Top 5 Irish Dishes

Irish Stew (Stobhach Gaelach)

Recipe & Instructions (US Units)

Ingredients:

• 2 lbs lamb shoulder or neck, cut into 1-inch cubes (or beef chuck for 'Stew')
• 2 tablespoons vegetable oil or lard
• 2 large onions, thickly sliced
• 4 large carrots, peeled and thickly sliced
• 4 large potatoes (like Russets), peeled and cut into large chunks
• 4 cups beef or lamb broth (low sodium preferred)
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley, for garnish

Instructions:

1. Pat the meat dry and season with salt and pepper.
2. Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
3. Brown the meat in batches, ensuring not to overcrowd the pot. Remove meat and set aside.
4. Add the onions and carrots to the pot. Cook, stirring occasionally, until onions soften (about 5-7 minutes).
5. Return the meat to the pot. Add the potatoes, broth, thyme, and bay leaves.
6. Bring the stew to a simmer, then reduce heat to low, cover, and cook gently for 1.5 - 2 hours, or until the meat is very tender. Stir occasionally, adding more broth if it becomes too thick.
7. Remove the bay leaves before serving.
8. Taste and adjust seasoning with salt and pepper.
9. Ladle into bowls and garnish with fresh parsley.

What makes it special?*

Irish Stew is the quintessential Irish comfort food. Traditionally made with mutton (older sheep), potatoes, onions, and parsley, modern versions often use lamb or beef and include carrots and other root vegetables. Its beauty lies in its simplicity – hearty chunks of meat and vegetables slow-cooked until tender in a flavorful broth. It's warming, filling, and represents traditional Irish home cooking.

Colcannon

Recipe & Instructions (US Units)

Ingredients:

• 2 lbs Russet potatoes, peeled and cut into chunks
• 1 small head of green cabbage or kale, finely shredded (about 4-5 cups)
• 1/2 cup (1 stick) unsalted butter, divided
• 1/2 cup milk or heavy cream, warmed
• Salt and freshly ground black pepper to taste
• Optional: 4 green onions (scallions), finely chopped

Instructions:

1. Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until fork-tender (about 15-20 minutes).
2. While potatoes are cooking, prepare the cabbage/kale. If using cabbage, place it in a pot with a small amount of water (about 1/2 inch), cover, and steam until tender (5-7 minutes). Drain well. If using kale, steam or boil until tender (may take slightly longer), drain well, and squeeze out excess water.
3. Drain the cooked potatoes thoroughly and return them to the hot pot for a minute to dry out.
4. Mash the potatoes until smooth. Add half the butter (1/4 cup) and the warm milk/cream. Beat until fluffy.
5. Melt the remaining 1/4 cup butter in the pot used for the cabbage/kale (or a small skillet). Add the cooked cabbage/kale (and chopped green onions, if using) and stir over medium heat for 2-3 minutes.
6. Fold the cabbage/kale mixture into the mashed potatoes.
7. Season generously with salt and pepper to taste.
8. Serve hot, traditionally with an extra knob of butter melting in the center.

What makes it special?*

Colcannon is a beloved Irish mashed potato dish, elevated by the addition of kale or cabbage. It's creamy, flavorful, and incredibly comforting. Traditionally associated with Halloween (Samhain), where charms might be hidden inside, it's a staple side dish year-round, showcasing simple ingredients transformed into something delicious and satisfying.

Shepherd's Pie / Cottage Pie

Recipe & Instructions (US Units)

Ingredients:

For the Filling: * 1 tablespoon olive oil or vegetable oil * 1 large onion, finely chopped * 2 carrots, peeled and finely chopped * 2 celery stalks, finely chopped (optional) * 1.5 lbs ground lamb (for Shepherd's Pie) or ground beef (for Cottage Pie) * 2 cloves garlic, minced * 1 tablespoon tomato paste * 1 teaspoon dried rosemary or thyme (or 1 tablespoon fresh) * 1 cup beef or lamb broth * 1 tablespoon Worcestershire sauce * 1 cup frozen peas * Salt and freshly ground black pepper to taste For the Topping: * 2 lbs potatoes (Russets or Yukon Gold), peeled and quartered * 1/4 cup (1/2 stick) unsalted butter * 1/4 cup milk or cream, warmed * Salt and white pepper to taste * Optional: 1/2 cup grated cheddar cheese

Instructions:

1. Make Topping: Boil potatoes in salted water until tender. Drain well. Mash with butter, warm milk/cream, salt, and white pepper until smooth and creamy.
2. Make Filling: Heat oil in a large oven-safe skillet or pot over medium heat. Add onion, carrots, and celery (if using). Cook until softened (about 5-7 minutes).
3. Add the ground meat and cook, breaking it up, until browned. Drain off excess fat.
4. Stir in garlic and tomato paste, cook for 1 minute.
5. Add broth, Worcestershire sauce, and herbs. Bring to a simmer, then reduce heat and cook for 10-15 minutes, allowing sauce to thicken slightly.
6. Stir in the frozen peas. Season the filling with salt and pepper to taste.
7. Assemble: Preheat oven to 400°F (200°C). If your skillet isn't oven-safe, transfer the filling to a casserole dish (approx. 9x13 inches).
8. Spoon the mashed potato topping evenly over the meat filling. Rough up the surface with a fork (this helps it brown nicely).
9. Optional: Sprinkle grated cheddar cheese over the potatoes.
10. Place on a baking sheet (to catch any drips) and bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbly.
11. Let rest for 10 minutes before serving.

What makes it special?*

Whether made with lamb (Shepherd's) or beef (Cottage), this savory meat pie topped with a crust of creamy mashed potatoes is the ultimate comfort food, popular in Ireland, the UK, and beyond. It's a complete, satisfying meal-in-one, combining a rich, savory meat and vegetable base with a fluffy, often cheesy, potato topping. A perfect dish for using leftovers and warming up on a cold day.

Irish Soda Bread

Recipe & Instructions (US Units)

Ingredients:

• 4 cups all-purpose flour, plus more for dusting
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 cup granulated sugar (optional, for a slightly sweeter bread)
• 1.5 - 1.75 cups buttermilk
• Optional: 1 cup raisins or currants, 1 tablespoon caraway seeds

Instructions:

1. Preheat oven to 400°F (200°C). Lightly grease and flour a baking sheet or line it with parchment paper. Alternatively, use a 9-inch cast iron skillet or round cake pan.
2. In a large bowl, whisk together the flour, baking soda, salt, and sugar (if using).
3. If using raisins/currants or caraway seeds, stir them into the dry ingredients.
4. Make a well in the center of the dry ingredients and pour in 1.5 cups of the buttermilk.
5. Using a fork or your hands, mix until a shaggy dough forms. If it seems too dry, add the remaining 1/4 cup buttermilk, a little at a time, until the dough just comes together. Be careful not to overmix.
6. Turn the dough out onto a lightly floured surface. Knead very gently for about 30 seconds to 1 minute, just until it forms a cohesive ball. Over-kneading will make the bread tough.
7. Shape the dough into a round loaf, about 6-7 inches in diameter.
8. Place the loaf on the prepared baking sheet or pan.
9. Using a sharp knife, cut a deep cross (about 1/2 inch deep) on the top of the loaf. Traditionally, this lets the fairies out, but practically it helps the bread cook evenly.
10. Bake for 35-45 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
11. Transfer the bread to a wire rack to cool slightly before slicing.

What makes it special?*

Irish Soda Bread is a classic example of simple, resourceful baking. It's a quick bread, meaning it uses baking soda (reacting with acidic buttermilk) for leavening instead of yeast, requiring no rising time. This made it a staple in homes without modern ovens. Its dense, slightly crumbly texture and distinctive cross on top make it iconic. While traditional versions are plain, additions like raisins ('Spotted Dog') or caraway seeds are common. It's perfect served warm with butter.

Boxty

Recipe & Instructions (US Units)

Ingredients:

• 1 cup raw Russet potatoes, finely grated (about 1 large potato)
• 1 cup leftover mashed potatoes (plain, unseasoned preferred)
• 1 cup all-purpose flour
• 1 teaspoon baking powder or baking soda
• 1/2 teaspoon salt
• 1/2 - 3/4 cup milk or buttermilk
• Butter or oil for frying

Instructions:

1. Place the grated raw potato in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Discard the liquid.
2. In a medium bowl, combine the squeezed grated potato, mashed potato, flour, baking powder/soda, and salt. Mix well.
3. Gradually stir in enough milk or buttermilk (starting with 1/2 cup) to form a thick, slightly lumpy batter, similar to pancake batter but thicker.
4. Heat a lightly oiled or buttered skillet or griddle over medium heat.
5. Drop spoonfuls of the batter (about 1/4 cup each) onto the hot skillet, flattening slightly with the back of the spoon to form pancakes about 1/2 inch thick.
6. Cook for 4-5 minutes per side, or until golden brown and cooked through. Adjust heat as needed to prevent burning before the center cooks.
7. Remove from skillet and keep warm while cooking remaining batter.
8. Serve hot, traditionally with butter, or as part of a breakfast with bacon and eggs, or even with savory toppings.

What makes it special?*

Boxty is a traditional Irish potato pancake with a unique texture derived from using both raw grated potatoes and cooked mashed potatoes. The name likely comes from the Irish phrase 'arán bocht tí', meaning 'poor-house bread', hinting at its humble origins. It can be made in various forms – boiled as dumplings, baked as a loaf, or pan-fried like pancakes (as in this recipe). Fried boxty is particularly popular, offering a crispy exterior and a soft, dense interior. It's a versatile dish showcasing the importance of the potato in Irish cuisine.