Patti Hilton of Barefoot Bistro Help’s Celebrate St. Patrick’s Day!

Irish Soda Bread Muffins

1 and 1/4 cups whole wheat flour

1 cup all purpose flour

1/2 cup sugar

2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 tsp. caraway seeds

1 egg

1/4 cup plain yogurt

1/4 cup melted butter

1 cup and 1 Tbsp. milk

Set oven to 400 degrees and spray muffin pan with nonstick cooking spray. Make a well in center of dry ingredients. Stir then fold in 2/4 cup raisins. Fill 3/4 full and sprinkle with sugar.

Bake 13 – 15 minutes.

Shepherd’s Pie

1 Tbsp. butter

1 Tbsp. olive oil

1 onion, diced

2 carrots, diced

2 celery stalks, diced

2 cloves garlic, crushed

1 Tbsp. tomato paste

Salt and pepper to taste

2 lbs lean ground beef

2 Tbsp. Worcestershire Sauce

1/2 cup beef stock

1 and 1/2 cup peas

Cheesy Mashed Potatoes (see recipe below)

Heat oven to 400 degrees. Add butter and oil to large skillet on medium heat. Sauté onion, carrots, celery and garlic for about 7 to 10 minutes or until tender. Season with salt and pepper. Once vegetables have softened and start to brown, add tomato paste and mix.  add ground beef and cook until no longer pink. Add Worcestershire sauce and beef stock. Cook and simmer for about 10 minutes. Mix in peas. Transfer mixture to an oven-proof baking dish and spread evenly.  Place cheesy potatoes on top and spread evenly. Rake through with a fork so that there are peaks that will brown nicely. Bake until browned, about 20 minutes. Serve!

Cheesy Mashed Potatoes

4 lbs Yukon gold potatoes, peeled, quartered

4 Tbsp. butter

1/4 cup heavy cream

1 cup grated white cheddar

Salt and pepper to taste

Fill large saucepan with cold water and a Tbsp. of salt. Add potatoes and bring to a boil. Let them cook about 20 minutes. Drain and place back in saucepan for mashing. Add butter and cream then begin mashing into semi-smooth consistency. Once at desired texture, add cheese and mix well. Season with salt and pepper.