Our favorite St. Patrick’s Day meal also happens to be John’s favorite meal of all time! Both Cottage Pie and Creme de Menth brownies are a true labor of love. I randomly picked up a box of the beer bread at Trader Joe’s and served that too. I know the boys would be ravenous, both coming home from sports just before sitting down to dinner.

I set the table with my green gingham tablecloth (photo is more accurate for color than link) and plates, cups and napkins I already had. My bakeware is Emile Henry and I love it.

Cottage Pie Recipe

Shepherd’s Pie is usually made with lamb or mutton and that Cottage Pie is made with beef.

For potatoes:
2½ pounds large Yukon Gold potatoes
1½ cups half-and-half
6 tablespoons (3/4 stick) unsalted butter
1/2 cup sour cream
1/4 cup shredded cheddar cheese
1 T. chopped green onion
Kosher salt and freshly ground black pepper

For veggies:
10-16 oz. bag frozen peas and carrots (I buy in the microwaveable bag and cook; I don’t add the entire bag.)

For meat:
1 onion, chopped
1 lb. lean groun beef
2 T. flour
2 T. ketchup
2 T. worcestershire sauce
1 packet brown gravy
1 cup water
1/2 cup shredded cheddar cheese

1. Peel the potatoes and cut them in 1-inch chunks. Place them in a large, deep saucepan, cover with water, and bring to a boil. Lower the heat and simmer for 20 to 25 minutes, until very tender. Drain and return the potatoes to the saucepan.
2. Meanwhile, heat the half-and-half and butter in a small saucepan over medium heat until the butter melts. (I just put mine in the microwave for 2 minutes).  With a hand mixer, beat the hot potatoes in the pot until they are broken up. Slowly mix in the cream/butter, sour cream, cheese, green onions, 2½ teaspoons salt, and 1 teaspoon pepper and beat until the potatoes are thick and smooth.
3. In a separate pan, cook onion until clear.  Add beef and cook until well browned.  Pour off excess fat, then stir in flour and cook 1 minute.  Add ketchup and worcestershire sauce and cook 1 minute.  Add water and gravy packet.  Bring to a boil, reduce heat and simmer for 5 minutes.
4. Prepare a 2 quart casserole dish by spraying with Pam.  Spread beef in an even layer on the bottom.  Spread peas and carrots on top. Top with mashed potato mixture and sprinkle with remaining cheddar cheese.
5. Bake at 350 degrees for 20 minutes or until golden brown.

Notes:

• To shave a lot of time off of this recipe, substitute prepared mashed potatoes in this dish. I doctor mine up with the sour cream, cheese, green onion and pepper when doing this. However, there is no substitute for homemade!
• I usually make this up to a day in advance and then just pop in the oven before dinner and heat thoroughly, making for a great school night supper.  You may need to add time to the cooking if it comes straight from the fridge.

Creme de Menthe Brownies

Brownie layer:
½ cup butter , softened
1 cup sugar
4 eggs
1 cup flour
½ teaspoon salt
1 (16 ounce) can chocolate syrup
1 teaspoon vanilla

Mint layer:
¼ cup butter, softened
2 cups powdered sugar
2 tablespoons creme de menthe liquor

Chocolate layer:
6 ounces chocolate chips
¼ cup butter

Directions:

1. Cream butter, add sugar; beat until fluffy. Add eggs, one at a time, beat well after each addition. Add remaining brownie ingredients and mix well. Pour into greased 13×9 baking pan. Bake at 350 for 25 minutes, cool completely.

2. Cream 1/4 cup butter in small bowl. Gradually add powdered sugar and creme de menthe, mix well. Spread over cooled brownies. Cover and refrigerate for 1 hour.

3. Combine chocolate chips and butter in small pan. Slowly melt on low heat, stirring until smooth. Spread over brownies. Cover and refrigerate for 1 hour.

4. Cut into squares and enjoy.

I hope you’re doing something festive this week too!

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