As St. Patrick’s Day approaches, I feast on the flavors of Ireland.

In this post, I share some of my all-time favorite recipes. They include the following classics: Irish Soda Bread and Corned Beef and Cabbage (served with a side of my homemade Colcannon, which is the next best thing to a hug).

Then, there’s a recipe for Shepherd’s Pie, which is at its best, I believe, with lamb. Finally, I share a recipe for Irish Stew, which has so many variations that it more accurately deserves the title of “Irish Stew (Part 1).”

The 18 Best st patricks day recipes

1. Irish Soda Bread

Irish Soda Bread
Irish Soda Bread is a traditional quick bread from Ireland that uses baking soda, rather than yeast, as a leavening agent. The simple, straightforward ingredients of this bread—flour, baking soda, salt, buttermilk, and butter—make it a staple in homes across the Emerald Isle.

Ingredients

4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 ¾ cups buttermilk
2 tablespoons unsalted butter (melted)

Instructions

1. Set your oven to 425°F (220°C) to warm up. A light coat of grease on the baking sheet should do just fine.

2. In a large bowl, combine the flour, baking soda, and salt.

3. Create a depression in the center and pour in the buttermilk. Using a wooden spoon or your hands, mix until a sticky dough forms.

4. Place the dough on a surface that has been lightly dusted with flour and knead it briefly until smooth. Shape the dough into a loaf and set it on a prepared baking sheet. Cut a deep cross on the top of the loaf. Brush the loaf with melted butter before placing it in the oven, so that it comes out with a crust that is golden brown. Bake for 30 to 35 minutes. When you take it out, the bottom should sound hollow when you tap it.

2. Corned Beef and Cabbage

A classic, hearty dish, Corned Beef and Cabbage contains a corned beef brisket, green cabbage, potatoes, carrots, and onion. These ingredients, simmered together, produce a warm and inviting meal that works for any occasion.

Ingredients

1 (3 to 4-pound) corned beef brisket with spice packet
1 onion, quartered
4 cups water
1 small head of green cabbage, cut into wedges
4 to 6 carrots, peeled and cut into chunks
6 to 8 small red potatoes, halved
Salt and pepper to taste

Instructions

1. Put the brisket of corned beef into a large pot or Dutch oven. Along with the quartered onion, add the spice packet, and pour in enough water to cover the meat (you should have about 4 cups in there). Bring to a simmer, cover, and cook for about

2.5 to 3 hours until the beef is tender.

2. The vegetables will take about the same amount of time to cook as the corned beef takes to finish. So, a half an hour before that lovely hunk of meat is done, toss in some carrots and potatoes. They can rough it together for 15 minutes. Then, pour in three cups of cabbage (cut into wedges), cover, and let it all steam for another 15 minutes. At this point, everything in the pot should be mouthwateringly tender.

3. Take out the corned beef and let it rest for a few minutes. Slice the beef with the grain and serve it alongside the cooked cabbage, potatoes, and carrots. Adjust seasoning with salt and pepper as necessary.

3. Shepherd's Pie

Classic British comfort food, Shepherd’s Pie layers ground lamb and sautéed onions, carrots, and peas beneath a creamy topping of mashed potatoes made with butter and milk, and bakes until golden.

Ingredients

Ground lamb (or beef)
Onion, chopped
Carrots, diced
Peas
Potatoes, peeled and quartered
Butter
Milk

Instructions

1. Cook the potatoes in boiling water until they are fork-tender. Drain well, then return to the hot pot. Mash with a good amount of butter and enough milk or half-and-half to make them creamy. Season with salt and white pepper to taste.

2. In a frying pan, soften the onion and carrot. Add ground lamb and brown it. Stir in the peas.

3. Place the meat mixture in a baking dish and spread it evenly across the bottom. Then, top with the mashed potatoes, also spread evenly across the top.

4. Preheat oven to 400°F (200°C). Bake for about 30 minutes, until the top is golden brown. Serve hot.

4. Irish Stew

Irish Stew is a time-honored meal that showcases succulent chunks of lamb shoulder simmered with sweet onions, tender carrots, and creamy potatoes in a robust beef or lamb stock. It’s a meal that’s perfect for a wintry night, equally at home in either a romantic setting or the kind of cozy family gathering around a fire that perpetuates the hearth as the center of the home.

Ingredients

2 pounds lamb shoulder, trimmed and cut into chunks
2 tablespoons vegetable oil
1 large onion, chopped
3 carrots, peeled and sliced
4 cups potatoes, peeled and cubed
3 cups beef or lamb stock
Salt and pepper to taste

Instructions

1. In a large pot, heat the vegetable oil over medium-high heat. Add the chunks of lamb and brown them well on all sides. Remove the lamb from the pot and set aside.

2. In the identical pot, add the onion that has been chopped and sauté until it’s see-through. Add the carrots and let them soften somewhat before integrating the potatoes.

3. Put the lamb back into the pot and add the stock. Season with salt and pepper. Bring to a boil, then reduce to a steady simmer. Cover and cook for

1.5 to 2 hours, until the meat is ultra-tender and the vegetables are done.

5. Colcannon

A traditional dish from Ireland, colcannon is a combination of creamy mashed potatoes, sautéed green cabbage, and green onions. It’s not just the dish itself that is traditional, but also the way in which it has been used throughout history.

Both the dish and the ingredients serve as a metaphor for food security.

Ingredients

• 2 pounds potatoes, peeled and quartered
• 4 tablespoons butter
• 1 cup milk
• 1 bunch green cabbage, chopped
• 4 green onions, chopped
• Salt and pepper, to taste

Instructions

1. In a large pot of salted water, boil the potatoes until they’re tender. This should take around 15-20 minutes. Drain the potatoes and send them back to the pot.

2. In a different pan, melt 2 tablespoons of butter. Then, using the same pan, cook the cabbage over medium heat until softened. Stir in the green onions, and cook for another 2 minutes.

3. The potatoes should be mashed with the milk and remaining butter until smooth. The sautéed cabbage and green onions should then be folded in. Season with salt and pepper to taste.

6. Boxty (Irish Potato Pancakes)

Traditional Irish potato pancakes called boxty use a wholesome mix of grated raw potatoes, flour, and mashed potatoes. These hearty, slightly lumpy pancakes take textures and flavors to another level.

Boxty gets an umami flavor boost from real butter, the kind that you let melt before adding it to the bowl of the blender.

Ingredients

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

Instructions

1. In a sizable bowl, mix the raw, grated potatoes and the mashed potatoes. Combine well until the mixture is uniform.

2. In another bowl, mix together the flour, baking powder, and salt.

3. Slowly incorporate the dry ingredients into the potato mixture, alternating with the buttermilk, mixing until smooth. Stir in the melted butter.

4. Place a griddle or skillet that has been lightly oiled over medium heat. For each pancake, drop 1/4 cup of the potato mixture onto the griddle. Cook the pancakes until they are golden brown on both sides, which will take about 3-4 minutes per side.

7. Guinness Beef Stew

Guinness Beef Stew
a robust composition that serves numerous diners—beef chuck steeped in a sumptuous sauce of Guinness stout and aromatic garlic. Carrots inject a gentle sweetness that complements the depth of flavor from the beef stock.

This dish is perfect for cozy evenings.

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup Guinness stout
• 2 cups beef stock
• 2 carrots, sliced

Instructions

1. Salt and pepper the beef. In a large pot, heat the vegetable oil over medium-high heat. Add the beef in batches and brown it on all sides. Remove the beef and set it aside.

2. In the same pot, bring the heat down to medium and add the chopped onion, cooking it until soft. Add the garlic and sauté for another minute.

3. Put the beef back into the pot and add the Guinness stout, scraping any browned bits from the bottom. Then add the beef stock. Bring everything to a simmer.

4. Add the sliced carrots, cover the pot, and simmer on low heat for about 2 hours, or until the beef is tender. Adjust seasoning to taste before serving.

8. Irish Coffee

Irish Coffee is a quintessential cocktail that combines hot, robust coffee brewed to order and mixed with Irish whiskey and brown sugar. It has an almost unrealistic amount of fine, sweet foam (thanks to the combination of just the right amount of sugar and perfect, almost whipped, cream), and somehow that foam carries whiskey warmth and coffee vigor.

Ingredients

Hot, strong brewed coffee
Irish whiskey
Brown sugar
Heavy cream, slightly whipped
Optional: vanilla extract

Instructions

1. Make a cup of robust, steaming coffee.

2. Incorporate one tablespoon of brown sugar and mix until water completely dissolves the sugar.

3. Add and stir in one and a half ounces of Irish whiskey.

4. Whip the heavy cream slightly to a soft consistency, then carefully pour it on top of the coffee by using the back of a spoon to direct the flow. If you like, add a drop of vanilla extract to the cream before floating it on. Drink your Irish Coffee without stirring, so you can sip the coffee through the cream.

9. Dublin Coddle

Coddle is a hearty Irish stew made with sausages, rashers of thick-cut bacon, onions, and potatoes. It started as a way to use up leftovers, and, like all good stews, it is endlessly adaptable.

Even in Dublin, where the dish is traditional, it is more likely to be found served in homes than in restaurants.

Ingredients

1 pound sausages (preferably Irish)
8 ounces bacon, thickly sliced
1 pound potatoes, peeled and thickly sliced
2 onions, sliced
2 cups chicken or beef broth
Salt and black pepper to taste
Fresh parsley, chopped (optional for garnish)

Instructions

1. Set your oven to 350°F (175°C).

2. In a big frying pan, prepare the sausages over medium heat. Brown the sausages nicely but do not cook them fully. Once browned, remove the sausages from the big frying pan and set them aside.

3. In the same skillet, make the bacon crispy, then set it aside with the sausages.

4. In a big ovenproof pot or a casserole dish, layer the potatoes, onions, sausages, and bacon, making sure to salt and pepper each layer.

5. Over the layered ingredients, pour the broth, cover with a lid, and cook in the preheated oven for about

1.5 to 2 hours, or until the potatoes are tender.

6. Chopped parsley can be used to garnish the dish before serving; this is optional.

10. Bailey's Irish Cream Cheesecake

A decadent dessert is Bailey’s Irish Cream Cheesecake. Its rich filling uses cream cheese, sugar, eggs, and Bailey’s Irish Cream.

The filling is set atop a crust made of chocolate cookie crumbs. This dish is ideal for serving on special occasions.

Ingredients
1 1/2 cups chocolate cookie crumbs
1/4 cup melted butter
24 oz cream cheese, softened
1 cup granulated sugar
1/4 cup Bailey’s Irish Cream
3 large eggs
1 tsp vanilla extract

Instructions

1. Your oven should be set to 325°F (163°C). In a bowl, combine the chocolate cookie crumbs and melted butter, then press the mixture into the base of a 9-inch springform pan. This will serve as the crust.

2. In a big mixing bowl, beat together the cream cheese and sugar. When they are smooth, and not before, add the Bailey’s Irish Cream, eggs, and vanilla extract. Then mix all the ingredients together, and be sure to scrape down the sides of the bowl as necessary.

3. Transfer the mixture of cream cheese and other ingredients into the springform pan over the crust. Bake in the oven for 50 to 60 minutes or until it is no longer liquid in the center but still jiggles when the pan is nudged. Allow to cool and then put in the refrigerator for at least 4 hours (or overnight) until ready to serve.

11. Potato Leek Soup

The classic and comforting Potato Leek Soup features tender potatoes and buttery leeks that have been simmered in a savory broth, then finished with heavy cream. Perfectly seasoned, with unadulterated potato and leek flavor, this soup is hearty enough that you could serve it as a main course and garnished with fresh chives, it’s a winner.

Ingredients

Potatoes (about 4 medium-sized)
Leeks (2, cleaned and sliced)
Butter (2 tablespoons)
Chicken or vegetable broth (4 cups)
Heavy cream (1 cup)
Salt and pepper (to taste)
Optional: Chopped chives (for garnish)

Instructions

1. In a large pot over medium heat, melt the butter. Add the leeks, sliced, and cook them for about 5 minutes until they’re soft—don’t let them brown.

2. Place the diced potatoes and the broth in the pot and bring to a boil. Reduce the heat, cover, and simmer until the potatoes are tender, about 20 minutes.

3. Using an immersion blender, puree the soup until it is smooth. Stir in the heavy cream and season it with salt and pepper to taste. Heat the soup through and serve it hot. If you like, you can garnish it with some chopped chives.

12. Champ (Irish Mashed Potatoes)

Champ is a traditional Irish meal. It consists of creamy mashed potatoes with finely minced scallions and is made with whole milk and unsalted butter.

It is seasoned with salt and freshly cracked black pepper and is often presented with freshly chopped parsley as a garnish, though that is mostly for appearance’s sake.

Ingredients

Potatoes (such as Yukon Gold or Russet), peeled and cubed
Scallions (green onions), finely chopped
Whole milk
Unsalted butter
Salt
Black pepper
Optional: fresh parsley, chopped (for garnish)

Instructions

1. In a large pot of salted water, boil the potatoes cut into cubes until they are tender, which takes about 15-20 minutes. Make sure to drain them thoroughly.

2. In an individual saucepan, warm the milk and scallions over low heat. Both should be warmed, but it is especially important that the milk reach the temperature of “mildly warm” or “just shy of hot,” while the scallions become tender.

3. Using a potato masher or ricer, mash the drained potatoes. Then, add the warm milk and scallions, along with the butter, salt, and pepper. Mix well and taste. Adjust the seasonings as you see fit.

4. Hot is how to serve, with fresh parsley for garnishing, if one desires.

13. Guinness Chocolate Cake

Guinness Chocolate Cake melds together the heartiness of flavors with Guinness stout, unsalted butter, and cocoa powder in a seriously chocolatey form. You could practically call this cake a chocolate stout cake without having to add any extra ingredients.

And if you were to do that, you would likely use ingredients that are already present here in some form or another and just call it different names: sugar, flour, chocolate, and eggs.

Ingredients

1 cup Guinness stout
1 cup unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 cup sour cream
2 large eggs

Instructions

1. Set your oven to 350°F (175°C). Prepare a springform pan that is 9 inches (2

2.86 cm) in diameter by greasing it, then lining it with parchment paper.

2. In a saucepan, mix together the Guinness and butter. Heat over medium until the butter is melted. Remove from heat and mix in the cocoa, whisking until smooth.

3. In a big mixing bowl, mix together the flour, sugar, and baking soda. In a different bowl, beat the sour cream and eggs together until smooth, then add to the dry ingredients. Mix in the Guinness mixture until everything is well combined.

4. The batter is poured into the prepared pan and baked for around 45 minutes; a toothpick inserted into the center should come out clean when the cake is done. It cools in the pan for a short time and then is moved to a wire rack to finish cooling.

14. Corned Beef Sliders

Mini sandwiches are delightful and serve well for any casual gathering, but you cannot get much better than the corned beef slider you see here. A wonderful combination of flavors—tender corned beef, tangy sauerkraut, and melted Swiss cheese—enhance soft slider buns.

What makes these little sandwiches even better is the thousand island dressing served alongside.

Ingredients

1 pound corned beef, sliced
12 slider buns
1 cup sauerkraut, drained
6 slices Swiss cheese, halved
1/4 cup thousand island dressing
2 tablespoons butter, melted

Instructions

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius).

2. In a baking dish, place the slider buns’ bottom halves. Layer them evenly with corned beef, sauerkraut, and Swiss cheese. Drizzle with thousand island dressing and cover with the top halves of the buns.

3. Melted butter should be brushed on the tops of the buns. They need to be covered with aluminum foil and baked for 15 minutes. After 15 minutes, remove the foil and bake for an additional 5 minutes or so, checking until the cheese is perfectly melted and the buns have turned a gorgeous, golden brown on top.

4. The sliders should be served warm and relished!

15. Shamrock Shake

The Shamrock Shake is a creamy, dreamy drink made of vanilla ice cream, whole milk, and peppermint extract. It’s amped up with food coloring, but not too much, to maintain an almost natural pastel appearance that’s topped with whipped cream and a maraschino cherry.

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Ingredients

• 2 cups vanilla ice cream
• 1 cup whole milk
• 1/2 teaspoon peppermint extract
• Green food coloring
• Whipped cream (for topping)
• Maraschino cherry (for garnish)

Instructions

1. In a blender, mix the vanilla ice cream, whole milk, peppermint extract, and a few drops of green food coloring.

2. Mix at a high velocity until there is an even consistency and an appearance reminiscent of a creamy smoothie. If you so require, add additional food coloring until you achieve that appearance of green that so typifies your usual St. Patrick’s Day fare.

3. Fill the glasses with the shake, mount the whipped cream on top, and decorate with a maraschino cherry. Serve without delay.

16. Irish Brown Bread

Irish Brown Bread is a robust, classic loaf that calls for all of the following: whole wheat flour; all-purpose flour; baking soda; salt; brown sugar; and buttermilk. It’s a bread that has a rural appearance and an appearance that’s altogether wholesome and heart-healthy.

Ingredients
2 cups whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons brown sugar
2 cups buttermilk

Instructions

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

2. In a big bowl, stir together the whole wheat flour, all-purpose flour, baking soda, salt, and brown sugar.

3. Slowly incorporate the buttermilk into the dry contents and mix until the wet and dry are just combined, yielding a sticky dough.

4. Place the dough on a floured work surface. Shape it into a round loaf. Put the loaf on a prepared baking sheet. Bake it for about 30 minutes, or until it sounds hollow when you tap the bottom.

17. Reuben Sandwich

The classic Reuben Sandwich is a hearty, layered configuration of thinly sliced corned beef, tangy sauerkraut, and Swiss cheese that squirts between the slices of rye bread. It’s not a delicate sandwich; it doesn’t really even look that nice when you consider the juxtaposition of the ingredients.

Ingredients

Corned beef, thinly sliced
Sauerkraut, drained
Swiss cheese, sliced
Rye bread
Russian dressing
Butter

Instructions

1. On one side of each piece of rye bread, spread butter.

2. Place corned beef, sauerkraut, and Swiss cheese on one slice of bread. On the non-buttered side of that slice, layer these ingredients: corned beef, sauerkraut, and Swiss cheese. Drizzle with Russian dressing.

3. Put the second slice of bread on top, with the buttered side facing out.

4. Cook the sandwich in a skillet over medium heat until both sides are golden brown and the cheese is melted, about 3–4 minutes per side. Serve hot.

18. Mint Chocolate Bark

Mint Chocolate Bark is a delightful confection combining layers of dark and white chocolate with peppermint extract and fresh green food coloring. Mint-flavored candies, when chopped, provide a refreshing turn, perfect for any time you need a minty moment.

Ingredients
12 ounces of dark chocolate, chopped
1 teaspoon of peppermint extract
8 ounces of white chocolate, chopped
Green food coloring
½ cup of chopped mint-flavored candies (such as Andes mints)
Sprinkles or crushed peppermint candies for garnish (optional)

Instructions

1. In a microwave-safe bowl, melt the dark chocolate in 30-second intervals. Between intervals, stir the chocolate until it is smooth. Finally, pour the melted dark chocolate onto a parchment-lined baking sheet and spread it out evenly.

2. In the same way, melt the white chocolate. Mix in the peppermint extract and a few drops of green food coloring. Continue stirring until the desired shade is reached.

3. Colored white chocolate should be drizzled over the dark chocolate layer, and a toothpick or knife should be used to swirl them together.

4. The chopped mint-flavored candies and optional garnishes should be sprinkled over the chocolate while it is still warm. Once the chocolate has reached room temperature, or after it has been allowed to cool in the refrigerator, set it in the dish selected for serving.