Shepherd’s Pie and Corned Beef & Cabbage
Some people have the need to head out on the town for St. Patrick’s Day, hitting every Irish pub in a thirty-mile radius, loudly reliving their glory days on a night dedicated to revelry.
Others prefer a night at home, avoiding the masses and letting yet another drinking holiday to slip quietly into the past.
However you choose to celebrate this most sacred of drinking days, you’re going to need to eat. Food consumption is one of those things that equalizes us all, so we might as well make the most of it.
That’s why we hit up our Head Chef JP Thomas, asking him to come up with recipes for two Irish classics: Shepherd’s Pie and Corned Beef and Cabbage!
3-4 pound Corned Beef
1 pickling spice packet
2 pounds Small Red Bliss or Fingerling Potatoes
1 head Green Cabbage, chopped 1-inch pieces
1 onion, large diced
2 bay leaves
1 Tbsp whole peppercorns
1/4 cup of brown sugar
1 pint Cape May Stout
2 pints water, divided
- Rinse beef under cool water, pat dry.
- In a large pot, mix half the water, onions, beer, sugar and spices.
- Add beef, cover and bring to a boil over medium-high heat.
- Reduce heat and simmer for 1 hour.
- Add potatoes and remaining water to cover and continue simmering, 45 mins.
- Place cabbage on top of potatoes and steam for 10 to 20 mins, depending on preferred tenderness. You can remove potatoes and boil cabbage for a softer bite but it will darken from beer.
2 pounds ground beef
1 onion, small diced
4 cloves garlic, minced
1 1/2 cups corn kernels
1 cup peas
2 tsp Worcestershire or steak sauce
1 can Cape May Lager
2-3 pounds your favorite mashed potatoes
1 cup shredded cheddar cheese
2 tsp chopped thyme leaves
1/4 tsp cayenne pepper
Salt and pepper
- Preheat oven to 400°
- Season beef with cayenne, salt and pepper, and brown in a saute pan over medium-high heat. Remove, drain fat.
- Over med-low heat sweat onions, garlic, and thyme until translucent.
- Add beef, increase heat to med-high.
- Add beer and Worcestershire, bring to boil and reduce by half.
- In a greased 8×13 casserole dish, spread beef evenly, then layer the corn and peas.
- Spread the mashed potatoes in an even layer.
- Top with shredded cheese and cover with foil.
- Bake for 25 minutes.
- Remove foil and place under broiler until golden brown.