Kathryn prepares some of her favorite dishes from Britan, Ireland, and Scotland.

SHEPHERD'S PIE

Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course: Main Dish, Side Dish
Cuisine: British, Comfort Foods, Irish, Scottish
Servings: 6 servings

Ingredients

Topping

  • 1 1/2 lbs Yukon Gold Potatoes peeled, diced
  • 3/4 cup fat-free chicken broth
  • 3 Tbsp reduced fat sour cream
  • salt and pepper To taste
  • 1 tsp Paprika

Filling

  • 1 lb Lean Ground Lamb
  • 1 tsp Oil
  • 1 medium onion diced
  • 1 celery stalk chopped
  • 2 cloves garlic diced
  • 8 oz Mushrooms diced
  • 10 oz frozen mixed vegetables (carrots corn, peas, green beans,) or use fresh
  • 1 cup fat-free beef broth
  • 2 tsp tomato paste
  • 1 tsp Worcestershire sauce
  • 2 Tbsp Flour
  • 1 tsp rosemary (Dried or fresh)
  • 1 tsp thyme leaves (Dried or fresh)
  • 1 tsp Dried Basil (Optional)
  • kosher salt and pepper Season to Taste
  • kosher salt and pepper

Instructions

Topping

  • Boil potatoes in a medium pot of salted water until cooked and soft.
  • Drain and mash with chicken broth, sour cream, 1/2 tsp salt, and pepper, set aside.
  • Preheat oven to 400°F.

Filling

  • In a large sauté pan brown meat over medium to high heat, breaking the meat up with a wooden spoon as it cooks. Season with 1/2 tsp salt and pepper to taste. I drained the liquid off and used a fork to break it up more.
  • When cooked, set aside on a plate.
  • Add the oil, onion, mushrooms, and celery and sauté on medium heat about 5 to 7 minutes, until the vegetables are tender.
  • Add the flour, frozen or fresh vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, cooked meat and mix well. Simmer on low about 8-10 minutes.
  • Spread the meat on the bottom of casserole dish. Top with mashed potatoes and sprinkle with paprika. ( I added a sprinkle of Cheese to the topping)
  • Bake 20 to 25 minutes, then place under the broiler 1 to 2 minutes until the potatoes turn golden.
  • Remove from oven and let it cool 5-10 minutes before serving.

Notes

NUTRITION INFORMATION
Serving Size: 1/6th of pie
Amount Per Serving:
Calories: 275 calories
Total Fat: 7g
Cholesterol: 45mg
Sodium: 331mg
Carbohydrates: 31g
Fiber: 5g
Sugar: 3g
Protein: 22g

Scottish Red Lentil Soup

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Dish, Side Dish, Soup
Cuisine: Scottish
Servings: 6 Servings

Ingredients

  • 2 Tbsp olive oil
  • 2 carrots sliced
  • 1 celery stalk with leaves chopped
  • 1 small turnip or rutabaga diced into small cubes
  • 1 large onion (or 2 small onions) diced
  • 32 oz Vegetable Stock
  • 8-10 cups water or beef/chicken stock less water/stock for a thicker soup
  • 1 1/3 cups red lentils soaked and rinsed
  • Kosher or Sea Salt to taste
  • Black Pepper freshly ground

Instructions

  • Place the red lentils in a bowl and cover with about an inch of water, set aside;
  • Put the measured water and or Vegetable stock in a large soup pot, with a teaspoon of salt. Bring to boil (skim any scum off that rises to the top) then let it simmer.
  • In a medium frying pan, saute the onion, carrots, celery and turnip/rutabaga in the olive oil for about 6 or 7 minutes on medium heat. Remove from the heat.
  • Add the red lentils and the sautéed vegetables, and another teaspoon of salt; stir well and let simmer for about 30-45 min or until lentils are tender.
  • Season soup with salt to taste and freshly ground pepper.

Banger's and Mash

Course: Main Dish
Cuisine: Irish

Ingredients

Bangers

  • 4 Italian sweet sausages
  • 1 cup sliced Red or Yellow Sweet Onion
  • 1 Tbsp olive oil
  • 1 Tbsp No salt Butter
  • 1/2 cup Salt free Chicken Stock (I used Organic)
  • 2 Tbsp Red Wine – this is optional

Mash

  • 2 cups Cauliflower Cooked and mashed
  • 2 Tbsp heavy cream (you may use a little more for consistency)
  • 1/2 Tbsp Butter
  • 1/2 cup Cheddar Cheese
  • Salt and Pepper to taste

Instructions

Bangers

  • Cook sausages in medium saucepan or skillet until they are browned and cooked thoroughly.
  • In the same pan add butter, olive oil, and onions, cook for 3-5m minutes until their lucent.
  • Add Chicken stock and red wine and cook for another 3-4 minutes until reduced. Add Heavy Cream and cook another minute or two. Season with Salt and Pepper.

Mash

  • Cook cauliflower until tender. Mash* and add butter and cheese whip till you have the consistency of Mashed Potatoes. Fold in Cheese. *Add hot cooked cauliflower to a food processor. Add butter and cream and pulse until the consistency of mashed potatoes. Pour into serving bowl and fold in cheese.
    Mash
  • Plate the Sausage and onions and the gravy add ½ cups Mashed Cauliflower to the plate and serve. Garnish with Parsley.

Notes

Nutrition Per Serving

Calories 178
Fat 31 g
Carbohydrates 6g
Protein 15 g

Cranachan Scottish Dessert

Course: Dessert
Cuisine: Scottish
Servings: 4 servings
Author: Kathryn Raaker

Ingredients

  • 3.5 oz Irish/Scottish steel cut/pinhead oats (Divided: 1/3 cup and 1/4 cup) Toasted
  • 1/3 cup Scotch whisky (I used Glenfiddich (or use a top quality brand)
  • 2 cups fresh raspberries
  • 3 Tbsp Scotch whisky Divided
  • 3 Tbsp organic raw honey Divided
  • 2 tsp sugar
  • 2 cups organic heavy whipping cream it’s important to use good quality whipping cream
  • 4 Whiskey Glasses or Dessert Glasses

Instructions

Overnight Oats

  • The night before you want to make the dessert, toast 1/3 cup (2 oz) of the oats in a cast iron or very heavy pan until very lightly browned- this won’t take long, so keep a close eye, as you don’t want burnt oats. Next, put these oats in a bowl and cover with 1/3 cup (3 oz) of whiskey. Cover and let stand overnight to soak.

Oats and Berries

  • When you are ready to make the Cranachan, toast the second batch (1/4 cup) of oats, exactly the same as you did the first ones. Remove from heat and set aside to cool.
  • Now, choose a few choice raspberries to decorate the tops and set them aside.
  • Crush the rest of the raspberries in a bowl, with a spatula or fork, (just a bit, we’re not making jam) 🙂
  • This is the part that is different: sprinkle the raspberries with 2 teaspoons of sugar, 1 tablespoon of honey and 1 tablespoon of whisky. Mix well and set aside.
  • Whip the cream until it starts to thicken, then add the other 2 tablespoons of honey, and 2 tablespoons of the whiskey. Continue to whip until stiff peaks form. Next, gently fold in the whiskey-soaked oats.

Assembly

  • At this point, we are ready to assemble the dessert. I would recommend doing this relatively close to serving time as the dessert will taste better fresh (if possible, don’t make it in the morning to serve for dinner).

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