15 St. Patrick’s Day Food Ideas for a Memorable Feast

Did you know that over 13 million pints of Guinness are consumed worldwide on St. Patrick’s Day? If you’re looking to host a feast that celebrates this festive spirit, you’re in the right place! In this blog, we’ll share 15 delightful St. Patrick’s Day food ideas that are sure to make your gathering unforgettable. From a twist on traditional dishes to inventive desserts, get ready to impress your guests and fill their plates with delicious Irish-inspired flavors!

Shamrock Shepherd’s Pie

This Shamrock Shepherd’s Pie bursts with layers of savory ground meat, vibrant green peas, and creamy mashed potatoes, creating a delightful comfort meal perfect for St. Patrick’s Day or any family dinner.

Ingredients:

2 lbs ground lamb or beef
1 cup diced onions
2 cloves garlic, minced
2 cups frozen peas
2 cups diced carrots
2 cups beef broth
1 tablespoon Worcestershire sauce
4 cups mashed potatoes
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1/2 cup grated cheddar cheese (optional)

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a large skillet, heat the olive oil over medium heat, then add the onions and garlic, sautéing until translucent.

3. Add the ground lamb or beef, cooking until browned, breaking it up with a spoon as it cooks.

4. Stir in the diced carrots, frozen peas, beef broth, Worcestershire sauce, salt, and pepper. Let it simmer for about 10 minutes.

5. Transfer the meat mixture into a baking dish and spread it out evenly.

6. Top the meat layer with an even layer of mashed potatoes, smoothing them out with a spatula.

7. If desired, sprinkle grated cheddar cheese on top of the mashed potatoes.

8. Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.

9. Allow to cool for a few minutes before serving.

Tips:

For extra flavor, add fresh herbs like thyme or rosemary to the meat mixture.
Feel free to use leftover mashed potatoes or store-bought for a faster preparation.
This dish can be made ahead and reheated, making it perfect for meal prep.

Irish Stew with a Twist

This Irish Stew with a Twist combines traditional flavors with a unique spin, featuring a touch of sweetness and warming spices.

Ingredients:

2 lbs lamb, cut into chunks
4 cups beef broth
3 medium carrots, sliced
2 medium potatoes, diced
1 large onion, chopped
3 cloves garlic, minced
1 cup parsnips, sliced
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon ground cumin
1 tablespoon Worcestershire sauce
2 tablespoons olive oil
Salt and pepper to taste
1 cup stout beer
2 bay leaves
½ cup fresh parsley, chopped

Preparation Time: 15 minutes

Cooking Time: 2 hours

Total Time: 2 hours 15 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat.

2. Brown the lamb chunks on all sides, then remove from the pot and set aside.

3. In the same pot, add the onion, garlic, and carrots; sauté until soft.

4. Stir in the parsnips, potatoes, thyme, cumin, and tomato paste, cooking for another 5 minutes.

5. Return the lamb to the pot and pour in the beef broth and stout beer.

6. Add the bay leaves and Worcestershire sauce. Bring to a boil, then reduce heat to a simmer.

7. Cover and let simmer for about 2 hours or until the lamb is tender.

8. Adjust seasoning with salt and pepper and stir in the parsley before serving.

Tips:

For a thicker stew, mix a tablespoon of cornstarch with cold water and stir it in during the last 10 minutes of cooking.
This stew can be made a day ahead and the flavors will deepen overnight.
Serve with crusty bread for a complete meal.

Leprechaun’s Lucky Soda Bread

This Leprechaun’s Lucky Soda Bread combines the delightful flavors of buttermilk, caraway seeds, and a hint of sweetness, making it a perfect treat for St. Patrick’s Day celebrations.

Ingredients:

4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
1 ¾ cups buttermilk
2 tablespoons caraway seeds
1 tablespoon melted butter (for brushing)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. In a large bowl, combine the flour, baking soda, salt, and sugar; mix well.

3. Stir in the caraway seeds.

4. Make a well in the center and pour in the buttermilk, mixing until a soft dough forms.

5. Turn the dough out onto a floured surface and knead gently for about 1 minute.

6. Shape the dough into a round loaf and place it on the prepared baking sheet.

7. Using a sharp knife, cut a cross on the top of the loaf.

8. Brush the top with melted butter.

9. Bake in the preheated oven for 30 minutes or until the bread is golden and sounds hollow when tapped.

10. Let the bread cool on a wire rack before slicing.

Tips:

For added flavor, consider including raisins or currants in the dough.
Ensure your buttermilk is fresh for the best taste and texture.
Store leftovers in an airtight container for up to 2 days, or freeze for longer storage.

Colcannon Potato Cakes

These Colcannon Potato Cakes are special for their creamy potato texture combined with the freshness of green onions and the richness of butter, making them an irresistible comfort food.

Ingredients:

2 cups mashed potatoes
1 cup chopped kale or cabbage
1/2 cup green onions, chopped
1/4 cup all-purpose flour
1 large egg
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup butter, for frying

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. In a large bowl, combine the mashed potatoes, chopped kale or cabbage, green onions, flour, egg, salt, and pepper until well mixed.

2. Heat a skillet over medium heat and add half of the butter.

3. Shape the potato mixture into small patties, about 1/2 inch thick.

4. Once the butter is melted, cook the patties in the skillet for about 4-5 minutes on each side, or until golden brown.

5. Add the remaining butter as needed while frying the patties to ensure they don’t stick.

6. Remove the cakes from the skillet and place them on a paper towel to absorb any excess grease.

7. Serve warm, with a dollop of sour cream or a sprinkle of additional green onions if desired.

Tips:

For extra flavor, add cooked bacon bits to the potato mixture.
Make sure your mashed potatoes are not too wet to ensure the cakes hold their shape.
These cakes can be frozen and reheated in the oven for a quick meal later.

Bangers and Mash with a Green Twist

This Bangers and Mash with a Green Twist elevates the classic comfort dish with vibrant greens and rich flavors, making it a delightful meal for any occasion.

Ingredients:

4 pork sausages
2 cups baby spinach
1 cup green peas
1 pound potatoes, peeled and cubed
1/2 cup milk
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1 tablespoon fresh parsley, chopped

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. In a large pot, bring salted water to a boil and add the cubed potatoes. Cook until tender, about 15 minutes.

2. While the potatoes are cooking, heat olive oil in a skillet over medium heat and add the sausages. Cook until browned and cooked through, about 10-15 minutes.

3. When the potatoes are done, drain them and return to the pot. Add milk, butter, salt, pepper, and nutmeg, then mash until smooth.

4. Stir in the baby spinach and green peas into the mashed potatoes until wilted and combined.

5. Serve the sausages on a bed of the green mashed potatoes, garnished with fresh parsley.

Tips:

For extra creaminess, substitute some of the milk with sour cream or cream cheese.
Add a splash of lemon juice to the greens for a refreshing zing.
Feel free to use chicken or turkey sausages for a lighter version.

Guinness Glazed Corned Beef

Guinness Glazed Corned Beef is a rich and hearty dish that boasts savory flavors with a deliciously deep glaze that enhances the tender meat.

Ingredients:

3 pounds corned beef brisket
1 can (12 ounces) Guinness stout
1 cup brown sugar
1/2 cup Dijon mustard
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
4 cloves garlic, minced
1 teaspoon black pepper
2 cups beef broth

Preparation Time: 15 minutes

Cooking Time: 4 hours

Total Time: 4 hours 15 minutes

Instructions:

1. Preheat your oven to 300°F (150°C).

2. Rinse the corned beef brisket under cold water to remove excess salt, then place it in a roasting pan.

3. In a bowl, combine the Guinness, brown sugar, Dijon mustard, apple cider vinegar, Worcestershire sauce, minced garlic, and black pepper to create the glaze.

4. Pour the glaze over the corned beef and add the beef broth to the bottom of the pan.

5. Cover the roasting pan tightly with aluminum foil and place it in the oven to cook for approximately 4 hours, or until the brisket is tender.

6. Once cooked, remove the foil and switch the oven to broil. Broil the corned beef for an additional 5-10 minutes until the glaze is caramelized.

7. Let the corned beef rest for 10 minutes before slicing against the grain and serving with the pan juices.

Tips:

For an extra touch, serve with traditional sides like cabbage or carrots.
You can make the glaze a day ahead for the flavors to meld.
Store leftovers in an airtight container in the fridge for up to 3 days.

Emerald Isle Veggie Platter

This Emerald Isle Veggie Platter is a vibrant and fresh medley of colorful vegetables that delights the palate with its crisp textures and zesty flavors, perfect for any gathering.

Ingredients:

1 cup cherry tomatoes
1 cup cucumber, sliced
1 cup bell peppers, assorted colors, sliced
1 cup radishes, halved
1 cup broccoli florets
1 cup hummus
2 tablespoons olive oil
1 teaspoon lemon juice
1 teaspoon sea salt
1 teaspoon black pepper

Preparation Time: 15 minutes

Cooking Time: 0 minutes

Total Time: 15 minutes

Instructions:

1. Wash and prepare all vegetables by slicing them into bite-sized pieces.

2. In a large bowl, combine cherry tomatoes, cucumber, bell peppers, radishes, and broccoli florets.

3. In a small bowl, whisk together olive oil, lemon juice, sea salt, and black pepper to make the dressing.

4. Drizzle the dressing over the vegetable mixture and toss gently to coat all the veggies.

5. Serve the veggie platter with hummus in the center for dipping.

Tips:

For added crunch, include sliced celery or snap peas.
Feel free to customize the vegetables based on seasonal availability.
This platter can be prepared a few hours in advance; just cover it and refrigerate until serving.

Rainbow Fruit Salad

This Rainbow Fruit Salad is a refreshing mix of vibrant fruits that bring together sweet, tangy, and juicy flavors, making it a delightful treat for any occasion.

Ingredients:

1 cup strawberries, hulled and sliced
1 cup blueberries
1 cup green grapes, halved
1 cup orange segments
1 cup pineapple chunks
1 banana, sliced
1 tablespoon honey (optional)
1 tablespoon fresh lime juice

Preparation Time: 15 minutes

Cooking Time: 0 minutes

Total Time: 15 minutes

Instructions:

1. In a large mixing bowl, combine all the prepared fruits: strawberries, blueberries, grapes, orange segments, pineapple chunks, and banana slices.

2. In a small bowl, whisk together honey and lime juice until well combined.

3. Drizzle the honey-lime mixture over the fruit salad and gently toss to coat the fruits evenly.

4. Serve immediately or refrigerate for up to 1 hour before serving to allow the flavors to meld.

Tips:

Use seasonal fruits for the best flavor and texture.
Try adding a sprinkle of mint leaves for an extra refreshing taste.
Serve in a clear bowl to showcase the beautiful colors of the salad.

Stout-infused Chocolate Cake

This Stout-infused Chocolate Cake is a decadent dessert that beautifully marries rich chocolate with the deep, complex flavors of stout beer.

Ingredients:

1 cup stout beer
1 cup unsalted butter
1 ½ cups granulated sugar
1 cup brown sugar
1 teaspoon vanilla extract
3 large eggs
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt
¾ cup sour cream

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

2. In a saucepan, combine the stout and butter, heating over medium until the butter melts. Stir in the sugars and vanilla extract.

3. Allow the mixture to cool slightly, then whisk in the eggs, one at a time, until fully incorporated.

4. In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.

5. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, until just combined.

6. Divide the batter evenly between the prepared cake pans.

7. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

8. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Tips:

For added depth of flavor, consider using a chocolate stout.
Pair the cake with a rich chocolate frosting or a light whipped cream for a delightful contrast.
Store leftover cake in an airtight container to maintain freshness.

Irish Cream Mini Cheesecakes

These Irish Cream Mini Cheesecakes are a delightful treat that combine the rich flavors of cream cheese and Irish cream liqueur, creating a perfect dessert for any occasion.

Ingredients:

1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
16 oz cream cheese, softened
1 cup powdered sugar
1/2 cup Irish cream liqueur
1 tsp vanilla extract
2 large eggs
1/4 cup heavy cream
Chocolate shavings for garnish

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.

2. In a mixing bowl, combine the graham cracker crumbs with melted butter until well mixed.

3. Press the mixture evenly into the bottom of each cupcake liner to form the crust.

4. In another bowl, beat the cream cheese until smooth, then gradually add in powdered sugar and mix well.

5. Add in the Irish cream and vanilla extract, mixing until fully incorporated.

6. Add the eggs, one at a time, mixing well after each addition.

7. Pour the cheesecake batter over the crusts in the muffin tin, filling each liner about 3/4 full.

8. Bake for 20 minutes or until the center is set and slightly jiggles.

9. Allow the cheesecakes to cool at room temperature, then refrigerate for at least 2 hours before serving.

10. Top with whipped cream and chocolate shavings before serving.

Tips:

Make sure the cream cheese is fully softened to avoid lumps in the batter.
Use a piping bag to add whipped cream for a decorative touch.
These cheesecakes can be made a day in advance for convenience.

Green Goddess Salad

This Green Goddess Salad is a vibrant mix of fresh vegetables and herbs, balanced with a creamy dressing that elevates its garden-fresh appeal.

Ingredients:

4 cups mixed greens
1 cup cherry tomatoes, halved
1 cucumber, diced
1 avocado, sliced
1/4 cup red onion, thinly sliced
1/2 cup fresh parsley
1/4 cup fresh basil
1/4 cup tahini
2 tablespoons lemon juice
3 tablespoons water
2 tablespoons olive oil
Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 0 minutes

Total Time: 15 minutes

Instructions:

1. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, avocado, and red onion.

2. In a blender, combine parsley, basil, tahini, lemon juice, water, olive oil, salt, and pepper to create the dressing.

3. Blend until smooth and creamy, adjusting the consistency with more water if needed.

4. Drizzle the Green Goddess dressing over the salad and toss gently to combine.

5. Serve immediately and enjoy!

Tips:

For extra protein, add grilled chicken or chickpeas.
Feel free to swap in your favorite vegetables based on the season.
This salad can be prepared a few hours in advance; just keep the dressing separate until serving.

Potato and Cabbage Puff Pastries

This Potato and Cabbage Puff Pastries recipe is special for its delightful combination of savory potatoes and tender cabbage wrapped in flaky pastry, making it a perfect snack or appetizer.

Ingredients:

2 cups all-purpose flour
1 cup unsalted butter, chilled and diced
1/2 teaspoon salt
1/4 cup cold water
2 medium potatoes, peeled and diced
2 cups chopped cabbage
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1 egg, beaten (for egg wash)

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Total Time: 60 minutes

Instructions:

1. In a bowl, mix the flour and salt, then rub in the butter until the mixture resembles breadcrumbs.

2. Stir in the cold water a little at a time, mixing until the dough comes together. Wrap in plastic and refrigerate for at least 20 minutes.

3. In a saucepan, boil the diced potatoes for about 10 minutes until tender, then drain and set aside.

4. In the same saucepan, add the chopped cabbage and cook for an additional 5 minutes until softened. Drain and mix with the potatoes.

5. Stir in the garlic powder, onion powder, and black pepper to the vegetable mixture, and allow to cool.

6. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

7. Roll out the chilled dough on a floured surface and cut into squares (about 4×4 inches).

8. Place a spoonful of the potato and cabbage mixture in the center of each square, then fold the pastry over to form triangles and seal the edges with a fork.

9. Brush the tops with the beaten egg for a golden finish and bake in the preheated oven for 20-25 minutes until puffed and golden brown.

10. Allow to cool slightly before serving, then enjoy your delicious potato and cabbage puff pastries!

Tips:

For extra flavor, add diced onions and carrots to the filling.
Make sure to chill the dough well for the best flaky texture.
These pastries can be frozen before baking; just add a few extra minutes to the baking time if baking from frozen.

Dublin Coddle Chicken Soup

This Dublin Coddle Chicken Soup is a delightful twist on a classic, blending savory chicken with hearty vegetables and aromatic herbs for a comforting meal.

Ingredients:

1 lb chicken thighs, boneless and skinless
4 cups chicken broth
3 medium potatoes, diced
2 carrots, sliced
1 onion, chopped
3 cloves garlic, minced
2 cups leeks, sliced
1 tsp thyme, dried
1 tsp parsley, dried
Salt to taste
Pepper to taste
2 tbsp olive oil
1 cup water

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat.

2. Add the chopped onion and minced garlic, sautéing until the onion is translucent.

3. Add the chicken thighs and cook until browned on all sides.

4. Stir in the diced potatoes, sliced carrots, and leeks, allowing them to cook for about 5 minutes.

5. Pour in the chicken broth and water, then add thyme, parsley, salt, and pepper.

6. Bring the mixture to a boil, then reduce heat to low and let it simmer for 30 minutes.

7. Check chicken for doneness, then shred it and return it to the pot.

8. Stir well and adjust seasoning if needed before serving hot.

Tips:

For added richness, consider stirring in a splash of cream just before serving.
Leftovers can be refrigerated for up to 3 days or frozen for later use.
Serve with crusty bread to soak up the delicious broth.

Cloverleaf Rolls with Herb Butter

These Cloverleaf Rolls are a delightful combination of soft, fluffy dough and aromatic herb butter, making them perfect for any meal.

Ingredients:

2 ¼ teaspoons active dry yeast
1 teaspoon sugar
¾ cup warm milk (about 110°F)
¼ cup unsalted butter, melted
1 large egg
3 cups all-purpose flour
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon dried parsley
½ cup unsalted butter, softened (for the herb butter)
1 tablespoon chopped fresh herbs (such as chives or thyme)
Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Instructions:

1. In a small bowl, dissolve the yeast and sugar in warm milk and let it sit for about 5 minutes until frothy.

2. In a large mixing bowl, combine the melted butter, egg, salt, and garlic powder.

3. Add the frothy yeast mixture to the bowl and mix well.

4. Gradually add in the flour and stir until a dough forms.

5. Knead the dough on a floured surface for about 5 minutes until smooth and elastic.

6. Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.

7. Once risen, punch down the dough and divide it into 24 equal pieces.

8. Roll each piece into a ball and place three balls in each greased muffin cup.

9. Cover the rolls and let them rise for another 30 minutes.

10. Preheat the oven to 375°F (190°C) and bake the rolls for 15 minutes or until golden brown.

11. For the herb butter, combine the softened butter, chopped herbs, and season with salt and pepper.

12. Brush the warm rolls with herb butter before serving.

Tips:

Ensure the milk is not too hot to prevent killing the yeast.
For extra flavor, experiment with different fresh herbs in the butter.
These rolls are best served warm and can be frozen for future meals.

Mint Chocolate Chip Ice Cream Sundaes

This Mint Chocolate Chip Ice Cream Sundae recipe is a delightful blend of refreshing mint and rich chocolate, creating a perfect treat for any ice cream lover.

Ingredients:

2 cups mint chocolate chip ice cream
1 cup chocolate syrup
1/2 cup whipped cream
1/4 cup chocolate chips
1/4 cup crushed peppermint candies
1/4 cup chopped nuts (optional)
Maraschino cherries for topping

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Instructions:

1. In a sundae glass or bowl, scoop 1 cup of mint chocolate chip ice cream.

2. Drizzle 1/3 cup of chocolate syrup over the ice cream.

3. Add another scoop of 1 cup mint chocolate chip ice cream on top.

4. Top with whipped cream and sprinkle with 1/4 cup chocolate chips and 1/4 cup crushed peppermint candies.

5. Add chopped nuts if desired, and finish with a maraschino cherry on top.

Tips:

For an extra minty flavor, mix in a few drops of mint extract.
Use homemade chocolate syrup for a richer taste.
Feel free to alternate layers with other ice cream flavors if you like.
Chill your serving glasses in the freezer for a few minutes before assembling for a frosty touch.