41 Best Traditional Irish Dinner Recipes

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. Pub Cheese

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

Ingredients

• 8 ounces sharp cheddar, grated
• 4 ounces cream cheese, softened
• 1/4 cup beer or pale ale
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon Dijon mustard
• 1/4 teaspoon hot sauce (optional)
• Salt and pepper to taste
• 2 tablespoons chopped chives
• Crackers or sliced bread for serving

Instructions

1. 1. In a small saucepan over low heat, combine cheddar, cream cheese, and beer; heat, stirring, until smooth and glossy.
2. 2. Stir in Worcestershire, garlic powder, onion powder, Dijon, and hot sauce; season with salt and pepper; simmer 3–5 minutes to meld flavors.
3. 3. Transfer to a serving bowl and top with chives. Serve warm with crackers or bread.

2. Vegan Irish Potato Pie

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

Ingredients

• 4 cups potatoes, peeled and thinly sliced
• 1 cup fresh spinach, chopped
• 1 cup unsweetened almond milk
• 1/2 cup nutritional yeast
• 1/4 cup vegan butter or olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup breadcrumbs
• 2 tablespoons chopped parsley

Instructions

1. 1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. 2. Sauté onion and garlic in a little oil until translucent; add spinach and cook until wilted, then set aside.
3. 3. In a large bowl, mash potatoes and blend with almond milk, nutritional yeast, vegan butter, thyme, salt, and pepper; fold in spinach mixture.
4. 4. Transfer to the baking dish, sprinkle breadcrumbs on top, and bake 25–30 minutes until the top is golden. Garnish with parsley before serving.

3. Fishermans Pie

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

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘6’, ‘6 Servings’]

This hearty and delicious Fish Pie is made with wine poached white fish, topped with sautéed mushrooms and shrimp, a rich and velvety sauce and creamy mashed potatoes.

Ingredients

• 2 pounds cod (or any white fish fillets (without skin))
• 3 tablespoons olive oil (divided)
• .67 cups dry white wine (can substitute seafood stock (2/3 cup))
• 1 tablespoon dried dill
• 1.25 cups sliced mushrooms
• 4 tablespoons unsalted butter
• 0.5 pound fresh shrimp (peeled and deveined)
• .25 cup all-purpose flour
• 0.5 cup heavy cream (or coconut milk in a can(shake well before using))
• 2 pounds russet potatoes ( cooked)
• 2 tablespoons unsalted butter
• .25 cup milk (or more as needed)
• sea salt & fresh ground black pepper (to taste)

Instructions

1. Peel and chop your potatoes. Prepare the Mashed Potatoes on the stove or in an Instant Pot Mashed Potatoes. They can be made ahead of time if you prefer.
2. Preheat oven to 350 degrees. Lightly coat the bottom of a 3 to 4 quart baking dish with one tablespoon of olive oil.
3. Place the cod filets in the baking dish, arranging them so they do not overlap. Pour wine over the cod and sprinkle with dill.
4. Cover with foil and bake for 20 to 25 minutes, or until fish starts to flake apart.
5. While the fish is cooking, sauté the mushrooms in 1 tablespoon of olive oil. Remove from pan and set aside.
6. Add 1 tablespoon of olive oil to the pan (if needed), and sauté the shrimp just until no longer pink. Remove from pan and set aside.
7. Remove fish from the oven and very carefully pour the liquid into a measuring cup or bowl. Set aside.
8. Increase oven temperature to 425 degrees. Sprinkle the mushrooms and shrimp over the cod and set aside.
9. Melt 4 tablespoons of butter in a pan over medium-low heat. Stir in the flour and cook for 2 minutes, stirring occasionally without browning to create a roux.
10. Stir the reserved cooking liquid into the roux. Bring to a boil while continually stirring to create a smooth sauce.
11. Stir in the heavy cream/coconut milk and season with salt and pepper. Continue cooking, while stirring, until a creamy, smooth sauce is achieved.
12. Pour the sauce over the mixture, smoothing with a spatula to completely cover.
13. Drain the cooked potatoes, and mash or beat with a mixer until smooth. Add 2 tablespoons of butter, season with salt and pepper, and stir until melted. Stir in milk until desired consistency is achieved.
14. Carefully spread the mashed potatoes over the fish mixture, and smooth the surface to cover the surface completely.
15. Bake for 10 to 15 minutes until golden brown. Remove from oven and allow to cool for 5 to 10 minutes before serving. Garnish with chopped Italian parsley if desired.

4. Corned Venison

Beer-Braised Corned Venison is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT300M · Total: PT7530M · Yield: [‘4’]

Upgrade classic corned venison by braising it in beer and finishing with a flavorful whiskey mustard glaze.

Ingredients

• 1 ½ lb venison bottom round roast
• ¾ oz curing salt (instacure #1)
• ½ cup pickling spice
• ¾ cup kosher salt
• ¼ cup sugar
• 6 cloves garlic, minced
• 3 quarts water
• 24 oz beer (non-hoppy like lager)
• 1 onion, halved, then quartered
• 1 tsp pickling spice
• 3 tbsp whole grain mustard
• 3 tbsp honey
• 2 tbsp whiskey
• salt and pepper, to taste
• 1 tbsp lard, room temperature
• cooking liquid from corned venison
• 1 small cabbage, quartered, core intact
• 1 lb baby gold potatoes
• 1 lb small carrots, peeled
• chopped parsley, for garnish (optional)

Instructions Curing the Meat:

1. Combine curing salt, pickling spices, garlic, salt, sugar, and water in a large pot. Bring to a boil. Cool completely and put curing mixture into a large container. I use a 6 qt Cambro translucent container. Add meat to curing mixture. Place a piece of plastic wrap gently on top of the liquid to keep it air tight. Place lid on container and refrigerate for 5 days.Note: this amount of brining liquid will work for more than one roast. If you have room in your container, you can brine another roast at the same time.

Cooking the Corned Venison:

1. Rinse the brine off the meat. To a medium pot, add beer, onion, pickling spice, and cured meat. Bring to a boil. Cover and reduce heat to low. Simmer for 5 hours. Add water if the liquid level gets below the level of the meat. You want the entire piece to be submerged for the whole cooking time.
2. Preheat oven to 425°F. Combine mustard, honey, whiskey, and salt and pepper in a small saucepan. Heat until boiling and slightly thickened.
3. Remove meat from braising liquid. Strain and save the liquid if you are making the vegetables below.
4. Place meat on a foil-lined sheet pan. Spread lard all over the corned venison. Baste with whiskey mustard glaze.
5. Place in oven and cook for 8-10 minutes, basting with glaze every 2 minutes until it is slightly browned and bubbly. Remove from oven. Let rest 10 minutes before slicing.

Vegetables:

1. Before putting venison in the oven, place vegetables in Instant Pot. Place potatoes in the bottom, carrots in the middle, and cabbage on top. Pour meat braising liquid over vegetables. Cook on high pressure for 3 minutes. Do a quick pressure release and that’s it! It will likely take around 15-20 minutes to come to pressure and cook which is approximately the same amount of time it will take the venison to cook with the glaze and rest. Serve with corned venison.

Freezing Instructions:

1. After venison has cured for 5 days, remove it from the curing liquid. Rinse the brine off the meat and place in a vacuum bag. Seal with a vacuum sealer. Be careful to not let the vacuum sealer suck in the liquid. Freeze for up to 6 months. Thaw and follow cooking instructions above.

5. Corned Beef and Cabbage

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

Ingredients

• 1 1/2–2 pounds corned beef brisket with spice packet
• 4 cups shredded cabbage
• 4 medium potatoes, quartered
• 1 large onion, cut into wedges
• 2 cups beef broth
• 2 tablespoons butter
• 1 bay leaf
• 1 teaspoon mustard seeds or 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. 1. Place the corned beef in a large pot or Dutch oven and add enough beef broth to cover. Add the spice packet and bay leaf; bring to a gentle simmer and cook about 1 1/2 hours.
2. 2. Add potatoes and onion; continue to simmer until potatoes are tender, about 25–30 minutes.
3. 3. Stir in cabbage and cook 5–8 minutes more until cabbage is wilted and tender. Remove from heat, slice the beef, and serve with potatoes and cabbage.
4. 4. Optional: whisk a little butter into the cooking liquid to glaze the vegetables and adjust seasoning with salt and pepper to taste.

6. Potato Cakes

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

Ingredients

• 3 cups mashed potatoes (cold or leftover)
• 1/3 cup all-purpose flour
• 1 large egg
• 1/4 cup shredded cheddar (optional)
• 2 tablespoons chopped green onions
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil for frying
• Optional toppings: sour cream and chives

Instructions

1. 1. In a bowl, mix mashed potatoes, flour, egg, cheddar (if using), green onions, salt, and pepper until just combined.
2. 2. Shape the mixture into 4 equal patties.
3. 3. Heat oil in a skillet over medium-high heat and fry patties 3–4 minutes per side until golden and crisp.
4. 4. Drain on paper towels and serve with optional sour cream and chives.

7. Creamy Chicken and Mushroom Stuffed Boxty

Creamy Chicken And Mushroom Stuffed Boxty is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT40M · Total: PT70M · Yield: [‘6’]

Irish potato pancakes with a creamy, cheesy chicken filling.

Ingredients

• 1 medium potato (peeled and grated)
• ¾ cups mashed potatoes
• 1 cup all-purpose flour
• ⅛ teaspoon salt
• ⅛ teaspoon pepper
• ½ teaspoon baking soda
• 1¾ cups buttermilk
• 2 ounces butter ( or oil to fry pancakes)
• 1½ pounds chicken breasts (3 large – cut in 1 inch pieces)
• 4 strips bacon
• 10 ounces mushrooms (button or white – cleaned and sliced)
• 1 clove garlic (minced)
• 2 ounces butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• ⅓ cup whipping cream
• ½ cup white cheddar cheese (grated)
• salt and pepper (to season)
• 1 tablespoon parsley (chopped fresh)

Instructions Boxty Pancake

1. Peel and grate the raw potato, then place it in a sieve. Rinse and drain the raw grated potatoes with cold water to remove excess starch. Squeeze to remove excess liquid.
2. Place the raw and mashed potatoes into a large batter bowl. Sift the flour, baking soda, salt and pepper into the potato and combine well together.
3. Gradually add the buttermilk, mixing continuously to form a loose pancake batter.
4. Add a little oil or butter to a hot 8-inch round griddle or skillet. Add about 1/2 cup of batter. Tilt the pan around in circles to make sure the batter covers the pan completely. Do not make the pancakes too thick.
5. Reduce the heat to medium. Cook for 5 to 6 minutes until the bottom is golden brown and the top is dry. Flip the boxty and cook through for another 5 minutes.
6. Place the finished pancake on a plate. Cover with aluminum foil and keep warm in the oven. To prevent boxty pancakes from sticking together, place a small rectangle of foil between each one.

Creamy Chicken Filling

1. Melt a tablespoon of butter in a large skillet over medium high heat. Add the diced chicken and saute for 5 minutes. Add the chopped bacon pieces. Saute for 3 minutes.
2. Add the minced garlic and mushrooms to the pan and saute for 5 more minutes. Stir to prevent sticking.
3. Remove the chicken and mushroom mixture from the pan and keep warm while preparing the sauce.
4. Melt the remaining butter in the pan. Add the flour and mix to form a roux. Stir constantly for 1 minute to cook the roux. Gradually add the milk whisking continually to create a smooth sauce. Reduce the heat to low once the sauce starts to bubble.
5. Add the cream and whisk to fully combine.
6. Add the cheese and stir constantly until melted through the sauce.
7. Return the chicken, bacon and mushrooms to the sauce and simmer gently for 3 minutes. For added color add chopped fresh parsley just prior to filling the pancakes.

Assembling the Boxty

1. To assemble the boxty, place an individual pancake on a plate. Place a few spoons of the creamy chicken filling on one half of the pancake. Fold the other side of the pancake over the filling.
2. Garnish with grated white cheddar cheese and fresh parsley. Serve warm.

8. 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.

9. 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.

10. Irish Charcuterie Board

St. Patrick’s Day Dinner Board is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT210M · Total: PT255M · Yield: [‘6’]

Celebrate the holiday in style with this delicious St. Patrick’s Day dinner board.

Ingredients

• 1 Tbsp olive oil
• 3 lbs 1.3kg corned beef brisket
• 2 11.2oz/330ml bottles of Guinness
• 2 cups water
• 4 cups baby potatoes
• Salt and pepper
• Non-stick cooking spray
• 6 Irish Sausages
• 2 11.2oz/330ml bottles of Guinness
• 1 Tbsp salted butter
• 1 large onion (thinly sliced)
• 1½ tsp sugar
• 1 Tbsp all-purpose flour (plain flour)
• 1½ cups beef broth/stock
• 3 cups baby carrots
• 1 cup peas
• 2 4 oz/100g packages of instant mashed potatoes
• ¼ cup sauerkraut
• ¼ cup spicy grain mustard
• 1 green bell pepper (top off and seeds removed)
• 2 English cucumbers (sliced into rounds)
• 12 small pickles
• 6 pretzels
• Handful of parsley (chopped, for garnish)

Instructions

1. To make the corned beef, heat the olive oil in a dutch oven over medium-high heat and sear all sides of the brisket.
2. Pour in the Guinness and water to cover the top of the beef. Sprinkle over the spice packet and cook over medium heat for 2½ hours.
3. Add the baby potatoes to the dutch oven and cook for a further 1 hour.
4. Transfer the cooked corned beef to a plate, cover, and keep warm.
5. Place the potatoes in a medium-sized bowl and season with salt and pepper to taste. Cover, and keep warm.
6. To make the bangers and mash, spray a large saute pan with non-stick cooking spray and place over medium-high heat.
7. Sear the sausages on all sides, then add the beer.
8. Reduce heat to medium and cook for 15 minutes until the sausages are cooked through. Cover, and keep warm.
9. To make the onion gravy, heat the butter in a large frying pan, then add the thinly sliced onion and sprinkle with sugar.
10. Cook over medium-low heat, stirring occasionally, for 10 to 15 minutes, or until the onions are soft and lightly caramelized.
11. Add the flour to the onions and stir to combine.
12. Add the beef broth to the onions and bring to a boil.
13. Reduce the heat and leave to simmer gently until thickened. Remove from the heat, cover, and keep warm.
14. To prepare the sides, boil or steam the carrots and peas until tender. Make the mashed potatoes as directed on the package.
15. To set up the dinner board, fill two ramekins with sauerkraut and mustard, and place them in the top left corner of the board.
16. Place the bell pepper next to the ramekins and fill it with peas.
17. Spread out the mashed potatoes in the bottom left of the board, making a small well along the middle with the back of a spoon, and add the onion gravy. Place the sausages on top of the mashed potatoes and gravy.
18. Cut the corned beef into slices and lay them in a row across the board.
19. Pile the potatoes and carrots below the corned beef.
20. Place the sliced cucumber and small pickles above the corned beef.
21. Finally, add the pretzels to the top right of the board.
22. Garnish with a sprinkling of chopped parsley. Serve and enjoy!

11. Plant-Based Irish Stew

Plant-Based Irish Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 tbsp olive oil
• 1 large onion, chopped
• 3 carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 1/2 lb potatoes, diced
• 1 cup dried green lentils, rinsed
• 4 cups vegetable stock
• 1 cup frozen peas
• 1 tsp dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until vegetables begin to soften, about 5–7 minutes.
2. Stir in garlic and cook 1 minute more until fragrant.
3. Add potatoes, lentils, thyme, and bay leaf. Pour in vegetable stock and bring to a simmer.
4. Reduce heat and simmer, covered, until potatoes and lentils are tender, about 25–30 minutes.
5. Stir in frozen peas; cook 5 minutes more. Remove bay leaf; season with salt and pepper.
6. Ladle into bowls and garnish with parsley. Serve hot.

12. Vegan Shepherds Pie

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

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘6’, ‘6 Ramekins’]

Follow this easy step-by-step recipe for a vegan spin on the traditional Irish dish – shepherd’s pie with Beyond Beef!

Ingredients

• 750 grams Yukon gold potatoes, peeled and quartered
• 1 tablespoon butter
• 1 sweet onion, diced
• 1/2 cup carrots, diced
• 1 clove garlic, minced
• 1 package Beyond Beef
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1 tablespoon Worcestershire sauce, split
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 1/2 cup frozen peas
• 1/4 teaspoon rosemary
• 1/4 teaspoon thyme
• 3 tablespoons soy creamer (I use the Silk creamer)

Instructions

1. Preheat the oven to 360°
2. Peel and quarter the potatoes and place them into a pot of water. Cover with an inch of water and add a dash of salt. Bring the water to a boil and then reduce to a simmer and cook until fork-tender (about 20 minutes). When they are done, drain and transfer to a large mixing bowl.
3. While the potatoes are cooking, heat a cast iron skillet with butter over medium heat. Once heated, add onions and carrots into the skillet. Cook until onions are translucent, stirring occasionally (about 5-7 minutes).
4. Add garlic and a dash of salt and pepper to the skillet, and stir to combine.
5. In a medium bowl, mix together the Beyond Beef, salt, pepper, and 1/2 tablespoon of Worcestershire sauce. Once combined, add Beyond Beef mixture to the skillet and cook for 5 minutes.
6. Mix in the tomato paste and cook for an additional five minutes.
7. Add the vegetable broth. peas, rosemary, thyme and remaining 1/2 tablespoon of Worcestershire sauce. Bring to a boil and then reduce to a simmer and cover for 25 minutes.
8. Time to switch back over to the potatoes! Mash the potatoes with the soy creamer and salt and pepper to taste.
9. When the Beyond Beef mixture is done on the stovetop, transfer to the ramekins. Fill each ramekin halfway with the Beyond Beef mixture and spoon the mashed potatoes over top.
10. Place the ramekins on a baking sheet in case they bubble over and cook at 360° for 18 minutes*.
11. Let the ramekins cool for 15 minutes before serving. Top with a slice of butter and enjoy this delicious, comfort meal!

13. Irish Potatoes

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

Recipe details: Prep: PT15M · Cook: PT65M · Total: PT80M · Yield: [‘6’]

A hearty side dish made with creamy mashed potatoes, garlic and cabbage. Serve for St. Patrick’s Day or anytime of year!

Ingredients

• 3 lb potatoes (peeled and halved)
• 2 ½ cups cabbage (coarsely chopped)
• 6 garlic cloves (whole)
• 2 chicken bouillon cubes
• ½ cup cream cheese
• ¼ cup milk
• 3 tbsp salted butter
• ¼ cup sour cream
• salt and pepper (to taste)
• green onions (for garnish, optional)

Instructions

1. Preheat oven to 350°F.
2. Add potatoes, cabbage, garlic and chicken bouillon cubes to a large pot of water on the stove. Boil until potatoes are cooked, about 20 to 25 minutes.
3. Drain pot. Add to pot the cream cheese, milk, butter, sour cream and salt and pepper. Mash. Place mixture in a greased 3 quart casserole dish. Cover.
4. Bake for 45 minutes. Garnish with green onions if desired.

14. Irish Cod Fish Cakes

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

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘4’]

Golden breaded fried fish cakes from Ireland.

Ingredients

• 1 pound cod fillets
• ¼ teaspoon black peppercorns
• 1 small onion (peeled and sliced)
• 1 cup whole milk
• 2 cups mashed potatoes
• 1 pound cod (flaked poached cod)
• 2 tablespoons parsley (finely chopped)
• 2 cloves garlic (minced)
• 1 medium egg (for binding the fish cakes)
• ¼ teaspoon black pepper
• ½ teaspoon salt
• ½ cup all-purpose flour (for dusting the fish cakes)
• 2 large eggs (beaten for coating the fish cakes)
• 1 cup breadcrumbs (finely crumbed for coating the fish cakes)
• ½ cup parmesan cheese (finely grated – optional)
• 3 tablespoons canola oil (for frying the fish cakes)

Instructions To Poach The Fish

1. Pour the milk into a large saucepan and add the sliced onion and peppercorns. Bring the liquid to simmering point. Do not boil. Lower the heat and simmer for 5 minutes. Add the cod fillets and simmer for 7 to 10 minutes depending on the thickness of your fish.
2. Remove the pan from the heat and allow the fish to cool in the liquid. Remove the fish with a slotted spoon. Reserve the liquid, which may be needed to bind the fish cakes.

To Make The Fish Cakes

1. Flake the fish into a large mixing bowl, taking care to remove all the bones. Pass the mashed potatoes through a sieve or food mill.
2. Add the mashed potatoes, minced garlic, parsley, salt and pepper and combine well together. Add the parmesan cheese if desired.
3. Add the beaten egg and bind the mixture. If the mixture is too dry add some of the reserved poaching milk. If the mixture is too wet and sticky add a little flour.
4. Divide into eight portions. Using floured hands form the mixture into flat cakes.
5. Set up 3 bowls, one with flour, one with beaten egg and the other with breadcrumbs.
6. Coat each fish cake in flour. Dip it in egg and then coat in breadcrumbs. Repeat with the rest of the fish cakes.
7. Heat the butter or oil in a large skillet. Fry the fish cakes for about 5 minutes on the first side or until nicely golden brown. Flip the fish cake and brown for 4 to 5 minutes on the other side. Cook in 2 separate batches.
8. Serve hot with a side of vegetables or a crisp green salad.

15. Bangers and Mash

Bangers and Mash (Classic Pub-Style Sausages and Mash) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT40M · Yield: [‘2’]

A classic bangers and mash recipe to recreate a British pub experience in your own home.

Ingredients

• 2 large potatoes (organic, Yukon Gold)
• ⅙ tsp salt (to taste)
• 1 oz butter ((good quality))
• ¼ cup half and half (or milk and cream as needed)
• 4 British style bangers
• Bisto gravy granules (regular or onion )
• ¼ cup caramelized onions ((optional))

Instructions Cook the Bangers:

1. Optional: warm the plates or cast iron skillet in a warm oven.
2. For best results, cook the bangers slowly in a pan, over low heat, with a little oil so they don’t stick. You can keep the lid on for the first half of the cooking, then remove it. Keep turning the bangers so they evenly brown.
3. Alternatively, you can broil the sausages, but be sure to keep an eye on them and turn as needed, as they cook much more quickly this way. (You’ll also want to start broiling them after getting the potatoes boiling.)

Make the Mashed Potatoes:

1. Boil the peeled potatoes, making sure they have enough salted water to just cover them. Test with a skewer or knife to make sure they are fully cooked, then drain well, and mash.
2. Add at least one ounce of butter, and enough milk/cream to create the consistency you desire. Taste for salt and add if needed. Keep the lid on while you make the gravy. (You can also make the gravy right before mashing the potatoes.)

Make the Gravy:

1. Put your choice of Bisto gravy granules or onion gravy mix into a heatproof jug and pour in the boiling water, while stirring. (Follow the directions on the package.)
2. If making onion gravy, pour the gravy into the carmelized onions and keep warm.

Assemble the Bangers and Mash:

1. Put half of the mashed potatoes in each plate or skillet.
2. Top with two hot bangers.
3. Generously pour the gravy over the top.
4. Serve piping hot with a beer or cider, if desired.

16. Slow Cooker Beef and Ale Pie

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

Recipe details: Prep: PT15M · Cook: PT120M · Total: PT135M · Yield: [‘4’]

Save your leftover beef and ale stew and transform it into the best tasting slow cooker beef and ale pie.

Ingredients

• 1 kg Leftover Slow Cooker Steak & Ale Stew
• 1 Sheet Ready To Roll Puff Pastry
• 150 g Frozen Garden Peas
• 1 Small Egg (for egg wash)
• Ninja Foodi

Instructions

1. Put the Ninja Foodi on slow cook for an hour on high to warm through your leftovers.
2. Add in some frozen peas or any other cooked veggies that need using up and stir.
3. Roll out the pastry on a clean floured worktop to the shape of just over your slow cooker.
4. Place the pastry over the beef and ale pie recipe filling and get rid of any overhang with a knife and then pierce the top of the pie so the steam can escape as it cooks. Plus mix an egg and brush on egg wash to help get that golden glow on your pastry.
5. Slow cook for a further hour or alternatively if using a Ninja slow cooker swap for the air fryer for 15 minutes at 200c/400f.
6. Slice into quarters and then serve warm.

17. Irish Soda Bread

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

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [’16’, ’16 servings’]

Traditional 4 ingredient Irish Soda Bread is the best easy recipe to make from scratch. A dense, crusty, hearty bread recipe from Ireland. Gluten free option too!

Ingredients

• 4 cups all-purpose flour (| I used organic unbleached all purpose flour, *see notes for Gluten Free)
• ¾ teaspoon kosher salt
• ½ teaspoon baking soda (see post for how to make sure it is fresh)
• 1 ½ cups buttermilk (whole or 2%, or homemade buttermilk)

Instructions

1. Preheat oven to 450°F, prep a 10 inch or larger cast iron skillet with a little oil or melted butter or place a piece of parchment paper on a baking sheet.
2. Whisk together dry ingredients (all purpose flour, salt and soda) in a large bowl (glass or ceramic are preferable, they won’t react with the acidity in the dough)Make a small well in the center and pour in buttermilk.
3. Using a sturdy wooden spoon stir until a shaggy dough forms. With clean hands, gently work the mixture into a sticky dough, incorporating all of the dry ingredients. You might need a little more buttermilk.
4. Transfer the dough to a piece of parchment paper and pat the dough into a round disc, about 1 ½ – 2 inches in thickness.Using a sharp knife dipped in flour, score the dough in a cross pattern, then puncture each of the quarters with the tip of a knife.
5. Melt a couple teaspoons of butter by placing a cast iron skillet (<– my favorite!) in preheated oven for a few minutes, swirl around to coat bottom of pan. Place savory soda bread dough into pan and bake for 15 minutes at 450 degrees F, then TURN THE TEMPERATURE DOWN to 400 degrees F and bake for 25 additional minutes.
6. Maybe this part of an old wives tale, I could not find a “reason” for this step, but after baking for 25 minutes, turn it upside down (carefully) and bake for 5 more minutes. Tapping on the bottom should yield a hollow sound. Let rest 5-10 minutes before slicing and serve in wedges, slathered with Irish butter!

18. Guinness Beef Stew

Guinness Beef Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT150M · Total: PT105M · Yield: [‘6’, ‘6 people’]

Guinness Beef Stew, adapted from Cooking Light. If using the slow-cooker, brown meat on the stove-top first. Guinness is not technically a gluten free beer, so if you’re following a strict gluten free diet, you will need to substitute a dark, gluten free beer.

Ingredients

• 5 Tablespoons Olive oil (divided)
• 1 large onion (chopped, (about 2 cups))
• 1 Tablespoon fresh thyme (chopped)
• 1 Tablespoon fresh rosemary (chopped)
• 2 1/2 lbs. beef (cut into 1 inch cubes)
• 1/4 cup flour
• 2 cups Guinness Stout
• 1 Tablespoons tomato paste
• 1 Tablespoon Worcestershire sauce
• 2 cups beef broth
• 1 bay leaf
• 2 cups Yukon gold potatoes (cubed or halved, about 12 ounces)
• 2 cups Carrots (cut in 1″ pieces, about 12 ounces)
• 1 Turnip (peeled cut into 1″ pieces)
• 1/2 cup frozen peas
• 1 Tablespoon whole-grain Dijon mustard
• fresh chopped parsley

Instructions

1. Heat 3 tablespoons of olive oil in a large Dutch oven over a medium-high heat. Add chopped onion and saute for 5 minutes or until translucent. Remove onions from pan. Season beef chunks with salt and pepper and toss with flour.
2. Heat an 2 additional tablespoons of olive oil to Dutch oven. Working in batches, brown beef 6-7 pieces at a time. Do not crowd the beef or it won’t brown. Transfer browned beef to a separate dish with the onions.
3. Add beer to pot and bring to a boil, scraping or “deglazing” the pan to loosen all the browned bits of flour.
4. Simmer until the beer is reduced by about 1/2, about 5 minutes.
5. Add onions, browned beef, tomato paste, broth, worcestershire sauce and bay leaf; and simmer, covered for 1 hour and 30 minutes, stirring occasionally.
6. Uncover and stir in potatoes, turnips and carrots.
7. Simmer uncovered, for another 1 hour, or until meat and vegetables are tender.
8. Stir in mustard and peas the last 10 minutes of cooking
9. Season to taste with salt and pepper.
10. Sprinkle with fresh chopped parsley.

19. Irish Lobster Mac and Cheese Pie

Irish Lobster Mac and Cheese Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT20M · Total: PT50M · Yield: [‘4’, ‘4 servings’]

Irish lobster mac and cheese pie has a crispy top layer of golden pastry and a gooey, cheesy center. It’s the ultimate grown-up comfort food.

Ingredients

• 8 oz elbow macaroni
• ¼ cup butter
• ¼ cup flour
• 1 teaspoon smoked salt
• 1/2 teaspoon black pepper
• 2 cups milk
• 1 teaspoon horseradish
• 1 tablespoon chopped fresh dill
• 2 cups shredded smoked cheddar
• 2 cups cooked lobster meat (defrosted if frozen) (shredded)
• 1 egg
• 1 tablespoon milk
• 1 sheet puff pastry
• Quinoa for sprinkling (optional)

Instructions

1. Preheat oven to 400 degrees Fahrenheit.
2. Cook the macaroni in salted water according to the directions on the package.
3. In a medium saucepan, melt the butter over medium heat. Stir in the flour, salt, and pepper. Slowly add milk. Cook and stir until bubbling. Stir in horseradish and dill. Add the cheese and stir until melted. Fold in the lobster meat.
4. Drain the macaroni, add it to the cheese sauce and stir well to coat. Divide between 4 (12oz.) or 6 (8oz.) lightly greased ramekins.
5. Beat together the egg and milk to make an egg wash. Cut the puff pastry into 6 circles, slightly larger than the top of ramekins. Brush the outer edge of each circle with the egg wash. Place each crust egg-wash-side down on the filled dishes, lightly pressing the pastry onto the edge of the dish. Brush the crust with additional egg wash and sprinkle with quinoa if using. Cut a slit in the top of each crust so the steam can escape.
6. Place the ramekins on a baking sheet and bake for 20 minutes, or until the crust is golden brown and the filling is hot.
7. Allow to cool slightly before serving. Enjoy!

20. Corned Beef Hash Au Gratin

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

Recipe details: Prep: PT15M · Cook: PT420M · Total: PT435M · Yield: [‘9’]

This slow cooker corned beef and potato casserole is a cozy, no-fuss meal layered with flavor. It’s the kind of dish that fills the house with an irresistible aroma and leaves everyone asking for seconds.

Ingredients

• 2 Pounds corned beef (cubed)
• 2 Tablespoons pickling spice
• 2 Pounds russet potatoes (peeled and sliced thin)
• 1 onion (yellow, sliced )
• 6 Ounces pepper jack cheese (shredded )
• 2/3 Cup vegetable broth
• 1 Tablespoon hot sauce
• 1 Tablespoon Worcestershire sauce
• 1 Can mushroom soup (creamy)

Instructions

1. Heat a skillet over high heat.
2. Cut corned beef into cubes. Season with pickling spices. Add to the hot pan and sear for 4 minutes.
3. Peel and thinly slice the potatoes. Cut onion into thin slices.
4. Alternate adding layers of potatoes, onions, corned beef, and cheese to the slow cooker.
5. In a medium mixing bowl, combine vegetable broth, hot sauce, Worcestershire sauce, soup, and a pinch each of salt and pepper. Whisk until smooth and then pour into the slow cooker.
6. Cover and cook on low for 7 hours, or high for 4 hours.

21. Potato Soup

Easy 4-Ingredient Potato Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘6’, ‘6 servings’]

This 4-ingredient potato soup comes together in 30 minutes or less and requires minimal effort! Each bite is full of rich, creamy, and savory flavors.

Ingredients

• 2 pounds yellow or white potatoes, peeled & cubed
• 6 celery stalks, roughly chopped
• 1 white onion, roughly chopped
• 5 cups water
• ¾ cup cashew cream, plant milk or cream
• Salt & pepper to taste
• Green onions or chives
• Shredded vegan cheese
• Tempeh or coconut bacon

Instructions

1. Wash and peel the potatoes. Cube them into 1-inch chunks, then add them to a large stockpot with the chopped onions, celery, and water.
2. Bring the water to a boil, then reduce the heat to simmer for 25-30 minutes (10 minutes in an Instant Pot), or until the potatoes are fork-tender.
3. In the meantime, make your own cashew cream by blending 1 cup of soaked raw cashews with ¾ cup of water. Set aside for later.
4. Partially or fully blend the soup with an immersion blender. Or, mix the water and vegetables in a blender, then transfer back to the pot.
5. Stir in ¾ cup of cashew cream. Taste and season with salt and pepper to your liking, and add more water or cashew cream until it reaches your preferred consistency.
6. Serve with garnishes like chopped green onions, chives, shredded vegan cheese, tempeh bacon, etc. Happy eating!

22. Conwy Mussels

Conwy Mussels In White Wine & Parsley is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 lb live mussels, cleaned and debearded
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 small shallot, finely chopped
• 2 garlic cloves, minced
• 1 cup dry white wine
• 1/2 cup chopped fresh parsley
• 1 cup fish stock or water (optional)
• 1 lemon, cut into wedges
• Salt and pepper to taste

Instructions

1. Rinse mussels thoroughly and discard any with broken shells. Remove beards.
2. In a large pot, melt butter with olive oil over medium heat. Add shallot and garlic; sauté until translucent, about 2–3 minutes.
3. Pour in white wine and stock (if using) and bring to a simmer.
4. Add mussels to the pot, cover, and cook until all shells have opened, about 4–6 minutes. Discard any that remain closed.
5. Toss with parsley, season with salt and pepper, and serve with lemon wedges and crusty bread.

23. Farmhouse Vegetable Soup

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

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘8’, ‘8 servings’]

This creamy vegetable soup is smooth, comforting, and full of hearty root vegetables. Blended until velvety, it’s a simple, family-friendly meal that’s perfect with a slice of crusty bread.

Ingredients

• 6 cups vegetable broth
• 3 medium Russet potatoes (or Yukon, about 4 cups roughly diced)
• ½ onion (diced)
• 2 leeks
• 2 stalks celery
• 3-4 cloves garlic
• 3 medium carrots
• ¾ teaspoon dried thyme
• ½ teaspoon dried rosemary
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoon butter

Instructions

1. Peel the potatoes and roughly dice them into 1 inch cubes. Remove the garlic cloves from the skins. Roughly chop the carrots, celery, leeks, and onion.
2. Heat a large pot or dutch oven over medium heat. Add the butter or oil. Add the carrots, onion, leeks, celery, and garlic. Saute in the butter for 8-10 minutes, or until softened slightly and beginning to caramelize.
3. Stir in the potatoes, broth, and seasonings.
4. Bring the soup to a boil, then lower the heat immediately. Cover and simmer for about 25-30 minutes, until the vegetables are softened through.
5. Remove the pot from the heat. Blend the soup using an immersion blender until it’s smooth.

24. 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.

25. Crockpot Beef Stew

Crock Pot Beef Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT360M · Total: PT380M · Yield: [‘6’]

The Crock Pot Beef Stew is an easy, comforting meal that serves the whole family. I make this rich and warming beef stew with chuck roast and added potatoes and carrots which I cook slowly in a herby tomato and beef broth flavored with paprika, mustard powder and a dash of Worcestershire sauce.

Ingredients

• 3 tablespoons olive oil
• 1 large yellow onion (chopped)
• 1/2 cup celery (chopped)
• 4 cloves garlic (minced)
• 2 pounds chuck meat (or stew meat)
• 1.5 pounds potatoes (peeled, chopped into 1 inch pieces)
• 3 carrots (chopped into 1 inch pieces)
• 1 can diced tomatoes
• 3 cups beef broth
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried thyme
• 3 bay leaves
• 1 teaspoon smoked paprika
• 1 teaspoon paprika
• 1 teaspoon ground yellow mustard
• 3 sprigs rosemary
• 1 tablespoons worcestershire sauce
• 3 tablespoons cornstarch

Instructions

1. Heat 1 tbsp olive oil in a large skillet. Sauté chopped onion and celery until soft, about 5 to 7 minutes. Add minced garlic and stir for a minute. Remove veggies from the skillet.
2. Add another 1 tbsp. of olive oil and 1/2 of the meat into the skillet and stir to sear the meat and set that beef aside on a plate. Cook the other half. Note: it is better to do it in batches for the beef to golden properly.
3. Place chopped potatoes, chopped carrots, and sautéd veggies in the crockpot. Next, add seared meat and the rest of the ingredients, except cornstarch, to the crock pot. Stir to mix.
4. Cook on LOW for 5-6 hrs., on HIGH for 3-4 hrs., or until veggies and meat are tender. Finally, add cornstarch and turn the crock pot to HIGH for 30 minutes to thicken. Garnish with fresh oregano and parsley. Serve warm.

26. Irish Tacos with Potatoes Corned Beef Cabbage and Onions

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

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [’12’, ’12 tacos’]

These Irish tacos bring together creamy potatoes, corned beef, cabbage and cheese in crispy tortillas for a fun twist on classic flavors. They’re simple to make and always a hit.

Ingredients

• 12 tortillas (flour or corn, taco sized)
• 3 russet potatoes
• 1 Cup cheddar cheese (Irish, shredded)
• 1 Pinch salt
• 1 Pinch black pepper
• 1 Pound deli corned beef (thinly sliced)
• 1 Cup cabbage (chopped)
• ½ Cup Thousand Island dressing
• ½ onion (sweet, sliced)
• oil (for frying)
• chives (freshly chopped)

Instructions

1. Wash and peel potatoes. Cut into cubes. Add to a pot of salted boiling water and cook for 10 minutes
2. Remove potatoes from the water and replace with cabbage and onions. Cook for 5 minutes to soften. Drain and set aside.
3. Mash the potatoes and stir in the shredded cheese.
4. Heat a skillet over medium heat.
5. Arrange tortillas on a solid surface. Add a dollop of Thousand Island dressing and brush over the surface of the tortilla.
6. Spread mashed potatoes onto one half of the tortillas and gently press the potatoes down. Top with sliced corned beef, cabbage, and onions. Fold tortillas in half.
7. Add ¼ cup vegetable oil to the skillet. Carefully add tacos to the oil and fry for 30 seconds. Fold tortilla in half and fry for 30 more seconds to brown.
8. Garnish with chopped chives, if liked.

27. Boxty with Smoked Salmon Mustard Creme Fraiche

Irish Boxty with Smoked Salmon & Mustard Creme Fraiche is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

These delicious Irish Boxty pancakes with smoked salmon and chive mustard creme fraiche are perfect for a St. Patrick’s Day brunch or dinner!

Ingredients

• 1.5 cups peeled and grated potato, I recommend Russet or Yukon Gold
• 1.5 cups mashed potatoes (leftover mash works great or simply boil about 1.5 lb of potatoes until soft then mash with a little butter and milk and season to taste with salt & pepper)
• 1.5 cups all-purpose flour
• 1/2 cup milk
• 2 eggs
• 1/3 cup chopped green onions
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1-2 tablespoon cooking fat, I like olive oil, vegetable oil or even ghee
• 1/2 cup Creme fraiche
• 2 tablespoon wholegrain mustard
• 1 tablespoon fresh minced chives, plus more for for garnish
• 6-8 oz cold smoked salmon
• salt & pepper
• Lemon wedges (optional)
• fresh chopped dill (optional)

Instructions

1. Preheat the oven to 200 degrees F. Grate 1.5 cups of peeled Russet of Yukon Gold potatoes. Place the grated potatoes in the middle of several paper towels (or cheese cloth or a clean kitchen towel) and fold over. Squeeze as much liquid as possible out of the potatoes into a small bowl. Once the potatoes have been drained of most of their liquid discard the excess liquid and place the potatoes in a large mixing bowl.
2. In the bowl with the grated potatoes add 1.5 cup of mashed potatoes, 1.5 cup flour, 1/2 cup milk, 2 eggs, 1/3rd cup of finely chopped green onions, 1 teaspoon of salt and 1/2 teaspoon of pepper. Use your hands to mix all the ingredients together until combined, being sure not to overwork.
3. Heat about 1 tablespoon of cooking fat over medium high in a large non-stick skillet until hot and shimmering. Scoop out about 1/3rd cup of the potatoes mixture and place in the hot oil, pressing down to form a round shape. Fry for about 4-5 minutes on the first side and then flip and cook for another 3-4 minutes on the other side until cooked through and golden brown. Remove from skillet and sprinkle with a little salt. Place cooked Boxtys on a baking sheet in the 200 degree oven to keep warm while you finish any remaining batches.Continue this process until all the mixture has been used up, adding extra cooking fat as needed.
4. While the Boxtys are cooking, combine creme fraiche with wholegrain mustard, minced fresh chives and a pinch. of salt & pepper. Set aside.
5. Serve Boxtys with a dollop of the chive and wholegrain mustard creme fraiche Divide the smoked salmon between the Boxtys and garnish with a little more chopped chives and a wedge of lemon. Enjoy!

28. Crockpot Corned Beef

Crock-pot Corned Beef with Irish Whiskey Glaze is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT180M · Total: PT185M · Yield: [’16’, ’16 servings’]

This crock pot corned beef is delicious any time of year! The Irish whiskey glaze puts a delicious spin on an Irish classic. Prepare it on the stove or in the slow-cooker.

Ingredients

• 4 pounds corned beef (with spices)
• 1/2 cup dark brown sugar
• 1 Tablespoon Dijon mustard
• 1/4 cup dark molasses
• 1/4 cup Irish Whiskey

Instructions Crock-pot or slow-cooker method

1. Place the corned beef along with the juices and spices in a large crock-pot and cover with about 2 inches of water.
2. Turn crock-pot on low, cover cook for 6-8 hours, or until the corned beef is fork tender.

Stove-top

1. Place the corned beef along with the juices and spices in a large stock pot and cover with about 3 inches of water.
2. Bring to a boil, cover and reduce heat to a simmer. and cook for about 3 hours, or until the corned beef is fork tender.

Glazing the corned beef

1. 20-30 minutes before the corned beef is down, prepare the glaze. In a medium bowl, mix together the brown sugar and the mustard. Stir in the molasses and whiskey until smooth. Set aside.
2. When the corned beef is cooked, remove from the pot and place in a baking pan along with 1 cup of the cooking water; tent with foil to keep warm. Preheat the oven to 375 degrees.
3. Brush the corned beef liberally with the glaze, cook uncovered in oven for 5 minutes, repeat the glazing process a total 3 times, for a total of 15 minutes glazing time.

29. Shepherds Pie

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

Recipe details: Prep: PT40M · Cook: PT30M · Total: PT1H10M · Yield: 8

Savor the comfort of homemade Ground Beef Shepherd’s Pie! A hearty, delicious meal perfect for any occasion, with easy prep and storage!

Ingredients

• 1 1/4 pounds russet potatoes, pealed and quartered (or use premade or leftover mashed potatoes)
• 1 pound ground beef (or ground lamb)
• 1/4 cup water + 2 cups water, divided
• 1 small to medium yellow onion, diced
• 2 large carrots, coarsely chopped
• 1 Tablespoon tomato paste
• 1 Tablespoon all purpose flour
• 1 Tablespoon Worcestershire Sauce
• 1/2 teaspoons salt
• 1/4 teaspoon ground pepper
• 1 can Corn or Peas (or both!)
• 1 1/2 cups sharp cheddar cheese
• 1/2 cup milk
• 6 Tablespoons butter

Instructions

1. Preheat oven to 425*F.
2. In a large pot, add potatoes and bring to a boil. Cook for 10 minutes or until potatoes are soft.
3. While potatoes are cooking, In a deep skillet or dutch oven, over medium to medium high heat, cook ground beef, onion, and carrots. Drain off any excess fat.
4. Add 1/4 cup water and tomato paste. Stir well.
5. Add flour and stir well.
6. Add Worcestershire sauce, stir well. Mixture will be thick and pasty.
7. Slowly add 2 cups of water 1/2 cup at a time, mixing well after each addition, until all is incorporated.
8. Add 1/2 teaspoon salt and 1/4 teaspoon ground pepper. Stir well.
9. Simmer until thickened, stirring occasionally, approximately 5 minutes.
10. Add corn or peas and cook for 1 more minute.
11. If skillet is deep enough, top beef mixture with cheese. If skillet is not deep enough, pour contents into a 9×13 casserole dish and top with cheese. Set aside.
12. In a mixer or with a hand mixer, combine potatoes and butter and whip well. Add 1/2 cup of milk and continue mixing until smooth and creamy.
13. Carefully spoon potatoes over cheesy ground beef mixture.
14. Bake for 20 minutes or until top begins to golden slightly.
15. Serve Immediately.

30. Instant Pot Chicken Stew

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

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

This Instant Pot chicken stew is hearty, savory and so cozy! It is quick and easy. This family dinner is total comfort food. The chicken is tender, the carrots are soft and the potatoes are melt in your mouth delicious!

Ingredients

• 1 tbsp olive oil
• 3 large carrots (chopped)
• ½ cup white onion (diced)
• ½ tsp black pepper
• ½ tsp sea salt
• 2 cups cubed peeled potatoes
• 1 ½ pounds cubed chicken (thighs or breasts)
• 2 ½ cups chicken broth
• 2 bay leaves
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp oregano
• ¼ tsp dried thyme
• 2 tbsp tapioca flour (or cornstarch)
• ¼ cup water

Instructions

1. First, press sauté on Instant Pot. Add in olive oil, chopped carrots, diced onions, pepper and sea salt.
2. Sauté on medium heat for 3 to 4 minutes or until veggies have softened slightly. Press cancel.
3. Then, add in all remaining ingredients except tapioca flour and water. Stir ingredients together.
4. Secure lid on Instant Pot. Move top valve to Seal. Pressure cook on high for 10 minutes.
5. When timer goes off, allow pressure to naturally release for 15 minutes. After 15 minutes, carefully move top valve to Vent and release remaining pressure. Press cancel or unplug.
6. In a small bowl, combine tapioca flour (or cornstarch) and water. Pour this mixture into the pot.
7. Stir until creamy. Remove bay leaves.
8. Finally, ladle stew into bowls. Serve!

31. 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!

32. Lamb Stew

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

Recipe details: Prep: PT10M · Cook: PT130M · Total: PT140M · Yield: [‘8’, ‘8 servings’]

Easy Lamb Stew Recipe with fall-apart lamb and hearty vegetables slowly cooked in a delicious rustic broth.

Ingredients

• 2-3 pounds boneless lamb shoulder (trimmed of excess fat)
• 2 pounds baby potatoes
• 2 large carrots (cut in large chunks)
• 3 large celery stalks (chopped)
• 1 large onion (chopped)
• 3 large garlic cloves (minced)
• 2 tablespoons olive oil (extra virgin)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon salt (divided)
• 1 teaspoon ground black pepper (divided)
• 3 ounces tomato paste (low sodium)
• 8 ounces brown mushrooms
• 3 cups beef broth (low sodium)
• 3/4 cup red wine
• 1 tablespoon Worcestershire sauce
• 3 bay leaves

Instructions

1. Preheat large Dutch oven on medium-high heat and add 1 tablespoon of olive oil. Season lamb with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper. Add half of the lamb to the pot and cook until golden brown, for about 7 minutes and stirring just a few times. Transfer to a large plate and repeat with remaining lamb.
2. Add remaining 1 tablespoon of olive oil and add onion, celery and garlic. Saute until translucent, stirring occasionally. Then add oregano and thyme, and saute for another 30 seconds, stirring constantly. Add tomato paste and stir with vegetables until incorporated. Add mushrooms.
3. Add beef broth, red wine, Worcestershire sauce, bay leaves, remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper, previously browned lamb and stir.
4. Cover pot with a lid and bring to a boil. Then reduce heat to low and simmer for 1.5 hours or until lamb is fork tender.
5. Add potatoes and carrots, stir and simmer for 25 minutes or until potatoes are fork tender.
6. Turn off heat and let lamb stew stand in a pot covered for about 10 minutes. Serve hot, garnished with parsley if you wish, and a slice of Irish soda bread.

33. 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.

34. American Irish Beef Stew

American Irish Beef Stew Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT2H · Total: PT2H20M · Yield: 6

Is there anything more perfect for a St. Patrick’s Day gathering than some good old Irish Beef Stew recipe

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 1/4 pounds beef, top round, cut into 3/4-inch pieces
• 3 cloves garlic, minced
• salt, to taste
• pepper, to taste
• 1 medium onion, coarsely chopped
• 3 medium carrots, peeled and cut into 3/4-inch pieces
• 2 medium parsnips, cut into large chunks (optional)
• 3 cups low-fat, reduced-sodium beef broth
• 4 medium russet potatoes, peeled and cut into large chunks
• 1 tablespoon chopped fresh rosemary
• 1 leek, coarsely chopped
• 2 tablespoons chopped fresh parsley

Instructions

1. In large pot over medium-high heat, heat oil. Add beef and garlic. Cook, gently stirring until meat is evenly browned. Season with salt and pepper.
2. Add onion, carrots and parsnips. Cook 3-4 minutes.
3. Stir in broth and bring to a boil. Reduce heat to low and simmer about 75 minutes, or until meat is tender.
4. Stir in potatoes and simmer another 30 minutes.
5. Add rosemary and leeks. Continue to simmer, uncovered, until potatoes are tender. To avoid potatoes falling apart, do not overcook.
6. Serve hot and garnish with parsley, if desired.

35. Boiled Vegetables Dinner

Vegan Boiled Dinner Vegetables (Irish New England Style) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘6’, ‘6 Servings’]

These easy Vegan Boiled Dinner Vegetables have all the flavor of a traditional New England boiled dinner! Cabbage, potatoes, and carrots boiled with pickling spices for a healthy and comforting Irish side dish recipe you can make for St. Patrick’s Day and beyond! Naturally gluten-free, allergy-free, and paleo, everyone will love these simple budget-friendly veggies!

Ingredients

• 1 Small Head of Green Cabbage
• 3 Large Carrots
• 6 Red-Skinned Potatoes
• 2 TB Pickling Spice
• 2 Bay Leaves
• Salt (optional, to taste)

Instructions

1. Prep your vegetables by halving or quartering the potatoes, slicing the carrots, and cutting the cabbage into 6 wedges.
2. In order, add the potatoes, carrots, and cabbage wedges to a large soup pot. Add the pickling spice and bay leaves to the pot.
3. Cover the veggies with water or vegan beef-less stock.
4. Cover the pot and bring it to a boil before reducing the heat to medium-high. Cook the veggies for about 20 minutes, just until the veggies are soft and fork-tender.
5. Remove the pot from the heat and allow the veggies to cool slightly, uncovered, before carefully draining off the cooking liquid using a colander to stop the cooking process and serve.

36. Colcannon Irish Potatoes

Irish Colcannon 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’]

This is my family’s traditional Irish Colcannon recipe, with mashed potatoes mixed with scallion-infused milk, plus kale or cabbage.

Ingredients

• 2 lbs 900g potatoes, peeled and cubed
• 2 tablespoons butter (divided, plus extra to serve)
• 2 cups 60g kale or cabbage, chopped
• ½ cup 125ml milk
• 2 scallions / spring onion (chopped)
• ¼ teaspoons each salt and pepper

Instructions

1. Boil the potatoes in a pot with enough water to cover, for 15 minutes or until tender.
2. Meanwhile, heat 1 tablespoon of the butter in a large frying pan and add the kale or cabbage. Sautee for 5 minutes, stirring, until soft.
3. Add the remaining butter, milk and scallions/spring onions to a small pot and heat, but don’t boil.
4. Drain the cooked potatoes, then mash with the scallion milk and season with salt and pepper.
5. Stir in the cooked kale.
6. Serve the colcannon warm, ideally with an extra knob of butter melting into a well in the top

37. Crockpot Corned Beef and Cabbage

Corned Beef And Cabbage ~ Crock Pot ~ Irish is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 lb (900 g) corned beef brisket
• 6 small Yukon Gold potatoes, halved
• 4 carrots, peeled and cut into chunks
• 1 small head green cabbage, cut into wedges
• 1 onion, quartered
• 3 garlic cloves, minced
• 2 cups low-sodium beef broth
• 1 tablespoon pickling spice
• Salt and pepper to taste

Instructions

1. Place corned beef brisket in a slow cooker or pot; add beef broth and pickling spice.
2. Scatter potatoes, carrots, onion, and garlic around the beef.
3. Cover and cook on low for 8–10 hours (or high 4–5 hours) until beef is tender.
4. Add cabbage in the last 25–30 minutes of cooking; cook until tender.
5. Slice beef and serve with vegetables, adjusting seasoning with salt and pepper.

38. 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 lb (1.1 kg) bone-in beef short ribs
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 tablespoon brown sugar (optional)
• 2 cups beef stock
• 12 oz Guinness stout
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Preheat the oven to 325°F (165°C).
2. Season ribs with salt and pepper and brown them in a Dutch oven with olive oil; remove and set aside.
3. Sauté onion and carrot in the pot until softened; add garlic and tomato paste and cook 1 minute.
4. Return ribs to the pot; stir in beer, beef stock, thyme, and bay leaf.
5. Cover and braise in the oven until ribs are tender, about 2.5 to 3 hours. Skim fat if needed, then adjust seasoning.
6. Optionally thicken the sauce with a slurry of 1 teaspoon cornstarch and water before serving.

39. Guinness Steak Pie

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

Recipe details: Prep: PT15M · Cook: PT170M · Total: PT185M · Yield: [‘5’, ‘5 Servings’]

Rich, hearty beef stew spiked with Guinness and topped with a golden puff pastry crust make this Guinness Steak Pie the ultimate comfort food!

Ingredients

• 1.5 pounds sirloin ((diced))
• .5 teaspoon sea salt
• .5 teaspoon black pepper
• 3 tablespoons all-purpose flour ((3 heaping tablespoons))
• 3 tablespoons olive oil
• 1 cup yellow onion ((diced))
• 1 cup carrots ((peeled and diced))
• 1 cup celery ((diced))
• 1 bay leaf
• 1 tablespoon fresh rosemary ((diced))
• 1 tablespoon dried thyme ((crushed))
• 18 ounces Guinness Extra Stout ((1.5 bottles))
• 29 ounces diced tomatoes ((2 – 14.5 ounce cans))
• 17.3 ounce package puff pastry ((thawed))
• 1 large egg ((beaten))

Instructions

1. Dice sirloin into bit sized pieces, season with salt and pepper. Toss with flour to coat.
2. Heat oil in a Dutch oven over medium high heat. Add sirloin and saute until browned.
3. Add onion and cook for 1 additional minute.
4. Add celery, carrots, and herbs. Cook for an additional 5 minutes.
5. Pour in the Guinness. Scrape bottom of pan to remove the browned bits that stick to the bottom.
6. Add the tomatoes and bring to a boil, stirring occasionally. Reduce heat and simmer for 2 hours, or until the meat is tender. Sauce should become nice and thick. 
7. Preheat oven to 375 degrees.
8. Scoop filling into 4 to 6 porcelain bowls/ramekins or one large casserole dish.
9. Roll out puff pastry and cut out circles slightly larger than the size of the dish/dishes.
10. Brush the rim of the dish/dishes with beaten egg, then place pastry on top of dish. Smooth the pastry along the edges of the dish to secure. Cut steam vents in the pastry and brush with remaining egg wash.
11. Place dish/dishes on a baking sheet and bake on the center rack of a preheated oven and bake for 25 minutes (individual dishes), 35 – 45 minutes (large casserole), or until pastry is puffed and golden brown.
12. Remove from oven and let sit for 10 – 15 minutes before serving.

40. Irish Cottage Pie

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

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT80M · Yield: [‘6’]

One of Ireland’s classic dishes is Cottage Pie. Also, known as Shepherd’s Pie there are as many recipes for this hearty and filling dish as there are Irish Grandmothers! This is my version of a recipe that was shared with me while visiting Killarney, Ireland.

Ingredients

• 2 tablespoons olive oil
• 1 cup onion (chopped )
• 2 pound ground beef (or ground lamb)
• 2 teaspoons fresh parsley (chopped – or ¾ teaspoon dried)
• 1 teaspoon fresh rosemary (chopped – or heaping ¼ teaspoon dried)
• 1 teaspoon fresh thyme (chopped – or heaping ¼ teaspoon dried)
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 2 tablespoon Worcestershire sauce
• 3 cloves garlic (minced)
• 3 tablespoons all-purpose flour
• 3 tablespoons tomato paste
• 1 cup carrots (diced – fresh or frozen)
• 1 cup peas (frozen or fresh)
• 1 cup Guinness (If you’re not a fan of Guinness, you can substitute dry red wine or your favorite beer.)
• 1 cup beef broth
• 2 pounds potatoes (peeled and cut )
• ¼ cup unsalted butter
• ¼ cup whole milk
• 2 ounces cream cheese
• 1 large egg yolk
• 1 cup cheddar cheese (freshly shredded)
• 1 tsp sea salt
• ½ tsp black pepper (to taste)
• ¼ cup cheddar cheese (freshly shredded)
• 1 tsp Italian parsley (chopped -optional for garnish)

Instructions Beef Mixture

1. Preheat the oven to 400 degrees F / 200 degrees C
2. Add the olive oil to a large frying pan over medium heat. Add the chopped onion and saute for 5 minutes. allowing the onion to fully cook.
3. Add the minced garlic and continue to saute for an additional minute.
4. Add the diced carrots and cook for 2-3 minutes until slightly softened.
5. Add the ground beef and cook for 8-10 minutes or beef is nicely browned. Stir as needed and break up the pieces using a spoon or wire whisk.
6. Add the Guinness to deglaze the pan and scrape all the tasty bits off the bottom of the pan.
7. Add the flour, mixing well with the ingredients. Allow to cook for 2 minutes, to get the raw flavor out of the flour.
8. Add the tomato paste, beef broth, Worcestershire sauce, rosemary, thyme, sea salt and black pepper. Stir well to incorporate fully and let simmer for 2-3 minutes, until liquid is reduced.
9. Add in the peas and remove from the heat.

Mashed Potatoes

1. Bring potatoes to a boil in a large pot with salted water.
2. Cook until the potatoes are tender. Drain the potatoes and return them to the hot pot over low heat. This will remove any excess water from the potatoes.
3. Add the butter to the pan and using a potato masher, mash the butter into the potatoes.
4. Using a fork whip the egg yolk with the milk.
5. Add milk/egg mixture and cream cheese to the potatoes and mix until well combined. Use a potato masher or wire whisk to mix.
6. Season with sea salt, black pepper to taste.
7. Add 1 cup of cheddar cheese to the potatoes, folding it into the mixture.

Assembly

1. Transfer the meat filling into a 9-inch by 9-inch baking dish. Spread the mixture evenly in the pan.*You can also make individual servings in smaller baking dishes. This is how we would have made it in the restaurant.
2. Spoon the mashed potatoes on top of the beef mixture. Using a spatula even out the potatoes.
3. Bake for 20 minutes.
4. Carefully remove the cottage pie from the oven and sprinkle ¼ cup of shredded cheddar and the chopped parsley on top of the potatoes.Return to the oven and continue to bake for 10 minutes.
5. Let sit for 10-15 minutes before serving

41. Air Fryer Corned Beef

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

Ingredients

• 2 lb (900 g) corned beef brisket
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon mustard powder
• 1/4 cup water or beef broth

Instructions

1. Preheat your air fryer to 360°F (182°C).
2. Rub the corned beef with olive oil and a mix of spices until evenly coated. Let rest 5 minutes.
3. Place the roast in the air fryer basket with a small amount of water beneath to catch juices.
4. Air fry for 50–60 minutes, flipping halfway, until the internal temperature reaches 145–150°F (63–66°C).
5. Let the beef rest 5–10 minutes before slicing and 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.