In the heart of Northeast Pennsylvania, the O’Brien sisters find solace in the kitchen, crafting dishes with a nod to their Irish roots while listening to the melodies of The Irish Balladeers. Their culinary creations reflect a blend of tradition and personal flair.
The O’Briens, Amalia O’Brien Thomas and WVIA’s Haley O’Brien, have long cherished the music of the decades-old local band, which they discovered as children via cassette tapes.
Shepherd’s Pie with a Unique Flavor
Shepherd’s pie, a classic comfort food, traditionally features ground lamb. However, the O’Brien sisters opt for ground beef, transforming it into what some might call cottage pie. “We’re doing the ground beef style here,” shares Amalia. “I think it’s good to have a different variation of your dish, because that’s what makes it special.”
The preparation involves cooking the ground meat with vegetables, layering the mixture with mashed potatoes. Haley adds carrots, corn, and zucchini, while Amalia prefers peas, though Haley skips them due to her dislike. Onions are also left out in their version.
Seasonings are kept simple with garlic powder, salt, and pepper. “We’re Irish. We don’t go crazy with the seasonings,” Amalia notes. Still, she adds a sprinkle of paprika for a touch of flavor.
Scranton’s Irish Heritage
Growing up in South Scranton, the O’Brien sisters hold a deep connection to their Irish heritage. Their father, Fergal O’Brien, immigrated from Ireland in the 1980s, settling in Scranton after living in New York City. He was an active member of the St. Patrick’s Day Parade Association of Lackawanna County and founded the Irish Organizations United (IOU), which promoted Irish history and organized events like a Bloody Sunday memorial vigil.
Fergal’s contributions included organizing a visit from Gerry Adams, a political leader associated with the peace process in Northern Ireland, in 1996. Fergal encouraged dialogue about social issues and history, a legacy that continues even after his passing from cancer in March 2022. His funeral took place on St. Patrick’s Day at St. Peter’s Cathedral in Scranton.
The O’Brien sisters continue to embrace their heritage. “We just want to follow in those footsteps,” says Amalia. “We always like to show our pride, especially locally.”
Haley had the opportunity to study abroad at the University of Limerick, spending four months in Ireland and shadowing her late grandmother, a radio host. Amalia, too, has visited Ireland and named her son Cashel, inspired by her father’s hometown in County Tipperary. “It means rock or castle in Irish,” Amalia explains. “He’s our little rock.”
The O’Brien family’s St. Patrick’s Day celebrations are deeply rooted in tradition and heritage. As children, Amalia and Haley participated in the parade and took Irish dance lessons. Amalia also played the snare drum for the Greater Scranton Black Diamonds Pipe Band. This year, they plan to bring Amalia’s young son Cashel to the parade in Scranton. They also look forward to catching The Irish Balladeers performing at Andy Gavin’s on St. Patrick’s Day.
The O’Brien sisters’ shepherd’s pie
Ingredients
1 lb. ground beef (or lamb)
1 tbsp worcestershire sauce
2 cloves minced garlic
2 tbsp flour
2 tbsp tomato paste
1 cup beef broth
1 cup frozen corn
1 cup diced zucchini
1 cup diced carrots
1.5 lb. russett potatoes
2 tbsp unsalted butter
2 tbsp sour cream
1/4 cup milk
1/2 cup cheddar cheese
salt, pepper, garlic powder and paprikaInstructions:
Preheat oven to 400 degrees. Brown the ground beef in a large pan on medium heat with salt and pepper. Then, add the worcestershire sauce and garlic and cook for 1 minute. Add the flour and tomato paste and stir. Add the beef broth and vegetables and bring to a boil. Then let it simmer for about 5 minutes, stirring occasionally. Put the meat mixture into a 9 x 13 casserole dish and begin working on the mashed potatoes. Cut the potatoes into 1-inch pieces and boil until fork tender. Drain the potatoes and return to the pot. Stir in butter, sour cream and milk. Mash the potatoes with half the shredded cheese. Add the potatoes to the dish and top with the remaining cheese. Bake for 20-25 minutes.
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