First and foremost I want to wish a very happy birthday to the very first reader of Apartment 302…
HAPPY BIRTHDAY DAD!!!
Thank you for all your support and encouragement!
Alright, now on to other important matters, Happy St. Patrick’s Day!!! This day is one of my favourite holidays (ok, which holiday isn’t my favourite, I love all days with a theme!). So you can bet some green beers I am wearing green socks today! (Please ignore the fact that they are Christmas socks, they’re the only green socks I own. And yes, I have socks for every other holiday. Thanks, Mom!! But you’re slacking on the St. Patty’s gifts! *cough*HOLIDAYSOCKS*cough*).
Continuing with my St. Patrick’s day trend and honouring everything Irish this week, I give you Irish Corned Beef and Potato Pot Pies! Yum! But first!! Some Irish Poetry! A few little Limerick’s to give you a chuckle, written by yours truly, of course.
The Dork from Cork by Kendra McCaskill
Molly met a young man from Cork, She thought him a bit of a dork, After a few shots o' whiskey They both got quite frisky, Now they're expecting a gift from a stork.
Green Beer Cheer by Kendra McCaskill
Once you drink some green beer You'll feel you have nothing to fear. It's quite an Irish state of mind To leave your worries behind And celebrate with lots o' green cheer.
Willy the Leprechaun by Kendra McCaskill
A wee little Leprechaun named Willy Was hungry and a tad bit chilly. He ate a warm pie of corned beef That got stuck in his teef, And really looked rather quite silly.
Irish Corned Beef and Potato Pot Pies
Makes 2 generous pot pies (I hope you’re hungry!)
- 1 Tbsp vegetable oil
- 1/2 medium onion, finely choped
- 1 small carrot, diced
- 1 stalk celery, diced
- 1 small potato, diced
- 2 Tbsp chopped parsley
- 400g thickly sliced corned beef, diced
- 1 cup frozen peas
- 1 1/2 Tbsp butter
- 1 1/2 Tbsp all purpose flour
- 1/2 cup chicken stock
- 1/2 cup skim milk
- 1 store bought puff pastry
- 1 egg, beaten
- Preheat oven to 400°F.
- In a large frying pan, heat oil on medium-low and cook onions until soft but not browned. Add carrots, celery and potatoes. Cook for 5 minutes until soft. Remove from the pan and set aside.
- In the same pan, melt the butter. Stir in flour and cook until golden in colour and a sandy texture. Slowly whisk in chicken stock and milk. Increase heat to medium and cook for a further 5 minutes until thickened.
- Add veggies back to the pan, along with corned beef, peas and parsley, stir to combine. Cover and set aside.
- On a lightly floured surface, roll out puff pasty. Place your oven proof bowls upside down on the puff pastry and cut out a circle the size of the bowl opening. Ladle pot pie mixture into oven proof bowls. Place a puff pastry circle on top and repeat with remaining pot pie. Brush tops of pastry with the beaten egg.
- Place bowls on a baking tray and bake for 20 minutes or until pastry is puffed and golden.