Fr. Wm Corby Division and Associates, Fairfax Station, Virginia

Cottage Pie

Courtesy of Jack Devaney

A favorite with all; melts in your mouth
Yield: 4 servings



1-1/2 pounds cooked beef or lamb

4 tomatoes, skinned

3 rashers (slices) of lean bacon

Thyme, salt and pepper to taste

1-1/2 tablespoon mango chutney

1-1/2 pounds potatoes

2 oz. or ½ stick butter

Hot milk



Mince/grind the cooked meat, tomatoes and bacon. Your butcher may oblige you by doing this. Add the herbs and chutney. The mixture should be a thick, dropping consistency, although you may need to add some well-flavored stock. Put in a shallow casserole and keep warm. 

Cook the potatoes and mash them with butter and hot milk until they are creamy, almost liquid. Spread them over the meat mixture. Scatter slivers of butter over the top. 

Bake in the oven at 400º F until it is golden brown on top and sizzling underneath, about 35 minutes.



Irish Stew with Soda Bread

Courtesy of the Cookworks

Cook Time: 2 hours

Yield: 6 servings


45 min Ingredients

4 pounds lamb shoulder, cubed

1-1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup vegetable oil

24 pearl onions, peeled, root end trimmed

2 medium carrots, cut into 1-1/2 inch pieces

1/2 cup dried pearl barley

3 cups chicken stock or water

2 cups stout

1 bay leaf

1 tablespoon chopped fresh thyme leaves

12 new potatoes, cut in half

1/4 cup finely chopped fresh parsley leaves, for garnish

1 tablespoon finely chopped fresh chives, for garnish



Use a 12-quart pot with a tight-fitting lid.

Season the meat with salt and pepper. Heat pot over medium high heat and add the vegetable oil. Working in small batches, sauté the lamb until golden brown in color. Set aside.

Add the onion, carrots, and barley to the pot. Stir to coat, about 1 minute. Add the chicken stock, stout, bay leaf, and thyme to the pot. Return the lamb to the pot, place the potatoes on top and bring to a simmer.

Cover and cook for 1-1/2 to 2 hours or until the lamb is fork tender. Season with salt and pepper, to taste. Garnish with the parsley and chives. Serve with Irish Soda Bread.


Irish Soda Bread


2 cups whole wheat bread flour

1-1/2 cups all-purpose flour, plus more for dusting

1/2 cup old-fashioned rolled oats

2 tablespoons brown sugar

2 teaspoons salt

1 teaspoon baking soda

1 teaspoon baking powder

3 tablespoons unsalted butter, cold

1-1/2 cups buttermilk

1 egg



Preheat oven to 350 degrees F.

In a large bowl, combine the flours, oats, brown sugar, salt, baking soda, and baking powder. Grate the cold butter into the dry ingredients and blend by hand until the mixture resembles cornmeal. In a small bowl, whisk together the buttermilk and the egg. Using your hands, mix the wet and dry mixtures together until the dough can be formed into a ball. Turn the dough out on to a lightly floured surface and knead for 5 minutes until soft and elastic. Shape the dough into a round loaf, about 6 inches in diameter. Place on a parchment-lined baking sheet. Dust the top of the loaf with flour. Use a sharp knife to cut an "X" into the dough, about half the depth of the loaf and to within 1-inch of the edge.

Bake for 45 to 50 minutes. Note: the finished loaf should sound hollow when the bottom is tapped.