes and place them back into pot. Add butter, heavy whipping cream, mash the potatoes, then add salt, pepper and cheese, continue to mash until smooth. Set aside until lamb mixture is complete.
Sautéing Lamb Mixture:
Add butter and oil to a large skillet on medium heat. Sauté onions, carrots, celery 7 minutes, then add garlic for another 3 minutes until tender, season with salt and pepper.
Then add tomato paste and mix.
Add ground lamb cook about 10 minutes.
Add Worcestershire sauce and chicken stock, add peas, taste – then add more salt and pepper if needed.
Transfer mixture to your oven proof baking pie dishes, spread evenly and flatten out.
Then put your mashed potato mix on top of the mixture and again spread evenly, then use a spoon to make peaks so you have a wave effect on the mashed potato, that will brown nicely when baked.
Bake and serve hot…Enjoy!