 | Celebrate Saint Patrick's Day
with our recipes for Irish-American Stew and Irish Potato Pie |
 | |  | IRISH-AMERICAN STEW WITH LAMB AND BEEF
Ingredients - 12 ounces lamb stew meat, cubed
- 12 ounces beef chuck, cubed
- 1/3 cup flour
- Salt and pepper, to taste
- 1/4 cup olive oil
- 3 carrots, diced
- 2 russet potatoes (about 1 pound), peeled and diced
- 2 stalks celery, diced
- 1 onion, diced
- 2 tomatoes, diced
- 1-1/2 cups beef stock, plus more if needed
- 1-1/2 tablespoons chopped fresh thyme leaves
- 1-1/2 tablespoons chopped fresh oregano leaves
- 2 bay leaves
- ˝ cup red wine (optional)
| IRISH POTATO PIE WITH IRISH WHISKEY,
ALMONDS, AND ORANGE
Ingredients - 1 russet potato (8 ounces), diced
- Salt
- 6 large eggs, separated
- 1/2 cup (1/2 stick) butter, melted
- 1/2 cup ground almonds (about 3 ounces)
- 1 tablespoon orange extract
- 1 teaspoon vanilla extract
- 1-l/2 cups sugar
- 3 tablespoons Irish whiskey
- 1 frozen ready-made 9-inch deep-dish pie shell, thawed
- Whipped cream, to serve (optional)
| 1. Place the lamb and beef in a mixing bowl, sprinkle with the flour.
2. And season with the salt and pepper.
3. Toss to completely coat the meat.
4. Place the oil in a large saucepan set over medium-high heat and add the meat mixture.
5. Stirring frequently for 2 to 3 minutes, brown the meat on all sides. (Do it in batches if your pan is not large enough to prevent overcrowding and steaming.)
6. Add the carrots, potatoes, celery, onion and tomatoes, stir well, and cook for 2 minutes longer.
7. Add the beef stock, thyme, oregano and bay leaves and turn the heat down to low.
8. Cook at a very light simmer for 2 to 3 hours or until the meat is tender.
9. Adjust the seasonings and add some of the wine or additional beef stock if the stew becomes too thick.
10. Serve in individual bowls.Tip: Use parsnips in addition to (or instead of) the carrots and potatoes. | 1. Preheat the oven to 375°F.
2. Place the potato in a saucepan of salted boiling water and cook for 15 to 20 minutes, or until soft.
3. Meanwhile, in a bowl, whisk the egg whites until stiff peaks form.
4. In a separate bowl, beat the yolks until fluffy and lemon colored. Set aside.
5. When the potato is done, drain and transfer to a mixing bowl.
6. Add the butter and mash by hand or with an electric mixer until smooth.
7. Add the almonds, orange extract, vanilla extract, sugar, whiskey, and egg yolks to the potato mixture and blend.
8. Gently fold in the egg whites and pour the mixture into the pie shell.
9. Bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
10. Remove the pie from the oven, slice, and serve with whipped cream, if desired.Tip: Here's a tip to streamline your pie-crust recipe: Instead of dicing chilled butter with a knife, use a grater to shred it into the mixing bowl. It's faster, and makes it easier to combine with the flour. |
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