top of page

Welcome to

Mary's Tavern

Learn about me, my books, enjoy photo galleries from my travels, view the blog, and stay up to date regarding news and events.

Friday Feast | March Promotional Events and Book Sale

Welcome to Friday Feast in the Tavern! I'm celebrating the month of March with all things Irish, and a book sale on one of my Celtic fantasy romances.

Quest of a Warrior is 99¢ from March 4 - 25. If you haven't had a chance to read the first in the series, Legends of the Fenian Warriors, grab your copy today. Or gift one to a friend.

Available from AMAZON

In addition, I'm returning with a favorite recipe. And this delicious meal is from one of my favorite heroes. As you might know, Conn MacRoich from Quest of a Warrior, is an ancient Fenian Fae Warrior. He’s powerful, arrogant, and a badass Fae. There are many layers to this warrior, and some of you will probably know this tidbit about Conn. But for those who don't, I would like to share a unique trait about this Fae. He’s a vegetarian. Yep! He honors the land and the animals.

This is one of Conn’s favorite meals at the Seven Swans Pub, along with a good Irish stout.



Conn’s Shepherd’s Pie


3 tablespoons olive oil

1 Green garlic (if unable to find any, substitute 2 cloves of garlic, chopped)

1 medium onion, chopped

3 carrots, peeled and diced

8 oz package of sliced mushrooms

2 stalks of celery, chopped

2 tablespoons, chopped fresh parsley

1 teaspoon chopped fresh thyme

2 tablespoons all-purpose flour

2 cups low-sodium vegetable stock

1 cup Guinness

1 cup of frozen peas, thawed


2 lbs. Russet or Yukon potatoes—OR Yams, peeled and cut into 1-inch pieces

½ cup milk

2 tablespoons unsalted Kerrygold Irish butter

3-4 tablespoons Kerrygold Irish Cheddar, grated (optional)

In a large skillet, warm 2 tablespoons of the oil. Add the olive oil to the pan. Stir in the onion and cook for 5 minutes and onions are soft. Add the carrots, celery, parsley, and thyme. Cook for 3 minutes. Stir in the flour, cook for several minutes, and then add the stock and Guinness. Bring to a boil. Reduce heat to low, and simmer uncovered, stirring occasionally for 20 minutes. Season again with salt and pepper and add the peas and remove skillet from heat.

Preheat oven to 425 degrees.

In a large saucepan over medium heat, cook the potatoes for 12-15 minutes, or until tender. Drain and mash. Add the milk and butter. Stir until smooth.

Transfer the stew to a large casserole dish. Spread the mashed potatoes over the meat mixture and bake for 10-12 minutes. Preheat the broiler and sprinkle the potatoes with the grated cheese, if using. Broil until potatoes are slightly brown and cheese is bubbling.


The great St. Patrick came to me in a dream and said he knew where I could get my hands on a pot ‘o gold. Follow the rainbow and say the magic words: The light heart lives long. I did as he instructed, and I discovered a pot ‘o gold filled with books, audiobooks and gift cards. Bless me, I didn’t want to keep it for myself so I teamed up with forty authors to share this treasure. Feeling a wee bit lucky? Grab a four-leaf clover and enter below. Good luck! The list is long and personally, I’d love to win myself but alas, I can’t. So, I’ll just live vicariously through the lucky winners. If there’s a particular book or prize you’d like to win, be sure to say which prize you want when you enter via Rafflecopter. Enter below and good luck!

Are Ye Feeling a Wee Bit Lucky Giveaway:


bottom of page