Saint Patrick’s Day is on its way… follow our plan to streamline your prep!
This week you’ll see ingredients on your shopping list for the following Saint Patrick’s Day themed recipes. Many of the ingredients will be shared between the two recipes (the total cost for both should be about $50) and the hearty dishes will feed a big family for a couple of nights. Now that’s the luck of the Irish!
Throwing a Saint Patrick’s Day party?
Our Guinnes Pie and Ale Whipped Potatoes are perfectly suited to feed a crowd. Also, follow our Meal Plans this week for Irish-inspired recipes scattered everywhere, from Colcannon to Corned Beef & Cabbage, Vie has got you covered this year!
Watch our video tutorial to learn how to make our Guinness Pie and Ale-Whipped Potatoes and stay tuned for Thursday’s live video tutorial where we’ll be showing you how to make Mini Irish Soda Bread Scones with Whisky-Soaked Currant Compound Butter, perfect for breakfast, as a side, or simply as a snack.
Happy Saint Patrick’s Day to all of you!
Go n-éirí an t-ádh leat
May Luck Rise to You!
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Saint Patrick's Day Shopping List
Use this list to get in and out of the store quickly. This shopping list covers Guinness Pie and Ale-Whipped Potatoes with Peas and we shopped at Whole Foods Market for these items this week!
Stay tuned for more delicious Irish-inspired recipes to come in our Meal Plans this week!
1 bag whole peeled garlic
1 bag russet or Yukon gold potatoes
1/2 lb ground beef or lamb
1/2 lb ground pork
Dairy & Eggs
1 pie crust
1 pint sour cream, buttermilk or whole milk/heavy cream/half and half
Unbleached, All-Purpose Flour (need 2 Tbsp)
Canned Goods & Non-Perishables
1 bottle or can of Guinness
1 bottle or can of Ale
1 pkg frozen butternut squash
1 pkg colorful corn
1 pkg sweet potatoes
1 pkg peas
MAIN Guinness Pie
Yield 8-10 servings
We had this once in a delightful and thoroughly traditional pub in Cork, Ireland. I still remember the Guinness Pie that I had there fondly. It was warm, filling and had a deep and rich flavor brought on by the meats used and the reduced Guinness. Enjoy!
1 pie crust (see recipe here)
1/2 lb lean grass-fed ground beef or lamb
1/2 lb ground bulk pork sausage
1 cup leek greens, sliced thinly & soaked in water to remove sand/dirt*
2 Tbsp flour
1 bottle Guinness
3 cloves garlic, minced
½ pkg butternut squash, frozen
½ pkg colorful corn, frozen
½ pkg sweet potatoes, frozen
½ pkg peas, frozen
1-2 tsp each salt & pepper
2 cups ale-whipped potatoes & peas
- Preheat oven to 425 F.
- Pat pie crust into an oiled pie dish and prick all over with a fork. Make sure to allow ends of crust to hang over dish and pinch slightly to ensure they stay put.
- Add pie crust to oven for 15-20 minutes or until browned slightly.
- Remove from oven and press inside flat if it has puffed up. While pie crust is browning...
- Brown meat (beef/lamb and sausage) in a large saucepan set over medium heat.
- Add washed leeks (*make sure to lift them out of their bowl of water, don’t pour them out because the sand will re-integrate with the cleaned slices) and saute for another 5 minutes.
- Add flour and stir to coat. Cook 2 minutes more.
- Add Guinness and stir briskly to form a thick paste without lumps, making sure to scrape up cooked on bits. Add more water as necessary if paste is too thick. You want a gravy consistency.
- Remove from heat, add the rest of the ingredients and pour into browned pie crust shell, reserving potatoes and peas for the topping.
- Lower oven temperature to 350 and bake until gravy is bubbling and potato topping is slightly browned. Place under a low broil for 2 minutes if desired for a crispier potato crust.
- Serve hot.
SIDE Ale-Whipped Potatoes & Peas
Yield 8-10 servings
Adding ale to whipped potatoes gives this dish a really nice depth of flavor while still being light and airy. Sour cream helps to give it its richness and peas lend a gorgeous color to the whole shebang.
5 lbs Yukon gold potatoes, quartered
½-1 bottle ale
2 cloves garlic, minced
½ cup sour cream
2 tsp each salt & pepper
½ pkg peas, frozen
*Reserve two cups of this for the Guinness Pie
- In a large pot of water boil potatoes until soft.
- Drain and in a large bowl of an electric mixer (or a blender), add half the ale, garlic, sour cream & salt + pepper and whip with a whisk until fluffy and completely smooth. If too thick, add more ale as needed, remembering that you can always add but you can’t take away!
- Add peas to hot potatoes and let sit five minutes before serving.
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