We had a little Irish meal this week (to honor St. Patty’s Day) and a little Mexican as we can never go wrong with tacos in our house. I spent a summer on the island of Maui. Maui Tacos is a restaurant there. I enjoy the added sweetness that they bring to their Mexican recipes. My mother was so awesome to buy me their cookbook. If you prefer a lot of spice, their recipes may not be for you, but if you are not afraid of some sweetness, I strongly suggest you check them out! I was so thrilled when I returned to Minnesota that they had this restaurant in the Minneapolis/St. Paul airport, although, I am afraid it is no longer there. It’s been awhile since I tried to seek it out upon traveling. As my family favors soft shell tacos, I tend to go the taco salad route.

Shepherd’s Pie

*slightly altered from Shopkins Let’s Get Cooking book

Ingredients

4 large potatoes, washed and cut into 4’s

4 garlic cloves, diced.

1 stick unsalted butter

1 medium onion, chopped

1 medium carrot, chopped

2/3 cup frozen peas

2/3 cup frozen corn

1 1/2 lbs ground turkey (could use beef or venison)

1-2 t Worcestershire sauce

1/2 cup beef broth

1/2 cup shredded cheddar cheese

Salt and pepper to taste

Place potatoes and garlic in a pot, cover with water. Bring to boil, simmer for 20 minutes.

Place 4 T butter into large pan. Add onions, carrots and meat, cook until cooked through. Add peas and corn, cook 2 more minutes.

Add Worcestershire sauce and broth, cook for 10 minutes.

Preheat over to 400 degrees.

Strain potatoes and garlic and place in a bowl. Add 4 T of butter and mash together.

In a baking dish place meat mixture.

Top with shredded cheese.

Spread mashed potatoes on top.

Sprinkle salt and pepper on top.

Cook in oven for 30 minutes.

Ground Beef Taco Meat

*slightly altered from the Maui Tacos Cookbook. I double all taco meat recipes as we eat through it like crazy!

1 lb ground beef (or venison works too- I know, real Hawaiian!)

1 t. Salt

1/2 t. Ground pepper

1 t. Granulated garlic

1 T. Ground cumin

Pinch of ground clove

1 t. Dried oregano

3 oz puréed mangos (it calls for pineapple juice, but we did not have any)

1 cup water

Add all ingredients to a pan, bring to boil and simmer for an hour. Add salt to taste.