Heaven knows there's no paucity of sons and daughters or Eire in America and celebrating March 17th is a highlight of our calendar. The spirit of fun and pride is contagious, though oftentimes of borderline taste, e.g. shamrock painted faces, green hair, assorted crimes of fashion and please, that green river in Chicago.
But for most of the year 'round Claddagh ring, Irish blessing and Aran Island sweater set; the Seans, Brendans, Kevins, Dennises, Brians, Mary Pats, Daniels, Ryans, Caras and Clares (yes, a partial family role call), celebrations always started at home, more subdued and creative, though no denying they were also always green, green, green. While corned beef and colcannon are the best-know choices, there are other authentic alternatives.
Which brings us to Dingle Pie. The rugged peninsulas of Ireland's west coast are rife with grazing sheep, so why Dingle earned this honor rather than, say, Kerry (our ancestral haunt), is anybody's guess. This pie is a winner, with its substantial crust and aromatic filling of slowly-stewed lamb enhanced with cumin, coriander and cinnamon (just a wee bit, it is, after all Irish cooking). It would be even more authentic with mutton, but good luck finding that nowadays. Still, the concentrated lamb broth in this recipe brings out the sublime flavor of the lamb in full force.
A note about the crust: Steve pointed out that it kind of looked like Ireland when we were rolling it out. Cool, right?
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Just last night my good friend Liz said, "What ever happened to those big St. Patrick's Day Dinners you used to host?" So I give you Dingle Pie — just without the party. Maybe next year.
What is everyone else making?