St. Patrick’s Day – Page 2 – GUTSy Performance Nutrition

I’ve always been a big fan of St. Patrick’s Day. Chalk it up to green being my favorite color since the beginning of time (hello emerald birthstone), my bright orange hair, and seriously Irish last name. Then there was the actual living in Dublin for study abroad and then summer internship. I’d like to say I’ve gotten familiar with the cuisine–and the St. Patrick’s celebrations that go on there versus here (hint: we Americans like an excuse to throw a big party).

Though a great deal of people think first of Corned Beef and Cabbage when it comes to traditional Irish food (which you’d be hard-pressed t0 actually find in Ireland these days), I’d like to introduce you to one of our true favorites–Shepherd’s Pie. This is an awesome end-of-winter comfort food and a g0-to for myself and W when we are feeling the need to use up extra ground beef. Truly, we eat it all the time and it’s always special. Perhaps because our version showcases a few of W’s favorite ingredients–in a pie (okay not a true pie, but still).

Though our version wouldn’t exactly be in the way of the traditional form (not a big fan of eating lamb here), and we like to stir in lots of extra vegetables, I’d have to say we truly enjoy this version better than those you’d find in a standard Irish pub. Serve it up with some nice Irish Cider–or Guinness, if that’s your style. Sláinte!

Shepherd’s Pie

For the Topping:
1 pound potatoes, peeled and chopped, (about 1 large potato)

3 oz. parsnips (about 1 large), peeled and cut into 1/2-inch pieces

1/2 cup plain yogurt or any type of milk

salt and freshly ground pepper

For the Filling:

Drizzle of extra-virgin olive oil

1 medium onion, finely chopped

2 stalks celery, finely chopped

2 medium carrots, finely chopped

1 cup chopped shiitake mushrooms

1 garlic clove, minced

1 pound ground beef

1 tsp. dried thyme

rounded 1/4 tsp. chili powder

1 heaping Tbs. potato or arrowroot starch

1 cup frozen peas

salt and freshly ground black pepper

Preheat oven to 425 degrees F. Make the topping: Bring potatoes and parsnip to a boil in a medium pot, covered with water. Cook until tender, about 20 minutes. Drain, reserving 1 cup of potato liquid. Mash the potatoes and parsnips and stir in the yogurt or milk along with about 1/4 teaspoon salt. Season with pepper.
Make the filling: Heat the oil in a skillet over medium heat. Cook onion, celery, carrots, garlic, and mushrooms, stirring until tender, about 10 minutes.
Add the ground beef. Cook, breaking up any large pieces, for about 5 minutes. Stir in 3/4 tsp. salt, the thyme, chili powder, and then season with pepper.
Whisk together the potato starch separately in a small amount of cold water. Then stir it along with the reserved potato liquid into the beef and veg mixture. Boil for about a minute and then stir in the peas.
Transfer the filling to a 2-quart baking dish and top with the mashed potatoes and parsnips. Bake until bubbling and the top is beginning to brown; about 35 minutes.

I have been a fan of Irish Brown Bread since I moved away to college nearly six years ago, and wanting to make my own bread, but never having the time to knead and proof, fell back on a staple of the Old Country. Brown Bread is wholemeal or wholegrain soda bread, and unlike the many American versions floating around this time of year, it’s truly the real deal. Brown bread is always the best bread for a thick bowl of steaming vegetable soup, a quick yogurt and toast breakfast, and an open-faced sandwich with all the toppings. In fact, I make it whenever the whim strikes or I have extra buttermilk hanging about in the kitchen, as was the case today.

Brown Bread is one of those national pastimes that arose out of necessity–due to the type of soft wheat grown in the cool Irish climate, which doesn’t yield an adequate rise for yeast bread, the abundance of buttermilk or sour milk left about in homes where there were always cows producing fresh milk, and the fact that it was filling and cheap during a time when the majority of residents were impoverished.

I’ve tried what seems like hundreds of brown bread recipes over the years in search of a perfectly moist loaf, as the bread can tend to be dry, all the while wanting a bread that still has a sweet wholesome flavor, without sacrificing it’s simple nature. After spending a Bank Holiday weekend last summer at Ballymaloe House in Shanagarry, County Cork, I found it–Myrtle Allen’s Brown Bread recipe. It’s truly perfection. I would expect nothing less from the famed woman who started the Ballymaloe Cookery School.

Myrtle Allen’s Brown Soda Bread

4 cups wheat flour

1 cup white flour

1/2 cup steel-cut oatmeal, oat bran, or thick-cut oats

1 tsp. baking soda

1 tsp. salt

2-4 cups buttermilk

Preheat the oven to 375 degrees F. Grease or oil a baking sheet or large loaf pan and set aside.
Mix the dry ingredients together in a large bowl.
Make a well in the middle of the bowl and add the buttermilk, stirring with a wooden spoon until dough is soft but not too wet, with no dry flour left. (About 2 1/2 cups of buttermilk but more or less may be necessary).
Turn the dough out on a floured board and shape into a round about 3 inches thick. Alternatively, pour the dough mixture from the bowl into an oiled loaf pan and spread evenly. Cut a deep cross in the top of the loaf with a wet or floured knife. If making a round, transfer to a large baking sheet.
Bake for 45 to 60 minutes, until the the bottom is nicely browned and the bottom of the load sounds hollow.

For a beautiful tasty breakfast that makes me think of spring with all it’s fresh colors and flavors, thinly slice bread and toast. Top with plain yogurt, sliced mango, and fresh blueberries. Delicious!