Mini Shepherd’s Pies and Shamrock Ice Cream Tartlets

When March 17 comes around each year, we think of leprechauns, four-leaf clovers and green beer. As kids, it was all about spotting people who weren’t wearing green and giving them a pinch. I remember my own kids watching “The Luck of the Irish” movie a hundred times. In reality, Americans created most of what we associate with St. Patrick’s Day – green beer, Shamrock Shakes and even corned beef and cabbage. As the saying goes, everybody's Irish on St. Paddy’s Day! I have a special affinity for green having lived in the Seattle area, which has used "The Emerald City" as its official nickname since 1982; and born and raised in Eugene, Oregon, which is also referred to as the Emerald City. As such (and not a fan of corned beef) I couldn’t let the day pass without sharing recipes for Shepherd’s Pie and a mint chip ice cream dessert.

I suggest making the ice cream dessert first and putting it in the freezer while you prepare dinner. I wasn’t sure what to call these. They aren’t really pies and not really cakes. I’m going with Shamrock Shakes in a Springform Pan or Mint Chip Ice Cream Tartlets or Shamrock Ice Cream Tartlets. Votes?

Shamrock (Mint Chip) Ice Cream Tartlets

In the spirit of Shamrock Shakes, I created an elevated mint-chip ice cream dessert. This recipe yields two ice cream desserts made using 4.5” springform pans. One of these is a perfect sharing size for two. You can double the amount for a larger springform pan. Or, fill a pre-made Oreo pie crust.

Layers:

• Oreo cookie crust

• Fudge layer

• Mint chip ice cream

• Whip cream

Prepare the Oreo crust:

• 12 Oreo cookies 

• 3 Tablespoons unsalted butter, melted

In a food processor or small blender, pulse the Oreo cookies until finely ground. Add melted butter and process until mixed thoroughly and you have wet crumbs. Press the crumbs into two small springform pans, on the bottom and up the sides. Try to only do part way up the sides so the green of the ice cream will show when you remove the sides (you can see in the photo that I didn’t have a lot of the ice cream showing). Bake for about 5 minutes on 350 degrees, then let cool on the counter. Once they are cool to the touch, place in the freezer.

Prepare the fudge layer:

• 2-3 ounces (about 1/3- 1/2 cup) semisweet chocolate (I used Toll House chocolate chips)

• 1 ½ Tablespoons granulated sugar

• 1 ½ Tablespoons water

Melt the chocolate in a small saucepan over low heat. Add the sugar and water and stir to combine. Bring to a boil, stirring constantly, until the sugar is completely dissolved and the mixture resembles hot fudge, 2 to 3 minutes. Pour over the bottom of the baked crust and spread into an even layer. Place back in the freezer.

Set the mint chip ice cream out to soften slightly. Fill the Oreo shells. I placed a couple of large spoonfuls of ice cream in each and let it soften before pushing down with the back of a spoon or small off set spatula.

Top with whipped cream. I whipped ½ cup heavy cream, added a spoonful of sugar and ½ tsp vanilla. Garnish as desired with thin mint cookies, shamrock sprinkles, mini chocolate chips/shaved chocolate.

Mini Shepherd’s Pies 

Many varieties of Shepherd’s Pie exist. Traditionally it was made with lamb yet over time beef has become the more popular version. I was looking for something to feed two and came across a recipe for Mini Shepherd’s Pies on Delish.com that was made in a muffin tin. I halved the recipe which ended up being the perfect amount to fill my three Le Creuset cocottes. I skipped the pie crust layer as that didn’t seem necessary with the heaviness of the potatoes (and one must always save room for dessert). 

Ingredients (slightly modified)

• 1 Tablespoon ghee (oil or butter is fine)

• 1/2 large onion, chopped

• 1 carrot, peeled and diced

• 1 clove garlic, minced

• 1/2 lb. lean ground beef

• 1/2 cup frozen peas

• 1/2 cup frozen corn

• 1 Tablespoon butter

• 1/3 cup low-sodium beef broth

• 2 russet potatoes, boiled and mashed 

• Chopped fresh parsley, for garnish

• Mashed potatoes

First make the mashed potatoes. Cut potatoes into equal sizes. Cover with water and bring to boil. Turn down heat and simmer for 15 minutes or until tender when poked with a fork. Drain and mash the potatoes. I blend with a hand mixer to get them really smooth. Add a little milk, a big spoonful of butter, salt & pepper and few dollops of Daisy sour cream. Blend again until smooth. Put the lid on and keep warm.

For the beef mixture, melt ghee in a large skillet over medium heat. Add onion, carrots and garlic and cook until softened about 5 minutes. Add ground beef and cook until browned. Stir in frozen peas and corn and cook 3-4 minutes more.

Push the mixture to one side of skillet and melt butter in empty side. Add flour and whisk until combined and golden, 1 minute, then pour in beef broth. Add more beef broth as needed. Combine mixture and cook until thickened, 3 minutes.

Fill the cocottes (mine are 8 oz. capacity) or large ramekins with the ground beef mixture and top with a big spoonful of mashed potatoes. Broil until golden brown, 4-5 minutes. Garnish with freshly ground black pepper and fresh parsley.

☘️ Happy St. Patrick’s Day ☘️

“May you always have work for your hands to do. May your pockets hold always a coin or two. May the sun shine bright on your window pane. May the rainbow be certain to follow each rain.”