Our Best St. Patrick's Day Recipes

Dingle Pies Recipe
Photo: Caitlin Bensel

We've got all the St. Patrick's Day recipes you need, from Irish-American classics like corned beef and cabbage to traditional Irish standbys like soda bread. You can design your menu around these lamb pies, which are a specialty of the Dingle Peninsula. Or make this fish pie the star of your dinner — it's packed with fresh cod, shrimp, and bay scallops, and uses bright orange sweet potatoes instead of the usual topping of pureed white potatoes. And speaking of potatoes, boxty wouldn't be out of place on your table, either. You can also try Seafood-and-Seaweed Chowder, skillet-roasted lamb loins, and this warming Gaelic Punch recipe, made with Irish whiskey, to round everything out. Read on for even more St. Patrick's Day recipes to add to your menu.

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Slow Cooker Corned Beef with Cabbage, Carrots and Potatoes

Slow Cooker Corned Beef with Cabbage, Carrots and Potatoes

Corned beef is one of the most popular dishes to eat on St. Patrick's Day and originated during the days when refrigeration didn't exist and foods were likely pickled or cured to preserve them.

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Braised Lamb with Herb-Scented Jus

Braised Lamb with Herb-Scented Jus

This tender braised leg of lamb might be served at a private dinner party. David Mawhinny then sandwiches any extra meat and meat juices with pickled vegetables and focaccia for lunch.

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Gaelic Punch

Gaelic Punch
© Tina Rupp

For hot punches, young Irish whiskeys work best. Heat intensifies the tannic edge of older whiskeys; young ones stay smooth.

04 of 14

Smoked Salmon Toasts with Mustard Butter

Smoked Salmon Toasts with Mustard Butter

Sour cream or cream cheese may be the usual spread with salty smoked salmon, but chef David Tanis thinks softened butter makes a tasty alternative. (Think of ham-and-butter sandwiches.) To give the butter a zippy bite, he stirs in lemon zest and both Dijon and grainy mustards.

05 of 14

Garlic-and-Herb-Crusted Leg of Lamb

Garlic-and-Herb-Crusted Leg of Lamb

This leg of lamb is perfectly juicy in the center, with a fantastic crust. The recipe is so easy that it's ideal for a dinner party.

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Creamy Leek and Potato Soup

Creamy Leek and Potato Soup

This hearty, comforting soup takes less than an hour to make, and you probably have most of the ingredients already on hand — just pick up some leeks, potatoes, and cream.

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Irish Soda Bread

Irish Soda Bread
Sarah Crowder

"This recipe is based on the one my Irish mother learned in school, thanks to the cooking textbook All in the Cooking," former Food & Wine editor Margaret Eby says. "It's about as simple as bread gets — four ingredients, one bowl, about five minutes to bring together and less than an hour in the oven. If you love soda bread, it's worth seeking out Irish flour like Odlum's or King Arthur's Irish-Style Flour, since that contributes to the taste, but any all-purpose flour will work fine here."

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Guiness-Glazed Ham

Guinness-Glazed Ham Recipe
Caitlin Bensel

Galway Chef JP McMahon uses a combination of light brown sugar and Ireland's most famous stout to create a malted, sweet-but-balanced glaze that ham soaks up.

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Irish Lamb Pies with Herbs (Dingle Pies)

Dingle Pies Recipe
Caitlin Bensel

These savory hand pies are filled with lamb that's been cooked with thyme, rosemary, and sage, making for something close to a gorgeous, self-contained, handheld pot pie.

10 of 14

Irish Potato Boxty

Irish Potato Boxty
© Ian Knauer

Boxty, classic Irish potato pancakes, are usually a side dish, but are hearty enough to make for their own main.

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Skillet-Roasted Lamb Loins with Herbs

Skillet-Roasted Lamb Loins with Herbs
© John Kernick

Here, chef Cathal Armstrong rubs lamb loins with herbs, garlic, and shallots, then ties them up, sears them, and finishes them in the oven. The result is succulent, delicately flavored meat.

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Irish Buck Cocktail

Irish Buck Cocktail
Eva Kolenko

Light yet oaky, Irish whiskey joins tart lemon juice, honey, and spicy ginger beer in this refreshing, fizzy, basil-scented Irish Buck cocktail.

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Seafood-and-Seaweed Chowder

Seafood and Seaweed Chowder
Caitlin Bensel

In this recipe from chef JP McMahon, a combination of dry hard cider and dried seaweed brings a sweet, mild salinity to the stock, making it ideal for precooking the mussels and clams before using it as the base of the chowder.

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Irish Fish Pie

Irish Fish Pie
Kristin Teig

"A staple in Irish and Irish-American households, fish pie is usually topped with a puree of white potatoes," Food & Wine senior food editor Mary-Frances Heck writes in her cookbook, Sweet Potatoes. "But swap white potatoes for sweet potatoes, and it turns out that the mild brininess of the fish is fantastic with the slightly sweet topping. Feel free to substitute salmon or a mild white-fleshed fish for the cod, and shucked clams for the scallops. I find that piping the sweet potato puree onto the casserole is the easiest way to seal in the filling, though carefully spreading it with some patience also works."

Updated by Margaret Eby
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