I didn’t think I’d have the energy to whip up something to celebrate St. Patty’s Day. I leave for Italy tomorrow and I haven’t even begun to pack. I found myself needing to cook; to find some peace in my hectic mind.
After a bad experience with corned beef a few weeks ago, I decided to forgo the traditional corned beef and cabbage dinner. The rebel in me opted to make sherpherd’s pies instead. And make them the day after St. Patty’s Day.
I’ve made meatloaf “cupcakes” with mashed potato frosting; shepherd’s pie should work too. I could freeze a bunch to microwave in a pinch. Keeping with the green theme, I adapted Ellie Krieger’s recipe for a “skinnier” take on shepherd’s pie. Instead of just mashed potatoes on top, cauliflower and peas are added to the “frosting.”
Keeping with the spirit, I couldn’t resist buying a fresh loaf of Irish Soda Bread. But, being the rebel, I couldn’t serve it in its natural state. I made a bread pudding out of it, topped with whiskey whipped cream.
We’re not Irish, but I think those who are would have enjoyed both. We sent friends home with some of each. That always makes me smile.