Up next in 10
Full Episode Fridays: When St. Patrick's Day Comes Around | Irish Shepherd's Pie Recipe
Oct 25, 2024
When St. Patrick's Day Comes Around | Irish Shepherd's Pie Recipe - The Savannah St. Patrick's Day celebration is big, so Paula's sharing one of her favorite St. Patrick's Day recipes, including her take on a traditional Irish shepherd's pie recipe. Positively Paula, Season 2, Episode 13.
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
------------------------
00:00 Intro
2:13 Irish Shepherd's Pie Recipe: https://www.positivelypaula.tv/s02ep13
------------------------
For more episodes of Positively Paula, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFW4fceMhkzsIfer9SGChS6
------------------------
Follow me on Facebook: https://www.facebook.com/pauladeen/
Follow me on Instagram: https://www.instagram.com/pauladeen_official/
Follow me on Pinterest: https://www.pinterest.com/pauladeen/
Sign up for my Newsletters: https://mailchi.mp/pauladeen.com/youtube
------------------------
Sign up for my email mailing list and get 3 FREE helpful kitchen printables: https://www.pauladeen.com/printables/
Find more recipes and videos on my website: https://www.PaulaDeen.com
Click here to shop my products on my online store: https://pauladeenshop.com/
Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen
------------------------
#pauladeen #positivelypaula
Show More Show Less View Video Transcript
0:20
- Kevin Barry's Irish Pub and Restaurant,
0:23
located on historic River Street
0:25
in downtown Savannah
0:26
is a vital part of the city's character.
0:29
When Vic Power arrived in Savannah, Georgia,
0:30
he noticed that the city had a strong Irish identity,
0:34
and Kevin Barry's Pub opened for business
0:36
on October 31, 1980.
0:39
The pub has evolved through the years
0:41
and is widely recognized
0:42
as one of the top Irish bars in America.
0:46
With Vic's guiding hand,
0:47
the restaurant offers a wide variety
0:49
of traditional Irish food.
0:51
On the second floor,
0:52
Kevin Barry's offers an enclosed balcony
0:55
with spectacular views of historic River Street,
0:57
the Savannah River, and the Talmadge Bridge.
1:01
There are two dining rooms on this floor.
1:03
The smaller is called Liberty Hall
1:05
and has an exhibition depicting the struggle
1:07
for freedom in Ireland.
1:09
The larger room is called the American Hall of Heroes,
1:12
and all of the art, memorabilia, and artifacts
1:14
are a tribute to and were presented by members
1:18
of the United States Armed Services.
1:21
The fallen in 9/11 are also acknowledged,
1:24
and there is a moving tribute
1:25
to some of the young men and women
1:27
who graced Kevin Barry's with their presence
1:29
before going abroad to serve
1:31
and ultimately make the supreme sacrifice
1:33
for their country.
1:35
The American Hall of Heroes
1:36
is famous in military circles worldwide.
1:40
Tourists and locals alike
1:42
frequent Kevin Barry's Irish Pub.
1:44
It's a great place to meet friends,
1:45
have a cold pint of Guinness, enjoy some hearty food,
1:48
and listen to traditional Irish music
1:50
in story and song.
1:52
As we say, there are no strangers here,
1:55
only friends who haven't met.
1:57
[traditional Irish music]
2:00
♪ ♪
2:06
[upbeat Irish music]
2:09
♪ ♪
2:13
- So I thought today would be the perfect day
2:16
to share a shepherd's pie recipe with y'all.
2:19
And I'm gonna try to duplicate
2:22
what they do at Kevin Barry's.
2:25
We serve shepherd's pie a lot at The Lady and Sons.
2:29
You know, and everybody has
2:31
maybe a little bit different way they do it.
2:34
But this is the way that Kevin Barry’s
2:36
presents shepherd’s pie
2:39
So I'm starting by chopping some carrots,
2:43
and I'm gonna dice these.
2:45
And I'm gonna cook them in my ground beef.
2:49
I'm actually using two kinds of meat,
2:51
because Kevin Barry's, you know,
2:52
it's a very Irish pub,
2:56
so we can't make shepherd's pie without having some lamb in it.
3:00
So I've got lamb and ground beef.
3:04
And we're just gonna rough-dice these carrots.
3:07
And I'm gonna dice some onions and some fresh garlic.
3:13
And while a lot of us maybe layer our shepherd's pie
3:17
with different layers,
3:19
at Kevin Barry's they make it kind of almost like a pot pie.
3:26
All right, so that's a good enough cut for that.
3:30
Now I'm gonna put about a tablespoon of oil
3:34
in my pan.
3:36
And I'm gonna put these carrots in there,
3:40
because they'll probably take the longest to cook.
3:46
So I'm gonna start those over a medium heat.
3:56
Okay, so, next, I'm gonna dice my onion.
4:00
You know, shepherd's pie is one of those recipes
4:03
where, if you got leftover mash potatoes,
4:06
if you got leftover English peas
4:08
from the night before, or carrots,
4:11
it's a great fast recipe,
4:15
especially when you have those kind of leftovers.
4:18
If you've got leftover pot roast,
4:20
that's usually what we make ours with at The Lady and Sons.
4:23
And I can tell you right now,
4:25
that pot roast makes the best shepherd's pie.
4:30
People just love it, that come into the restaurant.
4:40
You can do anything you want to do with a shepherd's pie.
4:46
All right, now, after those get going...
4:51
I'm gonna throw my meat in.
4:58
And I've already got my potatoes cooked
5:00
back here, y'all.
5:02
They're ready for me to cream.
5:04
All right, let's see.
5:05
I'm gonna do my garlic up.
5:10
And I found a great product.
5:12
Actually, my cousin Don was here,
5:16
and he went to the grocery store for me,
5:18
and he came back in with some smoked garlic.
5:23
But I've been putting it in soups and stews and gumbos,
5:28
and it works so well.
5:30
All right, now I've got some peas and corn here
5:33
that I'm gonna be mixing in.
5:35
I've got an egg for my creamed potatoes,
5:41
or whatever you call them.
5:43
Mashed potatoes, cream potatoes,
5:44
they're all the same to me.
5:46
And like I said, I've got my lamb
5:48
and my ground beef here.
5:50
So we're just gonna cook this off.
5:58
All right, these are cooking good.
6:02
So I'm gonna go ahead and throw my meat in...
6:08
and let that brown.
6:17
It's smelling good.
6:20
And I'm using-- as you can see,
6:22
I'm using ground lamb and ground beef.
6:25
And if you wanted to go to more trouble,
6:27
you could actually use a chunk,
6:32
you know, solid meat of lamb.
6:34
But then it wouldn't be very fast.
6:36
You know, it would be more of a process.
6:39
But we're gonna get the lamb flavor
6:42
by using the ground lamb in it.
6:47
Okay, so while y'all take a quick break,
6:52
I'm gonna finish browning this.
6:54
And I'll meet y'all right back in the kitchen
6:57
to finish up our shepherd's pie.
7:11
I so hope y'all are enjoying the show.
7:14
And if you do.
7:15
Be sure to click like, subscribe and
7:18
notification bell so you'll never miss a video.
7:22
And we'll be right back after the break.
7:28
[bagpipe music]
7:31
♪ ♪
7:35
- St. Paddy's Day here in Savannah,
7:37
we have the second-largest celebration
7:40
of St. Paddy's Day, y'all, in the U.S.
7:42
We're second only behind New York City.
7:45
But it's something else.
7:46
If y'all have never spent
7:49
a St. Patrick's Day in Savannah,
7:52
you need to try it,
7:54
because it's, like, crazy.
7:57
So we're back in the kitchen,
7:59
and I'm getting ready to finish this shepherd's pie up.
8:04
And I've got my veggies and my meat cooked off.
8:08
Now I'm just gonna toss it with a little flour,
8:11
and that's gonna kind of tighten that for us.
8:16
And then I'm gonna add the other ingredients,
8:18
and we're gonna have it ready.
8:20
Like I said, this is a delicious quick dish.
8:23
And I want y'all to know
8:24
I was stirring that stuff to brown it,
8:26
and I got grease all over me.
8:29
I really am a slob in the kitchen.
8:31
I can't wear too good of clothes
8:35
here in the kitchen, because I make a mess.
8:38
And most of the time,
8:41
I'll forget to put on my apron.
8:43
All right, now I'm gonna add a heaping tablespoon
8:47
of tomato paste...
8:51
and mix that up good in there.
8:53
Plus some herbs.
8:55
We're gonna put just a little rosemary in here,
9:00
just a little.
9:01
Rosemary is one of those herbs
9:03
that, you know, a little will go a long way on you.
9:06
And then, I'm gonna put some fresh thyme in there.
9:10
You know, when you're using fresh,
9:13
you're gonna need a little bit more than you would
9:16
if you were using dried,
9:18
because the fresh just isn't quite as strong.
9:26
So I'm just gonna mince that up.
9:30
And, you know, maybe two teaspoons of fresh.
9:37
And let those herbs cook in there.
9:41
Gonna finish getting this up.
9:43
I love the taste of thyme.
9:45
And thyme makes any dish
9:49
just a little bit better.
9:52
So I'm gonna add a cup of chicken broth.
9:59
Or you can add beef broth, if that's all you have.
10:03
That's no problem.
10:08
Okay, and we're gonna put a little Worcestershire in it.
10:16
All right, so now I'm gonna add my corn and my peas.
10:30
And it's done, y'all.
10:31
I mean, it's just that simple.
10:36
And it kind of looks like a pot pie, doesn't it?
10:41
I do love recipes that you can play around with
10:44
and you don't have to go right by the book.
10:46
Like, say if you were making a cake or a pie,
10:49
you know, that's a formula.
10:51
You got to go right by it.
10:52
But this, you can just have fun with.
10:55
So I've got our casserole dish
10:58
I'm gonna be baking this in.
11:01
So all I have to do now is drain our potatoes,
11:04
and I'm gonna use my electric--
11:07
my hand mixer on that
11:09
and beat those until they're nice and fluffy.
11:12
And I'm just gonna add milk, eggs,
11:14
and butter, salt, and pepper to that
11:16
and put that on top of this delicious mixture
11:20
of lamb and ground beef.
11:22
All right, so I'm gonna cut that down.
11:26
And our potatoes are ready.
11:28
So I'm gonna let these potatoes drain for a minute.
11:32
And then when we come back,
11:33
we're gonna put it all together.
11:36
And you're gonna see why Kevin Barry's
11:38
is such a popular, popular place
11:41
here in Savannah down on River Street.
11:52
I hope y'all are enjoying the show
11:54
and I want to hear from you.
11:56
Tell me what recipes or videos you'd like to see me
11:59
make by just leaving a short comment below.
12:03
Now, let's get back to the show, y'all.
12:11
- Okay, y'all, it's time for us
12:13
to put our potatoes together.
12:15
You can see how unbelievably simple this dish is.
12:19
Now, you know, the only thing that I didn't add in this pot
12:22
was salt and pepper,
12:24
so I want to do that real quick like.
12:29
And so now it's ready.
12:34
All right.
12:35
So, for our mashed potatoes,
12:38
I'm gonna salt these now.
12:39
I just used a red potato, and I peeled it.
12:43
Lots of times, I won't peel them,
12:45
because, you know, the nutrients are in the skin.
12:48
But since this is gonna be-- uh-oh.
12:51
They tell me you need electricity
12:54
if you're using something with a cord on it.
12:57
So let me stick that in.
13:02
There we go.
13:03
[laughs]
13:05
That works so much better.
13:09
So I'm gonna put an egg,
13:12
an egg yolk into the mashed potatoes,
13:15
and that'll make it just a little creamier
13:17
and fluffier and lighter.
13:24
I should have turned these potatoes back on.
13:26
The butter won't melt.
13:29
- You know what, Paula, let's just go with it.
13:31
That is so much fun.
13:32
[laughter]
13:34
- You know, some days...
13:37
some days, just things don't go perfect.
13:39
You know what I mean?
13:40
And to bring y'all this show,
13:43
which I wanted to do it so badly,
13:45
we have a crew of, like, four--
13:47
five, counting me.
13:50
Somebody turned off my potatoes,
13:53
and they got cold.
13:55
And we don't do backups here.
13:57
What you see me cooking is what you get.
14:00
So I'm trying to stand up here and beat cold mashed potatoes
14:05
and get butter to melt in them.
14:07
So I did the best I could.
14:10
It looks like glue.
14:13
[laughs]
14:16
So the way I'm gonna fix these mashed potatoes, y'all,
14:20
is by heating up our half-and-half.
14:26
[laughs]
14:32
You know, I don't have anybody in the back
14:35
making a dish over for me
14:39
or having a dish made.
14:43
What you see out here in my kitchen
14:45
is exactly what it is.
14:48
So...
14:49
[laughs]
14:51
Here we go.
14:53
At least it's melting the butter.
14:56
[laughing]
14:58
There we go.
15:01
Now, you know, I'm not worried, y'all, at all,
15:05
because it's not gonna affect the flavor one bit.
15:09
[laughing]
15:14
This is funny.
15:15
[laughs]
15:19
Okeydoke.
15:22
So in goes our beautiful meats.
15:27
Ooh, gosh, and that smells good.
15:30
And then we're gonna pour our mashed potatoes
15:32
on top of that.
15:39
And we're just gonna bake this in the oven
15:41
until it's brown.
15:50
[laughing]
15:53
They just told me if I needed more,
15:55
I got some on my shirt.
15:56
[laughing]
15:59
I feel like I've got it everywhere on me.
16:03
All right, now, the thing
16:04
that would just finish this off great
16:06
is if y'all would get a nice butt shot of me.
16:09
[laughs]
16:10
That'll finish this recipe off perfectly.
16:16
Okay.
16:18
There we go.
16:19
We're gonna bake that off about 20 minutes.
16:23
Maybe 25.
16:26
Or maybe an hour and a half.
16:28
Or two hours.
16:30
[laughs]
16:31
We'll see what we've got when we come back.
16:33
[laughs]
16:36
Oh!
16:45
I so hope y'all are enjoying the show.
16:47
And if you do.
16:49
Be sure to click like, subscribe and
16:52
notification bell so you'll never miss a video.
16:56
And we'll be right back after the break.
17:07
- I've got this dish.
17:09
I put it under the broiler,
17:10
because the potatoes didn't want to brown.
17:12
I'm a mess.
17:14
Just look at me; I'm a big mess.
17:17
I just hope that this shepherd's pie
17:19
is not as big a mess as I am.
17:22
All right, so there we go.
17:25
So...
17:26
[laughs]
17:29
So let's dig in here, y'all.
17:33
Eddie...
17:36
Eddie.
17:37
[laughs]
17:38
Y'all, Eddie is my assistant.
17:40
God love him.
17:42
[laughs]
17:44
He's a good sport.
17:46
You want to taste this stuff with me?
17:47
- I do.
17:48
I've either come to taste food or clean you up.
17:52
- Oh, one of the two.
17:55
Oh, we can eat off the same plate.
17:56
I don't think we're gonna want servings that big.
17:59
[laughter]
18:01
All right, one for you and one for me.
18:09
Here's the tip.
18:10
- It smells wonderful.
18:12
- Don't ever boil your potatoes,
18:15
turn them off, let them get cold
18:17
sitting in water.
18:19
That's my number one tip for the day.
18:22
Because I think that's what happened to these potatoes.
18:27
Dig in, baby.
18:28
- Okay, I think I'm gonna go more towards the corner.
18:30
- [laughs]
18:37
- It tastes wonderful, though.
18:38
- It's delicious.
18:39
- Very good.
18:41
- You can taste the lamb.
18:43
- This is more the type of food
18:45
that I was brought up on.
18:46
- Really?
18:48
Y'all ate a lot of shepherd's pie?
18:49
- Not a lot of shepherd's pie, but...
18:51
- But this kind of-- this kind of food.
18:53
- Yeah, this is probably the closest to a casserole
18:54
that I was brought up on.
18:57
- Well, you know, the only thing that went wrong
18:58
was the potatoes, you know, sitting in that water
19:01
and the starch coming out of them,
19:02
and not heating them back up, you know, to whip them up.
19:06
- Mm-hmm.
19:07
- Mm-hmm.
19:08
So not bad, y'all.
19:10
You want to dip us some more?
19:12
- Yes.
19:13
Actually, I'm gonna get my own plate.
19:15
- Oh, okay.
19:16
- I'm gonna get my own plate.
19:17
- Well, you know, it can't be too bad, then, can it?
19:20
You know, my only goof-up was the potatoes,
19:23
letting them get cold
19:24
and then trying to beat them cold.
19:27
But the recipe is actually very good.
19:29
I can see why Kevin Barry's would sell a lot of it.
19:32
- Oh, I think it has a great flavor.
19:34
- A great flavor.
19:36
And I'm not opposed to all the things mixed together.
19:39
But I still want to go down and taste theirs.
19:41
- Oh, they have some wonderful food there too.
19:44
- They do. - Mm-hmm.
19:47
And great singing.
19:49
- Oh, I know.
19:50
I love Harry.
19:53
Hopefully maybe he'll be down there
19:56
when we choose to go down and taste it.
20:01
[laughs]
20:03
So y'all come with me, okay?
20:05
I promise we're gonna have a good time there.
20:08
- ♪ Down a boreen green came a sweet colleen ♪
20:10
♪ And she smiled as she passed me by ♪
20:13
♪ She looked so sweet from her two bare feet ♪
20:15
♪ To the sheen of her nut brown hair ♪
20:17
♪ Such a coaxing elf, so I shook me self ♪
20:19
♪ For to see, was she really there? ♪
20:22
♪ From Bantry Bay up to Derry Quay ♪
20:25
♪ And from Galway to Dublin Town ♪
20:27
♪ No maid I've seen like the sweet colleen ♪
20:29
♪ That I met in the County Down ♪
20:32
[melodic acoustic guitar]
20:35
♪ ♪
20:51
Hey, y'all, it's Paula Deen.
20:52
Now, if you enjoyed this video, be sure to like it
20:56
and click the subscribe button as well as the notification
21:00
bell to be alerted when I post a video.
21:03
Love and Best Dishes Y'all.
#Food & Drink
#Hobbies & Leisure