CENTURY 21 Affiliated's Favorite St. Patrick's Day Meals

St. Patrick’s day is not complete without a hearty Irish meal! Here are a few of our favorite meals at CENTURY 21 Affiliated.

Shepherd’s Pie
1 teaspoon olive oil
1 small onion, finely chopped (1/3 cup)
1 ½ lb ground beef sirloin
2 cups frozen mixed vegetables (from 12-oz bag)
3 tablespoons tomato paste
½ teaspoon salt
¼ teaspoon pepper
1 ¾ cups Progresso™ beef-flavored broth (from 32-oz carton)
2 tablespoons all-purpose flour
1 package (20 oz) refrigerated mashed potatoes


  1. Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  2. In 12-inch skillet, heat oil over medium- high heat. Cook onion in oil 5 minutes, stirring occasionally, until soft. Add beef; cook 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain.
  3. Add mixed vegetables, tomato paste, salt and pepper; cook over medium heat 5 minutes, stirring frequently, until vegetables are hot. In small bowl, mix broth and flour with whisk. Add broth mixture to beef mixture. Heat to boiling; cook 3 minutes, stirring constantly, until thick. Spoon beef mixture into baking dish. Spread mashed potatoes over beef mixture; fluff with fork.
  4. Bake 20 minutes or until golden brown.


Slow Cooker Corned Beef and Vegetables
2 ½ pounds medium new potatoes, (about 8), cut in half
2 cups baby-cut carrots
1 cup frozen small whole onions, thawed
1 corned beef brisket (3 to 3 1/2 pounds)
1/8 teaspoon pepper
½ cup water
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch
2 tablespoons cold water


  1. Mix potatoes, carrots and onions in 4- to 6-quart slow cooker.
  2. Thoroughly rinse corned beef; discard seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef.
  3. Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender.
  4. Remove beef and vegetables from slow cooker; cover to keep warm. Pour juices from slow cooker into 1-quart saucepan; heat to boiling. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened. Serve sauce with beef and vegetables.

Irish Soda Bread
3 tablespoons butter or margarine, softened 
2 ½ cups Gold Medal™ all-purpose flour
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
¾ cup buttermilk


  1. Heat oven to 375ºF. Grease cookie sheet.
  2. Cut butter into flour, sugar, baking soda, baking powder and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Stir just enough buttermilk so dough leaves side of bowl.
  3. Turn dough onto lightly floured surface. Knead 1 to 2 minutes or until smooth. Shape into round loaf, about 6 1/2 inches in diameter. Place on cookie sheet. Cut an X shape about 1/2 inch deep through loaf with floured knife.
  4. Bake 35 to 45 minutes or until golden brown. Brush with butter or margarine, softened, if desired.

What’s your favorite St. Patrick’s day meal? Let us know a www.c21affiliated.com/contact_us. From everyone at CENTURY 21 Affiliated, we hope you have an enjoyable St. Patrick’s day. 

*Recipes courtesy of  BettyCrocker.com

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