The History of Shepherd's Pie and Corned Beef on St. Patrick's Day

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The History of Shepherd's Pie and Corned Beef on St. Patrick's Day
St. Patrick's DayCorned BeefCabbage
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St. Patrick’s Day, at least in the United States, is inextricably linked with corned beef and cabbage. However, in Ireland, boiled bacon and cabbage were the traditional dishes. Lisa Bentley, owner of The Cottage Irish Pub, recalls shepherd’s pie as a household staple. The dish has a murky history and likely emerged in the British Isles after the introduction of potatoes from the Americas.

St. Patrick’s Day, at least in the United States, is inextricably linked with corned beef and cabbage. Funny thing about that, though. “Me growing up in Ireland , we never had corned beef and cabbage. It was always boiled bacon and cabbage,” said Lisa Bentley, who owns The Cottage Irish Pub on Broadway along with her husband, Phil Bentley. “I think that was because pork was quite cheap in Ireland . In America it was kind of the opposite. Beef was cheaper than pork.

It was more the Irish immigrants who made corned beef popular.” What Bentley does have a distinct memory of, however, is shepherd’s pie. That amalgam of meat and vegetables in a savory gravy capped with a cloud of fluffy mashed potatoes was, and continues to be, a household staple, she said. The dish, like many classic recipes with centuries of tradition behind it, has a history as murky as any bog in the Irish countryside. It likely emerged somewhere in the British Isles, and not a moment before potatoes were introduced to Europe from the Americas in 158

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St. Patrick's Day Corned Beef Cabbage Ireland Boiled Bacon Shepherd's Pie Tradition History British Isles Potatoes

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