Have an Irish ‘Hipster’ dinner this weekend!
It is going to be one hell of a weekend for sport, two great GAA games (come on Galway and Mayo!), as well as our national teams lining out in Rugby and soccer. With my green jersey on and a Clare 95 jersey on underneath, it got me thinking about Irish cuisine!
From a hearty stew washed down with the black stuff or a flavoursome Bacon and Cabbage dinner, how many of us actually now spend the time cooking these amazing traditional dinners once in a while? Why do we so often look past our Irish culinary delights? Instead we tend to take our dinner inspiration from outside the Emerald Isle. Is it that we simply see our traditional cuisine, as out-dated dishes, fit only for our tourists? Personally, I believe in the importance of keeping these recipes alive and passing them on to the new generation.
Therefore, I give you the Duck Egg and Lime version of, Shepherd’s Pie (a hipster makeover)… with Sweet Potato & Parsnip Mash. Perfect comfort food for this chilly September weekend which will warm your soul! Recipe below!
I’d love to hear what you think or if you have any questions at all, I’ll do my best to get back to you.
I’m off now to pack my bag to head off to Inisheer Island tomorrow morning. Follow me on twitter to keep up to date on my little Staycation!
Shepherd’s Pie with Sweet Potato & Parsnip Mash
Serves: 4 Adults
Tin: Medium Casserole dish
Preparation Time: 35mins
Total Cooking Time: 2 Hours
Oven Temperature: 180oC
Home Freezing: Similarly to traditional Shepherd’s pie, I would not recommend this for home freezing. It does however; taste great the next day!
Recommendation: Enjoy this meal cosied up on the couch with a glass of wine, craft stout or a glass of milk!
400g of good quality Irish Mince Beef (I would recommend your local butcher or Lidl do a great Organic Fresh Mince)
2 medium carrots chopped
8-10 mushrooms sliced
1 large onion diced
2 cloves of garlic chopped finely
250ml of water or Vegetable Stock
3-4 stalks of washed Fresh Thyme
Splash of Rapeseed Oil/Sunflower Oil/Olive Oil
1 medium sweet potato chopped into big cubes
1 large parsnip (or 2 medium) chopped
Grated cheese enough to scatter over the mash
In a large heated saucepan add your oil enough to cover the bottom of the saucepan. Add your diced onions and chopped garlic and sautéed for 5 minutes.
Reduce the heat, if the onions and garlic are turning brown too quickly. You want to keep them a nice golden colour!
After 5 minutes, turn the heat up to high, add the mince and stir to break up the mince, cooking until no traces of pink remain.
Add the thyme, black pepper with the stock. (If you decide not to use stock, add 250ml of water along with some cracked sea salt or whatever salt you have!).
Bring to the boil, pop on a lid and reduce the heat for 1 hour 20mins. Careful, not to let the liquid boil over! Stir mixture occasionally and don’t forget to breathe in those amazing amours.
While your meat is cooking, prepare your sweet potato and parsnip for the mash. Steaming is strongly recommended.
Steam vegetables for 20-25 minutes, until soft. Once done, mash both vegetables together. You could add some black pepper or a little butter for flavour.
Ensure to pre-heat your oven 5 minutes before the mash is cooked.
After 1hr and 20min, check your mince and ensure the liquid is reduced. Remove the Thyme stalks and add your mince to the casserole dish.
Top with your Sweet potato and parsnip mash. Sprinkle with grated cheese.
Bake in the oven for 20-25 minutes until the cheese is melted and has golden crust.
Remove from the oven and allow stand for at least 5 minutes before serving. This is simply to pervert you burning your tongue or roof of your mouth!