Kids in the Kitchen: St. Patrick’s Day Recipes!

Cook up these Irish favorites with your kids to celebrate St. Patrick’s Day!


Shepherd’s Pie


Meat mixture:

  • 1 Tbsp. olive oil
  • 1 ¼ lb. lean ground beef
  • 1 large onion, chopped
  • 1 clove minced garlic
  • 2 Tbsp. Worcestershire sauce
  • 9 oz. onion soup mix (such as Knorr)
  • 1 cup beef broth
  • 2 cups frozen peas and carrots (green beans and corn optional)
  • salt and pepper to taste

Mashed Potato Topping:

  • 6 large potatoes peeled and cubed
  • 4 Tbsp. butter, softened
  • ⅔ cup milk
  • ¼ cup Parmesan cheese
  • salt and pepper to taste
  • 1 Tbsp. fresh parsley for garnish (optional)


  1. Boil potatoes for about 15 minutes, until tender.
  1. While potatoes are boiling, heat oil in a large skillet over medium heat. Add the ground beef and cook until no longer pink, about 5 minutes, breaking it up as it cooks.
  1. Add the onion and garlic to the beef mixture and cook 3 more minutes until the onion becomes translucent. Stir in Worcestershire sauce, beef broth and onion soup mix. Stir in frozen vegetables, cooking for a few minutes, and set aside.
  1. Preheat oven to 350 degrees F.
  1. Drain the potatoes and place them in a large bowl with the butter. Using a potato masher, mash until smooth. Mash in milk, parmesan cheese, salt and pepper.
  1. Spread the mashed potatoes over the meat mixture in the skillet, smoothing the top with a spoon. Sprinkle with parsley.
  1. Place the skillet on a baking sheet and bake in the oven for 40 minutes or until golden brown.
  1. Serve warm.


Cranberry-Orange Scones


  • 2 cups all-purpose flour
  • ⅓ cup sugar
  • 1 tsp. baking powder
  • ¼ teaspoon baking soda
  • ½ tsp. salt
  • 8 Tbsp. unsalted butter, frozen
  • ½ cup dried cranberries
  • ½ cup sour cream
  • 1 large egg
  • 1 Tbsp. orange zest


  1. Adjust the oven rack to the lower-middle position and preheat the oven to 400 degrees.
  1. In a medium bowl, mix flour, sugar, baking powder, baking soda and salt. Using the large holes of a box grater, grate the frozen butter into the flour mixture. Work the butter into the flour with your fingers. Mixture should resemble coarse meal. Stir in cranberries and orange zest.
  1. In a small bowl, whisk egg and sour cream together until smooth.
  1. Using a fork, stir sour cream mixture into the flour mixture until large clumps of dough form. Press the dough against the bowl into a ball. (The dough may seem dry and sticky at first, but keep pressing, and it will come together.)
  1. Place on a lightly floured surface and pat into a 7- to 8-inch circle about ¾″ thick. Sprinkle with remaining teaspoon of sugar. Cut the circle into 8 triangle wedges and place 1″ apart on a cookie sheet lined with parchment paper.
  1. Bake until golden, about 15 minutes. Cool for 5 minutes and serve warm or room temperature.


Loaded Potato Soup


  • 4 slices of bacon
  • 2 green onions
  • 3 Russet potatoes
  • ¼ cup all-purpose flour
  • 5 Tbsp. butter
  • 1 cup cheddar cheese
  • 3 ½ cups milk
  • ½ cup sour cream
  • salt and pepper to taste


  1. Cook the bacon by heating a large skillet over medium-high heat. Add bacon and cook until crispy, about 6-8 minutes. Transfer to paper towel-lined plate and set aside.
  1. Melt butter in a large stockpot or Dutch oven over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk and cook until slightly thickened, about 1-2 minutes, whisking constantly. Stir in potatoes and green onions.
  1. Bring mixture to a boil. Reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in cheese, sour cream and salt and pepper to taste. If the soup is too thick, add milk as needed.
  1. Serve warm, garnished with green onion, cheese and bacon (optional).