St. Patrick’s Day Recipe’s You’ll Make All Year Long

In honor of St. Patrick’s Day we’ve dug up a couple fantastic recipes for you! Now, I must say, it’s a little bit hard for me to share this Shepherds Pie recipe, because it’s my favorite and it’s THE best, and I like being the one who makes THE best Shepherd’s Pie. But the truth is, it’s so yummy that it needs to be shared with the world. It should be noted that it’s even better the next day, and it is the perfect comfort food.  Now for dessert, How about some delicious and easy Chocolate Guinness cupcakes with a fluffy and rich cream cheese frosting? You’re welcome people. Erin Go Braugh!

The Best Shepherd’s Pie

 2-3 lbs. lean ground beef

breadcrumbs (3-5 fresh hamburger buns in food processor)

½ onion, chopped
1 egg for every pound of burger, beaten
4-6 cloves of garlic, chopped
salt & pepper to taste
¼ cup Worcestershire sauce

16 oz. frozen corn, thawed

Mashed Potatoes
6-8 potatoes, peeled and cubed
3 tbs. butter
¼ cup heavy cream, half & half, or milk
4 cloves garlic, finely chopped
salt and pepper to taste

Brown Gravy
5 tbs. butter
1/3 cup Wondra flour
3 cups beef stock
2 tbs. Kitchen Bouquet (optional)

Preheat oven to 350. Combine beef, bread crumbs, onion, eggs, garlic, seasoning and
Worcestershire sauce and place in a baking dish. Cover with foil and bake for 35 to 45

Prepare mashed potatoes and set aside.

Melt 5 tbs. butter in large skillet. Add flour and continue to stir until deep brown roux is
formed. Add beef stock and Kitchen Bouquet and stir until gravy thickens.

Remove meat pie from oven. Remove foil and drain excess juices. Pour layer of gravy
over meat, saving a portion of gravy for topping. Spread corn layer over gravy. Spread
mashed potatoes over corn. Place pie in oven, uncovered for 10 minutes, then under a
high broiler until potatoes are golden brown.

Top individual servings with gravy, a dollop of butter, and salt/pepper to taste

Chocolate & Guinness Cupcakes (as made by Food Network’s Dave Lieberman)
3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes
2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
Pinch fine salt
1 bottle stout beer (recommended: Guinness)
1 stick butter, melted
1 tablespoon vanilla extract
3 large eggs
3/4 cup sour cream
1 (8-ounce) package cream cheese, softened at room temperature
3/4 to 1 cup heavy cream
1 (1-pound) box confectioners’ sugar

Preheat oven to 350 degrees F.
In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.
Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.

To make the icing:
In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners’ sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled.
Top each cupcake with a heap of frosting and dust with cocoa.

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