Irish Shepherd's Beef Pie

Tip:  Read directions completely before preparing.

3 cups mashed potatoes

1 pound lean ground beef (93/7)

1 medium onion, chopped

2 cloves garlic, chopped

2 tablespoons Kerrygold Softer Butter

2 tablespoons all-purpose flour

2 tablespoons ketchup

2 cups beef broth

2 tablespoons browning and seasoning sauce

1 teaspoon fresh minced thyme

1/4 cup peas

1/4 cup carrots, finely diced

1 cup shredded cheddar cheese

Crumble the ground beef into a large skillet over medium heat, cook meat until no longer pink.

Add onion, garlic, thyme, peas and carrots and cook another 3 minutes, then set aside.

Preheat the oven to 400 degrees F. 

Over medium heat, melt the Kerrygold butter in a skillet.  Stir in the flour and cook and until light brown in color, about 5 minutes.

Let cool off a bit then gradually stir in the broth, ketchup and browning sauce until smooth.  Set over medium heat and simmer until thick.

Stir the sauce into the ground beef and transfer to a casserole dish.

Top with mashed potatoes.

Sprinkle the cheese over the potatoes.

Place dish in oven and bake for 15 to 20 minutes, until potatoes are toasted and cheese is melted.  Enjoy!

Tip:  Truly traditional Irish Sheppard's Pie uses ground lamb instead of ground beef.

Creamy Green Chile Turkey Enchiladas

Tip:  Read directions completely before preparing.

Ingredients:

The Turkey Stuffing:

1 ¼ pounds, ground turkey

1 (4 oz.) can of mild Hatch’s green chilies,  drained

1/2 cup chopped onion (about ½ medium onion)

1/2 teaspoon, salt

1 teaspoon, comino (cumin)

The Green Chile Cream Sauce

½ cup chopped onion (about ½ medium onion)

1 can (15 ounce) Hatch’s Green Chile Enchilada Sauce

½ cup milk

½ cup heavy cream

8 oz. sour cream

2 teaspoons Knorr Chicken Bouillon

Assembly:

8 – 6” corn tortillas

1/3 cup canola oil

8 ounces (about 2 cups) cheddar jack cheese, shredded

¼ cup chopped green onions

Directions:

The Turkey Stuffing:

Preheat oven to 350 degrees.

In a large nonstick skillet, over medium high heat, add about 1 teaspoon canola oil.  Add the ground turkey and sauté until cooked through, about 5 minutes.  Add onions and chopped green chilies and mix with turkey.  Continue cooking about 3 minutes until onion is translucent.

Add minced garlic, mix and sauté another minute.

Remove from pan and set aside.

The Green Chile Cream Sauce:

In the same skillet, over medium heat, add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes.

Add Hatch’s Green Chile Enchilada Sauce.  Add the Knorr Chicken bouillon and stir thoroughly.

Slowly whisk in the milk, heavy cream and sour cream.  Let continue cooking until the mixture is lightly bubbling and has thickened, about 4-5 minutes.  Remove from skillet and set aside.

Assembly:

Softening the Corn Tortillas for Assembly:

In the same skillet, but cleaned, soften the corn tortillas by adding the canola oil and heating over medium high heat.  Once the oil is hot, add one corn tortilla at a time, using a pair tongs.  Turning tortilla over in about 10 seconds.  Once softened bout 5 seconds, remove from pan and set aside.  Continue same process until all 8 tortillas have been softened.

Set up all the ingredients to prepare for rolling the enchiladas.  In an approximately 9” x 11” baking dish place one tortilla and add ¼ cup of turkey, 2 tablespoons of cooked Green Chile Cream Sauce, 1 tablespoon chopped onions, and 1 tablespoon shredded cheese.  Roll up and place at one end of dish.  Continue process until all 8 tortillas have been filled, rolled and placed as shown below.

Top with some of the remaining, if any, turkey, and onions.  Pour the Green Chile Cream Sauce over the top of the enchiladas.  Top with all the remaining cheese as shown below.

Cover dish with aluminum foil and bake for 1 hour, until the enchiladas are bubbling, hot and lightly browned. Serve and Enjoy!!!!

Serves:  8

Guinness Irish Stew

Tip: Read directions completely before preparing.

Ingredients:

4 pounds beef chuck roast, boneless meat, cut into 1 1/2 - 2 inch cubes

1/4 cup and 2 tablespoons vegetable oil, divided

1/4 cup all-purpose flour

2 pinches salt and ground black pepper to taste

2 pinches cayenne pepper

2 yellow onions, chopped

4 cloves garlic, crushed

1/4 cup tomato paste

3 cups Guinness Beer

2 cups chopped carrot

4 large potatoes

2 sprigs fresh thyme

2 tablespoons chopped fresh parsley for garnish

Salt to taste

Directions:

Toss the beef cubes with 2 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.

Heat the remaining oil in a large skillet over medium-high heat. Once hot, add the beef, and brown on all sides. Brown in batches until all the meat is browned. Remove the browned meat and add to a deep heavy bottomed pot or Dutch oven, until all the meat is browned.

To the skillet, add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the skillet and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.

Pour 1 1/2 cups of the beer into the skillet, and as it begins to boil, scrape any bits of food, stuck browned bit from the bottom (fond)of the pan with a wooden spoon. This adds an intense flavor to the broth. Add to pot with browned meat.

Pour in the rest of the beer, and add the thyme. Cover, reduce heat to low, and simmer for 2 hours.

Add potatoes and carrots and simmer another hour, stirring every 20 minutes. Taste and adjust salt seasoning before serving. Garnish with chopped parsley. Enjoy!

Serves: 8

Tip: Irish stew, "ballymaloe" or "stobhach gaelach" as it is called in Gaelic, is traditionally made of lamb or mutton (less tender sheep over two years of age), potatoes, onions, and parsley. But I am using beef.  Original Irish stew was a thick and hearty meal, meant to keep a body warm and on your feet for many hours of hard work.