Saints Patrick’s Day is March 17th of every year. St. Patrick’s Day is to honor the patron saint of Ireland. St. Patrick’s Day is a celebration, a party, a parade, green beer, music, dancing, food, and mass
CHEESY POTATOES: 1 1/2 pounds yellow Yukon potatoes, 1/4 cup evaporated milk, 2 tablespoons butter, 3/4 cup Cajun seasoning salt, 1/4 teaspoon white pepper, 1/4 cup cheddar cheese, grated. Get out a heavy pot, add the potatoes, cover with water, bring to a boil, reduce to medium heat for approximately 20 minutes or until the potatoes are soft, drain. Peel the potatoes, return to the pot add the butter, milk, salt, and pepper beat with an electric mixer until smooth and fluffy. Fold in the cheese, set aside.
FILLING: 2 tablespoons butter flavored shortening, 1 1/4 cup white onions, chopped, 2 garlic cloves, minced, 1 pound lean ground beef, 1/2 pound ground pork, 1 teaspoon beef bouillon, 1/2 teaspoon white pepper, 2 tablespoon self-rising flour, 2 1/4 teaspoon tomato paste, 1 cup beef broth, 1 teaspoon Worcestershire sauce, 2 teaspoons dried Italian seasoning, 1/2 teaspoon dried thyme, 1/2 teaspoon dried parsley flakes, 3/4 cup frozen peas and carrots, 1/2 cup frozen kernel corn. Preheat the oven to 400 degrees. Get out a skillet, add the shortening, when the shortening melts add the onions saute until the onions are translucent. Add the beef, pork, bouillon, pepper, and minced garlic, cook until meat is done, no pink. Get out a cup add the flour and broth, mix together, add to the skillet. Add the tomato paste, Worcestershire sauce, Italian seasoning, thyme, and parsley flakes, mix, bring to a boil, reduce to a simmer cook until sauce reduces and thickens. Add the peas, carrots, and corn, mix well. Pour the contents of the skillet into a lightly greased baking dish, with the back of a spoon make sure the contents are even. Top with the mashed potatoes. Bake for approximately 25 minutes or until the potatoes are lightly browned.