If you want some real Irish eats, think boxty, a large potato pancake that's often wrapped around meat, or bangers and mash. (Regina H. Boone/Detroit Free Press/MCT)
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2 pounds russet potatoes, peeled and cut into 1-inch pieces
1/2 cup 2 percent milk
2 tablespoons unsalted Irish butter or regular butter
3 tablespoons cheddar cheese, preferably Irish, grated (optional)
In a large skillet over medium heat, warm 2 tablespoons of the oil. Add lamb and cook for 5 to 7 minutes, or until browned. Season with salt and pepper. Remove from the heat, and with a slotted spoon, transfer meat to a large bowl.
Add the remaining 1 tablespoon oil to the pan. Stir in the onion and cook for 3 to 5 minutes, or until the onion is soft but not browned. Add the carrots, parsley and thyme, and cook for 2 to 3 minutes or until the vegetables are coated with oil. Stir in the flour, cook for 1 to 2 minutes, then add the beef broth.
Bring to a boil, scraping up the browned bits from the bottom of the pan. Add the meat, reduce the heat to low, and simmer, uncovered, stirring occasionally, for 20 to 25 minutes, or until the lamb is tender and the sauce is thickened. Season again with salt and pepper.
Preheat oven to 400 degrees.
Meanwhile, make the topping: In a large saucepan over medium heat, cook the potatoes in boiling salted water for 12 to 15 minutes, or until tender. Drain and mash. Add the milk and butter and stir until smooth.
Transfer the stew to a large casserole dish or individual ovenproof casserole dishes. Decoratively spread or pipe the mashed potatoes over the meat mixture and bake for 10 to 12 minutes, or until the mixture is hot. Preheat the broiler for just a few minutes and sprinkle the potatoes with the grated cheese, if using. Place the pie under the preheated broiler, 4 inches from the heat source, and broil for 1 to 2 minutes, or until the potatoes are lightly browned and the cheese is bubbling.
-- Adapted from "The Irish Pub Cookbook" by Margaret Johnson, published by Chronicle.
Nutrition information:
565 calories (52 percent from fat ), 33 grams fat (12 grams sat. fat ), 35 grams carbohydrates , 32 grams protein , 152 mg sodium , 113 mg cholesterol , 77 mg calcium , 3 grams fiber. ------
(c) 2009, Detroit Free Press.
Visit the Freep at http://www.freep.com. Distributed by McClatchy-Tribune Information Services.
1/2 cup 2 percent milk
2 tablespoons unsalted Irish butter or regular butter
3 tablespoons cheddar cheese, preferably Irish, grated (optional)
In a large skillet over medium heat, warm 2 tablespoons of the oil. Add lamb and cook for 5 to 7 minutes, or until browned. Season with salt and pepper. Remove from the heat, and with a slotted spoon, transfer meat to a large bowl.
Add the remaining 1 tablespoon oil to the pan. Stir in the onion and cook for 3 to 5 minutes, or until the onion is soft but not browned. Add the carrots, parsley and thyme, and cook for 2 to 3 minutes or until the vegetables are coated with oil. Stir in the flour, cook for 1 to 2 minutes, then add the beef broth.
Bring to a boil, scraping up the browned bits from the bottom of the pan. Add the meat, reduce the heat to low, and simmer, uncovered, stirring occasionally, for 20 to 25 minutes, or until the lamb is tender and the sauce is thickened. Season again with salt and pepper.
Preheat oven to 400 degrees.
Meanwhile, make the topping: In a large saucepan over medium heat, cook the potatoes in boiling salted water for 12 to 15 minutes, or until tender. Drain and mash. Add the milk and butter and stir until smooth.
Transfer the stew to a large casserole dish or individual ovenproof casserole dishes. Decoratively spread or pipe the mashed potatoes over the meat mixture and bake for 10 to 12 minutes, or until the mixture is hot. Preheat the broiler for just a few minutes and sprinkle the potatoes with the grated cheese, if using. Place the pie under the preheated broiler, 4 inches from the heat source, and broil for 1 to 2 minutes, or until the potatoes are lightly browned and the cheese is bubbling.
-- Adapted from "The Irish Pub Cookbook" by Margaret Johnson, published by Chronicle.
Nutrition information:
565 calories (52 percent from fat ), 33 grams fat (12 grams sat. fat ), 35 grams carbohydrates , 32 grams protein , 152 mg sodium , 113 mg cholesterol , 77 mg calcium , 3 grams fiber. ------
(c) 2009, Detroit Free Press.
Visit the Freep at http://www.freep.com. Distributed by McClatchy-Tribune Information Services.
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