You're in Luck! Check out these Irish Recipes!

Irish traditions are Greek to me so I found someone with a clue. She shared her favorite Irish Soda Bread recipe and you’ll find my vegetarian, low-fat Shepherd’s Pie recipe in this post, too. I also hunted down a local beer expert for advice on St. Patty’s Day beer pairings. Kevin Bennet, local brewer and owner of Local Buzz Consulting, shared St. Patty’s day beer tips with me and Tracy Beaky. You can hear them on our new "2 Weird Hungry Girls Podcast.” I suppose  you can say I’ve been busy with all things Irish this week!

In my youth, we enjoyed a beef-based Shepherd’s Pie, and in my meal delivery business I offered my go-to vegetarian version, but that’s the extent of my Irish-ish food experience. Imagine my delight when Bernadette Ryan Bresnahan, owner of Creative Spirit Painting, offered to talk me through her Irish Soda Bread recipe.  I am not a bread baker, not yeast-based anyway. We all have our own kitchen kryptonite. Irish Soda Bread is an egg-based bread, so it's a different ball game. She assured it is the easiest thing to whip up and it won’t last long. I think I can, I think I can.

It turns out Bernadette, transplanted from the Hatfield, has strong Irish roots. Her grandparents, on her father’s side, are 2nd generation Irish. When talking family recipes, her Nana Margaret often came up. In her youth, Bernadette remembered Nana cooking behind closed doors with those recipes hidden along with her. Before she passed, Nana created a cookbook of the family recipes specifically for Bernadette. She had a soulful connection to her granddaughter, saying Bernadette’s life mirrored her own. Today, Bernadette dances to the beat of her Nana’s mantra, “Work hard, play hard.”

Every St. Patty’s day Bernadette pulls out a beautifully kept Irish knit wool sweater, a gift from her Nana. The sweater was a gift from Margaret’s husband on one of their 23 trips to visit family in Ireland. Margaret and her husband Thomas (like Bernadette’s husband, was also in the Navy and a teacher), cherished their family heritage with a house full of stories (apparently the Irish are great story tellers), furniture handmade by her immigrant grandfather, and artwork from their many trips to Ireland.

We sliced bread and chatted while Bernadette snuggled in her Nana’s sweater. Bernadette is a recipe rule breaker, adapting to suit her taste. The Irish Soda Bread recipe won’t have caraway seeds or pre-soaked currants, but does have sour cream (to give a moist texture). 

Listen, if you make this bread and there are at least four of you in the household, it may not make it ’til tomorrow. Make two loaves. It’s easy enough, all you’ll need are two bowls, a whisk, your clean hands and a baking sheet.  IF, a very questionable if, there are any leftovers, this bread makes the perfect Eggy Bread (what Bernadette calls French Toast and that made me smile, so I had to tell you). When enjoying this bread, your best bet is with some butter. Lastly, I’m told it’s crazy good toasted with butter and jam.    

Just a few more Irish entraining tips from Bernadette…. Irish love their music so Pandora a few tunes, consider a Guinness Irish Stew in addition to Shepherd’s Pie, and a green and minty Grasshopper Pie (adult version or family recipe.  

If you need a little help locating Irish potatoes, my Facebook fans came to the rescue and shared some local candy makers who will have these on hand.

Irish Soda Bread

Adapt the recipe to your taste by adjusting the amount of sugar, using non-fat Greek yogurt to substitute the sour cream, raisins instead of currants or add caraway seeds.

Enjoy leftovers as French Toast or simply toast with butter and jam.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 1/2 cups dried currants
• 2 eggs
• 1 1/4 cup buttermilk
• 1 cup sour cream
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350˚. Line 9”x13” baking pan with parchment paper. Bernadette uses a baking stone.
2. In a large mixing bowl, whisk flour, sugar, baking powder, baking soda, salt and currents.
3. In a second bowl, gently whisk the eggs, buttermilk and sour cream until smooth.
4. Pour the liquid into the dry ingredients and combine with your hands. The dough will be sticky.  
5. Form the loaf on the baking pan, patting it down to an even thickness. 
6. Sprinkle the top with 1 tablespoon flour. Slice an X into the top.
7. Bake until golden, 1 hour to 1 hour 15 minutes.

Vegetarian Shepherd’s Pie 

vegetarian, vegan, gluten free

To make this recipe vegan, substitute the cream cheese with your favorite alternative vegan substitute, coconut milk or nondairy milk. I added more flavor by pre-roasting the diced carrots with a chopped garlic clove, a splash of extra virgin olive oil, a sprinkle of salt at 400 degrees for 15 minutes. This is not necessary.

Filling Ingredients

• 1 tablespoon Extra Virgin olive oil
• 2 1/2 cups chopped onions
• 1 pound chopped baby Portobello mushrooms
• 2 cups vegetable broth
• 1 tablespoon chopped garlic
• 2 tablespoons vegetarian Worcestershire sauce
• 2 teaspoon dried thyme
• 1 teaspoon dried rosemary powder
• 2 tablespoons tomato paste or 3 tablespoons ketchup
• 1/2 cup red wine or beer
• 2 teaspoons cornstarch or arrowroot powder
• 2 cups chopped carrots
• 3 cups prepared French lentils
• 1 cup peas

Topping Ingredients

• 12 ounces cauliflower (about 1/2 head), cut into pieces 
• 2 pounds potatoes, peeled and cubed
• 1/4 -1/2 cup non-dairy milk
• 2 ounces Neufchâtel cream cheese, softened
• sea salt, to taste

Directions for the Filling:

1. In a large saucepan over medium heat, sauté the onions in the olive oil until soft and lightly golden.
2. Add the mushrooms, 3 tablespoons of broth, garlic, Worcestershire sauce, herbs and increase the heat to medium high. Stir often until the mushrooms are tender, about 10 minutes.
3. Add the tomato paste and wine reducing liquid to half.   
4. Add the remaining broth, bring to boil.
5. Reduce heat to simmer. Stir in the cornstarch and carrots, cook for 8 minutes.
6. Remove from heat.

Directions for the Topping:

1. Cook the cauliflower in boiling water until tender. 
2. Cook the potatoes in boiling water until tender.  
3. Use a potato masher, ricer or a stand mixer to make a smooth mash.
4. Combine with the cream cheese and salt. Add non-dairy milk to make as thick or thin as you prefer. 

Assemble

1. Preheat oven to 350˚.
2. Fill 9”x13” baking dish with vegetable filling.
3. Dollop and spread the potato topping onto the filling.
4. Bake for 30-40 minutes, until golden.

Enjoy!