News

The Food Science Department cooks up a St. Patty’s Day storm with CBS3.

Mar 17, 2010

Dr. Bob Pierson and his students show CBS3's Lesley Van Arsdall how to cook up a St. Patty's Day storm. Check out the videos and recipes below!

shepherd's pie

Casserole

Ingredients

  • 2 lbs ground beef
  • 1 large onion, diced
  • ½ lb. mushrooms, sliced
  • 2 Tablespoons cornstarch
  • 1 ½ cups beef broth
  • 1 cup fresh or frozen peas
  • Salt and pepper to taste
  • Mashed Potatoes (recipe below)

Directions

  • Brown ground beef in a skillet.
  • Add onions and mushrooms and cook for a few minutes longer.
  • In a small bowl, mix cornstarch with some of the broth, stirring until smooth
  • Add cornstarch mixture to the skillet along with remaining broth.
  • Bring mixture to a boil. Add peas and salt and pepper.
  • Turn beef mixture into a casserole dish. Cover with prepared mashed potatoes, about 1-2" thick.
  • Bake casserole at 350 degrees for about 30 minutes, until potatoes begin to brown.

Mashed Potatoes

Ingredients

 

  • 2-3 pounds of peeled, quartered potatoes
  • ½ cup milk
  • 1 stick butter
  • Salt and pepper to taste

Directions

  • Boil potatoes until easily pierced with a fork.
  • Drain potatoes and mash or whip with butter until smooth.
  • Add milk and whip until fluffy.
  • Season with salt and pepper to taste, and use as a topping for Shepherd’s Pie.

gourmet corned beef and cabbage

Directions

  • One-half corned eye round of beef (about 3-4 pound)
  • 2 lbs fingerling potatoes
  • 2 lbs Brussels sprouts
  • 4 carrots, peeled and cut into ½" rounds

Ingredients

 

  • Simmer corned beef in a pot with water to cover for about 2 hours.
  • Add remaining ingredients and cook 30-40 minutes longer, until vegetables and meat are tender.
  • Slice beef and serve with vegetables.

 

Stoudt Lamb Stew

Ingredients

  • 1 bottle Irish stout beer (Guinness)
  • ½ boneless leg of lamb, trimmed of fat and sinew and cubed (about 3 lbs.)
  • 1 leek, carefully washed and diced
  • 3 carrots, peeled and sliced into ½" rounds
  • 3 stalks celery, chopped into ½" pieces
  • 1 large onion, chopped
  • 4 potatoes, quartered
  • 2 cups beef stock
  • ¼ cup vegetable oil
  • Salt and pepper
  • 2T sherry vinegar
  • 3T cornstarch mixed slowly with ¼ cup water

Directions

  • Heat oil in a stew pot and brown lamb.
  • Add beer and stock and allow to simmer for about 40 minutes.
  • Add leek, onion, celery, and carrots and potatoes to the pot.
  • Add vinegar and salt and pepper to taste.
  • Allow stew to simmer for 30-40 minutes, until vegetables and meat are tender.
  • When ready to serve, bring the stew to a boil. Carefully add the cornstarch mixture, stirring constantly. Cook and stir briefly, until thickened.
  • Note: May be served with noodles, soda bread or mashed potatoes. If serving with potatoes, omit them from the stew.