Even though I’m from good Irish/English/Scottish/Welsh stock, I never loved Guinness. It wasn’t second nature for me to love it. I would daintily wrinkle my nose and decline. Until…
Mr. Magilla and I took a trip to Scotland and Ireland in 2015 for our honeymoon. The first leg of our trip was in Ireland and we spent a couple of days in Dublin. (Where we met our friend Dave – Hi Dave!). We took a tour of the Guinness Storehouse and this was the definitive moment that I became a fan of this nectar. If you have ever seen the movie Pink Panther with Steve Martin, refer to the scene in which he first has a hamburger and you’ll get the gist of that particular moment.
I drank my glass and Mr. Magilla’s glass and I don’t think he was entirely proud of me since it technically wasn’t even 11AM. I made the excuse that the time change from New Jersey to Ireland must be a factor and it was five o’clock somewhere. Therefore my new found and profound fondness of said beverage was justified as an afternoon aperitif. He informed me that I wasn’t very good at the math calculation of time zones; so unless I drank beer for breakfast at home my argument didn’t hold water. In truth I was totally jetlagged and couldn’t think my way out of a paper bag. So, FAIR COMMENT DEAR HUSBAND! Bless his indulgent, sweet heart.
Today’s selection of menu is made with my beloved Guinness. I made it with love and I hope you enjoy this fun comfort food as much as we do.
We have guest recipe taste testers this time.
1 cup of Guinness
3 medium sized carrots, peeled and diced
1 small bag of frozen peas, thawed (use about 3/4 and save the rest for mason jar salads)
1 large leek, washed well and thinly sliced
2 parsnips, peeled and diced
1 bunch of rosemary – finely minced (strip the stems of the leaves and mince the leaves). I have this crazy little bowl/chopper that a former colleague gave to me years ago. The brand name is ULU and I love it – it’s a great stress reliever.
1 1/2 pound of ground beef/lamb/or turkey – for this recipe, I used beef. You can also use leftover roast/steak etc.
3/4 cup of low sodium beef broth
1 tablespoon of flour
1 teaspoon of salt
1 teaspoon of pepper
1 cup of grated extra sharp cheddar cheese (I swear by Cracker Barrel)
2 cups of Yukon Gold Mashed Potatoes with Horseradish (please see link for full recipe)
Brown the meat. Add salt and pepper to taste as you cook. In kitchen matters, I often how would Julia handle this? What would Julia do? Julia would taste along the way. Every recipe is a dance. It gives, you take. And so, you should savor every step of the dance.
You should only need to put a little oil in the pan if you are using turkey. Remove the meat once fully browned and throw in the carrots and the parsnips. Cook on medium heat for about 10 minutes until softened. Add the leeks and the rosemary and salt and pepper. Cook for another 5 minutes. Add the thawed peas, and then the beef broth and cook down. Add the flour and stir briskly until it coats and incorporates into the mixture.
Add the beef and blend completely. Sprinkle some more flour on top and mix down. A nice gravy should start forming in the bottom of the pan.
Put into a greased (I use vegetable oil cooking spray) baking dish and top with the mashed potatoes.
Bake for 30 minutes at 375 degrees. Top with cheddar cheese and bake for another 10 minutes.
Let sit for ten minutes before serving.
Magilla rating: 10
Mr. B’ski rating: 10
Mrs. B’ski rating: 10