You might call yourself a shepherd too if it meant you would get a dinner this good. Our version of a Shepherd’s Pie is certainly a Southern dinner classic. Instead of mashed potatoes we use scalloped potatoes for the crust, cut with a mandolin slicer—but a knife will work just as well. For the filling, lean ground chuck is perfect, while red wine will add flavors that are rich and bold. Our Shepherd’s Pie has a dash of Worcestershire Sauce, as well as a hearty measure of English peas. This dish will keep you warm on a cool night, but it is fresh and delicious at any time. Round up your appetite and enjoy our Shepherd’s Pie.
Corned beef is a signature dish of St. Patrick’s Day. Find it in the meat section of your grocery store, usually in close proximity to the more familiar beef brisket.
Follow package directions to make the corned beef the night before, refrigerate, and then pop it in the oven with our two-ingredient glaze the next day. Boil cabbage while the beef cooks for a traditional Irish side dish.
The Irish love their potatoes, and this soup truly makes the most of this humble, hearty vegetable. Sautéed onions and leeks are cooked with potatoes in chicken broth, pureed until smooth, and then served hot or cold and topped with chives and crumbled bacon.
4 of 12Photo: Jennifer Davick
Smoked Paprika Pork Roast with Sticky Stout Barbecue Sauce
An Irish meal isn’t complete without a good beer like the iconic Irish stout Guinness. Black Velvet lightens the dark beer by mixing it with sparkling wine. Serve it in Champagne flutes for an elegant touch.