I don’t have an ounce of Irish blood in me, but that doesn’t mean I can’t celebrate St Patricks Day with Irish cuisine Actually, growing up I always looked forward to soda bread that my mom made, with a hefty smear of salty butter. It was heaven in my mouth!
Slightly sweet, yet addicting. Especially warm out of the oven.
But it wasn’t until I was in high school that I had shepherds pie. Coincidentally.. it was in Ireland! A group of us went to Ireland and England, and I remember sitting around the table with 30+ other students, where I enjoyed my first shepherds pie. After that, I don’t think I ever really had it again. I grew up eating pierogi and stuffed cabbage people.. I’m a Polish girl living in an American world. Czesc!
To celebrate St Patty’s and embrace the grain free recipes I’ve been loving, I made a paleo shepherds pie:
[^ Taken before daylight savings, horrible photo...sorry!]
So I made a shepherds pie and adapted it from this recipe. Which I highly suggest you make. The topping was amazing- instead of potatoes, it was cauliflower. I mixed in a ton of nutritional yeast because I’m obsessed to add a cheesy flavor with added nutrition. The mashed cauliflower topping really was delicious, and I didn’t “miss” the buttery potato topping. I know I know, totally against the traditional recipe. But if your looking for a healthier/lighter alternative, give this a try!
The other day I snagged that pan from TJMaxx for only $40. A le creuset, in the perfect color, originally $80? I’ll take it! Showcased next to the weiner:
OK now onto my favorite: Soda Bread
Except grain free!
Made with blanched almond flour (I used this one ), this was actually better than the original. Honest. [And purchasing that almond flour was the best idea. I know its a bit pricy, but if you are looking to bake grain free and are looking for blanched almond flour (not almond meal) I highly suggest that one!]
So the only changes I made to the original recipe (<–click!) was use our raw honey instead of agave.
I made that yesterday and it is now gone. And there is no doubt that I’ll be making it again this week. I love when recipes turn out even better than the original! Enjoyed it with a smear of salted grass fed butter (which is actually an Irish brand now that I think of it…) and it brought me back to my childhood in one bite. Love when that happens.
Now you have two perfect recipes for Saturday… its never too early to start! Big thanks to Elana for sharing those recipes