Time to prepare meal for St. Patrick’s Day

It will soon be time again to dig out those albums and CDs featuring favourite Irish music, the time to enjoy the lively, soulful and even sentimental melodies that are second nature to the celebration of St. Patrick’s Day.

Along with music, don’t forget to wear something green in acknowledgement of the Emerald Isle, and try preparing some traditional Irish food at home, or order from a restaurant that is featuring Irish dishes.

This week’s recipes suggest two items that might be found at a traditional Irish cerebration. And don’t forget to look for a four-leaf clover and the gold at the end of the rainbow.

An Irish blessing for you: “May you have warm winds on a cold evening, a full moon on a dark night and a smooth road all the way to your door.” Happy St. Patrick’s Day.

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Guinness Shepherd’s Pie

1 lb. ground lamb
1 tbsp. olive oil
1 clove garlic, very finely chopped
2 medium carrots, peeled and diced
2 tsps. fresh thyme leaves
1/2 cup Guinness Extra Stout
1 tbsp. tomato paste
1 leek, halved lengthwise and sliced
salt and freshly ground black pepper
1 tbsp. melted butter

Potato Topping:

1 1/2 lbs. Russet potatoes, peeled and cubed
4 tbsps. butter
1/4 cup cream
1/4 cup milk, plus more as needed
white pepper
1 egg yolk

Place the potatoes in a saucepan along with 1 tsp. of salt. Cover with cold water and bring to a boil over medium-high heat. Cook until the potatoes are tender, 10-12 minutes. Drain then return the potatoes to the pot and return to heat long enough to allow any water to evaporate. Transfer to a mixing bowl.

Add the butter, cream and milk and mash together. Season to taste with salt and white pepper, then add egg yolk. Use an electric mixer on medium and whip until light and fluffy, adding small amounts of milk for a smooth consistency. Set aside.

Preheat the oven to 400 degrees F and butter a deep 9 inch pie plate.

Heat the olive oil in a large pan over medium-high heat. Add the garlic and cook just until fragrant, about 1 minute. Add the ground lamb and season with salt and pepper. Cook, breaking up the meat with a wooden spoon until nicely browned, 6-8 minutes.

Drain fat from pan, lower heat to medium and add carrots and thyme. Cover and cook about 5 minutes until carrots are tender.

Stir in the Guinness, raise the heat to medium-high and cook until about half the liquid has evaporated, about 2-3 minutes.

Add the tomato paste and leeks and cook about 2 minutes until leeks are tender and mixture has thickened.

Transfer the meat mixture to the pie plate and spoon the potatoes over the meat. Use a rubber spatula to smooth the potatoes to the edge. Brush with melted butter.

Bake for 25 minutes or until potatoes develop a pale golden crust. Allow to stand 5 minutes before serving.

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Irish Kiss

3/4 oz. Irish whiskey
1/2 oz. Peach Schnapps
4 oz. Ginger Ale
2 oz. orange juice

Mix in a large glass, add ice and enjoy. To make a frothier drink, blend liquids in a blender, then add ice and serve. Makes one drink. Cool in refrigerator before serving.

Joyce Walter can be reached at ronjoy@sasktel.net