Irish Peas Recipe From Ireland Food

MUSHY PEAS

Mushy Peas image

Made with English garden peas to mimic the texture of English Marrowfat Peas

Provided by Irish American Mom

Time 25m

Number Of Ingredients 5

Ingredients

12 ounces fresh English peas
2 ounces salted butter
2 tablespoons heavy whipping cream
¼ teaspoon salt
¼ teaspoon pepper

Steps:

Place the peas in a colander and rinse well. Transfer the peas to a saucepan with a steaming tray. Add a 1/2 inch of water to the bottom, and turn up the heat. Once the water is boiling turn down the heat and steam the peas for 10 minutes.
Once the peas are tender, remove from the heat and drain.
Melt the butter in the bottom of a clean saucepan. Add the steamed peas to the butter. Turn off the heat.
Using a potato masher, mush the peas. Do not fully puree, but create a textured mush. Add the cream and mix thoroughly. Season to taste with salt and pepper.
Serve with fried battered fish and chips.

Nutrition Facts : ServingSize 75 g, Calories 197 kcal, Carbohydrate 13 g, Protein 5 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 41 mg, Sodium 254 mg, Fiber 4 g, Sugar 5 g

IRISH "MATTER OF FACT PEAS" (MUSHY PEAS)

Irish

You can also buy these peas canned but they are quite expensive and are so easy to make. These peas are also common in England as Pub Fare. I love them served with good Bangers (sausages) and a green saladWhat we call Baking soda in Canada is known elsewhere as bicarbonate of soda.

Provided by Bergy

Categories Lunch/Snacks

Time 8h20m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

8 ounces dried split marrowfat peas (other may be substituted if not available)
1/2 teaspoon baking soda
3 1/2 cups boiling water
salt
pepper
1 pinch sugar
butter

Steps:

Put the peas in a bowl, add baking soda, pour on the boiling water and soak overnight.
Next day drain and barely cover the peas with water, bring to a boil and simmer until tender and soft apprx 15-20 minutes, drain.
Add salt pepper pinch of sugar and the butter, stir and serve.

IRISH COTTAGE PIE WITH GROUND BEEF RECIPE BY TASTY

Irish Cottage Pie With Ground Beef Recipe by Tasty image

Here's what you need: butter, onion, garlics, ground beef, dried parsley, dried rosemary, dried thyme, salt, ground black pepper, worcestershire sauce, tomato paste, all purpose flour, beef broth, mixed peas and carrots, diced tomato, frozen corn kernels, shredded sharp cheddar cheese, chicken broth, butter, salt, sour cream, potato flakes, green onions, pepper

Provided by Sarah LaDue

Yield 6 servings

Number Of Ingredients 24

Ingredients

2 tablespoons butter
1 cup onion, chopped
2 garlics, minced
1 lb ground beef
2 teaspoons dried parsley
1 teaspoon dried rosemary
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon worcestershire sauce
3 tablespoons tomato paste
2 tablespoons all purpose flour
1 cup beef broth, or red wine
1 cup mixed peas and carrots, frozen or canned
1 cup diced tomato, canned, drained and rinsed
½ cup frozen corn kernels, or canned
½ cup shredded sharp cheddar cheese
2 cups chicken broth
4 tablespoons butter
¼ teaspoon salt
½ cup sour cream
1 ½ cups potato flakes
2 green onions, stems sliced very thin
½ teaspoon pepper, garnish

Steps:

Preheat the oven to 400°F.
Melt butter in a skillet over medium-high heat. Cook the onions for 5 minutes. Then, add garlic and cook for 1 minute.
Set onions and garlic aside and in the same skillet, add ground meat. Cook and stir for 6-8 minutes until thoroughly browned. Drain & rinse meat in a colander.
Add meat back in the skillet over medium-low heat. Stir in parsley, rosemary, thyme, salt, pepper, and Worcestershire sauce. Then, stir in flour, and tomato paste. Stir until completely well incorporated
Stir in broth (or wine), peas, carrots, tomatoes and corn. Simmer for 5 minutes.
Evenly smooth meat mixture onto bottom of the skillet (or press into the bottom of a 9x9"inch baking dish). Sprinkle cheddar cheese over the top.
Potatoes: Heat broth, butter, and salt in a bowl in the microwave until hot. Stir in sour cream and potato flakes and mix with a fork. Let sit until liquid has been fully absorbed. (Note: the potatoes need to be thick to pipe perfect peaks.
Use a "star tip" on a piping bag (or a Ziploc bag with corner snipped). Fill bag and pipe potatoes into skillet or baking dish, covering the meat.
Sprinkle chopped onions & pepper on top.
Bake uncovered for 30 minutes.
Serve hot.

Nutrition Facts : Calories 763 calories, Carbohydrate 46 grams, Fat 51 grams, Fiber 3 grams, Protein 26 grams, Sugar 12 grams

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