Tag: Parsnips

Vegetarian Shepherds Pie

Note: I was sent a review copy of A Return to Ireland by Judith McLoughlin in order to make this Vegetarian Shepherds Pie. Opinions are mine alone.

You may have noticed I have quite a few Irish (and Irish-American) recipes on this blog. I truly love traditional Irish cooking; it is pure comfort food to me.

But Irish food has come a long way from just traditional meat and potatoes, and Judith McLoughlin’s A Return to Ireland (paid link) showcases some beautiful modern interpretations of classic Irish cooking.

As a Shepherd’s Pie fanatic, I was intrigued by a recipe within the cookbook for a meatless version that substitutes a mixture of lentils and mushroom for the traditional ground beef or lamb, and then enhances the traditional mashed potato topping with a mixture of other mashed root vegetables.

The result is a wonderfully hearty and delicious Vegetarian Shepherds Pie!

Ingredients (serves 6):

  • Vegetable Base
    • 6 tablespoons butter (substitute olive oil to make vegan / dairy free)
    • 1 (8 oz) container sliced mushrooms
    • 2 medium onions, chopped
    • 1 leek, chopped
    • 4 garlic cloves, minced
    • 3 ribs celery, finely chopped
    • 1/4 cup tomato paste
    • 2 teaspoons sugar
    • 2 tablespoons soy sauce (or coconut aminos to make gluten free)
    • 2 1/2 cups green lentils
    • 1 teaspoon dried thyme
    • 1 teaspoon dried rosemary
    • 1 bay leaf
    • 6 cups vegetable broth
    • 2 teaspoons salt
    • 1/2 teaspoon pepper
  • Mashed Topping
    • 2/3 lbs celery root, peeled and chopped
    • 2/3 lbs parsnips, peeled and chopped
    • 2/3 lbs carrots, peeled and chopped
    • 1 teaspoon salt
    • 1/2 cup plain Greek yogurt
    • 4 tablespoons butter (or olive oil to make vegan / dairy free)
    • 1 tablespoons fresh parsley, chopped

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Slow Cooker Irish Beef Stew

I will be honest. I am partial to Irish Stew made with lamb. But Irish Stew made with beef is tasty in its own right! This Slow Cooker Irish Beef Stew is a flavorful, comforting dish perfect for colder rainy days too!

This recipe is very similar to my OG Irish Stew I shared over a decade (!) ago, with a few adjustments. Recipes like this Irish Beef Stew are perfect to make in your slow cooker (paid link), which helps develop the flavors of the dish while perfectly cooking the meat and vegetables.

Ingredients:

  • 2 tablespoons unsalted butter, divided
  • 3 onions, chopped
  • 3 leeks, white and light green parts only, sliced into half moons
  • 1 tablespoon dried thyme
  • 1 tablespoon garlic powder
  • salt and pepper, to taste
  • 5 lbs stew beef
  • 5 carrots, peeled and chopped
  • 1 parsnip, peeled and chopped
  • 5 cups beef stock, divided
  • 1 (15 oz) can Guinness
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons pearl barley
  • 2 lbs baby red potatoes, cut into bite sized pieces
  • 1 cup frozen peas

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Irish Stew

I joined a food swap, and the first swap is coming up next week, so I decided to make Irish Stew.

While researching Irish Stew, I couldn’t find a recipe I liked, so I decided to wing it.

I also have yet to attempt to use my slow cooker, so I thought this would be a great opportunity to do so. Here’s hoping it turns out ok…

Ingredients:

  • 3 medium-size onions, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 tablespoon dried thyme
  • 1 tablespoon garlic powder, or 3 garlic cloves, minced
  • 4 pounds lamb shoulder, cut into chunks (can substitute in beef)
  • 7 carrots, chopped
  • 3 leeks, chopped
  • 3 tablespoons pearl barley
  • 5 cups beef stock
  • 1 bottle of Guinness
  • 1 tablespoon Worcestershire sauce
  • Salt & Pepper, to taste
  • 1 bouquet of parsley, thyme, and bay leaves, plus more parsley for garnish
  • 6 medium potatoes, peeled and cut into 1 inch cubes
  • 1 parsnip, peeled and chopped (leave this to prep last)
  • 1 cup frozen peas
the ingredients took up my entire counter
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