Dublin Coddle My St Patricks Day Food Secret - Baker Recipes

Ingredients

• 1 tablespoon (15ml) olive oil
• 1 pound (450g) Irish rashers (or thick-cut bacon), cut into 1-inch pieces
• 1 pound (450g) pork sausages, ideally Irish bangers, cut into 1-inch pieces
• 2 large onions, roughly chopped (about 300g)
• 3 cloves garlic, minced
• 2 pounds (900g) Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 1 large carrot, peeled and sliced (about 150g)
• 2 cups (475ml) chicken broth
• 1 (14.9 oz/425g) can of Guinness stout
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish
• 1 ½ cups (190g) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 6 tablespoons (85g) cold unsalted butter, cut into small cubes
• ¾ cup (180ml) milk
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh parsley