By Steve Cichon
Known as “minch” in my family for generations, I love me some 19th century Irish peasant food.
My poor indigent ancestors probably used the cheapest meat available— probably lamb in Ireland 200 years ago, ground beef on Seneca Street 100 years ago.
Grandma Cichon (and her mom Grandma Scurr) made it with peas, but I like corn.
*small onion chopped fine
*salt & pepper
*tbsp corn starch
*bag of frozen corn (or peas, but I like corn)
Peel, cut, boil potatoes for mashed potatoes.
Brown meat and onion, cook off the grease. Add salt, pepper, frozen corn and water to cover. Bring to a boil. Dissolve corn starch in cold water, then add to meat and corn. Bring to a boil then simmer. The longer it simmers, the better.
Ladle meat mix over mashed potatoes, and be ready to add salt.
To do it right, you have to eat two bowls.