St. Patrick’s Day is usually a big deal in my house. We usually have two separate celebrations – first, on parade day (the Sunday before) and then on the actual holiday. There’s usually corned beef, potatoes, carrots, cabbage, farls, soda bread, cheese, and plenty of beer. In recent years, I’ve been making shepherd’s pie, as well. We usually have people over, so the abundance of food is welcomed.
I already mentioned my brisket escapades; we ate that on March 16th. So, for the actual holiday, I made vegetarian shepherd’s pie!
I roughly follow the Minimalist Baker’s recipe for veggie shepherd’s pie. I add some cheese on the top (because I can’t help myself, and I’m a glutton for punishment like most lactose intolerant people), and I tweaked the filling a little. I read in another recipe that someone suggested mixing barbecue sauce in with the lentils and veggies, and it’s a delicious twist that I’ve kept.
It may not have been the usual raucous celebration, but St. Patrick’s in quarantine was still delicious.