When it comes to food Saint Patrick’s Day tends to be the second Thanksgiving in my circles. The feasting is fierce. Traditionally, my in-laws host a huge corned beef and cabbage dinner on the weekend closest to the actual feast day of the patron saint. They have a knack for perfection. The brisket slices as cleanly as a turkey breast. The potatoes are just-right soft and the carrots are just-right crisp, all atop a bed of cabbage that has neither lost its color nor its taste. That’s always the March meal I savor the most.
I like to try my best at the same menu usually a few days before or after their party. This year I slow-cooked my Irish boiled dinner the day before Blizzard Stella when my daughter’s family came by. The actual Saint Patrick’s feast day fell four days later – one day before the relatives’ invite. I wanted to cook something Irish, but not another brisket. So I tried something new: a lamb shepherd’s pie. I’ve made shepherd’s pie before – but only with beef. The lamb tastes different. Some call it stronger, some sweeter, and some, simply “less beefy.” But that wasn’t the only difference. The last step in preparing the mashed potatoes that would form the “crust” of the pie was to blend in a raw egg yolk. Odd, I thought as I followed the final step before spreading the potatoes over the meat and vegetable bottom layer. The result after baking: a firmer more pie-like crust than a typical mashed potato topping.
There were no complaints at the dinner table or the next morning when my son and future daughter-in-law decided that reheated lamb shepherd’s pie would make a fine breakfast. There was, after all, one egg in it.
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