Happy St. Patrick’s Day!
St. Patrick’s Day is one of those holidays that I don’t think Americans (me included) understand very well. For us, it’s that one day a year we wear green and drink Guinness. Which is a little ironic, considering that it’s a holiday commemorating the patron saint of Ireland and that it comes in the middle of Lent.
Anyway, I thought I would try my hand at some Irish food to commemorate the day. Now, I’m not Irish and I don’t pretend to be, and to say my recipe is legitimately anywhere close to Irish would be like telling people that Panda Express is good Chinese food. But I did manage to whip up something that remotely resembles it and it does taste quite good.
Now onto the recipe
- a frying pan
- spatula or other stirring implement
- a pot
- cutting board
- potato masher
- 6 cups water
- 1/2 lb potatoes ( I used red Idaho potatoes)
- 3 Tablespoons butter
- 1 Tablespoon creme fraiche/ sour cream
- 2 Tablespoons canola oil
- 1 carrot ( cut into bite sized pieces)
- 1/2 red onion ( sliced)
- 1 cup peas
- 1 lb ground beef
- 1/2 cup beef stock
- 1 Tablespoon flour
- salt and pepper to taste
- Fill pot with water and place in potatoes. Bring water to a boil and drain potatoes when fork tender.
- Meanwhile, put the canola oil in the pan and turn it up to medium heat. Add onion, carrots and peas and cook until tender
- Remove vegetables from pan and replace with ground beef. Cook until browned. Remove beef and place to the side
- Add flour to the leftover drippings and stir until it becomes a paste ( this is called a roux)
- Add beef stock
- Add back the beef and vegetables and heat on medium
- When the potatoes are done, mash them well and add butter and creme fraiche/ sour cream
- Salt and pepper to taste.