Even when I start with a specific theme, like this St. Patrick’s Day Menu, I often find myself mixing and matching the best parts of many different cuisines. Marc is more Irish than anything else. I think. Either way, I’ve often used his Irish heritage as an excuse to make a St. Paddy’s day Menu. Except that the Shepherd’s pie that I love is based on a bon appetit recipe from years ago. And it’s sort of Greek, you know, with eggplant and all. I’ve modified it a bit over the years, but it’s so delicious that I don’t alter it all that much. It’s hearty and delicious and a great way to bid adieu to winter cooking and get ready to welcome in lighter dishes and starches. I saved my last bottle of MacRostie’s syrah for this particular dish (my sister is the head winemaker there). The Lamb and Eggplant Shepard’s Pie is definitely worthy of a really good red. I also have a great pre-dinner drink, soda bread and a couple of slightly new takes on cabbage that rounds out a great meal on this St. Patrick’s Day Menu.