41 Best Irish Recipes That Taste Awesome

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Colcannon Soup

Colcannon Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

Inspired by a traditional colcannon, this Irish Potato And Cabbage Soup is a creamy, comforting meal that’s ready in 40 minutes.

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cups total packed finely chopped green cabbage and/or kale
• 1 cup thinly sliced leeks (white and light green parts only (about 3-4 small leeks), plus additional for garnish (optional))
• 1 1/2 pounds Russet potatoes (peeled and cut into 3/4-inch cubes (about 4 cups))
• 2 thyme sprigs
• 1 bay leaf
• 4 cups chicken stock
• 2 teaspoons kosher salt
• 1/2 cup half and half
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon ground white pepper
• Pinch ground nutmeg
• 4 slices oven baked bacon (crumbled, for garnish (optional))

Instructions

1. Heat oil and butter in large pot over medium heat. Add cabbage and/or kale, and leeks, to pot and stir until well combined. Cover pot and cook 8 to 10 minutes or until greens are tender, stirring occasionally.
2. Stir in potatoes, thyme sprigs, bay leaf, stock and salt. Heat to boiling over medium-high heat, then reduce heat to medium-low, cover and cook 14 to 16 minutes or until potatoes are very tender. Remove thyme sprigs and bay leaf and discard.
3. If desired, remove from heat and use an immersion blender to puree some of the soup while still leaving a lot of it chunky (you can also do this by transferring about half of the soup to a blender or food processor).
4. Return soup to medium-low heat and stir in half and half, lemon juice, pepper and nutmeg. Serve immediately, garnished with bacon and sliced leeks, if desired.

2. Beef and Stout Pie

Beef and Stout Pie Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT210M · Total: PT230M · Yield: [‘8’, ‘8 servings’]

A tender, flaky crust envelops a savory stew made by simmering beef and root vegetables in plenty of broth and stout beer. Serve it with a pint of Guinness and a crisp salad, and save the leftovers because it’s even better the next day.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper
• 2 pounds beef stew meat
• 2 tablespoons bacon fat ((or butter))
• 2 cups stout beer
• 2 cups bone broth
• 2 teaspoons Worcestershire sauce
• 1 medium celeriac ((cubed))
• 2 large parsnips ((cubed))
• 3 large carrots ((cubed))
• 2 medium yellow onions ((chopped))
• 2 tablespoons fresh thyme leaves
• 1 cup all-purpose flour
• 1 cup whole wheat pastry flour
• 1/4 cup rolled oats ((divided))
• 3/4 cup cold salted butter ((diced))
• 1/4 cup heavy cream ((plus additional for brushing the pastry))

Instructions For the Stew

1. Heat the oven to 275 F.
2. Whisk the flour, salt and pepper together in a large mixing bowl, and then toss in the stew meat, stirring with a wooden spoon until each piece is well-coated by the seasoned flour.
3. Spoon the bacon fat into a Dutch oven set over medium-high heat. When the fat melts, toss in the stew meat and brown it on all sides, about 5 minutes per side. Using a wooden spoon, scrape any brown bits from the bottom of the pot, and then pour in the beer, bone broth, and Worcestershire sauce, cover the pot and set it on the middle rack of your oven where it should cook, undisturbed, for 90 minutes.
4. Open the oven and lift the lid off the pot, stir in the vegetables and thyme, let them simmer, uncovered, for a further 60 minutes, stirring occasionally until the vegetables are tender and the liquid thickened. Pour the stew into a 2-quart round baking dish or into individual ramekins.

For the Pie Crust

1. While the meat and vegetables stew, prepare the pastry by dumping flour, oats, and cold butter together in a food processor equipped with the dough attachment. Pulse the flour and butter together until they resemble cornmeal, and then slowly pour the cream in through the feeder tube until the ingredients form a smooth, uniform dough. Dump the dough out onto a floured surface, shape it, wrap it in parchment paper, and then set it in the fridge to chill for about an hour.

Assembling the Pie

1. Turn up the heat of the oven to 375 F, and line a rimmed baking sheet with parchment paper. Ladle the stew into a large serving dish to serve the pie family-style or into individual ramekins for personal portions.
2. Remove the pastry from the fridge, and, working on a floured surface, roll it into a circle about one-third of an inch thick and large enough to cover your pie with an overlap of at least an inch. Arrange the crust over the stew, and then crimp the edges. Brush the top of the pastry crust with a bit of cream. Take a paring knife, and then cut a few slits into the top of the pastry to allow for venting as the pie bakes.
3. Place the pie on the parchment-lined baking sheet, and then bake it for 30 to 45 minutes or until the crust is cooked through and golden brown. Serve warm.

3. Irish Soda Bread Scones

Irish Soda Bread Scones (Scottish White Bannocks) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’]

A classic Scottish and Irish scone recipe.

Ingredients

• 3 ½ cups flour
• ¾ tsp baking soda
• ¾ tsp cream of tartar
• 1 tsp salt
• 12 oz buttermilk

Instructions

1. Sift all the dry ingredients together into a mixing bowl, holding the sieve high above the bowl to get as much air into the mixture as possible.
2. Pour in the buttermilk, then mix to a fairly soft dough, first with a spatula, then with your hands. Dough will be a bit sticky, but don’t overwork it, or the scones won’t turn out light.
3. Roll out onto a floured board and form into a round shape about 1/2″ thick. Cut into quarters.
4. Cook on a hot griddle or non-stick pan on high, for about 5 minutes, then turn, lower the heat and continue to cook for another 5 minutes. (These turned out very large, so you can make half the recipe, or make 8 scones with the full recipe too if you prefer a smaller size.)
5. You can also cook the entire dough as a whole, just scoring it into quarters first.
6. Remove from pan and cool slightly before cutting in half (horizontally;) using a fork gives a better texture. Serve as desired.

4. Irish Nachos

Irish Nachos Pub Style Potatoes Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘4’]

Irish nachos are a fun twist on traditional nachos. Crispy, seasoned potato slices are drowned in cheese, bacon, green onions and cilantro.

Ingredients

• 1 1/2 pounds russet potatoes (wash with a vegetable brush, sliced 1/8 inch thick)
• 2 tablespoons extra-virgin olive oil
• salt & pepper to taste
• 1 cup shredded cheese ((cheddar, Colby, mozzarella))
• 1 package bacon (cooked and cut up into pieces)
• 2 scallions (thinly sliced)
• 1 teaspoon cilantro
• 4 ounces sour cream
• 1 tomato (diced)
• 1/2 cup jalapeño peppers (sliced (optional))

Instructions

1. Preheat oven to 450℉
2. Toss potatoes with olive oil. Bake potato slices on a baking sheet for about 15 minutes, turn over and bake another 15 – 20 minutes until golden and slightly crisp.
3. Next, in a single layer overlap the potatoes in a cast-iron skillet that can be baked in the oven. Season potatoes with salt and pepper. Sprinkle with cheese and bacon. Bake for 5 minutes to melt cheese. Then sprinkle with scallions and cilantro.

For easy dip:

1. In a separate dish, stir diced tomatoes into the sour cream. Serve on the side as a dip.

5. Irish Vegetable Soup

Irish Vegetable Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘5’, ‘5 servings’]

An easy and satisfying Irish vegetable soup recipe. A variety of common vegetables simmer together, then get puréed for a comforting creamy soup. Topped with cheddar cheese, and served with toasted bread.

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 leeks, white and light green portion, chopped (you make this Leek Greens with Bacon with the tops)
• 3 carrots, peeled and chopped
• 1 or 2 cloves garlic, minced (see note)
• 4 cups vegetable broth (or chicken broth if you aren’t seeking a vegetarian soup)
• 1 cup water
• 3 medium yellow potatoes, peeled and chopped (about 3 to 3 1/2 cups chopped potatoes
• 1/2 teaspoon dried rosemary
• salt and pepper to taste
• 1 tbsp parsley, minced
• 1 cup peas (optional, thawed if frozen)
• shredded cheddar cheese for topping – have about 1/2 a cup ready with more available if needed
• toasted bread for serving

Instructions

1. heat the olive oil in a large soup pot on medium heat. Add the onions, and sauté until they begin to soften.
2. followed by the carrots. Cook for a few more minutes, then add the garlic.
3. Stir in the broth and water. Add the potatoes and the rosemary. Raise the heat until the liquid begins to boil. Lower to medium low to maintain a steady simmer.
4. for at least 30 minutes. Stir occasionally, and adjust the heat slightly to keep the soup simmering.
5. when the vegetables are good and soft. We like to use an immersion blender to gradually purée the soup into a nice creamy consistency. Alternatively, you could transfer the soup in batches to a food processor or blender to purée it.
6. Keep the puréed soup on low heat as you get ready to serve.  Add salt and pepper to taste. Stir in the peas if using, and give them a few minutes to heat. Ladle the soup into a bowl, and top with a bit of shredded cheddar cheese and parsley. Serve with some toasted bread and enjoy!

6. Soda Farls

Soda Farls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 farls’]

Irish Soda Farls are a quick yeast-free buttermilk soda bread that’s cooked in a pan on the stovetop! A traditional Northern Irish recipe.

Ingredients

• 2 cups all-purpose flour (plain flour) ((260g), plus extra for flouring)
• 1 teaspoon baking soda
• 1 teaspoon sugar
• ½ teaspoon salt
• 1 cup buttermilk ((235ml) or 1 cup milk with 1 teaspoon lemon juice or white vinegar stirred in)

Instructions

1. Heat a skillet or frying pan on a low-medium heat.
2. Add the flour, baking soda, sugar and salt to a large mixing bowl and whisk to combine.
3. Make a well in the center, pour in the buttermilk and stir to combine.
4. Lightly flour the work surface, tip the dough onto it and knead a few times.
5. Roll or pat the dough into a circle approx 8-inches (20cm) around and 1/2-inch thick, and cut it a cross through it to make quarters.
6. Add the farls (quarters) to the dry hot pan and cook for 5-8 minutes on each side or until golden brown and cooked through. Leave the farls in the pan for 10 minutes or so to finish cooking.

7. Irish Whiskey Cake

Honey-Kissed Irish Whiskey Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT1500M · Yield: [’16’, ’16 servings’]

You will taste the whiskey in this cake! It’s not just an accent flavor, it’s the star of the show. The glaze on this cake is not shy with the liquor, so you get honey-kissed, whiskey flavor in every bite.

Ingredients

• 4 large eggs
• 2 large yolks
• 1½ oz vegetable oil (¼ cup)
• 1 tablespoon vanilla extract
• 1 lemon (zest grated fine)
• 4 oz honey (⅓ cup)
• 8 oz buttermilk (1 cup, divided)
• 11 ¼ oz cake flour (2 ½ cups, see note)
• 8 oz granulated sugar (1 cup)
• 2 ½ teaspoons baking powder
• ½ teaspoon table salt
• 6 oz unsalted butter (room temperature, cut into 1″ chunks)
• 4 oz unsalted butter
• 2 oz water (¼ cup)
• 4 oz sugar (½ cup)
• 6 oz honey (½ cup)
• ⅛ teaspoon table salt
• 4 oz Irish Whiskey (½ cup (I use Jameson, see note))

Instructions

1. Preheat the oven to 350 °F. Generously butter and flour a 12 cup Bundt pan.
2. In a small bowl, whisk together 4 large eggs, 2 large yolks, 1½ oz vegetable oil, 1 tablespoon vanilla extract, finely grated zest from 1 lemon, 4 oz honey and 1/2 of the buttermilk, set aside. Sift 11 ¼ oz cake flour, 8 oz granulated sugar, 2 ½ teaspoons baking powder and ½ teaspoon table salt into a mixer bowl. Mix on low speed to combine the dry ingredients.
3. Toss 6 oz unsalted butter chunks into the flour mixture and add the remaining buttermilk. Mix on medium high for 2-3 minutes to aerate the batter. Scrape the bowl and the beater. With the mixer running, add the egg mix in 3 batches, scraping the bowl between each addition.
4. Pour the batter into the prepared pan. Bake until the cake springs back when lightly pressed or a toothpick inserted into the center comes out clean, about 40 minutes.
5. While the cake bakes, make the glaze. Put 4 oz unsalted butter, 2 oz water, 4 oz sugar, 6 oz honey and ⅛ teaspoon table salt in a small saucepan. Bring the mixture to a boil, reduce to a simmer and cook 5 minutes, stirring constantly. Remove the pot from heat and stir in 4 oz Irish Whiskey.
6. As soon as the cake comes out of the oven and while it’s still in the pan, generously brush the cake with some of the glaze. Cool in the pan for 15 minutes to allow the glaze to absorb and for the cake to set. Turn the cake out onto a clean baking sheet.
7. Brush the entire top and sides of the cake with glaze, allow the glaze to absorb and repeat brushing until all the glaze is used up. Any glaze that drips onto the pan can be picked up with the brush and brushed back onto the cake.
8. Allow the cake to cool completely. Wrap in plastic wrap and set aside for 1 day to allow the flavors to develop.

8. Corned Beef Fritters

Quick Pan-Fried Corned Beef Fritters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘6’, ‘6 servings (2 fritters/ serving as appetizer)’]

Corned beef fritters are a delicious old fashioned potato based recipe made with freshly prepared or leftover corned beef. Ready in 25 minutes, the pan-fried corned beef patties have a crispy texture and a salty, hearty flavor. This recipe is excellent on it’s own but can also be served with a tangy, sweet honey mustard sauce to elevate it from already good to fantastic!

Ingredients

• 2 eggs
• 1 lb. Yukon gold potatoes (can substitute russet or red potatoes)
• 1 small yellow onion (outer skin removed)
• 2 ½ cups cooked corned beef
• 1/3 cup almond flour (can substitute regular all purpose flour)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 Tablespoons avocado oil (for frying)
• 1/4 cup mayonnaise (can substitute sour cream or yogurt if preferred )
• 1 Tablespoon honey
• 1 1/2 Tablespoon dijon mustard (or stone ground, can add more to taste)
• 1 teaspoon apple cider vinegar

Instructions

1. Stir all honey mustard sauce ingredients together in a small bowl and set aside.
2. In a large bowl, whisk the two eggs with a fork for about a minute until they become frothy. Set aside.
3. Chop corned beef up into small pieces by pulsing in a food processor or chopping with a knife.
4. Peel potatoes and then grate them and the onion using a food processor or the large holes in a box style cheese grater.
5. Use your hands to squeeze excess water out of the potato and onion mixture using a kitchen towel or paper towels.
6. Add potato and onion to bowl with the eggs along with corned beef, almond flour, salt and pepper. Use your hands to work the mixture together and mix evenly.
7. Form 12 patties out of the corned beef mixture. Patties should use just under ¼ cup of the corned beef mixture and be about 2 inches (5cm) across and about ½ inch thick (1.5cm).
8. Heat a large skillet on the stove over medium-high heat. Add oil and heat until oil is hot but not smoking.
9. Add fritters and cook for 3-4 minutes until lightly browned. Flip and cook another 3-4 minutes on the other side until each patty is golden brown. If all of your fritters would not fit in the pan at once, cook them in two batches to not over crowd the pan.
10. When fritters are done cooking, place them on a serving plate and serve immediately on their own with the optional honey mustard sauce, sour cream and/or with cream style horseradish.

9. Egg Salad Sandwiches Irish Style

Egg Salad Sandwiches Irish Style is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘2’]

Hard boiled egg, tomato, green onions, lettuce and mayonnaise create a true taste of Ireland in these savory sandwiches.

Ingredients

• 4 slices sandwich bread
• 2 ounces butter (to spread on bread)
• 2 hard boiled eggs
• 1 Roma tomato ( or 2 small petite tomatoes)
• 2 green onions (scallions in Ireland)
• 2 leaves butter lettuce
• 1/8 cup mayonnaise
• ⅛ teaspoon salt
• ⅛ teaspoon pepper

Instructions

1. Start by preparing the filling for these sandwiches. Halve the tomatoes and scoop out the seeds and pulp, and discard. Dice the outer tomato flesh into 1/2 cm size pieces.
2. Slice the green onions very thinly.
3. Shred the lettuce leaves thinly and mash the hard boiled eggs.
4. Mix the mashed hard boiled egg, diced tomatoes, green onions, lettuce and mayonnaise.
5. Season the filling with salt and pepper to taste.
6. Butter each pair of bread slices on the touching, matching sides..
7. Divide the filling in two and spread over the buttered side of two bread slices. Top each sandwich with its paired buttered bread slice.
8. Cut away the top crust of each sandwich. Divide into four triangles by slicing each sandwich with two crossing diagonal cuts.
9. Arrange on a sandwich plate and serve with hot tea, and a side of chips or crisps.

10. Irish Coffee Creme Brulee

No Torch Irish Coffee Creme Brulee is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [‘4’]

Irish Coffee Creme Brulee is a delicious and deceptively easy treat. Approx 200 calories/serving and no torch required!

Ingredients

• 3 T sugar
• ¼ c strong brewed coffee (see note)
• ¾ c heavy cream
• 1 T whiskey (or 2 for a stronger flavor)
• ½ t vanilla
• 3 egg yolks

Instructions

1. Preheat oven to 325 F.
2. Dissolve sugar in the coffee. Add cream, whiskey and vanilla.
3. Beat eggs and combine well with cream mixture. Strain into pouring vessel.
4. Pour into four 4-ounce ramekins, then set the ramekins into a 9 x 9 inch or 9 x 13 inch baking pan.
5. Carefully place pan with ramekins in oven. While in oven, pour enough boiling water into pan to cover two-thirds of the height of the ramekins. Be careful not to splash water into ramekins.
6. Bake 25 to 40 minutes until the center of the custard is set but jiggly (it’s okay if sides are jiggly too as long as the center is set)
7. Carefully transfer ramekins individually to cooling rack—I found that lifting with a hamburger turner worked best. Refrigerate until chilled, approximately 2 hours.
8. Sprinkle about 1 1/2 teaspoons of brown sugar over each chilled custard. Place under pre-heated broiler to brown. Watch like a hawk to avoid burning (or fire).
9. Refrigerate until rechilled, 1-2 hours

11. Irish Bangers and Mash

Irish Bangers and Mash Sausage Recipe with Onion Gravy is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘6’, ‘6 servings’]

Traditional Irish bangers sausage with mashed potatoes and an onion stout gravy. Bangers and mash makes for the ultimate comfort food! Serve with a green vegetable on the side.

Ingredients

• 1 lb Irish Bangers (6 sausages)
• 1 Tbsp olive oil
• 3 lb Russet potatoes
• 4 Tbsp butter
• 2/3-3/4 cup whole milk or half & half
• salt and pepper to taste
• 3 Tbsp butter
• 1 1/2 large sweet onions (thinly sliced)
• 1 Tbsp all purpose flour
• 2 cups beef broth
• 1/2 cup Guinness stout beer (optional, see note below)
• 1 Tbsp brown sugar (optional-add it if you add the Guinness)
• 1 teaspoon Worchestershire sauce
• 1 teaspoon salt
• 1/2 tsp ground black pepper

Instructions Bangers

1. To make bangers and mash you first sear the sausages, and then while you’re caramelizing the onions for the gravy, you’ll start making the mashed potatoes. The sausage gets added to the gravy to finish cooking, and they get served over the mashed potatoes.
2. Heat 1 Tbsp of olive oil to a skillet and sear the banger’s sausages over medium heat on both sides to brown the sausage. Set the sausages aside but leave 1 Tbsp of grease in the skillet for making the gravy.

Onion Gravy

1. Add 3 Tbsp of butter and stir until melted. Add the sliced onions and cook them for 10 minutes or until very soft. Turn the heat down to low and put the lid on the pan, continue cooking 10 more minutes. Add the flour, combine with the onions, and cook for 1 minute. Start on the mashed potatoes while the onions are simmering.
2. Add the beef broth, Guinness stout beer (and brown sugar if adding the stout), and Worchestershire sauce to the pan. Cook over medium-high heat until the gravy starts to bubble. Add the bangers Irish sausage back to the skillet. Turn the sauce down to medium-low and simmer for 15 minutes until the gravy is reduced, starts to thicken, and the sausages are cooked through. Add salt and pepper to taste.

Mashed Potatoes

1. Add water to a pot for the mashed potatoes and bring the water to a boil over high heat.
2. Add the potato cubes and cook the potatoes 12-15 minutes or until fork-tender.
3. Drain the potatoes and put them in a medium-sized bowl. Mash the potatoes with a potato masher or a fork. Add the butter and stir the potatoes until the butter is melted. Microwave the milk or cream for 30 seconds so you aren’t adding cold milk to the potatoes, which will cool them down. Add the milk (or cream) to the potatoes and combine well. Add salt and pepper to taste.
4. Serve the Irish bangers sausages with stout onion gravy over the top of the mashed potatoes. Enjoy!

12. Irish Whiskey Salmon

Irish Whiskey Salmon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’]

If you love salmon my Irish Whiskey Salmon is going to become one of your all-time favorites. This flavorful dish might even turn a salmon hater into a salmon lover. It’s perfection on a plate!

Ingredients

• 4 salmon fillets (5- 6 ounces each)
• 4 ounces smoked salmon
• ¼ cup Irish whiskey (or bourbon)
• 2 tablespoons honey
• ¼ cup cider vinegar
• 1 teaspoon thyme (dry or fresh – finely chopped)
• 1 tablespoon Italian Parsley (finely chopped)
• 1 ½ teaspoons grated lemon zest
• 2 tablespoons vegetable oil
• ½ teaspoon salt
• ¼ teaspoon pepper

Instructions

1. Mix together all the ingredients (except the salmon) together to make the marinade.*Make sure the honey is fully incorporated into the marinade.
2. Reserve 3 tablespoons of the marinade to use when serving the salmon
3. Place the salmon fillets in a baking dish or ziplock bag and pour the remainder of the marinade over the salmon. Make sure to get both sides in the marinade. *Marinate the salmon in the refrigerator for 30 minutes to one hour
4. After marinating, wrap the pieces of smoked salmon on the top side of the salmon fillets. The smoked salmon does not have to go all the way around the fillet.*You want the slices of smoked salmon on the top of the fish so it can crisp up.
5. Preheat oven to Broil
6. Place the salmon with the marinade in a baking dish, smoked salmon side up. Brush the salmon liberally with the marinade and place the baking dish under the broiler.Broil the salmon for 8-10 minutes or until it starts to get nicely browned on top. This should yield a crispy on the outside and moist on the inside salmon, just a touch underdone. If you prefer well-done salmon, reduce the broiler temp to 400 and continue to cook for 3-4 minutes longer after the initial broiling.
7. Feel free to baste the salmon with the marinade in the baking dish once during the process.
8. Use the reserved marinade to baste the salmon before serving.

13. Guinness Shepherd’s Pie

Guinness Shepherd’s Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘4’, ‘4 servings’]

Guinness Shepherd’s Pie uses the Irish beer to flavor a classic Irish ground beef casserole recipe. Perfect for St Patrick’s Day!

Ingredients

• 1 pound ground beef
• 1 cup yellow onion (finely chopped)
• 1 carrot (cut into 1/4 inch rounds)
• 1/2 Tablespoon tomato paste
• 2 cloves garlic (minced)
• 1/4 teaspoon dried thyme
• 1/2 Tablespoon cornstarch ((or 1 Tablespoon flour))
• 1 1/4 cups Guinness beer ((approximately 8-10 ounces))
• 1 teaspoon Worcestershire
• 3/4 cup frozen peas
• 1 pound russet potatoes (peeled and cut into 1.5 inch pieces)
• 3 Tablespoons unsalted butter
• 1/2 cup milk
• salt
• black pepper

Instructions

1. Prepare your potatoes. Peel the potatoes and cut into 1 1/2 inch cubes. Cook in boiling water until tender, approximately 20-25 minutes.
2. Drain the potatoes and return to the pot. Mash with the butter and milk, and season with salt and pepper to taste. Set aside when done.
3. While the potatoes are cooking, start your filling. Brown the ground beef in a medium to large pot over medium heat until cooked through.
4. Add the carrots and onion, and cook until softened, approximately 5 minutes.
5. Add the tomato paste, garlic, thyme, cornstarch (or flour), and 1/4 teaspoon salt. Cook for one minute.
6. Add the Guinness and Worcestershire to the meat, scraping up any browned bits from the bottom of the pot.
7. Cover, reduce heat to low, and simmer 10-15 minutes.
8. Preheat oven to 375F.
9. Stir the peas into the beef mixture. Pour the beef mixture into a small baking dish (approximately 8×8 inches).
10. Spread the potatoes across the top of the meat in the dish, edge to edge, completely sealing the meat in to trap the moisture and juices.
11. Bake until the top is starting to brown, approximately 20 minutes. Serve warm.

14. Irish Apple Cake

Irish Apple Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT55M · Yield: 6

Irish Apple Cake is more quick bread than cake, but it’s irresistible none the less. The apples floating in the slightly sweet cake is perfectly fall and perfectly comforting.

Ingredients

• 2 1/2 cups flour
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon cloves
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/2 teaspoon ginger
• 6 tablespoons butter
• 3/4 cup sugar
• 2 large eggs
• 3/4 cup buttermilk
• 3 large apples, peeled, cored, and diced

Instructions

1. Preheat oven to 375.
2. Combine the butter and sugar in a mixing bowl and beat until light and fluffy.
3. Add the eggs, one at a time beating after each addition.
4. Stir in the buttermilk.
5. Combine the flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger in a large mixing bowl. Stir with a whisk.
6. Pour half the dry ingredients into the wet ingredients and stir until combined. Add the rest of the dry ingredients stirring until just combined.
7. Carefully fold the apples into the batter.
8. Pour the batter into a spring-form pan and bake at 375 for 40 to 50 minutes or until a toothpick inserted in the center comes out with just a few crumbs attached.
9. Allow the cake to cool in the pan before slicing and serving with caramel sauce or whipped cream.

15. Apple Amber

Apple Amber is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT60M · Yield: [’12’, ’12 servings’]

A delicious apple meringue pie that is a traditional Irish dessert

Ingredients

• 2 sheets frozen shortcrust pastry
• 6 medium apples ((or 8 small apples))
• 1 tablespoon caster sugar
• 1 lemon, juice and rind
• 1/2 cup water
• 10 grams butter
• 3 egg yolks, lightly beaten
• 3 egg whites
• pinch salt
• 1/2 cup caster sugar

Instructions

1. Pre-heat oven to 190 degrees celsius (fan-forced).
2. Grease a pie dish and line with pastry (joining pieces together where necessary using your fingertips). Trim edges and then line with baking paper and pie weights (use uncooked rice if you don’t have pie weights).
3. Bake for 10 minutes before removing pie weights and baking paper and baking for another 5 minutes.
4. Meanwhile, peel and slice apple and place in a saucepan along with lemon juice and rind and water. Bring to a simmer and simmer for 15 minutes or until apple becomes a pulp. Top up with water during the process if necessary.
5. Take off heat and add butter, sugar and egg yolk. Stir until combined.
6. Place apple mixture into pie shell and return to oven. Cook for 25 minutes.
7. Meanwhile, make the meringue by beating egg whites and salt until stiff and then gradually adding the sugar, continuing to beat until you have a smooth, glossy mixture.
8. When the pie is baked, spoon meringue onto top of pie to completely cover the filling.
9. Place into the oven and bake for 10 minutes. Reduce oven temperature to 120 degrees celsius and bake for another 10 minutes.
10. Serve pie warm or cold with cream or ice cream.

16. Irish Potato Soup with Bacon and Cabbage

Irish Potato Soup with Bacon and Cabbage is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT1H · Yield: [‘6’, ‘6 servings’]

A creamy and comforting Irish Potato Soup recipe with cabbage gets rich flavor from bacon, cheddar and Guinness.

Ingredients

• 2 slices of bacon (turkey bacon a healthy substitute for regular if you like)
• 2 tbsp olive oil
• 1 onion, chopped
• 1 large clove garlic, minced
• 3 carrots, sliced
• 3 1/2 cups cabbage, 3 cups coarsely chopped and remainder sliced super thin for topping
• 4 medium red or yellow potatoes, peeled and chopped coarsely
• 6 sage leaves, chopped
• 4 cups vegetable or chicken broth
• 2 cups water
• 1/2 cup Guinness or other dark beer of choice
• 1/4 to 1/2 tsp fennel seed
• 1 bay leaf
• 1/2 cup or so shredded cheddar cheese
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large soup pot on medium heat. Cook the bacon until it’s nice and crispy, about 10 minutes. Remove the bacon to a plate with a paper towel on it, set aside to cool. Drain most of the bacon fat from the pan but leave a bit for flavor. When the bacon has cooled, crumble it up into small bits to serve on the soup later.
2. Return the pan to the burner on medium heat, add the other tablespoon of olive oil. Add the onion, cook for about 5 minutes, until it begins to soften.
3. Stir in the carrots, followed by the cabbage and garlic.
4. After the cabbage and garlic have had a few minutes to soften, add the potatoes and sage. Add a bit of salt at this point, too.
5. Add the liquids: vegetable broth, water, and Guinness. Add the bay leaf and fennel seed at this time, too. Stir well to combine. Bring the liquid to a boil, then reduce heat to simmer on medium. Simmer uncovered for about 30 minutes, until the potatoes are soft.
6. Remove the soup from the heat. Discard the bay leaf,  then puree the soup with a handheld blender, or transfer to puree in a food processor. I went for a consistency that still had some nice chunks of potato and other veggies, but you could go for a smoother puree if you prefer.
7. Ladle the soup into bowls. Sprinkle bacon, cheddar and a bit of the shredded cabbage on top of each bowl to for a nice presentation. Enjoy with a glass of Guinness!

17. Sausage Stew with Potatoes

Sausage Stew with Potatoes (Dublin Coddle) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘6’, ‘6 servings’]

An authentic Irish dish, this Sausage Stew with Potatoes or Dublin Coddle is hearty, flavorful, and easy to make in your instant pot.

Ingredients

• 1 pound smoked sausage (sliced in chunks)
• 1/2 pound bacon (cut into 1-inch pieces)
• 3 pounds potatoes (peeled and cubed or halved )
• 1 large onion (cut into rings or large chunks)
• 1 large carrot (sliced into rounds)
• 4 garlic cloves (sliced or minced)
• 2 cups beef or chicken broth (low sodium)
• Freshly ground black pepper
• 2 tablespoons chopped fresh parsley

Instructions Instant Pot

1. Select “Sauté” to pre-heat the Instant Pot. When the word “Hot” appears on display, add the bacon and sausage and cook without the lid, occasionally stirring, until the bacon is crisp and the sausage is browned. Press “Cancel” to turn the cooker off.
2. Add the potatoes, onions, carrots, and garlic. Pour broth over all ingredients. Season with black pepper. Note: Between the bacon, sausage, and broth, the dish will be salty enough.
3. Close and lock the lid of the Instant Pot. Select “Manual” and set the timer (+/- button) to 20 minutes.
4. When time is up, open the lid using Quick Release (press “Cancel” and then turn the steam release handle on the lid to the “Venting” position.
5. Sprinkle with parsley before serving.

18. Slow Cooker Irish Lamb Stew

Slow Cooker Irish Lamb Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT9H15M · Total: PT9H30M · Yield: [‘6’, ‘6 servings’]

Slow Cooker Irish Lamb Stew with tender meat and Irish vegetables for St. Patrick’s Day or any chilly night you want a hearty meal.

Ingredients

• 2 tbsp olive oil, divided
• 1 onion, chopped
• 1 carrot, chopped
• 1 leek, white and light green part, chopped
• 3 1/2 cups cabbage, chopped
• 2 large russet potatoes, peeled and chopped
• 1 1/2 lbs lamb stew meat
• 4 cups chicken stock
• 2 cups water
• 2 sprigs rosemary
• bay leaf
• 1 cup baby spinach leaves
• 1 tbsp mint leaves, finely minced (or substitute parsley here)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet. Add the onions, cook for a few minutes, then add the carrots and leek. Cook for about 5 more minutes until the veggies begin to soften. Transfer these veggies into the slow cooker, and add the potatoes and cabbage in a layer on top of the sautéed vegetables.
2. Brown the lamb: Return the skillet to the stove, heat the remaining olive on medium. Add the lamb. Salt and pepper the lamb to taste, then cook for 5 minutes on one side to brown. Turn the lamb over, brown the other side for another 5 minutes.
3. Transfer the lamb to the slow cooker. Pour in the chicken stock and the water, then add the sprigs of rosemary and bay leaf.
4. Cook in the slow cooker for 1 hour on high, 8 hours on low. When cooked, stir in the baby spinach leaves for some nice green color.
5. hot, topped with a touch of fresh mint, along with a pint or glass of hearty red wine. Sláinte!

19. Irish Goody

Irish Goody is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘6’, ‘6 servings’]

This clean eating Irish goody is an old recipe that I’m hoping to help keep from fading out of existence. It’s a great way to use up extra bread!

Ingredients

• 6 slices whole grain bread
• 3 cups milk ((any kind, unsweetened))
• ¼ cup honey
• 1 tsp. ground cinnamon
• 1 tsp. pumpkin pie spice ((no sugar added – see link above))

Instructions

1. Place all ingredients in a medium pot and bring milk to a boil.
2. Continue cooking and stirring until you have something that resembles oatmeal. (about 10 minutes, give or take)
3. Cool slightly and serve.

20. Irish Potato Soup

Irish Potato Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

Irish potato soup is a simple, classic recipe made with a handful of easy to find ingredients. You can’t go wrong with a bowl of creamy potato soup on a cold day.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion (diced)
• 2 celery ribs (diced)
• 1.5 pounds russet potatoes (peeled and cubed)
• 24 ounces vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces whole milk

Instructions

1. In a stock pot over medium heat, add butter. Once melted, add diced onions and celery and cook until edges begin to lightly brown and onions begin to turn translucent, about 3-4 minutes.
2. Add cubed potatoes, vegetable broth, salt, and pepper. Bring to a simmer, cover, and reduce heat to low. Cook for 10-15 minutes, or until potatoes can easily be pierced through with a fork (cooking time will depend entirely on the size of your potato cubes).
3. Remove from heat and allow to cool for 2 to 3 minutes. Use an immersion blender and blend until smooth, or transfer soup in batches to a standard blender to process until smooth (remove the center cap from the lid and lightly cover with a kitchen towel to allow steam to escape. Never fill a blender more than halfway full with hot soup).
4. Pour soup back into stock pot (if using a standard blender) and transfer back to the stove. Over medium-low heat, add whole milk and stir until incorporated and soup is heated to your liking.
5. Serve warm with your favorite soup toppings, like chopped parsley, croutons, cheese, or crumbled bacon.

21. Irish Whiskey Cake

Irish Whiskey Cake Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT70M · Yield: [’10’, ’10 slices’]

A whiskey glaze covered light sponge filled with whiskey buttercream that’s perfect for St. Patrick’s Day.

Ingredients

• 2 ⅔ sticks unsalted butter (good quality, at room temperature )
• 1 ¼ cups superfine sugar ((caster sugar in the UK))
• 6 eggs (beaten)
• 2 cups self-rising flour ((or all purpose flour with 2 tsp baking powder), SIFTED)
• 2 Tbsp Irish whiskey
• ⅛ tsp salt ((if you only have salted butter, omit the salt))
• 1 ¼ sticks unsalted butter (softened)
• ⅛ tsp salt
• 4 cups powdered sugar
• 1 Tbsp whiskey (use a little at a time of what you like)
• 1 Tbsp milk (use a little at a time of what you like)
• ¼ stick butter (good quality)
• ½ cup heavy whipping cream
• ¼ cup sugar
• 2 Tbsp brown sugar
• 2 Tbsp Irish whiskey

Instructions Make the Whiskey Cake:

1. Oven temperature: 350℉ (180℃).
2. Grease the pans using butter or a spray, line the bottom with parchment paper, then dust the sides with flour. Set aside.
3. In a stand mixer or using a handheld mixer, cream the butter and sugar until very light and fluffy. It will begin to pale in color, too.Add about one third of the beaten eggs, and continue to beat medium speed.
4. Now add about a third of the sifted flour. Repeat this step, then add the rest of the eggs and mix well. Turn the mixer to low and add the final flour and the whiskey and mix until well combined, but do not over mix.
5. Using a scale, divide the mixture evenly between the two tins and place in the center of a preheated oven for about 35 minutes. If you don’t own a scale (I highly advise it for best baking results) just eye it. Since ovens vary greatly, do not open the oven until you start to smell the cake and it looks well risen (through the glass).
6. Carefully check that the cake is done with a cake tester or thin skewer. If it is too raw, the cakes will fall and you won’t be happy, so the previous step is important.
7. When the cake is done, remove them from the oven and allow to cool for about 15 minutes before removing from the tins.
8. To remove: place a cooling rack over the top of the cake and flip it over quickly. Remove from the tin, peel off the parchment paper and allow to cool completely before filling.

Fill and Decorate the Irish Whiskey Cake:

1. Make the whiskey buttercream by mixing all of the ingredients together in a bowl until a smooth spreading/piping consistency is formed.
2. Using a cake leveler, or large serated knife, place the cake layers, flat side down on the counter and slice off the top to make them even.
3. Save or freeze the leftover cake to make trifle(s)!
4. Place one layer, CUT SIDE UP on a serving plate or cake stand and spread or pipe the whiskey buttercream over the top. I used a 2D tip if you wanted to do the same.
5. Top with the second layer, but this time, CUT SIDE DOWN.

Make the Whiskey Glaze:

1. Put all of the glaze ingredients except the whiskey into a small pot over medium heat. Bring to a boil and simmer for 2 to 3 minutes.
2. Remove from heat and allow to cool slightly before adding the whiskey. Stir and check the consistency before pouring over the cake: it should be a bit more thick than it was when hot, but not so cool/thick that it won’t run off the edges of the cake.
3. Pour over the cake and allow to run slightly down the edges. Decorate with some clover if you have it (for St. Patrick’s Day).
4. Slice and serve.

22. Instant Pot Chicken Stew

Dump and Start Instant Pot Irish Chicken Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT6M · Total: PT11M · Yield: [‘4’, ‘4 servings’]

Flavorful and affordable, this easy chicken stew is the ultimate comfort food meal.

Ingredients

• 1 lb (450g) baby potatoes (halved or cut into thirds if large)
• 2 large carrots (scrubbed and roughly cut into chunks)
• 1 ½ cups (150g) cabbage (cut into large chunks)
• 2 cups (473ml) chicken stock
• 4 cooked smoked bacon slices (diced)
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon caraway seeds
• ½ teaspoon ground coriander (optional)
• 2 bay leaves
• 3 sprigs thyme
• salt & pepper
• 1 pound (453g) skinless boneless chicken breast (diced into ¾ inch cubes)

Instructions

1. Add all of the ingredients into the Instant Pot insert, then top with the diced chicken. Do NOT mix.
2. Place the lid on the Instant Pot, turn the valve to the sealing position, and set to high pressure, pressure cook/manual cook for 6 minutes.
3. When done, allow for a natural pressure release (NPR) of 4-5 minutes, then perform a quick pressure release.
4. Open the lid, adjust seasonings as needed, and serve.

23. Old Fashioned Irish Oatmeal Cake with Caramel Pecan Frosting

Old Fashioned Irish Oatmeal Cake with Caramel Pecan Frosting is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [’15’, ’15 servings’]

This Old Fashioned Irish Oatmeal Cake with Caramel Pecan Frosting is another heavenly cake of Irish origin that is a super easy dessert treat for St. Patrick’s Day and certainly any day of the year.

Ingredients

• 1 cup old fashioned oats
• 1 1/4 cup boiling water
• 1/2 cup butter ((1 stick, at room temperature))
• 1 cup sugar
• 1 cup light brown sugar ((packed))
• 2 large eggs
• 1/2 Tbsp vanilla extract
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 1/2 cups all-purpose flour
• 1/2 cup butter
• 1/2 cup light brown sugar ((packed))
• 1 14 oz can sweetened condensed milk
• 1/2 Tbsp vanilla extract

Instructions Old Fashioned Irish Oatmeal Cake

1. In a small mixing bowl, combine the old fashioned oats with boiling water. Allow to sit for 15-20 minutes before making your cake.
2. Preheat your oven to 350 degrees F (175 degrees C) and generously coat your 9 x 13 baking pan with butter or non-stick cooking spray.
3. In a large mixing bowl, cream together your butter with both white and light brown sugar. Pour your vanilla extract into eggs, mix, then add to the soaked oatmeal and combine.
4. Add the baking soda, cinnamon, and nutmeg (plus optional salt) then combine. Add the flour and mix until thoroughly incorporated.
5. Add the wet ingredients to your flour mixture and mix just until all of the flour has been incorporated. Transfer to your coated 9 x 13 pan and place on the middle rack of your preheated oven.
6. Bake at 350 degrees F (175 degrees C) for 30-35 minutes, or until a toothpick inserted into the middle of your oatmeal cake comes out clean (or with a crumb or two on it, but not wet or ‘gooey’). Allow cake to cool in the pan while you make the frosting.

Caramel Pecan Frosting

1. In a medium saucepan, melt your butter at medium heat. Add the light brown sugar, sweetened condensed milk, and vanilla. Stir to combine and until all of the brown sugar has melted.
2. Whisk frequently while the caramel mixture heats up, then constantly while cooking. Reduce heat as needed to keep your caramel at a low (soft) boil, and just barely bubbling.
3. Continue to whisk for 5-10 minutes, or until your caramel has thickened and darkened to a golden light brown caramel coloring. It will be soft, creamy, and still pourable (although very thick).
4. Transfer your caramel mixture to a cool bowl, stir in crushed pecans (reserve some for topping your cake, if desired) and allow to cool 10-15 minutes (but still slightly warm) before spreading over your cake. Finish with additional crushed pecans, if desired.

24. Potato Farls

Irish Potato Farls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’]

This traditional Irish Potato Farls recipe is so easy! Also known as potato bread or cakes, Farls are a tasty classic breakfast from Ireland.

Ingredients

• 2 cups (500g) mashed potato (from 500g peeled potatoes, approx 3 medium potatoes)
• 1 tablespoon butter (plus extra for frying)
• Pinch of salt
• ¾ cup (100g) all-purpose flour (plain flour), plus extra for dusting
• ½ teaspoon baking powder

Instructions

1. Boil the potatoes in a pan until tender, approx 10-15 minutes depending on the size of the chunks.
2. Drain well, then mash or use a potato ricer.
3. Stir in the butter and salt (if your mashed potatoes are cold, then melt the butter first).
4. Stir the flour and baking powder together, then add to the potatoes. Stir or use your hands to bring it together into a dough.
5. Lightly flour the work surface, then roll 1/3 of the dough out to a circle about 5mm thick. Dust the top with a little flour and cut the circle into four pieces with a cross.
6. Heat a large dry frying pan (no oil or butter) and fry the farls in batches for 3-4 minutes on each side until they get dark spots and are cooked through. Repeat rolling and frying the rest of the dough.
7. To serve, heat a pan, spread both sides of the farls with butter and fry each side for a few minutes until crispy and warm.

25. Slow Cooker Corned Beef

Slow Cooker Corned Beef is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT360M · Total: PT370M · Yield: [‘6’, ‘6 people’]

This Slow Cooker Corned Beef Recipe is so delicious and easy to make! Learn how to cook corned beef in slow cooker for a simple dinner.

Ingredients

• 3 lb corned beef brisket
• 3 whole carrots (peeled)
• 4 large potatoes (peeled, about 1.5 lbs)
• 2 celery stalks
• 1 onion (quartered)
• 5 garlic cloves (whole)
• 2 bay leaves
• 12 oz light beer (can sub water)
• 8 cups water (or less, depends on crockpot size)
• ½ head of green cabbage (about ½ lb cut in 1 inch slices)
• 1 pickling spice packet

Instructions

1. Add corned beef brisket to the crockpot. Place carrots, potatoes, celery, onion and garlic on top.
2. Add bay leaves & pickling spice packet if using. Add beer and fill to the top of the crockpot with water (about 8 cups)
3. Cook on low for 6-8 hours. Corned beef should not be cooked on high. It will result in chewy corned beef!
4. 1 hour before serving, remove onion, garlic and celery. Discard. Add sliced cabbage. Stir into broth and cover for the remaining hour.
5. When ready to serve, slice the corned beef against the grain and enjoy.

26. Lentil Shepherd’s Pie

Easy Lentil Shepherd’s Pie (Vegan, Gluten-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘6’, ‘6 Servings’]

This insanely Easy Vegan Lentil Shepherd’s Pie is made in less than 30 minutes! This hearty meatless recipe is just 10 main ingredients, gluten-free, allergy-free, featuring protein-packed lentils, veggies, and simple dairy-free mashed potatoes! Healthy and budget-friendly comfort food the whole family will love and devour!

Ingredients

• 1 Cup Chopped Vidalia Onion
• 2 1/2 Cups Mixed Veggies (Frozen or Canned)
• 4 Cups Cooked Canned Lentils (Green or Brown)
• 1 Cup Plain Unsalted Tomato Sauce
• 2 TB Tomato Paste
• 1 TB Coconut Aminos
• 1 1/2 Tsp Dried Thyme
• 1 1/2 Tsp Dried Rosemary (crushed)
• 1/2 Tsp Garlic Powder
• Black Pepper (to taste)
• 1 LB Peeled, Cubed Russet or Red Potato (steamed or boiled)
• 3 TB Vegan/ Allergy-Free Butter
• 2 TB Unsweetened Non-Dairy Milk

Instructions

1. Preheat the oven to 425°F.
2. If you need to boil your potatoes, start them now while you make the lentil filling, otherwise, steam the frozen potatoes in the microwave according to package directions.
3. In a large seasoned skillet, saute the onion for about 3 minutes before adding the drained or frozen mixed veggies. Continue cooking over medium-high heat until most of the liquid is cooked off.
4. Now add in the cooked lentils and stir everything together. Continue cooking until excess liquid is cooked off.
5. Finally, add the tomato sauce, tomato paste, coconut aminos, and seasonings. Mix everything together until combined and adjust seasonings to taste before turning off the heat.
6. To finish the potato topping, use a fork or potato masher to mash the boiled or steam potatoes with the vegan butter and milk in a bowl. Mash them to your desired consistency.
7. Smooth out the lentil filling in the skillet you used, a deep casserole dish, or about 6, 8 oz ramekins. Then top with the mashed potatoes.
8. Bake the shepherd’s pie(s) for 10 minutes, just until the mashed potato begins to crisp and get golden brown on top.
9. Remove and serve with a sprinkle of parsley, if desired.

27. Vegan Irish Potatoes

(Vegan) Irish Potatoes! is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT80M · Total: PT80M · Yield: [‘3’, ‘3 dozen’]

Irish potatoes are a Philadelphia St Patrick’s Day tradition. They are basically little balls of cream cheese, butter, shredded coconut, and powdered sugar rolled in cinnamon to look like little taters. Our veganized Irish potatoes use unrefined coconut oil for the butter (works like a freakin’ charm!) and Tofutti cream cheese. They are SO easy to make and only need to chill in the fridge for about an hour – a great last-minute holiday treat.

Ingredients

• 4 oz. vegan cream cheese
• 1/4 cup coconut oil (measured solid*)
• 1 16- oz bag organic powdered sugar
• 1 tsp vanilla extract
• 2.5 cups unsweetened shredded coconut
• 2 Tbsp ground cinnamon

Instructions

1. Place a large mixing bowl in the fridge or freezer to chill and get your hand mixer ready.
2. Cream together the cream cheese, coconut oil, and vanilla extract until fully combined.
3. Slowly add the powdered sugar in 3-4 batches and beat with the hand mixer in between each addition until a large ball forms. Stir in your shredded coconut until fully incorporated.
4. Next, add your cinnamon to a shallow dish (like a pie dish or any plate, really). Use a small ice cream scoop (or your hands) to scoop out 1.5 – 2 Tbsp of the mixture and form it into a ball. Roll each ball in the cinnamon, coating it completely. The cinnamon coating and white insides are what make this beauties look like little potatoes!
5. Line your Irish potatoes on a baking sheet and allow them to chill in the fridge for about an hour.
6. Enjoy with a big ‘ol glass of cashew milk.

28. Leftover Corned Beef Hash

Leftover Corned Beef and Potato Hash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘6’]

Corned Beef Hash is made with chopped up corned beef, cooked potatoes, leftover cabbage and carrots with fried onions and topped with eggs.

Ingredients

• 3 tablespoons butter (salted)
• 1 large onion (diced)
• 1 cup carrots (cooked and diced)
• 3 cups potatoes (cooked and cubed)
• 1 cup corned beef brisket (cooked and cubed)
• 2 cups cabbage (cooked and shredded)
• ½ teaspoon dried thyme leaves
• ½ teaspoon garlic powder
• 6 medium eggs

Instructions

1. In a large (12 inch) skillet over medium-high heat, melt the butter. Add the onion and cook the onion until softened, about 4 to 5 minutes, stirring as needed to avoid burning.
2. Add the remaining ingredients to the skillet. Cook, stirring often until heated through.
3. Create 6 pockets in the hash and crack one egg into each hole. Cover the skillet and reduce the heat to medium.
4. Cook until the eggs reach your desired doneness. Season the eggs with salt and black pepper prior to serving.

29. Guinness Chocolate Cheesecake

Guinness Cheesecake (Vegan) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Total: PT40M · Yield: [’12’]

The most luscious, decadent and rich vegan Guinness cheesecake infused with Guinness stout. This no-bake cheesecake is easy to make and nut-free.

Ingredients

• 160 g bourbon cookies (or alternative vegan cookies)
• ¼ teaspoon sea salt
• 50 g vegan block butter (or coconut oil (solid))
• 500 ml Guinness draught (or Guinness extra stout)
• 300 g vegan dark chocolate (I used 70%, use vegan milk chocolate for a sweeter cake.)
• 350 g silken tofu (drained)
• 150 g vegan cream cheese
• 25 g cocoa powder
• 1 teaspoon lemon juice
• pure maple syrup, to taste (optional)
• grated vegan chocolate (optional, for garnish)

Instructions

1. Add the Guinness to a saucepan and bring to a simmer over medium heat. Keep a close eye on the pan as it may bubble over the sides of the pan once heated initially. Continue to simmer for about 20-30 minutes until the mixture has reduced to 200ml. Once reduced, transfer the liquid to a heat-resistant jar and place it in a cold water bath to bring the Guinness reduction to room temperature.
2. Add the cookies and sea salt to your food processor and blitz for about 30 seconds until evenly finely ground. Add in the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers.
3. Line the bottom and sides of a 7″ or 8″ cake tin (with removable base) with some parchment paper. Press the cookie mixture into the base of the cake tin, and smooth it out with a ¼ cup measure or flat bottomed glass, making sure it is compact. Set aside in the freezer while you prepare the filling.
4. For the filling, melt the chocolate over a bain-marie (double boiler). Add the Guinness reduction, melted chocolate, silken tofu, vegan cream cheese, cacao powder, and lemon juice to a high-speed blender and blend until smooth and creamy.
5. Transfer the filling into the cake tin using a spatula to smooth it out. To get the swirl effect on top, place the cake tin on top of a turntable, and use your spatula to make a swirl print on the surface of the cake whilst spinning the turntable. Place in the fridge to set for 3-4 hours (or overnight if preferred).
6. Once set, remove the cake from the tin. You can use a blow torch to gently heat the sides of the pan to make it easier for the cake to slide out of the tin.
7. Garnish with some grated chocolate before serving.

Storage

1. Keep this chocolate stout cheesecake in an airtight container and refrigerate for up to 5 days. To freeze, I recommend portioning it off into servings and individually wrapping them or sealing them in airtight containers before freezing. Then simply defrost for a couple of hours at room temperature before serving.

30. Luck of the Irish Chili Con Carne

Luck of the Irish Chili Con Carne is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘6’]

Made with beef, lamb, leeks, Guinness and some good old Irish love in the form of shamrock tortilla chips.

Ingredients

• 2 tablespoons oil
• 1 pound (453 grams) ground beef
• 1 pound (453 grams) ground lamb
• 1 cup (128 grams) onion (chopped)
• 1 cup (82 grams leek) chopped (about 1 large, white and light green part only)
• 1 teaspoon fine sea salt
• ½ teaspoon ground black pepper
• 2 garlic cloves (finely chopped or grated)
• 2 tablespoon mild chili powder
• 2 teaspoons ground cumin
• Small pinch of chili flakes (you can adjust for more spice)
• 1 tablespoon tomato paste
• ¾ cup (180 ml) Guinness (optional (replace with more beef stock/broth))
• 1 cup (236 ml) beef stock/broth
• 14 ounces (410 grams) can tomato puree/passta or crushed tomatoes
• 14 ounces (410 grams) cooked kidney beans (drained and rinsed)

Instructions

1. To a large pan add the oil over medium-high heat. When hot, add the beef and lamb and cook, breaking up the meat, until almost all browned. Add the onion, leeks, salt and pepper, cook until the onion is softened.
2. Stir in the garlic, chili powder, cumin and chili flakes, stir to toast the spices. Add the tomato paste and stir to mix.
3. Add the Guinness to deglaze and cook for a few minutes until reduced, stirring occasionally. Add the beef stock and puree. Bring to a simmer and cook uncovered for 1 hour, stirring occasionally.
4. After 1 hour and thickened, stir in the kidney beans, test for seasoning. Serve with your favorite toppings

31. Guinness Braised Short Ribs

Guinness Braised Short Ribs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2.5 to 3 lb bone in beef short ribs
• 2 tablespoons olive oil
• Salt and pepper
• 1 onion, chopped
• 2 carrots, chopped
• 2 garlic cloves, minced
• 1 cup Guinness stout
• 1 cup beef stock
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 1 tablespoon brown sugar (optional)

Instructions

1. 1. Preheat oven to 325 F.
2. 2. Season ribs and brown them in a heavy pot with olive oil; remove and set aside.
3. 3. Sauté onion and carrot in the same pot, then add garlic.
4. 4. Stir in tomato paste, deglaze with Guinness, then add beef stock and thyme and bay leaf.
5. 5. Return ribs to the pot, cover, and braise in the oven for 2.5 to 3 hours until tender.
6. 6. Skim fat, reduce the sauce if desired, and serve with mashed potatoes or polenta.

32. Irish Potato Pancakes

Traditional Irish Boxty is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

Boxty are tasty, fluffy Irish potato cakes that are pan-fried like pancakes and served at breakfast. This is my family’s traditional recipe.

Ingredients

• 1 cup (250g) mashed potato (freshly made or leftovers)
• 1 cup (250g) peeled and grated raw potato
• 1 ½ cups (220g) all-purpose flour (plain flour)
• 1 teaspoon baking soda (bicarb of soda)
• 1 teaspoon salt
• 1 cup (250ml) buttermilk ((or 250ml milk with 2 teaspoons white vinegar or lemon juice stirred in and left for 5 mins))
• Butter or oil (for frying)

Instructions

1. Wring the grated potato out in a clean tea towel to dry it out a little. Discard the starchy water.
2. Add all ingredients except the buttermilk to a mixing bowl and stir well to combine.
3. Stir in the buttermilk to make a thick batter.
4. Heat a little oil or butter in a frying pan over a medium/low heat, then add tablespoonfuls of the boxty batter and fry until golden and cooked though, about 5 minutes per side. Flip and cook the other side.
5. If making batches, keep them warm in the oven.

33. Irish Rarebit

Irish Rarebit is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

A twist on a classic Welsh Rarebit.

Ingredients

• 1 oz butter ((¼ stick))
• 3 Tbsp milk
• 8 oz Irish cheddar ((like Kerrygold Dubliner or you can use another melty cheese))
• 1 tsp white vinegar
• 1 tsp English mustard ((prepared, or substitute your favorite mustard, or omit))
• ⅛ tsp black pepper ((freshly grated, to taste))
• 2 Tbsp gherkin ((or cornichons, chopped))
• 4 slices bread ((good quality, toasted))

Instructions

1. Melt the butter in a medium saucepan over low heat, then add the milk and grated cheese, stirring until the cheese melts and becomes smooth.
2. Add the vinegar, mustard, black pepper and gherkins; stir to combine and remove from heat.
3. Allow to cool slightly, stirring occasionally. Preheat the broiler (grill) then place the four pieces of toast on a baking sheet and divide the cheese mixture evenly between them.
4. Place under the broiler, until bubbly and hot; place on plates and serve with gherkins/cornichons and salad, if desired.

34. Irish Breakfast Nachos

Irish Breakfast Nachos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [‘6’]

Ingredients

• 1 pound frozen waffle cut French fries
• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• ½ yellow onion, chopped
• ½ green bell pepper, seeded and chopped
• ½ red bell pepper, seeded and chopped
• salt and pepper to taste
• 4 ounces evaporated milk
• 1 egg
• 1 teaspoon dry mustard
• 1 teaspoon salt
• ½ teaspoon cracked black pepper
• 8 ounces shredded white cheddar cheese
• 1 ½ teaspoons tapioca starch (can use cornstarch)
• 1 ½ teaspoons lemon juice
• 6 strips crispy cooked bacon, cut into ½ inch pieces
• 1 to 3 fried eggs (with crisp edges and runny yolks)
• 2 to 3 tablespoons very thinly sliced chives

Instructions

1. Preheat oven to 400˚F and spread waffle fries onto a baking sheet in a single layer (use 2 baking sheets, if needed to avoid overcrowding). Bake fries until golden brown and crisp.
2. Pour oil and butter into a skillet and place over medium-high heat. Add onions and sauté for about 3 minutes. Add bell peppers, season with salt and pepper and continue to sauté for an additional 4 to 5 minutes or until vegetables become slightly caramelized and cooked down, but still hold a small bite. Set aside.
3. Cheese sauce: In a large saucepan combine evaporated milk, egg, dry mustard, salt, and pepper and whisk together. In a large mixing bowl combine cheese, starch and lemon juice and toss together.
4. Place saucepan over medium-low heat and whisk together for about 2 minutes. Whisk in small handfuls of the cheese mixture at a time, making sure not to add more cheese until the previous addition had been fully incorporated to the sauce.
5. Continue to whisk and add cheese over the low heat until all the cheese has been added and a creamy and smooth sauce forms (make sure not to rush this process or your cheese sauce will not be smooth).
6. To assemble: Spread half of the waffle fries onto a large platter and top with half of the bacon and half of the vegetable mixture. Ladle some of the cheese sauce over the nachos. Spread the remaining fries over the nachos and top with the remaining ingredients, including the fried egg(s). Season with salt and pepper and sprinkle with sliced chives. Serve immediately.

35. Irish Coffee Milkshake Shooters

Irish Coffee Milkshake Shots is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘6’]

Irish cream liqueur is blended with coffee ice cream, topped with whipped cream and chocolate shavings.

Ingredients

• 1 cup (236 ml) heavy whipping cream
• 2 scoops coffee ice cream
• ½ cup (118 ml) Irish cream, cold
• 1 ounce (28 grams) dark chocolate, grated
• 6 chocolate cookie straws for garnish (optional)

Instructions

1. Whip the cream to stiff peaks and set aside.
2. To a blender add the ice cream and Irish cream. Blend until smooth. Pour into shot glasses.
3. Add the whipped cream to a piping bag (or ziptop bag with the corner snipped off) and pipe the cream on top of the Irish cream mix.
4. Garnish with chocolate shavings and chocolate cookie straws

36. Sweet Irish Soda Bread

Sweet Irish Soda Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘1’, ‘1 small loaf’]

This is an amazing recipe for sweet Irish soda bread. A moist, aromatic bread with raisins and caraway seeds.

Ingredients

• 2 cups all-purpose flour (Note 1)
• pinch of salt
• 1 ½ teaspoons baking soda (bicarbonate of soda)
• ½ cup raisins
• ½ cup cranberries
• 1 teaspoon caraway seeds
• zest 1 orange
• ¼ cup orange juice
• ⅓ cup buttermilk (Note 2)
• 3 tablespoons runny honey
• 2 tablespoons vegetable oil (like rapeseed or sunflower)

Instructions

1. Preheat the oven to 400°F/ 200°C. Line a baking tray with parchment paper.
2. Dry ingredients: Mix flour, salt, and baking soda. Add the raisins, cranberries, caraway seeds, and orange zest.2 cups all-purpose flour+ pinch of salt + 1 ½ teaspoons baking soda + ½ cup raisins+ ½ cup cranberries + 1 teaspoon caraway seeds + zest 1 orange
3. Wet ingredients: Mix the orange juice, buttermilk, honey, and oil in a jug and stir until the honey dissolves. Pour this mixture into the dry ingredients and mix quickly until just combined. Do not overmix.¼ cup orange juice + ⅓ cup buttermilk + 3 tablespoons runny honey + 2 tablespoons vegetable oil
4. Knead dough: Turn the rather sticky dough onto a floured surface and knead a few times to form a round loaf. Don’t overwork the dough; just bring it into shape (Note 3).
5. Slash soda bread: Place the dough on the prepared baking tray and lightly dust with a bit of flour. Slash a cross on top, about halfway through the bread (Note 4).
6. Bake the Irish sweet soda bread for about 30 minutes until deeply brown. Let cool on a wire rack.

37. Poached Eggs on Grated Potato Cakes

Poached Eggs on Grated Potato Cakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘2’]

Fried grated potato cakes form a delicious bed for poached eggs, and a perfect way to start the day.

Ingredients

• 2 medium potatoes (washed, peeled and coarsely grated)
• ⅓ cup red onion (finely chopped)
• ¼ cup all-purpose flour
• ⅛ teaspoon salt (a pinch)
• ¼ teaspoon freshly ground black pepper
• 3 regular eggs (one for the potato cakes and two to poach)
• 2 tablespoons butter (to fry the potato cakes)
• 2 tablespoons olive oil (to fry the potato cakes)
• 4 cups boiling water (to poach the eggs)
• 1 tablespoon white vinegar (to poach the eggs)

Instructions

1. Add the grated potatoes to a strainer and rinse under cold running water to remove excess starch. Drain completely. Transfer to a clean dish towel, roll and squeeze the grated potatoes to dry them out as much as possible (Use a dark colored dish towel since the potato starch can leave difficult stains on a white towel).  Add the grated potato to a mixing bowl.
2. Add the finely chopped onion, flour and salt and pepper. Mix the ingredients together.
3. Beat one egg and mix it in to the potato mixture to bind it all together.
4. Heat the oil and butter over medium heat in a large skillet. Drop the potato mixture in large spoonfuls into the pan with plenty of space between each cake. Use the back of the spoon to flatten the hash brown cakes. Cook for 4 to 5 minutes on each side until golden brown. Remove from the skillet and keep warm.
5. Bring the water to a boil in a large cooking pot. Add the white vinegar. Reduce the heat and simmer. Stir the water to create a gentle whirlpool. Slowly tip one egg into the center of the water. Repeat with the other egg. Keep the heat low and poach for 3 to 4 minutes. Remove the poached eggs one at a time with a slotted spoon. Drain on kitchen paper.
6. Serve the hashed potato cakes on individual serving plates and top with a poached egg. Season the eggs with freshly ground black pepper.

38. Irish Barmbrack

Irish Barmbrack is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT1H30M · Total: PT9H45M · Yield: 2

Barmbrack is a traditional fruit cake that was originally served on Halloween but is now enjoyed all year long in Ireland. The dried fruit is soaked in tea overnight for a really moist, delicious cake that’s delicious sliced and spread with butter.

Ingredients

• 250g raisins
• 225g sultanas or currants
• 25g glace cherries, rinsed, dried and cut into quarters
• 300ml strong, cold tea
• 50ml Irish whisky (or any other alcohol of your choice – I sometimes use Green’s ginger wine if I don’t have whisky)
• 1 medium egg, beaten
• 200g caster or soft light brown sugar
• 220g self raising flour
• 1 teaspoon ground mixed spice
• 1 tablespoon orange marmalade (optional)

Instructions

1. Soak the dried fruit in the cold tea and whisky overnight.
2. When you’re ready to bake the Barmbrack, preheat the oven to 180C/160Fan/350F/gas mark 4. Grease and line and 900g (2lb) loaf tin. (My tin is 5×8 inches.)
3. Stir the egg, sugar, flour and mixed spice into the fruit mixture until all the flour has disappeared and the mixture is smooth.
4. Pour the mixture into the prepared tin and bake for 80-90 minutes or until the cake springs back when lightly pressed and a skewer inserted in the middle of the cake emerges clean. If the top of the barmbrack looks like it is becoming too dark, cover with a piece of baking parchment.
5. Remove from the oven and leave to cool completely in the tin on a wire rack. While the cake is still warm, brush with marmalade if using. Leave the cake to go completely cold before slicing.

39. Oatmeal Biscuits

Oatmeal Biscuits is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Yield: [’12’, ’12 biscuits’]

These sweet cinnamon oatmeal honey biscuits are in the oven in less than fifteen minutes and are delicious served with eggs, soups, stews, and even chili.

Ingredients

• 2 cups all purpose flour
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 tablespoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 cup butter (well chilled)
• 1 cup old-fashioned rolled oats
• 1/2 cup milk
• 2 tablespoons honey
• 2 tablespoons butter melted
• 2 tablespoons honey

Instructions

1. Preheat oven to 375 degrees.  Cover a large baking sheet with parchment paper.
2. Whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, and ground cloves.  Cut in butter using a pastry knife until crumbly.  Stir in oats, milk, and honey; just until moistened.  Move to a well-floured work space and pat out to about 1/2-3/4 inch thick.  Cut with a 2 1/2-inch floured biscuit cutter. Rework the dough and cut more biscuits.  Place on the prepared baking sheet.
3. Stir together melted butter and honey. Using a pastry brush, lightly coat the tops of the biscuits with honey butter.  Bake for 15 – 20 minutes or until light golden brown.

40. Pork Chops with Guinness and Onion Gravy

Pork Chops with Guinness & Onion Gravy is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 pork chops (bone in)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 cup Guinness
• 1 cup chicken stock
• 1 tablespoon all purpose flour
• 1 tablespoon butter
• Chopped parsley for garnish

Instructions

1. 1. Season pork chops and sear in olive oil until browned; set aside.
2. 2. In the same pan cook onion until soft, add garlic.
3. 3. Deglaze with Guinness and add stock; return chops to the pan and simmer.
4. 4. Make a slurry with flour and water and stir into the pan to thicken the gravy.
5. 5. Simmer until chops are cooked through and gravy coats the meat, about 5 to 8 minutes.
6. 6. Finish with butter and garnish with parsley.

41. Irish Tea Cake

Irish Tea Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT26M · Total: PT66M · Yield: [‘8’, ‘8 servings’]

Irish tea cake is a lightly sweetened vanilla cake that’s perfect for serving with tea and coffee. Made with simple baking ingredients, this cake has a subtle flavor and a moist, tender texture.

Ingredients

• 1/2 cup unsalted butter (room temperature)
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 1 tablespoon confectioner’s sugar (for dusting)

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch round cake pan and set aside (optionally, add a round piece of parchment to the bottom for easy removal later).
2. In a bowl, add butter and granulated sugar. Using a hand mixer (or stand mixer) beat until creamed and fluffy, about 1-2 minutes. Add eggs and vanilla extract and mix until creamy and smooth.
3. In a separate bowl, add dry ingredients: flour, baking powder, and salt. Whisk to combine and remove clumps.
4. Add half of dry ingredients to butter mixture and gently mix until just incorporated. Add half of milk and gently mix to incorporate. Repeat once more to incorporate remaining dry ingredients and milk. Do not overmix.
5. Pour batter into prepared 9-inch cake pan. Bake for about 26-32 minutes, or until a toothpick inserted into the center comes out with crumbs, not batter. Or, gently press into the top of the cake with a finger. If cake springs back right away, it’s done. If it leaves an indent, your cake needs more time.
6. Cool cake in pan on a wire cooling rack. Once cooled, turn out onto a serving plate and dust the top with confectioner’s sugar just before serving.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.