15 Traditional Irish Recipes for St. Patrick’s Day Dinner

Did you know that approximately 13 million pints of Guinness are consumed worldwide on St. Patrick’s Day? If you’re looking to celebrate this festive occasion with a delicious feast, you’re in the right place! In this blog, we’ll explore 15 traditional Irish recipes that will not only tantalize your taste buds but also bring a touch of Irish heritage to your dinner table. From the rich flavors of Beef and Guinness Stew to the sweet delight of Flaky Irish Apple Tart, get ready to impress your family and friends with these mouthwatering dishes that are perfect for St. Patrick’s Day!

Classic Irish Beef and Guinness Stew

This Classic Irish Beef and Guinness Stew is special for its rich, hearty flavors, combining tender beef, earthy vegetables, and the deep, complex notes of Guinness stout.

Ingredients:

2 pounds beef chuck, cut into 1-inch pieces
3 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
4 large carrots, sliced
2 stalks celery, diced
2 tablespoons tomato paste
4 cups beef broth
1 can (14.9 ounces) Guinness stout
2 teaspoons dried thyme
2 bay leaves
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh parsley (for garnish)

Preparation Time: 20 minutes

Cooking Time: 2 hours

Total Time: 2 hours 20 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the beef and brown on all sides.

2. Remove the beef from the pot and set aside. In the same pot, add the onions and cook until softened.

3. Stir in the garlic, carrots, and celery, cooking for an additional 5 minutes until the vegetables are tender.

4. Add the tomato paste and cook for 2 minutes, mixing well with the vegetables.

5. Return the beef to the pot, then pour in the beef broth and Guinness stout. Stir well to combine.

6. Season with thyme, bay leaves, salt, and pepper. Bring to a boil, then reduce heat to low and cover.

7. Simmer for about 2 hours, or until the beef is tender and the flavors are well combined.

8. Before serving, remove the bay leaves and garnish with fresh parsley.

Tips:

For an extra depth of flavor, sear the beef in batches to avoid overcrowding the pot.
You can substitute root vegetables like potatoes or parsnips for a heartier stew.
Try making the stew a day ahead; the flavors deepen as it sits in the fridge.

Shepherd’s Pie with a Twist

This Shepherd’s Pie with a Twist combines savory ground meat and colorful vegetables, topped with creamy mashed potatoes and a hint of cheese for a delightful flavor experience.

Ingredients:

1 lb ground lamb or beef
1 cup diced onions
2 cloves garlic, minced
1 cup diced carrots
1 cup frozen peas
2 tablespoons tomato paste
1 cup beef broth
1 teaspoon Worcestershire sauce
4 cups mashed potatoes
1 cup shredded cheddar cheese
2 tablespoons olive oil
Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

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

2. In a large skillet, heat the olive oil over medium heat and add the diced onions. Sauté until translucent.

3. Add the minced garlic and diced carrots, cooking for an additional 5 minutes until tender.

4. Stir in the ground meat and cook until browned, breaking it apart as it cooks.

5. Mix in the tomato paste, beef broth, Worcestershire sauce, and frozen peas. Season with salt and pepper, then let simmer for 10 minutes.

6. Transfer the meat mixture into a baking dish and spread the mashed potatoes over the top evenly.

7. Sprinkle shredded cheddar cheese on top of the mashed potatoes.

8. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden.

Tips:

For a creamier topping, mix in a bit of sour cream or cream cheese into your mashed potatoes.
Try adding different vegetables like corn or bell peppers for extra flavor and color.
This dish can be made ahead of time and refrigerated before baking; just increase the cooking time slightly.

Dublin Coddle

Dublin Coddle is a hearty Irish stew that brings together the rich flavors of pork, potatoes, and onions, making it a comfort food favorite.

Ingredients:

1 lb pork sausages
1 lb bacon, diced
4 large potatoes, peeled and sliced
2 onions, sliced
4 cups chicken broth
2 cloves garlic, minced
1 tsp thyme
1 tsp parsley
Salt and Pepper to taste
2 tbsp olive oil

Preparation Time: 15 minutes

Cooking Time: 1 hour

Total Time: 1 hour 15 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat and cook the sausage until browned. Remove and set aside.

2. In the same pot, add the diced bacon and cook until crispy.

3. Add the sliced onions and minced garlic to the pot, cooking until softened.

4. Layer the sliced potatoes, cooked sausage, and bacon over the onions, then season with thyme, parsley, salt, and pepper.

5. Pour the chicken broth over the layered ingredients and bring to a boil.

6. Reduce heat to low, cover, and simmer for about 45 minutes, or until the potatoes are tender.

7. Serve hot, garnished with additional parsley if desired.

Tips:

For added flavor, use a mix of sausages, such as pork and beef.
Letting the coddle sit for a few hours enhances the flavors.
Serve with crusty bread for a complete meal.

Colcannon: Potato and Cabbage Delight

Colcannon is a comforting Irish dish that beautifully combines the creamy flavors of potatoes with the subtle earthiness of cabbage, making it a perfect side dish for any meal.

Ingredients:

2 pounds potatoes, peeled and diced
1 cup chopped green cabbage
1 cup milk
4 tablespoons butter
1/4 cup chopped green onions
Salt to taste
Black pepper to taste

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Boil the diced potatoes in a large pot of salted water until tender, about 15-20 minutes.

2. While the potatoes are cooking, melt 2 tablespoons of butter in a skillet over medium heat and sauté the chopped cabbage until tender, about 5-7 minutes.

3. Drain the potatoes and return them to the pot. Mash them until smooth.

4. Stir in the sautéed cabbage, milk, remaining butter, and chopped green onions into the mashed potatoes.

5. Season with salt and black pepper to taste, mixing well to combine.

6. Serve hot, making a small well in the center to add a pat of butter if desired.

Tips:

For extra creaminess, use heavy cream instead of milk.
Add cooked bacon or ham for a savory twist.
Colcannon can be made ahead of time and reheated gently.

Irish Soda Bread

This Irish Soda Bread is special for its hearty texture and delightful flavor, combining the tanginess of buttermilk with the warmth of caraway seeds.

Ingredients:

4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 ¾ cups buttermilk
1 tablespoon caraway seeds (optional)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 425°F (220°C) and lightly flour a baking sheet.

2. In a large bowl, whisk together the flour, baking soda, salt, and caraway seeds until well combined.

3. Make a well in the center of the dry ingredients and pour in the buttermilk.

4. Mix gently with a wooden spoon until the dough starts to come together.

5. Turn the dough out onto a lightly floured surface and knead gently for about 1 minute, just until smooth.

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

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

8. Bake in the preheated oven for 30 minutes, or until the loaf sounds hollow when tapped on the bottom.

9. Remove from the oven and let cool on a wire rack before slicing.

Tips:

For a sweeter version, consider adding ¼ cup of sugar or raisins.
Always check your baking soda for freshness to ensure the bread rises correctly.
Serve warm with butter for a delicious treat.

Boxty: Traditional Irish Potato Pancakes

Boxty is a traditional Irish potato pancake that delights with its crispy exterior and soft, fluffy interior, bringing together the comforting flavors of potato and a touch of butter.

Ingredients:

2 cups grated raw potatoes
1 cup mashed potatoes
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 large egg
1 cup buttermilk
2 tablespoons melted butter
extra butter for frying

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Instructions:

1. In a large bowl, combine the grated raw potatoes, mashed potatoes, flour, baking powder, and salt.

2. In a separate bowl, whisk together the egg, buttermilk, and melted butter until well combined.

3. Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix.

4. Heat a skillet over medium heat and add a small amount of butter to coat the bottom.

5. Pour about ¼ cup of the batter into the skillet for each pancake, flatten slightly with the back of a spatula.

6. Cook for 3-4 minutes on one side until golden brown, then flip and cook for another 2-3 minutes.

7. Remove the pancakes from the skillet and keep warm while you cook the remaining batter.

Tips:

Use starchy potatoes like Russets for a fluffier texture.
Serve with sour cream or applesauce for a delicious contrast.
Leftover pancakes can be refrigerated and reheated in a toaster for breakfast.

Bangers and Mash with Onion Gravy

This classic Bangers and Mash with Onion Gravy brings together the rich flavors of sausage, creamy potatoes, and savory onion gravy for a hearty, comforting meal.

Ingredients:

4 sausages (pork or your choice)
2 pounds potatoes (Yukon Gold or Russet)
4 tablespoons butter
1/2 cup milk
2 large onions (sliced)
2 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
Salt to taste
Pepper to taste

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Start by boiling the potatoes in salted water until tender, about 15 minutes.

2. While the potatoes are cooking, heat a skillet over medium heat and cook the sausages until browned and cooked through, about 10-12 minutes. Remove and set aside.

3. In the same skillet, add sliced onions and cook until caramelized, about 5-7 minutes.

4. Sprinkle the flour over the onions, stir for a minute, then gradually add the beef broth, stirring to combine. Bring to a simmer and add Worcestershire sauce, seasoning with salt and pepper.

5. Once the potatoes are done, drain and return them to the pot. Add butter and milk, then mash until creamy. Season with salt and pepper to taste.

6. Serve the sausages over a bed of mashed potatoes and drizzle with onion gravy.

Tips:

For extra flavor, add garlic to the onions while they are caramelizing.
Use a potato ricer for extra smooth mashed potatoes.
Feel free to mix different types of sausages for varied flavor profiles.

Corned Beef and Cabbage Feast

This Corned Beef and Cabbage Feast is a delightful blend of tender meat and savory vegetables, highlighting the rich flavors of a traditional dish.

Ingredients:

3 pounds corned beef brisket
1 large onion, quartered
4 cloves garlic, minced
6 cups water
1 tablespoon pickling spice
4 medium carrots, peeled and cut into chunks
1 large head of cabbage, cut into wedges
4 medium potatoes, peeled and quartered
2 tablespoons butter
Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 3 hours

Total Time: 3 hours 15 minutes

Instructions:

1. Place the corned beef in a large pot and add the onion, garlic, water, and pickling spice.

2. Bring the pot to a boil, then reduce heat and simmer, covered, for about 2 hours.

3. After 2 hours, add the carrots, potatoes, and cabbage to the pot.

4. Continue to simmer for another 1 hour or until the vegetables are tender and the meat is easily shredded.

5. Remove the corned beef from the pot and let it rest for a few minutes before slicing.

6. Serve the sliced corned beef alongside the vegetables, with a drizzle of melted butter and season with salt and pepper to taste.

Tips:

For extra flavor, use beef broth instead of water.
Let the corned beef rest before slicing to retain its juices.
Pair the meal with whole grain mustard for an added kick.

Irish Lamb Chops with Mint Sauce

Irish Lamb Chops with Mint Sauce are a delightful combination of tender meat and refreshing herbaceous notes that elevate any dining experience.

Ingredients:

8 lamb chops
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Salt to taste
Black pepper to taste
½ cup fresh mint leaves, finely chopped
¼ cup sugar
½ cup boiling water
2 tablespoons white vinegar

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Instructions:

1. Preheat your grill or a grill pan over medium-high heat.

2. In a bowl, mix the olive oil, minced garlic, rosemary, thyme, salt, and black pepper.

3. Rub the mixture evenly over the lamb chops and let them marinate for about 10 minutes.

4. While the chops are marinating, prepare the mint sauce by combining the chopped mint, sugar, boiling water, and vinegar in a small bowl.

5. Stir until the sugar dissolves, then set aside to cool.

6. Grill the lamb chops for about 3-4 minutes on each side for medium-rare, or until your desired doneness is reached.

7. Remove the chops from the grill and let them rest for a few minutes before serving.

8. Serve the lamb chops with the mint sauce drizzled on top or on the side.

Tips:

For extra flavor, you can marinate the lamb chops overnight.
Make sure to let the lamb rest after grilling for juicier meat.
Feel free to adjust the amount of sugar in the mint sauce based on your taste preferences.

Salmon Potato Cakes

These Salmon Potato Cakes are a delightful blend of flaky salmon and creamy potatoes, seasoned to perfection for a savory and satisfying dish.

Ingredients:

1 can (15 oz) salmon, drained and flaked
2 cups mashed potatoes
1/2 cup green onions, chopped
1/4 cup parsley, chopped
1/2 cup breadcrumbs
1 large egg, beaten
1 teaspoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup oil for frying

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. In a large bowl, combine the flaked salmon, mashed potatoes, green onions, parsley, breadcrumbs, beaten egg, lemon juice, garlic powder, salt, and black pepper.

2. Mix all ingredients together until well combined.

3. Form the mixture into patties, about 2-3 inches in diameter.

4. Heat oil in a skillet over medium heat.

5. Once the oil is hot, carefully place the patties in the skillet and fry for about 4-5 minutes on each side, or until golden brown.

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

7. Serve warm with your favorite dipping sauce or a side salad.

Tips:

For an extra crunch, use panko breadcrumbs instead of regular breadcrumbs.
These cakes can be frozen; just ensure they are cooled completely before storing in an airtight container.
If you don’t have green onions, diced shallots or regular onions can be used as a substitute.

Coddled Eggs with Cream

This Coddled Eggs with Cream recipe is a delightful combination of rich cream and perfectly cooked eggs, offering a luxurious breakfast experience.

Ingredients:

4 large eggs
1 cup heavy cream
2 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh chives (optional)

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Preheat your oven to 350°F (175°C).

2. Grease four ramekins with butter.

3. Crack one egg into each ramekin.

4. Pour heavy cream over the eggs until just covered, then season with salt and pepper.

5. Place the ramekins in a baking dish and carefully fill the dish with hot water, halfway up the sides of the ramekins.

6. Bake in the preheated oven for 12-15 minutes, or until the eggs are set to your liking.

7. Remove the ramekins from the water bath and let cool slightly before serving.

8. Garnish with chopped chives, if desired, and enjoy!

Tips:

For added flavor, consider mixing in some shredded cheese before adding the cream.
Experiment with different herbs like thyme or parsley to customize the taste.
If you prefer a runnier yolk, reduce the baking time by a couple of minutes.

Irish Lamb Pie with Root Veggies

This Irish Lamb Pie with Root Veggies is a hearty and flavorful dish that showcases the rich tastes of tender lamb and colorful vegetables, perfect for any cozy gathering.

Ingredients:

1 lb lamb shoulder, diced
2 cups potatoes, diced
1 cup carrots, diced
1 cup parsnips, diced
1 medium onion, chopped
2 cloves garlic, minced
2 tbsp flour
1 cup beef stock
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1 package puff pastry
1 egg, beaten (for egg wash)
Salt and pepper to taste

Preparation Time: 20 minutes

Cooking Time: 1 hour

Total Time: 1 hour 20 minutes

Instructions:

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

2. In a large pot, brown the diced lamb over medium heat for about 5 minutes. Remove and set aside.

3. In the same pot, add the onion and garlic, cooking until soft, about 3 minutes.

4. Stir in the flour and cook for 1 minute, then add the beef stock, Worcestershire sauce, thyme, and rosemary.

5. Return the lamb to the pot, add the potatoes, carrots, and parsnips, stir well, and bring to a boil.

6. Reduce heat and simmer for 30 minutes until the vegetables are tender.

7. Transfer the lamb and vegetable mixture into a pie dish.

8. Roll out the puff pastry and place it over the filling, sealing the edges. Cut small slits on top for steam to escape.

9. Brush the pastry with the beaten egg and bake in the preheated oven for 25-30 minutes, or until golden brown.

10. Let cool slightly before serving.

Tips:

Feel free to substitute the root vegetables with your favorites for a personal touch.
For an extra rich flavor, you can add a splash of red wine to the filling.
Make sure to let the pie cool before slicing to maintain its structure.

Creamy Dublin Bay Prawns

This Creamy Dublin Bay Prawns recipe is special for its rich, velvety sauce that beautifully complements the sweet, succulent prawns, creating an unforgettable dish.

Ingredients:

500 grams Dublin Bay prawns
2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, finely chopped
1 cup heavy cream
1/2 cup white wine
1 teaspoon smoked paprika
Salt to taste
Black pepper to taste
Fresh parsley, chopped for garnish

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

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

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

3. Pour in the white wine and let it simmer for about 2 minutes to reduce slightly.

4. Stir in the heavy cream and smoked paprika, mixing well to combine and bring to a gentle simmer.

5. Add the Dublin Bay prawns, cooking for an additional 5-7 minutes until the prawns are pink and cooked through.

6. Season with salt and black pepper to taste.

7. Serve the creamy prawns hot, garnished with fresh parsley.

Tips:

For a spicy kick, consider adding a pinch of chili flakes to the sauce.
Serve with crusty bread to soak up the delicious sauce.
Make sure not to overcook the prawns to keep them tender and juicy.

Traditional Irish Seafood Chowder

This Traditional Irish Seafood Chowder combines the richness of fresh seafood with the warmth of creamy broth and fragrant herbs, creating a comforting dish that is perfect for any season.

Ingredients: