Shepherd’s Pie Empanadas with Spicy Brown Mustard
Who doesn’t love St. Patrick’s Day? Not us! We’ve got a great twist on traditional Irish pub fare, all in one hand-held package. These Shepherd’s Pie Empanadas with a home-made Spicy Brown Mustard from our friend Ashley Pepitone, accompanied by La Crema wine will have you shouting, “Erin go Braugh!”
All images copyright Janet Howard Studio.
Despite our last name, my husband and I are both pretty darn Irish. I was so thrilled when La Crema asked me to think outside the box and come up with a delicious, unique take on traditional Irish food to pair with their wines for the holiday! I gathered my talented girlfriends and together we got to work creating a St. Patrick’s Day table worthy of La Crema’s delicious wines.
With a little help from Bre of Juli Vaughn Designs who created the gorgeous floral arrangement and Liz of Liddabits who brought in all of the adorable banners, flags and other paper goodies, I got to work setting the scene for a new twist on an old Irish favorite!
For this festive yet classic table design, I stuck with vibrant colors and preppy patterns. I created little bows out of the napkins by simply folding them into a rectangular shape, and sliding on a strip of contrasting paper with the guests’ name written on it to serve as a seating card. The cobalt blue adds an unpredictable pop to the traditional Kelly green and gold we’re used to seeing.
The true stars of the show here, though, are the incredible Shepherd’s Pie Empanadas made by culinary guru Nicole of Simply Catering! Nicole is of Puerto Rican descent, so she was all over this idea of Latino and Irish fusion. The resulting recipe is truly phenomenal! You want to try it? I know you do!
Shepherd's Pie Empanadas
Author: Nicole of Simply Catering
Recipe type: Appetizer or Entree
Serves: 6-8
Ingredients
- 1 pound of russet potatoes peeled and cubed
- 2 tablespoons sour cream
- 1 large egg yolk
- 1/2 cup cream, for a lighter version substitute vegetable or chicken broth
- Salt and freshly ground black pepper
- 1 pound of ground beef
- 1 carrot, peeled and chopped
- 1 onion, chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup peas
- 1 prepared frozen pie crust, thawed
Instructions
- Boil potatoes in salted water until tender, about 12 minutes.
- While potatoes boil, preheat oven to 350 degrees.
- Add beef to a hot skillet, over medium heat.
- Season meat with salt and pepper.
- Brown and crumble meat for 3 or 4 minutes.
- Add chopped carrots, peas, and onion to the meat.
- Cook veggies with meat 5 minutes, stirring frequently.
- Drain potatoes and pour them into a bowl.
- Combine sour cream, butter, egg yolk and cream.
- Add the cream mixture into potatoes and mash until potatoes are almost smooth.
- Drain the beef and veggie mixture and mix with mashed potatoes.
- Lay out pie crust on a table with flour.
- Cut out several 3 to 4 inch diameter rounds.
- Place a tablespoon of shepherd’s pie mix in the middle of the round dough.
- Fold over halfway and pinch the ends with water to seal.
- Place on a cookie sheet with wax paper.
- Brush egg wash over each empanada.
- Cook in the oven for 10-12 minutes or until golden brown.
- Serve with spicy mustard (recipe below) and enjoy!
Spicy Brown Mustard
Author: Nicole of Simply Catering
Recipe type: Condiment
This is a great recipe to make in bulk and save. Good for months, but it won’t last that long!
Ingredients
- 3/4 cup brown mustard seeds
- 3/4 cup yellow mustard seeds
- 1 cup white wine vinegar
- 1 cup dry white cooking wine
- 1/4 cup extra-virgin olive oil
- 2 tablespoons dry mustard
- 1 tablespoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Put all ingredients into a deep, medium-sized bowl.
- Stir well, cover and set aside at room temperature.
- Stirring once or twice let sit for 24 hours.
- Once all of the vinegar is absorbed, transfer contents of bowl to a food processor and purée until creamy.
- Transfer mustard to jars, seal tightly and refrigerate. This is a great recipe to make in bulk and save. Good for months, but it won’t last that long
Of course, most people would automatically pair red meat with red wine. However, I preferred the light, crisp Monterey Pinot Gris with this dish. It added just the right bright flavor to really set off the spicy mustard and hearty empanadas. Be sure to visit us over at Camp Makery for more St. Patrick’s day celebration ideas and recipes!
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