TOP Irish dishes for St. Patrick's Day

They say that if you see a leprechaun hiding a pot of gold on St. Patrick's Day, you can get fabulously rich. In any case, in Ireland, this belief is popular to this day. 

MustHub has prepared you a selection of recipes for Irish dishes. Perhaps the aroma of these delicious dishes will interest the leprechaun and he will show you where he hides the pot of gold :) 

1. Shepherd's pie with turkey

Ingredients:

• 220 gr. minced turkey;
• 1 tbsp olive oil;
• 2 garlic cloves;
• 1 carrot;
• 1 small onion;
• 0.5 tsp finely chopped fresh thyme;
• 2 tbsp ketchup;
• 1 tbsp lightly salted chicken broth;
• 2 tsp premium flour;
• 0.5 tbsp frozen green peas;
• 450 gr. potatoes;
• 0.5 tbsp. warm milk;
• 1/3 tbsp grated cheddar;
• 1 green onion feather.

How to cook:

• Preheat the oven to 220°C.
• In a medium-sized frying pan suitable for the oven, heat the olive oil over medium-high heat.
• Add the garlic, carrot, and onion; fry until the vegetables soften and begin to fry, about 5 minutes.
• Add the minced turkey and thyme and continue to fry, breaking the minced meat with a spoon, until tender.
• Add the ketchup and cook until it is lightly browned.
• In a small bowl, mix the broth and flour until smooth, and then pour the mixture into the pan.
• Cook until thickened, about 2 minutes.
• Add the peas and 1/4 tsp salt. Meanwhile, put the potatoes in a medium-sized saucepan and cover with cold salted water.
• Bring to a boil, reduce the heat and cook until soft when pierced with a knife.
• Drain the water and return the potatoes to the pot, putting them on a low heat. Stir the potatoes for a few minutes to dry them.
• Add milk, cheese and green onions and mash with a masher.
• Add salt and pepper to taste.
• Mix the mashed potatoes with the filling.
• Lightly sprinkle with cooking spray and bake until the potatoes are lightly browned and the turkey filling is warmed up, 10-15 minutes. 

2. Shepherd's casserole

Ingredients:

Topping:

• 2 medium potato tubers;
• 2 medium turnips;
• 4 tbsp unsalted butter;
• 0.5 tbsp whole milk;
• 1/4 tbsp grated parmesan;
• 2 tbsp chopped fresh chives.

Filling:

• 4 thick slices of smoked bacon;
• 1 kg minced beef neck;
• 1 small onion;
• 2 carrots;
• 2 celery stalks;
• 110 gr. champignons;
• 2 tsp chopped fresh thyme;
• 3 tbsp tomato paste;
• 2 tbsp premium flour;
• 1 and 3/4 tbsp lightly salted chicken broth;
• 1 tbsp worcestershire sauce;
• 2 tbsp chopped fresh parsley.

How to cook:

• Prepare the topping: put the potatoes and turnips in a large saucepan and cover with cold water; add salt.
• Bring to a boil and cook until tender, about 25 minutes; toss the vegetables in a colander, set aside the pan.
• Meanwhile, prepare the filling: in a large frying pan over medium heat, fry the bacon, stirring occasionally, until it becomes crispy, about 10 minutes.
• Drain almost all the fat, leaving 1 tbsp. l., add the ground beef to the pan and fry, stirring occasionally, until it darkens, about 4 minutes.
• Add the onion, carrot and celery and cook, stirring, until the vegetables begin to soften, about 4 minutes.
• Add the mushrooms, thyme and tomato paste and cook, stirring occasionally, until thoroughly mixed, about 3 minutes.
• Add the flour to the vegetables and stir for about 2 minutes.
• Add the broth, Worcestershire sauce, 3/4 tsp salt and a little freshly ground black pepper.
• Fry until lightly thickened, about 3 more minutes. Stir in the parsley.
• Preheat the oven to 190°C.
• Finish the topping: in a set aside saucepan, mix the butter with the milk and heat over medium heat until the butter melts.
• Return the potatoes and turnips to the pan and mash with a masher or wooden spoon until smooth.
• Add parmesan and green onion, salt and pepper to taste.
• Transfer the filling to a 2.5-liter baking dish and cover it evenly with the topping.
• Bake until golden brown, about 35 minutes.
• Allow to rest for 15 minutes before serving.

3. Irish mashed potatoes with green peas " Champ"

Ingredients:

• 6-8 potato tubers in the skin;
• 1 tbsp fresh green peas;
• 3 finely chopped green onion stalks;
• 1.5 tbsp milk;
• A pinch of sugar;
• 4-8 tbsp butter;
• Salt and ground black pepper 

How to cook:

• Put the potatoes in a bowl and wash well under cold running water.
• Put it in a medium-sized saucepan, add salt.
• Fill in so much water that it completely covers the tubers.
• Bring to a boil, reduce the heat and cook at a low simmer, without covering the pan with a lid, until soft, about 15 minutes.
• Meanwhile, put the peas and onions in a small saucepan, pour in the milk, add the sugar and put on medium heat.
• Slowly bring to a boil, reduce the heat and cook at a low boil for 3-4 minutes. until the peas are soft.
• Turn off the heat and let the contents of the pot brew.
• Peel and mash the boiled potatoes while they are still hot, with a fork or pass through a cleaning sieve, add the warm mixture with milk.
• Add a little butter, salt and pepper to taste.
• Serve with the remaining butter, placing it on top. 

4. Irish potato pancakes with filling 

Ingredients:

• 1 tbsp peeled grated raw potatoes;
• 1 peeled and cut into 4 pieces potato tuber;
• 2 tbsp fresh cauliflower inflorescences;
• 1/2 tbsp milk;
• 3 tablespoons chicken broth or more, as needed;
• 2 tbsp cream cheese at room temperature;
• 1 tbsp premium wheat flour;
• 1 tsp dried thyme;
• 1 tsp granulated garlic;
• 1 tsp crushed black pepper;
• 1 tsp salt;
• 1 tsp baking powder;
• 1 egg;
• 1/2 tbsp canola oil;
<li>1/2 tbsp sour cream;
• 2 tbsp chopped chives.

How to cook:

• Fill the raw potatoes with milk.
• Add 1/4 tablespoon of chicken stock.
• In a small saucepan, put the potato quarters, cauliflower, and pour in enough chicken stock to cover the vegetables.
• Put it on a high heat and bring it to a boil.
• When the liquid boils, cook until soft, 7-10 minutes.
• Strain it. In a medium bowl, mash the potatoes and cauliflower with cream cheese.
• In a large bowl, combine the flour, spices and baking powder.
• Mix well.
• Add the mashed cauliflower and potatoes and mix.
• Add eggs to the mixture with raw potatoes, then combine both mixtures.
• If the dough is too thick, add a little more chicken broth.
• Heat a non-stick frying pan over medium-high heat and pour 2 tablespoons of canola oil into it.
• When it is hot, put 1 tbsp. of the mixture and gently spread it evenly over the bottom until you get a large circle (20-23 cm in diameter).
• Fry until the edges are slightly browned, 2-3 minutes.
• Gently turn over with a thin, flexible spatula and cook for 2 minutes on the other side.
• Transfer to a plate and repeat the same steps with the remaining dough.
• Put the stew on half of the pancake, and wrap it up.
• Serve with sour cream, sprinkled with chives.