Irish Shepherd’s Pie

It’s March.

In my world, that means that all of the stores near me are selling St. Patty’s day goodies, from food to home decor to holiday outfits.  Everything is shamrocks and leprechauns and ‘kiss me, i’m irish’.  

For someone like me, who is part Irish, I like to use this time of the year to focus my attention on my Irish heritage.  This goes for not only food, but celebrating different Irish traditions as well.  At some point in the year, my claddaugh ring comes off and I only remember to put it back on in March.  I decorate my house with lots of green pillows, shamrock crafts and Gaelic quote boards on the wall.  Almost everything I bake is infused with green food coloring. 

If you couldn’t tell, I take things way too far, way too often.

I love celebrating even the smallest things, so Saint Patrick’s Day for me is an all-month event.  So, it would make sense that I spend all month sharing my favorite Irish recipes. Some of these recipes are pretty authentic while some are more inspired by flavors I associate with St. Patrick’s Day.

So, in honor of this wonderful, bright green holiday, I’m devoting this whole month to giving you some Irish-influenced recipes that will get you in the Erin Go Bragh spirit!

This recipe, in particular, is a favorite of mine because it uses up all those goodies for leftovers. Since I love a good shepherd’s pie, I love turning my corned beef dinner into a tiered masterpiece of flavor. And, since most of the food is already cooked, it’s super easy too!

Irish Shepherd’s Pie

2 tbsp butter

1/2 medium white onion, finely diced

1 lb. ground beef

1 lb. of Apricot Glazed Corned Beef, diced

1 cup Slow Cooker Cabbage

3 cups Champ potatoes

1/2 stick butter

In a large skillet, melt butter.

Add onions and cook until soft, about 5-6 minutes. Add the ground beef and cook thoroughly. Remove from heat and drain the liquid from the beef. Season to taste with salt and pepper.

Preheat oven 350F.

Add the corned beef to the ground beef and stir.

Grease an 8″x 8″ pan. Spoon the beef mixture into the bottom of the pan. Spread the cabbage over the top of the beef. Top the cabbage with Champ potatoes.

Cut the butter into 6-8 pats and place on top of the potatoes.

Bake for 20-30 minutes or until the top of the potato layer begins to lightly brown.

Serve hot.

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Apricot-Glazed Corned Beef

When my husband and I decided to get married, we had a lot of long talks about how we wanted our life together to go. One of the things that was very important to us was starting traditions to keep our families close to us. Usually, this revolves around good food.

For St. Patrick’s Day, we have tried to start a tradition of inviting our families over for a traditional Irish dinner of corned beef and cabbage with potatoes. This has been a recipe I’ve used for the last couple years we’ve done this, and I always get rave reviews from family members about the corn beef and its glaze.

I’ve seen similar recipes for the glaze used with other proteins but I’ve only ever used this apricot glaze with the corned beef. I really like the sweet, tangy vibe I get with it and I think it complements the beef well. Plus, I think cooking the corned beef in the oven and using a glaze helps preserve so much more flavor than the traditional boiled method.

Keep watching as I’ll be bringing out more of my favorite Irish/St. Patrick’s Day recipes!

Apricot-Glazed Corned Beef

1 package of corned beef

1/3 cup apricot marmalade

1 tbsp spicy mustard

1/2 yellow mustard

Preheat oven 350F.

Place corned beef in a baking dish with the fatty side facing upward. Sprinkle the seasoning packet over the corned beef (this is typically included in the package).

Cover with foil and cook according to package instructions. Most packages suggest 50 minutes per pound of beef.

Combine the apricot marmalade and mustards in a bowl.

With 20 minutes left in the cooking time, remove foil to uncover the corned beef. Pour the glaze over the center of the beef. Cook the additional 20 minutes.

Let beef rest for 20-30 minutes before cutting up to serve.