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You won’t need the luck o’ the Irish to prepare these one-pot recipes for St. Patrick’s Day. These classic Irish dishes can be made in advance, so you can invite family and friends to share the feast without having to spend hours in the kitchen.

Use your slow cooker to cook a corned beef brisket to tender perfection with potatoes, baby carrots and cabbage for a complete — and flavorful — dinner. Or prepare a casserole of seasoned beef and lamb, chickpeas and potatoes for a savory Shepherd’s Pie.

Slow Cooker Corned Beef and Cabbage

8 small red potatoes

2 cups baby carrots

1 small onion, quartered

1 corned beef brisket, rinsed and trimmed (4 pounds)

2 tablespoons McCormick Mixed Pickling Spice

1 teaspoon minced garlic

1/2 head cabbage, cored and cut into wedges

Place potatoes, carrots and onion in 6-quart slow cooker. Place corned beef brisket over vegetables. Sprinkle with pickling spice and minced garlic. Add enough water (about 8 cups) to just cover meat. Cover.

Cook 7 hours on HIGH. Add cabbage. Cover. Cook 1 to 2 hours on HIGH or until cabbage is tender-crisp.

Remove corned beef brisket to serving platter. Slice thinly across the grain. Serve with vegetables. Makes 12 servings.

Shepherd’s Pie with Cumin & Smashed Chickpeas

1 1/2 pounds all-purpose potatoes, peeled and quartered

1 can (15 1/2 ounces) chickpeas, garbanzo beans, drained and rinsed, divided

1/4 cup milk

2 tablespoons butter

1 1/2 teaspoons McCormick Gourmet Sicilian Sea Salt, divided

1 pound ground lamb

1/2 pound lean ground beef

1 cup coarsely chopped onion

1 tablespoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon coarse ground black pepper

1/4 cup whiskey or apple cider

1 cup beef stock

1 tablespoon cornstarch

1 cup frozen carrots, unthawed

1 cup frozen green beans, unthawed

Place potatoes in 2-quart saucepan. Add water to cover. Bring to boil. Reduce heat to low; cover and simmer 10 minutes or until potatoes are tender. Drain and return to saucepan. Add 1/2 of the chickpeas, milk, butter and 1/2 teaspoon of the sea salt; coarsely mash until well blended. Set aside.

Preheat oven to 400 F. Brown lamb and beef in large nonstick skillet on medium-high heat. Drain fat. Add onion, cumin, coriander, remaining 1 teaspoon sea salt and pepper; cook 3 to 4 minutes or until onions are tender, stirring occasionally. Stir in whiskey. Stir beef stock into cornstarch until smooth. Add to skillet; stir constantly until well blended. Stir in vegetables and remaining chickpeas. Spoon into 2-quart baking dish. Spread potato mixture evenly over top.

Bake 15 to 20 minutes or until mixture is bubbly and top is golden brown. If needed, place under preheated broiler to brown potato topping.

This cheese spread is so easy to prepare. It is a great make-ahead party recipe.

Caraway Cheese Dip

1 container (12 ounces) Cheddar cheese spread, at room temperature

2 teaspoons dried minced onion

1 ½ teaspoons caraway seeds

½ teaspoon Lawry’s Seasoned Salt

Mix cheese spread and seasonings in medium bowl. Cover. Refrigerate at least 2 hours to blend flavors. Serve with celery sticks, jicama sticks, cherry tomatoes, broccoli florets and a selection of crackers.

Recipes from McCormick Kitchen


Arts/Special Sections Editor

Special Sections Editor for the Courier

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