Recipes

St. Patrick's Day cook-off! Beef-and-stout pie, Celtic stew and more

March 17, 2015 at 8:52 AM ET

Make an Irish feast at home! Chef Catherine Fulvio and chef Brian Duffy serve up their recipes for delicious, updated classics.

Catherine Fulvio's recipes:

Beef and Irish Stout Pie with Potato Pastry Topping

TODAY Show: Chef Catherine Fulvio and chef Brian Duffy go face-to-face in a St. Patrick's Day cook-off. -- March 17, 2015.
Samantha Okazaki / TODAY

Serves 6

For the filling:

  • 3 oz Irish smoked bacon, sliced into lardons
  • 2½ lbs round steak stewing beef, diced
  • Plain flour with seasoning - salt and pepper added
  • 1 large (Spanish) onion, sliced
  • 1/2 (about 6 oz) small butternut squash, roughly diced
  • 14 oz. tinned chopped plum tomatoes
  • 1½ tbsp tomato puree
  • 2 tsp sugar
  • ¾ tsp English Mustard powder
  • 1½ cups Irish stout
  • A bouquet garni (4 to 5 parsley sprigs, 1 fresh thyme sprig and 1 bay leaf, tied together)
  • Salt and freshly ground black pepper
  • 5 oz chestnut mushrooms or any of your favorite, cleaned and sliced
  • 1 tbsp butter
  • Canola oil
  • Beef stock as required
TODAY Show: Chef Catherine Fulvio and chef Brian Duffy go face-to-face in a St. Patrick's Day cook-off. -- March 17, 2015.
Samantha Okazaki / TODAY

For the pastry

  • 6 oz plain flour
  • ½ tsp salt
  • 4 oz. chilled salted Irish butter, diced
  • 6 oz steamed potatoes, pressed through a ricer
  • ¾ tsp baking powder
  • Cold water (about 3 tbsp), to bind
  • Flour, for dusting
  • Egg wash (1 egg and 2 tbsp cold water)

To prepare the beef:

Preheat the oven to 325°F.

Heat a medium size casserole with oil over medium heat and sauté the bacon until crispy, transfer to a clean plate and set aside.

Season the flour well with salt and freshly ground black pepper. Toss the diced beef into the seasoned flour and dust the excess flour off.

Add a little more oil to the casserole and fry the beef in batches until browned on all sides.

Place the seared beef pieces on the clean plate with the bacon and set aside.

Add a little more oil to the casserole and gently sauté the onion until just softened but not brown. Deglaze the pan with some stout.

Return the beef and the bacon and its juices to the casserole and stir in the diced butternut squash, tomatoes, tomato puree, sugar, mustard, bouquet garni and the remainder of the stout to the pan and season with salt and freshly ground black pepper. It's important that the meat is just barely covered with liquid, therefore add a little beef stock if required.

Bring to the boil, cover and place in the oven for about 2 1/2 hours or until the meat is tender and the sauce has thickened slightly. Stir from time to time, but take care not to break up the meat.

During the last 10 minutes of the cooking time, heat a medium frying pan with a little butter and season with salt and pepper, add the mushrooms and sauté for about 2 to 3 minutes. When the casserole is cooked, add the mushrooms and simmer for 3 to 4 minutes. Check the seasoning, adding salt and pepper if required.

To prepare the pastry:

During the cooking time, make the pastry. Sift the flour and salt into a large bowl.

Add the diced butter and rub with your fingertips until the mixture resembles fine breadcrumbs.

Add the baking powder and mix well. Stir in the mashed potatoes and pour in just enough cold water to form soft pastry dough. Turn the dough out on a floured surface and knead very lightly.

Place in the refrigerator to chill for about 230 minutes.

When you are ready to make the pie, remove the bouquet garni from the beef.

TODAY Show: Chef Catherine Fulvio and chef Brian Duffy go face-to-face in a St. Patrick's Day cook-off. -- March 17, 2015.
Samantha Okazaki / TODAY

Carefully roll out on a floured surface, the pastry shouldn't be too thin and roll out the shape to fit the casserole dish (or the pie dish if you have transferred the beef and Guinness filling into one).

Increase the oven temperature to 430°F.

Using the rolling pin, carefully lift the pastry over the casserole and "tuck" the pastry into the sides leaving a narrow edge. Using a sharp knife cut the excess pastry off and crimp the edge. Shape the excess pastry and place on top (see tip below).

Brush with egg wash and transfer in the oven for about 20 to 25 minutes or until golden and baked.

Remove from the oven and leave to "rest" for about 5 to 6 minutes before serving with champ.

Tip: To make a shamrock to decorate the top - use three hearts of pastry and place upside down.

Irish Champ

TODAY Show: Chef Catherine Fulvio and chef Brian Duffy go face-to-face in a St. Patrick's Day cook-off. -- March 17, 2015.
Samantha Okazaki / TODAY

Serves 4

  • 1½ lbs good mashing potatoes, peeled and cut into chunks
  • 2 medium sprigs of thyme, for steaming
  • 2 oz butter
  • 1 cup cream or half milk/half cream, adding more as required
  • 6 spring onions, sliced
  • 1 tbsp chopped parsley
  • 1 tbsp chopped thyme
  • Salt and freshly ground black pepper

Steam the potatoes with the sprigs of thyme until cooked.

Heat the butter and cream/milk with the spring onions, salt and pepper in a medium saucepan over a low heat. (Though I usually allow a little more, depending on the potato type, as some absorb more liquid than others.

Push the warm potatoes through a ricer into a bowl and then stir in the warm cream and butter mixture until soft and smooth. Stir well. Check for seasoning and add the herbs. Serve with the Beef and Irish stout pie.

Tip: we use potato ricers in our cookery school all the time - for a lump-free delicious mash.

Sautéed Leek & Spinach with Irish Smoked Bacon

Sauteed spinach and leek with bacon
Samantha Okazaki / TODAY

Serves 4

  • 3½ oz Irish smoked bacon, sliced into lardons
  • 1 large leek, sliced
  • 3 cups baby spinach leaves, washed and trimmed
  • 1 tsp Llewellyn's Irish Balsamic Cider vinegar
  • Salt and freshly ground black pepper
  • Canola oil
  • Heat a large frying pan with a little canola oil and add the bacon lardons and cook until crispy.

Remove from the pan and add a little more oil, add the leek and sauté until golden and softened. This will take about 5 to 6 minutes. Add the spinach and a teaspoon of the Irish balsamic cider vinegar. Wilt the spinach carefully and return the crispy bacon back to the pan, heat and check the seasoning, adding salt and freshly ground pepper if required. Serve immediately.

Tip: This side makes a fabulous warm salad for lunch. Add some slices of poached pears and a generous sprinkle of walnuts with chopped chives.

Brian Duffy's recipes

Duffified New Celtic Stew

This hearty dish is lighter and healthier than the traditional version but packs more flavor with fresh vegetables and delicious meats. The addition of stout, mead and whiskey add a sweetness and a bite to this non-traditional stew. New Celtic stew is the perfect St. Patrick's Day alternative to corned beef and cabbage.

TODAY Show: Chef Catherine Fulvio and chef Brian Duffy go face-to-face in a St. Patrick's Day cook-off. -- March 17, 2015.
Samantha Okazaki / TODAY

Yields 4 to 6 servings

  • 3 pound lean stewing beef cleaned and cut into 1-1/2" to 2" cubes
  • 4 cup Irish stout
  • ½ cup Irish whiskey
  • ½ cup mead or honey wine
  • 2 Tbsp olive oil
  • 3 Tbsp flour
  • Salt and fresh black pepper
  • 2 bay leaves
  • 1 teaspoons fresh marjoram
  • 1 sprig of thyme picked
  • 2 large onions large dice (3/4")
  • 1/2 cup carrots large dice
  • 1/3 cup rutabaga large dice
  • 1/3 cup turnip large dice
  • 1 cup potatoes large dice
  • 2 teaspoons tomato paste
  • 2 cup demi glace

Trim fat from meats, toss with flour, salt and pepper coating evenly. In a separate pan heat the stout, mead, Whiskey and beef stock. Cook out for 3 - 6 minutes.

Heat the oil in a Dutch oven over high heat. Brown the meat in the Dutch over on all sides. Add the onions and the tomato paste.

Cover and cook the meat and onions for about 5 to 6 minutes. Add the remaining ingredients except the herbs and begin to sweat (allow the vegetables to release some of the liquid and not to turn brown). Add the hot stout, mead and stock mixture. Stir to remove the fond or brown bits from the bottom of the pan. Check for seasoning and adjust accordingly. Cover and simmer for 2 hours or until the meat is tender.

The last 20 minutes add the fresh herbs adjust the seasoning and serve with wheaten bread. Garnish with fried carrots and leeks

Colcannon and Champ Stir Fry

Colcannon and champ stir fry
Samantha Okazaki / TODAY

Yields 4 servings

  • 1 Yukon Gold potatoes, blanched and diced small
  • 1/2 head cauliflower florettes, shaved into 1/4" pieces, blanched
  • 2 cups cabbage, diced small
  • ½ cup onions, diced small
  • 1 cup kale, ribs removed, diced small
  • ½ cup carrots, blanched and diced small
  • 1 cup smoked ham, diced small
  • 3 Tbsp butter
  • 3 oz lager
  • 1 Tbsp chopped chives
  • 1 Tbsp chopped parsley
  • 1 Tbsp marjoram leaves
  • 2 Tbsp bacon cooked and grated
  • Maldon sea salt
  • Freshly ground black pepper

Preheat a large fry pan or wok.

Add ½ the butter and toss ham for 1 - 2 minutes or until lightly browned.

Add potatoes and veggies in 1-minute increments. Add ½ the lager & steam the browned bits from the bottom of the pan, continue to add more liquid if the veggies need to cook out a bit more

Add herbs and toss for 2 to 3 minutes. Add remaining butter and season with sea salt and pepper. Arrange in bowls and top with bacon.

TODAY Show: Chef Catherine Fulvio and chef Brian Duffy go face-to-face in a St. Patrick's Day cook-off. -- March 17, 2015.
Samantha Okazaki / TODAY


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