In preparing for our St. Patrick's Day celebration I found some very interesting reading about foods that the Irish eat. I thought I already knew all about Irish food for St. Patrick's Day but was surprised by an article on Irish Facts. St. Patrick's Day celebrations take place around the world. In Ireland the celebration tends to center around the family. As a holy day, it is a day of obligation, and many people start the day by going to mass. Parades follow these services. However, overall, it's a day spent with family and friends, cooking and enjoying big meals. We think of corned beef and cabbage as the meal of the day. Not so much says Clodagh McKenna. He is an Irish chef, restaurant owner, and cookbook author. He says that slow-cooked beef stews or lamb stews are the most popular. Beside the stew, other popular dishes take advantage of seasonal ingredients. Spring lamb comes into season around St. Patrick's Day. Leg of lamb with rosemary is popular. Also, popular pies such as fish pies, shepherd's pie with ground lamb and a potato crust, and Guinness and Beef Pie are well received. Reading that left me in a quandary for what to share with you. We enjoy lamb.  I decided on a recipe that claimed, "This comforting Irish Lamb and Potato Bake combines tender lamb, layers of sliced potatoes, and a creamy, cheesy sauce for a comforting and filling dish." The lamb was said to "add richness and depth to the dish". That directed my decision. I'm sharing the Irish Lamb and Potato Bake. It was an easy and delicious main dish. Just added a few vegetables and we were dining like the Irish. Oh, by the way, did I mention that I could be 49% Irish? 

 

*  1 pound ground lamb

*  4 large potatoes, peeled and thinly sliced

*  1 onion, chopped

*  2 cloves garlic, minced

*  1 cup heavy cream

* 1/2 cup grated cheddar cheese

* 1/2 teaspoon dried thyme

*  Salt and pepper to taste

*  2 tablespoons olive oil

*  2 tablespoons fresh parsley, chopped

 

1.  Preheat the oven to 375 degrees. Heat olive oil in a large skillet over medium heat. Add the ground lamb and cook until browned, breaking it up into smaller pieces. Add the chopped onion and garlic, cooking for another 3-4 minutes until softened.

2.  Stir in the dried thyme, salt, and pepper, then remove the skillet from the heat. Set aside.

3.  In a greased baking dish, layer the sliced potatoes, followed by a layer of the cooked lamb mixture. Repeat the layers until all the ingredients are used up, finishing with a layer of potatoes on top.

4.  Pour the heavy cream evenly over the top and sprinkle with grated cheddar cheese.  

5.  Cover the baking dish with aluminum foil and bake for 45 minutes. Then remove the foil and bake for an additional 15 minutes until the potatoes are tender and the cheese is golden and bubbly.

6.  Remove from the oven and let it rest for 10 minutes before serving.  Garnish with fresh parsley.

 

*  NOTE 1. We in the US we tend to eat a lot more meat than they do in Ireland and England. I added another pound of ground lamb to the recipe and thought it was much better for most American's taste.  2. Slice the potatoes very thin. I thought mine were a bit thick.

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