This hearty pie is quintessentially Irish with the use of Stout, in this case Beamish which has been brewed in beautiful Cork for over 200 years. I’ve added a little horseradish which isn’t traditional but lifts the sauce very gently with a little heat and marries happily with beef. Serve it either as a delicious casserole with well buttered mashed potatoes as an alternative if you haven’t puff pastry, and feel life is too short to spend hours hand making it.
As President Obama announced on St.Patrick’s day his intention in May to visit his ancestral village of Moneygall in Offaly, there have been whispers that he may also visit the home of this famous whiskey in the Tullamore Dew Heritage Centre. This recipe is a twist on the bacon, cabbage and spuds dinner a lot of us in Ireland and abroad grew up with and still enjoy. The real Irish ‘Mammy’ style dinner with no frills or fuss, just simple fresh ingredients.
Having previously been a vegetarian for nine years, I found at the beginning of my new escapades cooking with vegetables, that some mushrooms …
Corned Beef Hash has always been a family favourite and one of those meals that is sometimes a quick supper standby dish.
This is my twist on the old classic with the addition of cauliflower and sweet potato to make it more nutritious.