Cincy Spins on Irish Classics

Photo from my first meal in London, July 2008.

Polly Campbell has had some lovely recipes in the Wednesday Enquirer every week. I see it on the table at work and my mouth waters and I want to run out to Findlay Market and go home and cook. Tomorrow, as I have done for the past 3 or 4 St. Patrick's days, I'll be heading to Arnold's for an Irish Stew and a pint. Can't wait.

Molly's Traditional Irish Stew

2 tablespoons vegetable oil
1 pound of lamb in 2-inch cubes
2 pounds potatoes, peeled and roughly chopped
1 cup onion, roughly chopped
1 cup parsnips, roughly chopped
1 cup carrots, roughly chopped
1 tablespoon minced garlic
1 tablespoon fresh thyme
2 cups beef stock
½ pint (1 cup) Guinness stout
Salt and pepper to taste.

Preheat oven to 350 degrees. Heat oil in a large skillet until shimmering, but not smoking. Add the lamb pieces and cook until brown, turning once or twice. You may need to do it in two batches so you don't crowd the pan. Layer lamb pieces in a lidded casserole dish with onions, parsnips, carrots, garlic and thyme.

Add the stock and Guinness, and cover the dish tightly to cook. Place in the oven and cook for an hour. Add the potatoes, replace the lid and cook for another hour.


Brazenhead Shepherd's Pie

2 pounds potatoes
6 tablespoons milk
2 tablespoons butter
1 tablespoon olive oil
1 pound ground tenderloin
1 tablespoon minced garlic
1 medium onion, finely chopped
¼ pound diced carrots
½ cup frozen green peas
¼ teaspoon dried dill
½ teaspoon thyme
Pinch crushed red pepper
½ teaspoon each salt and pepper
1 cup beef stock
2 tablespoons Worcestershire sauce
2 tablespoons corn starch
Shredded cheddar cheese

Peel and cut potatoes into chunks. Cover with water in a pot, bring to boil and cook over medium until tender (a fork should easily pierce the potato). Mash the potatoes. Gently warm the milk and butter together. Add to potatoes slowly until they are fluffy but not too wet.

Heat olive oil in large skillet. Add the beef and cook until browned. Drain, if desired. Add garlic, onion, carrots and peas. Mix, and turn heat to medium and cook 5 minutes. Add dill, thyme, crushed red pepper, salt and pepper, cook for 2 minutes. Add beef stock and Worcestershire sauce. Dissolve corn starch in cold water, add to skillet. Cook over high heat until thickened. Pour into a casserole dish, cover with mashed potatoes, sprinkle with shredded cheddar cheese and bake until potatoes are brown and crusty.