6.  Ireland
An island in northwestern Europe next to the United Kingdom. Capital is Dublin.

The dishes we made:
We chose to make 2 different pies (pot pies).
Colcannon is a popular dish made with Mashed Potatoes and Kale and Shepherd’s pies are often made with a mashed potato topping. We decided to combine the two and make a Lamb and Guinness Shepherd’s Pie with Colcannon Topping and a Fisherman’s Pie.

Lamb and Guinness Shepherd’s Pie with Colcannon Topping         
VERY, VERY Good!
Lamb
3 Onions, diced
2 Carrots, small dice
4 Garlic cloves, minced
3 tbsp Fresh thyme
2 1/2 cups Beef stock
1 (12 oz.) bottle stout
1 tsp Salt
1/2 tsp Pepper
3 tbsp Cornstarch
1 cup Frozen peas
2 Sheets Puff Pastry
Colcannon Topping:
3 lbs russet potatoes peeled and chopped
5 Tbsp butter divided, plus more for serving if desired
8 cups chopped kale, about 1 large bunch (remove the tough stems first)
1 cup half-and-half or buttermilk
1/2 tsp salt or, to taste
4 tsp horseradish sauce

Preheat oven to 400° F.
Prepare filling:
Sauté the lamb and set aside.
Drain off all but 2 tablespoons of fat.
Sauté onions and carrots until onions become translucent, about 5 minutes.
Add the garlic and sauté for one minute longer.
Add the meat back in with the onion mixture.
Add to dish, thyme, stout and stock and season with salt and pepper.
Cover with lid and cook in the oven for 1 hour.
Mix cornstarch and 4 tablespoons of water to form a paste.
Stir through meat mixture until fully combined.
Add the peas and cook another 30 minutes.
Pour into baking dish and add Colcannon (mashed potatoes) on top and bake 20-30 min., until browned on top.

Fisherman’s Pie          VERY, VERY Good!
2 tbsp unsalted butter
1.5 tbsp white all-purpose flour
1/4 cup heavy cream
1 cup whole milk
1/4 cup dry white wine
Juice of 1 lemon
2 cloves garlic, crushed
1/2 tsp salt
pinch of black pepper
1 tbsp fresh dill or dried
1/2 pound White Fish, Cod
1/2 pound Shrimp
Mashed Potatoes
1/2 cup cheese (White Cheddar)
Note: can also add salmon, scallops, squid.

Melt the butter in a large skillet over medium heat.
Whisking add the flour, it will start to clump together with the butter.
Slowly add the heavy cream, whisking vigorously until it starts to form a roux.
Slowly add the whole milk, still whisking.
Whisk in the white wine and lemon juice, roux should be creamy and coat the back of a spoon.
Add the garlic, salt and pepper to taste.
Fold in the fresh dill.
Add the white fish and salmon, turn the heat up just a little to bring the roux to a boil.
Note: At this point add shrimp, squid, etc…if using. Sauté for 1-2 minutes once it starts to boil and then add the shrimp and squid. Sauté until the shrimp turns pink indicating it is cooked through.
Remove from heat and let cool. Stir in some cheese.
Heat oven to 350.
Spoon seafood mixture into baking dish and top with puff pastry.
Bake 20 minutes or so, until brown.