St. Paddy’s Day is only two days away! To help you celebrate we’ve put together a little list of traditional Irish recipes that you can make using ingredients you can find at the Chico Certified Farmer’s Market. Pop by tomorrow morning to pick up your supplies, and wow your friends and family with hearty Irish classics!

Happy Saint Patrick’s Day!

Shepherd’s Pie

Ingredients:

For the mashed potato topping:

• 2 pounds (about 900g) potatoes, peeled and cut into chunks
• 4 tablespoons butter
• 1/4 to 1/2 cup milk or cream
• Salt and pepper to taste

For the filling:

• 1 tablespoon Isern and Sons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 pound (about 450g) Divide Ranch ground beef
• 2 carrots, diced
• 1 cup frozen peas
• 2 tablespoons all-purpose flour
• 1 cup beef or vegetable broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain the potatoes and return them to the pot.
3. Mash the potatoes with butter and milk or cream until smooth. Season with salt and pepper to taste. Set aside.
4. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and cook until softened about 5 minutes.
5. Add the ground lamb or beef to the skillet, breaking it up with a spoon, and cook until browned about 5-7 minutes.
6. Add the diced carrots and frozen peas to the skillet and cook for another 2-3 minutes.
7. Sprinkle the flour over the meat and vegetable mixture and stir to combine. Cook for 1-2 minutes.
8. Pour in the beef or vegetable broth and Worcestershire sauce. Add the dried thyme and season with salt and pepper to taste. Stir well and simmer until the mixture thickens slightly, about 5 minutes.
9. Transfer the meat and vegetable mixture to a 9×13-inch baking dish or a large oven-safe skillet.
10. Spread the mashed potatoes evenly over the top of the meat mixture.
11. Bake in the preheated oven for 25-30 minutes, until the mashed potatoes are golden brown and the filling is bubbly.
12. Let the Shepherd’s Pie cool for a few minutes before serving. Enjoy!

Colcannon

Ingredients:

• 2 pounds (about 900g) potatoes, peeled and cut into chunks
• 4 tablespoons unsalted butter, divided
• 1 small head of cabbage, cored and thinly sliced
• 4 cups chopped kale, tough stems removed
• 1 cup milk or cream
• Salt and pepper to taste
• Chopped green onions or chives, for garnish (optional)

Instructions:

1. Place the potatoes in a large pot and cover with cold water. Add a pinch of salt to the water. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer until the potatoes are tender, about 15-20 minutes.
2. While the potatoes are cooking, melt 2 tablespoons of butter in a large skillet over medium heat. Add the sliced cabbage to the skillet and cook, stirring occasionally, until softened, about 8-10 minutes.
3. In another large skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the chopped kale to the skillet and cook, stirring occasionally, until wilted and tender, about 5-7 minutes.
4. Once the potatoes are cooked, drain them and return them to the pot. Mash the potatoes with a potato masher or fork until smooth.
5. Heat the milk or cream in a small saucepan over medium heat until warm.
6. Gradually add the warm milk or cream to the mashed potatoes, stirring until smooth and creamy. You may not need to use all of the milk or cream, depending on your desired consistency.
7. Stir the cooked cabbage and kale into the mashed potatoes until well combined. Season with salt and pepper to taste.
8. Transfer the colcannon to a serving dish and garnish with chopped green onions or chives, if desired.
9. Serve the colcannon hot as a side dish with your favorite meat or poultry.

Boxty

Ingredients:

• 2 cups grated raw potatoes
• 2 cups mashed potatoes
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup milk or buttermilk
• 2 tablespoons melted butter
• Butter or oil for frying

Instructions:

1. Start by grating the raw potatoes using a box grater or a food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
2. In a large mixing bowl, combine the grated raw potatoes, mashed potatoes, flour, baking powder, and salt. Mix well to combine.
3. Gradually add the milk or buttermilk and melted butter to the potato mixture, stirring until you have a thick batter. The consistency should be similar to pancake batter.
4. Heat a skillet or griddle over medium heat and add a small amount of butter or oil to grease the surface.
5. Drop spoonfuls of the boxty batter onto the hot skillet, using the back of the spoon to spread the batter into a round shape. Cook for 3-4 minutes on each side, or until golden brown and cooked through.
6. Transfer the cooked boxty pancakes to a plate lined with paper towels to drain any excess oil.
7. Repeat the process with the remaining batter, adding more butter or oil to the skillet as needed.
8. Serve the boxty pancakes hot, with your choice of toppings such as butter, sour cream, or smoked salmon.

Irish Apple Cake

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• 2 cups peeled, cored, and chopped apples (such as Granny Smith)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Powdered sugar, for dusting (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, until well combined. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
6. In a small bowl, toss the chopped apples with the ground cinnamon and nutmeg until evenly coated.
7. Gently fold the spiced apples into the cake batter until evenly distributed.
8. Pour the batter into the prepared cake pan and spread it out evenly with a spatula.
9. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
10. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
11. Once cooled, dust the top of the cake with powdered sugar, if desired.
12. Slice and serve the Irish Apple Cake on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.