We are all a wee bit Irish on St. Patrick's Day and instead of fighting the bar crowds for a pint of green beer and sliver of Shepherd’s pie, make your own tasty treats instead. Invite some friends over, dress in green and serve up some wee-little finger foods and luck of the Irish beverages like below.
Mini-Shepherd’s Pie
Ingredients:
• 1 pound of potatoes - peeled and cut into 2-inch pieces
• 2 tablespoons of butter
• 2 to 4 tablespoons of low-fat milk
• 1 tablespoon of vegetable oil
• 1 pound of lean ground beef or veggie grounds
• 1 small (or 1/2 large) onion - finely chopped
• 1 teaspoon of Worcestershire sauce
• 1-2 tablespoons of mixed herbs – sage, thyme
• 1 cup of vegetables – peas, carrots and/or corn
Preheat the oven to 400 degrees. Fill a large saucepan with enough water to cover the potatoes by an inch or more and bring to a boil. Reduce to a simmer and cook until potatoes are tender. Drain and return to the pan. Add the butter and 2 tablespoons of the milk and mash until soft and creamy, adding more milk if necessary. Next, in a large skillet over medium-high heat, add the oil. Sauté the ground beef (or veggie grounds) and onion for 6 to 8 minutes, or until meat is cooked through, stirring frequently to break up the meat. Drain if needed. Add the herbs and Worcestershire sauce and stir well to combine. Add the vegetables and stir well to combine.
Then, divide meat mixture evenly between four (1-cup) ramekins or oven-safe teacups. Top with about ½ cup mashed potato, spreading to cover the meat. Place the ramekins on a baking sheet. Bake for 10 minutes, or until the tops are golden. Let cool for 5 to 10 minutes before serving.
Irish Soda Bread and Cheese
Ingredients:
- 2 eggs - beaten
- 1/3 cup of grated Parmesan cheese
- 2 cups of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of baking soda
- 1 cup milk
Preheat an oven to 400 degrees and line a baking sheet with parchment paper. Beat eggs in a bowl and set aside. Place the Parmesan cheese into a shallow bowl. In a bowl, mix the flour, salt, and baking soda until well combined. Add in milk, several tablespoons at a time, until the mixture forms a soft dough. Turn the dough out onto a well-floured work surface, and knead several times until the dough comes together.
Roll the dough out into a rectangle about 1/2 inch thick, and cut into 2x3-inch squares. Brush each square with beaten egg, and dip the top of the square into the Parmesan cheese. Place the squares onto the prepared baking sheet. Bake in the preheated oven until the squares are lightly browned, about 10 minutes.
Irish Coffee Cupcakes
Cupcake Ingredients:
- 2 cups of all-purpose flour
- 1 of teaspoon baking powder
- 1/4 of teaspoon baking soda
- 1/4 of teaspoon salt
- 1/2 of cup boiling water
- 2 tablespoons of instant-espresso powder
- 1/4 cup of whole milk
- 1 stick unsalted butter - room temperature
- 1/2 cup of granulated sugar
- 1/2 cup of packed light-brown sugar
- 2 large eggs
Frosting Ingredients:
- 1 tablespoon of confectioners' sugar
- 1 cup of heavy cream
- 1 tablespoon of confectioners' sugar
- 1 tablespoon of whiskey
- Instant-espresso powder, for dusting
Preheat oven to 350 degrees. Make the cupcakes: Whisk together flour, baking powder, baking soda, and salt. Pour water over espresso powder; let cool. Combine espresso with milk. Beat butter and granulated and brown sugars with a mixer on medium speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with espresso-milk mixture, beginning and ending with flour. Fill 15 cups (of two 12-cup muffin tins) three-quarters full. Bake until a toothpick inserted into the centers comes out clean, 20 to 22 minutes. Let cool; turn out cupcakes from tins.
To make the frosting: Whisk together cream and confectioners' sugar until medium peaks form. Add whiskey; whisk until slightly stiff peaks form. Top each cupcake with 2 tablespoons frosting; dust with espresso powder.
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