St Patrick's Day Recipes

St. Patrick's Day is a celebration for everyone at home and abroad and what better way to celebrate than to cook some traditional Irish food! Here are just a few of our favourite Irish dishes.


Irish Soda Bread

Irish soda bread is a traditional bread that's quick and easy to make. It's perfect for serving with a St. Patrick's Day meal, or for snacking on throughout the day.



  •          250g plain white flour
  •          250g plain wholemeal flour
  •          100g porridge oats
  •          1 tsp bicarbonate of soda
  •          1 tsp salt
  •          25g butter, cut in pieces
  •          500ml buttermilk



  1.        Preheat the oven to 200C/gas 6/fan 180C and dust a baking sheet with flour. Mix the dry ingredients in a large bowl, then rub in the butter. Pour in the buttermilk and mix it in quickly with a table knife, then bring the dough together very lightly with your fingertips (handle it very, very gently). Now shape it into a flat, round loaf measuring 20cm/8in in diameter.
  2.        Put the loaf on the baking sheet and score a deep cross in the top. (Traditionally, this lets the fairies out, but it also helps the bread to cook through.) Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped. If it isn’t ready after this time, turn it upside down on the baking sheet and bake for a few minutes more.
  3.        Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool.


Irish Stew

Irish stew is a classic dish that's perfect for a chilly St. Patrick's Day evening.



  •          2 tbsp olive oil
  •          1.25 kg beef chuck , boneless short rib or any other slow cooking beef (no bone)
  •          3/4 tsp each salt and black pepper
  •          3 garlic cloves , minced
  •          2 onions , chopped
  •          180g bacon, diced
  •          3 tbsp plain flour
  •          440ml Guinness Beer
  •          4 tbsp tomato paste
  •          750 ml chicken stock/broth
  •          3 carrots , peeled and cut into thick pieces
  •          2 large celery stalks , cut into pieces
  •          2 bay leaves
  •          3 sprigs thyme




  1.        Cut the beef into 5cm chunks. Pat dry then sprinkle with salt and pepper.
  2.        Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over..
  3.        Lower heat to medium. Cook garlic and onion for 3 minutes until softening, then add bacon.
  4.        Cook until bacon is browned, then stir through carrot and celery.
  5.        Add flour, and stir for 1 minute to cook off the flour.
  6.        Add Guinness, chicken broth/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.
  7.        Return beef into the pot (including any juices).
  8.        Cover, lower heat so it is bubbling gently. Cook for 2 hours. Remove lid then simmer for a further 30 – 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.
  9.        Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.
  10.    Serve with potatoes.



Colcannon is a traditional Irish dish made with mashed potatoes, cabbage, and butter. It's simple to make, but oh-so-delicious



  •          4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into 1 1/2-inch pieces
  •          Salt, to taste
  •          5 to 6 tablespoons unsalted butter, plus more for serving
  •          3 lightly packed cups chopped cabbage
  •          3 green onions, minced
  •          1 cup milk or cream



  1.        Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil.
  2.        Boil until the potatoes are fork tender, 15 to 20 minutes. Drain in a colander.
  3.        Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it's hot, add the greens.
  4.        Cook the greens for 3 to 4 minutes, or until they are wilted and have given off some of their water. Add the green onions and cook 1 minute more.
  5.        Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium.
  6.        Use a fork or potato masher and mash the potatoes, mixing them up with the greens.
  7.        Add salt to taste and serve hot, with a knob of butter in the centre.



Let us know if you try out these recipes and how they turn out!


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