This weekend is the celebration of St. Patrick’s Day and as usual, I find myself following the traditions of my (part) Irish roots. These are some of my favorite recipes for splurging on the day, along with a few healthier options including turkey + sweet potato shepherd’s pie and these scones, which are packed with fiber boosting ingredients (only really so that I feel a bit less guilty when slathering them with some Irish butter!). For a few more traditional recipes, check out: colcannon, potato cakes, individual shepherd’s pie (with meat), beef and guinness stew, reuben pizza, and chocolate stout cake. Enjoy!

irish soda scones

This is a healthier version of the beloved bread, made into individual scones.

1 cup whole-wheat flour
1 cup flour, plus extra for dusting
1 tablespoon light brown sugar
1 tablespoon wheat germ
1 tablespoon ground flaxseed
1 tablespoon chia seeds
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons unsalted cold butter, cut into pieces
3/4 cup plus 2 tablespoons buttermilk, divided

1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. In a mixing bowl, combine flours, sugar, wheat germ, flaxseed, chia seeds, baking powder, baking soda and salt. Cut in butter until coarse crumbs form. Add 3/4 cup buttermilk and mix until dough just comes together. Add another 1 tablespoon buttermilk if necessary to combine.
3. Turn dough out onto a floured surface and form into a small circle. Cut dough into 4 equal pieces. Form each into a circle, then flatten tops slightly and place on prepared baking sheet. Brush top of each with remaining 1 tablespoon buttermilk. Bake for 20-25 minutes until lightly golden brown.

Makes 4 scones.

turkey + sweet potato shepherd’s pie

Mashed Sweet Potatoes
1 medium sweet potato, peeled and diced
1 tablespoon unsalted butter
1/8-1/4 cup milk or cream
Salt, to taste
Freshly ground black pepper
Pinch cinnamon (or nutmeg)

2 tablespoons extra virgin olive oil, divided
1/4 pound ground turkey
1/4 medium onion, diced
1 clove garlic, finely minced
1/2 cup plus 1 tablespoon low-sodium beef stock
1 tablespoon flour
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1/4 cup frozen peas
1 tablespoon finely minced flat-leaf Italian parsley

1. Preheat oven to 400°F. Place a 16-ounce soufflé dish on an aluminum foil-lined baking sheet and set aside.
2. Place sweet potatoes in a pot of cold, salted water and bring to a boil. Cook until potatoes are tender and can be easy pierced with a fork, about 20-25 minutes. When potatoes are done, drain water and return potatoes back to saucepan. Add butter and milk or cream and mash until you have a smooth consistency. Season with salt and pepper and cinnamon (or nutmeg). Set aside.
3. In sauté pan, heat 1 tablespoon olive oil over medium heat. Add turkey, breaking up into smaller pieces, and cook until browned. Season with salt and pepper. When turkey is cooked through, remove with a slotted spoon and transfer to a bowl.
4. Add remaining 1 tablespoon olive oil over medium heat. Add onion and cook for about 5 minutes until softened. Add garlic and cook for another 1-2 minutes. Add 1/4 cup stock to deglaze pan, scraping up any brown bits on bottom of pan. Add flour and stir until incorporated. Stir in tomato paste, Worcestershire sauce and another 1/4 cup of stock and season with salt and pepper. Bring mixture to a boil, then reduce to low and allow to simmer until mixture starts to thicken.
5. Stir in peas and parsley and transfer mixture to soufflé dish. Drizzle top of turkey mixture with remaining 1 tablespoon stock. Top with mashed sweet potatoes. Smooth out top of potatoes with back of a spoon, season top with salt and pepper and bake for 20-25 minutes until warmed through.

Serves 1.