County Cork Irish Stew

1 lb potatoes, peeled and cut into quarters
2 cups cabbage, shredded
1 1/2 cup peas
1 1/2 cup celery, diced
1 tablespoon vegetable oil
12 white onions
8 Lamb chops
1 leek, sliced
some herbs (parsley, bay leaf, peppercorns, thyme and rosemary)

Season Lamb chops with salt and pepper. In a large saucepan, heat oil and brown the chops on both sides. Remove any melted fat that may accumulate. When all the Lamb chops are brown, add water to cover them. Bring to a boil. Add small amounts of parsley, bay leaf, peppercorns, thyme and rosemary in cheesecloth. Reduce heat and simmer. Add potatoes, cabbage, Onion, leek, white onions and celery. Simmer for 20 minutes. Add the Peas. If needed, add more water. Simmer for 10 minutes more or until the potatoes are soft. Add seasoning according to your desired taste. Garnish with freshly cut parsley. Serve hot.

Irish Shepherd’s Pie

450 g minced Beef
1 tablespoon olive oil
2 medium onions, chopped
75 g carrots, chopped
1 teaspoon thyme
1 tablespoon parsley, chopped
1 tablespoon flour
275 ml beef stock
1 tablespoon tomato puree
salt and pepper to taste
900 g potatoes, peeled
50 g butter

In a frying pan, heat oil and fry onions for 5 minutes. Add carrots. Fry for another 5 minutes. Remove vegetables from pan. In the same pan, fry and cook the Beef. Add salt and pepper. Put vegetables back in pan. Add thyme and parsley. Add flour and stir. Gradually add beef stock to the mixture. Add Potato puree and reduce heat to low. Let mixture cook for 30 minutes. In a saucepan, boil potatoes for 25 minutes. Sprinkle with salt. When potatoes are cooked, drain water. Add butter and mash potatoes. In a baking pan, pour meat and vegetable mixture. Spread mashed Potato on top. Bake for 25 minutes until golden on top.

Irish Pub Salad

1/2 cup Mayonnaise (regular or low-fat)
2 tablespoons malt vinegar or white wine vinegar
2 teaspoons fresh tarragon, chopped (or 3/4 teaspoon dried)
1 teaspoon whole grain Dijon mustard
2 teaspoons water
4 cups Boston or Bibb lettuce, torn
4 cups salad bar ingredients (sliced pickled beets, cucumber, diced tomatoes, chopped celery, shredded cabbage, sliced onions)
2 hard-boiled eggs, peeled and sliced
4 oz Cheddar and/or blue Cheese, cut into wedges

In a bowl whisk to blend mayonnaise, vinegar, tarragon and Dijon mustard. Add enough water to make dressing thin enough to pour. Season with salt and pepper. Arrange lettuce on a platter. Arrange salad bar ingredients over the lettuce. Place sliced hard-boiled eggs on top of the salad bar ingredients. Drizzle dressing over salad. Arrange Cheese wedges around the edge of platter and serve.