Recipes From Finn McCool's Pub, New Orleans

How can we spend all this time discussing the Irish in New Orleans without talking about food?

To fill that lack, Pauline Patterson of New Orleans' own Finn McCool’s Irish Pub has passed on several traditional Irish recipes that have been updated with some New Orleans touches. Please enjoy.

Shepherd’s Pie


1  onion, finely chopped
1 carrot, peeled, finely chopped
2 celery sticks, trimmed, finely chopped
1 green bell pepper finely chopped
1lb lamb mince or beef
2 tablespoons bisto
Beef stock cube
1 dried bay leaf
1 tablespoon Worcestershire sauce
1/2 tablespoon Sriracha
1/2 can Rotel drained
1/2 pint Guinness
Salt & freshly ground black pepper
Red chili flakes and white pepper
Frozen peas
4-6  potatoes, peeled, chopped
1/2 teaspoon turmeric
1/2 stick butter
1/2 cup cream
Melted butter, to brush
Sharp cheddar cheese (optional)


Step 1

Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery and bell pepper and cook, stirring, for 5 minutes or until soft. Add lamb ( beef) mince and cook, stirring to break up any lumps, for 5 minutes or until lamb is browned 

Step 2

Add the bisto  and cook, stirring, for 2 minutes or until combined. Add stock cube, bay leaf, Worcestershire sauce , sriracha, Guinness  and Rotel 

Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens. Taste and season with salt and pepper. Add frozen peas, heat until warmed. (remove bay leaf) 

Step 3

Meanwhile: cook potato in a saucepan of salted (add turmeric) boiling water for 15 minutes or until tender. Drain well. Return to the pan with the butter. Use a potato masher or fork to mash until smooth. Add milk and use a wooden spoon to stir until combined. Taste and season with salt and pepper.

Step 4

Preheat oven to 200°C (390°F). Spoon lamb mixture into a 2L (8-cup) capacity ovenproof baking dish. Top with mashed potato and use a fork to spread over lamb ( beef) mixture. Brush with butter. Bake in preheated oven for 20 minutes or until mashed potato is golden brown. Serve immediately

For a true NOLA style, add cheese and broil until golden brown.

Guinness Buttered Mash


Get good boiling spuds for mash, peeled and quartered
1 pint Guinness
1 tablespoon Tumeric
Mustard Seeds


In a pot bring to boil (1 pint) Guinness water and 1 tablespoon turmeric and mustard seed 

Add your peeled and quartered potatoes 

Boil until spuds are soft.

Drain and teem? (This is what my mum called it).

Put dry clean kitchen cloth on top of spuds with the lid on (this draws all the moisture out.)

Leave for 10 mins

Depending on the amount if people you are cooking for add to a pan heavy cream, butter, coarse grain brown mustard, salt and white pepper. 

When it's melted pour on top of the spuds and mash.  Yum.

Goes great with  cabbage and bacon 

NOLA Style Cabbage


Red Chili Flakes
Rotel Tomatoes
1/2lb Bacon
Sririacha Sauce
Onions (vegetarian version)


Core and cut cabbage coarsely.

Add to a pot boiling water seasoned with salt and red chili flakes.

Cook until the ribbed parts of cabbage are tender.

Drain thoroughly.

Add drained Rotel tomatoes.

(This next part can be eliminated  for vegetarians.)

Get 1/2 lb bacon and dice finely.

Fry in pan when crisped add ALL to the cabbage. 

Stir well to coat the cabbage in bacon fat.  

Put into casserole and sprinkle with Sriracha.

(For the veggie version)

Add onions and butter and fry.

Add cabbage and Rotel. 

Scotch Eggs


6 boiled and peeled eggs
Boudin sausage removed from it's casing
Jimmy Dean spicy sausage
Panko bread crumbs
Raw Egg scrambled with milk (for dipping)
Frying oil


Combine the sausages.

Get a egg shaped size of sausage and flatten in the palm of hand.

Wrap around boiled and peeled egg.  

Dip in scrambled egg mixture.

Roll in Panko bread crumbs.


Add to 350-375°F  oil and cook until browned (like a good strong cup of tea with milk).

Cut in half and serve with HP sauce.

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Tags: Cuisine, Culiniary, Food, Hospitality, Louisians, New Orleans, Pubs, Recipes


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