irish recipes

Beef Potpies With Cheddar-Stout Crust

all-purpose flour,

salt

unsalted butter,

cheddar cheese (about 3 ounces)

stout beer

egg,

beef

all-purpose flour

salt and pepper

unsalted butter

carrots,

celery,

Food Stylist: Susan Spungen
Prop Stylist: Pamela Duncan Silver 

Make the dough: Pulse the flour and fine salt in a food processor to combine. Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer. Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.

Meanwhile, make the filling: Preheat the oven to 325 degrees F. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 30 minutes. Add the leeks, carrots and celery to the pot and continue braising, 1 more hour.

Meanwhile, put six 10-ounce ramekins on a parchment-lined baking sheet. Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape. Remove the filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over). Top each with a square of dough, pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving. Photograph by Anna Williams

Excellent, I marinated the beef first in Guinness &amp; Worcestershire sauce, used beef stock instead of water, added mushrooms to the veg, thickened the sauce at the end with Bisto gravy granules - looking forward to trying some other variations next time too.

This is excellent and a new St. Patrick's Day tradition in our house with some tweaks as mentioned by some previous reviews.  I followed the recommendations below to soak the beef in Worcestershire sauce, added 4 sprigs of fresh thyme to the beef braise, and 1/2 tsp. of ground mustard towards the end.  I also made twice as much dough and added it to the bottom of our ramekins, blind baking them for 20 minutes.  I used two large ramekins instead of 6 small, so the additional dough worked our nicely.  I also had no leftover filling this way. They were excellent.  In the future, I will substitute beef broth for the water to give the dish even more flavor and would consider adding potatoes with the vegetables.  I think that would make it a more complete Irish meal. 

Super delicious! The crusty top is just amazing! Took the advice of the other reviewers and seasoned the beef prior to cooking...then I popped all ingredients except crust into the hot pot instant cooker for an hour! Huge hit and my husband asked for it to be a regular on the menu!

I love Irish food and the rich flavors .... the guinness and beef is such a great combination.  I used beef broth instead of water and the whole beer in the filling.  It needs time to set and thicken before serving.  It was even better the second day.  This recipe is great - do not use store bought crust, the crust was AMAZING.<br />

I like Guinness beer so I had to try this recipe.   This is amazing!  And its a keeper!  I am definitely making this again, and again.....  and again!!

To die for!  I marinated the beef in Guinness, S&amp;P and thyme overnight with the dough. Also added baby button mushrooms whole. Will absolutely make again!  Comfort at its best, and my British neighbors agreed!

First time to try, but definitely won’t be the last!  I oven cooked the beef and vegetables in my Le Crueset for an extra hour to ensure complete melding of the flavors as well as thickening. Extra pepper was all I changed. Suggestions are good, but this tastes just like the amazingly beef pies we had in Ireland. The crust is absolutely fantastic. Sautéing the beef in batches I still a must to get each piece nicely browned. MY husband and guests raved about this as well as the colcannon. I will definitely make this again. 

Pretty darn good.  Do not skimp on the pepper, otherwise it is very bland. I made beef stock to add instead of the water (would highly recommend the beef stock) and used the whole bottle of Guinness. Also added whole cleaned button mushrooms (stems trimmed but still on) in with the simmer and English peas at the end.  On the browning of the floured beef cubes - do in batches, rather than the implied all at once. Remove the onions otherwise you will have burned onions by the time the beef has a good brown on several sides. The directions do not note how thin to roll out the dough, I would suggest less than 1/4 inch or slightly less to eliminate the possibility of gummy bottom to the top crust. Also, be sure to fully separate the slits, otherwise they will fuse as it bakes. Always taste as you go to be sure the stew has solid base flavor.

Written as is this recipe is worthy of 3 stars, tweak it a bit and easily a 5 Star recipe. Unfortunately I did not read the reviews prior to making but when I tasted my filling I immediately knew something was missing. I am going to continue to play with this recipe because I think it would be an awesome meal. 

This was great! I added some italian seasoning, garlic, and a bay leaf to the mixture, and used beef stock instead of water to braise the meat with the beer.

https://www.foodnetwork.com/videos/beef-potpies-with-crust-0266302

Create this delicious dish by topping a potpie with a cheddar-stout crust.

Beef Potpies With Crust

For quick and easy bread, make Ina Garten's Irish Soda Bread recipe from Barefoot Contessa on Food Network ï¿½ just mix, knead and bake.

Irish Soda Bread

all-purpose flour, plus extra for currants

sugar

baking soda

(1/2 stick) cold unsalted butter, cut into 1/2-inch dice

buttermilk, shaken

orange zest

currants

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature.

Someone said this isn't soda bread because "true" soda bread is made with four ingredients.  In which case I would suggest on changing the title of this recipe.  Maybe . . . "Better Than Soda Bread!"  You know, that's probably why NOBODY makes "true" soda bread.  Why would they when this one tastes so much better!<div><br /></div><div>The orange zest is fantastic! </div>

Although not traditional soda bread this recipe is extremely good and easy! It's actually a fancier and richer version of soda bread called "Spotted Dog". Spotted Dog is a bread that was made to be eaten with tea. The orange zest is Ina's ingenious addition and really gives this bread tantalizing aroma. Most Spotted Dog (or soda bread) doesn't have the additional butter. Ina uses more sugar than most. But it is "so good" the bread can be eaten pain or with a light spread of butter. No worries if you don't have an electric mixer. Just mix the wet ingredients, then mix the dry ingredients and rub in the butter by hand. Add the currents to the dry mixture.   Make a well in center and pour in the wet ingredients and using one hand with fingers formed into a rounded claw gradually rake the dry into the wet in a circular motion until just mixed and holding together.  Transfer to a well-floured board and shape into a round and cut the X.  The dough can even be cut into scones.

Made this today using dried cranberries soaked in freshly squeezed orange juice. Absolutely delicious and will be made again!!

That is NOT Irish soda bread, its a rubbish recipe. Firstly the flour is always 1/2 wholemeal, 1/2 all purpose, which is why it looks nothing like the real thing. There should be no sugar, butter, currants, orange zest or egg. Call it something else.

This is NOT true Irish Soda Bread.  True, traditional Irish Soda Bread contains the following, ONLY:<div><br /></div><div><p><span>Flour, Salt, Baking Soda, Buttermilk.   </span></p><p><span>Anything else added makes it a "Tea Cake!"</span></p><p><span><br /></span></p><p><span>While I'm sure this is a tasty treat, it is NOT Irish Soda Bread.</span></p></div>

East to make and very tasty - everyone really liked it!  It's a bit different than my usual Irish bread - instead of currants,  I soak a mixture of dried fruit in Irish Whiskey to soften.  The orange zest really adds a great flavor!

I honestly wasn't expecting to like this, because I HATE raisins, but I ended up eating multiple pieces. That's a testament to this recipe. Very simple to put together, bakes into a huge beautiful loaf, and so tasty! It has a nice crust on the outside and is very soft on the inside. I baked to an internal temp of 180 degrees, and it was perfect. I had to tent it with foil toward the end to keep it from getting too brown. 

I’ve made this recipe a few times now and everyone loves it! I don’t even use an electric mixer! Very easy too! 

This is the best Irish soda bread recipe!  I make it regularly not just on St Patrick’s Day. 

This is the best soda bread. The orange zest is the key. I served with butter mixed with orange zest and honey. I also have substituted golden raisins or other dried fruit for the currents. Always delicious. 

https://www.foodnetwork.com/videos/baking-basics-irish-soda-bread-0136391

Ina Garten walks us through the baking basics of making Irish Soda Bread.

Irish Soda Bread Baking Basics

Original Irish Coffee

hot coffee

brown sugar

jigger Irish whiskey (1 1/2 ounces or 3 tablespoons)

Heavy cream, slightly whipped

Fill footed mug or a mug with hot water to preheat it, then empty. Pour piping hot coffee into warmed glass until it is about 3/4 full. Add the brown sugar and stir until completely dissolved. Blend in Irish whiskey. Top with a collar of the whipped heavy cream by pouring gently over back of spoon. Serve hot.

actually you're missing a step here, and they're out of order. start with a footed glass mug, add in your whiskey, I prefer Jameson's but any Irish will do, add in brown sugar and stirr it, you want to warm it slightly, then ignite the vapors. this carmelizes the sugar and warms the mug, blow out after ten seconds and fill with strong coffee leaving a finger width of room at the top of the mug. pulse heavy cream in blender about ten pulses, layer the cream over the back of a spoon, and it will float atop The beverage... carmelizing the sugar in this manner makes the drink much better tasting. 

so I work at McCarthy's Red Stag Pub and Whisky Bar in Bethlehem PA and  this is the same way we  make our Irish coffee.The only difference is we pour the heavy cream into a bottle and hand shake to get thick and then refrigerate.  And shake again when making the  coffee.   Our owner is from Ireland

Best Irish coffee ever... I didnt make a true Irish coffee. I used coffee, Jameson, and brown sugar, but I whipped my own irish cream from kirklands irish creme and heavy cream and then froze it. So I put two balls of frozen Irish whipped cream in and the cream melted and floated across the top. Super tasty!

I've been looking for the perfect Irish coffee and this is it! I used decaf coffee and Jameson whiskey... great nightcap!

i've made this recipe probably a dozen times and i have to say, the biggest variant is the coffee beans used, the method and of course just make sure you have brown sugar.  Honestly i haven't played around with the type of whiskey so much, but from what i gather it could be another variable to making the perfect irish coffee.  Like others have said make sure the cream is only slightly whipped, too much and it just sits as a blob atop the drink, preventing any liquid from passing through it. You know you have whipped it right, if over time it slowly starts incorporating with the drink.

I filled up a 1 oz shot glass to the brim with Jamesons (luckily, i had just purchased some heavy cream) and it was delicious.  I had two cups Christmas morning.  Oh, and I added, just the slightest drop of Peppermint extract.  

This is the real deal as served at (with slight variations which I will mention) Tom Bergin's in Los Angels and the Golden Gate in San Francisco, two of the several places which claim to have originated the drink.  

The key, as explained to me by an old bartender at Tom Bergin's many years ago is slightly -- not fully -- whipped cream.  Whip it until it just begins to thicken, that's all.  Fully whipped cream is not correct and really changes the drink for the worse.  Whipped cream from a can is -- well, any port in a storm I guess, if that's all you have.  

Tom Bergin's made the drink with two teaspoons of white sugar.  A tablespoon is really excessive -- both two teaspoons and one tablespoon (as specified here) create a tooth-rattlingly sweet drink.  My preference is for a level teaspoon, but you should sweeten to taste.  White/brown/turbinado, any sugar will do and doesn't make too much difference to the drink.  The important thing is to start with good coffee!  

Fantastic!  After going to Ireland the one thing I noticed was the use of raw sugar not brown sugar in the coffee. However the did call it brown sugar. Highly recommend going to Ireland to have one, or two ;. Wonderful!!!

This is my favorite alcoholic drink.  Perfect for after a long workout or run.  Heating the spoon helps a little for floating the heavy cream.

Very good AND fairly easy. I used a little less (raw) sugar. Reading through the comments was helpful...great tips...especially about how much to whip the cream. We've had a hard time finding a restaurant that does it right. I got it the first time with this recipe and the tips from others. It looks like it should look like a Guiness with a good head of foam.

https://www.foodnetwork.com/videos/ideal-irish-coffee-63956

Travel to Dublin and learn the secrets to making a perfect Irish coffee.

Ideal Irish Coffee

We stuck with tradition and made our shepherd's pie with lamb, but you could easily swap in ground beef. The saucy filling is packed with tender vegetables and the creamy topping is inspired by the Irish potato dish, colcannon, and is filled with cabbage, leeks and cheese.

The Best Shepherd's Pie

russet potatoes, peeled and quartered (about 4 medium potatoes)

salt and black pepper

head green cabbage, thinly sliced (about 6 ounces or 2 cups)

leek, white and light-green parts only, chopped

garlic, chopped

heavy cream

shredded sharp white Cheddar (about 3 ounces)

olive oil

yellow onion, diced

thyme leaves, chopped

tomato paste

lamb

peas,

chicken broth

Worcestershire sauce

For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt. Bring to a boil and cook until tender, about 20 minutes. Drain and reserve the saucepan.

Meanwhile, make the filling: Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots, onion, celery, garlic, thyme and 2 teaspoons salt. Cook, stirring occasionally, until the vegetables are soft and tender, about 15 minutes.

Stir in the tomato paste and cook until it turns brick red, about 8 minutes. Add the lamb, 1 1/2 teaspoons salt and a few grinds of black pepper. Cook, breaking up with a wooden spoon, until the meat is no longer pink, about 7 minutes.

Stir in the peas. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, 3 to 5 minutes.

To finish the topping, melt the butter in the large saucepan over medium heat. Add the cabbage and leeks and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, 1 minute. Add the heavy cream, 1 tablespoon salt, and a few grinds of black pepper, and cook until warm, about 1 minute. Return the potatoes to the pan with the cabbage and add the cheese. Mash with a potato masher or wooden spoon. Remove from the heat and stir in the egg yolks.

Transfer the filling to a 9-by-13-inch baking dish. Add the topping, swirling to create texture. Make sure that the sides are sufficiently covered so the filling doesn't leak through. Bake until the filling is bubbly and the top is lightly golden, about 35 minutes. Let rest 15 minutes before serving.

Family of seven here 1.5d the recipe. Absolutely delicious!! Will keep on rotation in our house!

Great way to use up leftover mashed potatoes. So easy and yummy!  Perfect comfort food

I'm sure many of you will be enjoying the classic Irish-American dish, corned beef and cabbage, which I am sharing from the archives! So easy to make in the slow cooker, I used frozen pearl onions and parsnips instead of potatoes to make this easy-peasy!

Crock Pot Corned Beef and Cabbage

lbs lean corned beef brisket (all fat trimmed off)

pearl onions

carrots

parsnips

cabbage

parsley

bay leaves

whole peppercorns

In a 5-6 qt crock pot, place brisket, carrots, parsnips, pearl onions, parsley, bay leaves, peppercorns and 3 cups of water.

Cover and cook on high 4 hours.

Add cabbage, cook on high 1 hour 20 minutes more.

Remove meat, slice and serve with Cauliflower Puree or Buttermilk Mashed Potatoes. Enjoy!

Corned Beef and Cabbage

corned beef

garlic cloves,

peppercorns

thyme

stout (recommended: Guinness)

beef broth

Water,

onions,

parsnips,

red potatoes,

green cabbage,

butter

Slices of meat on a bed of cut vegetables

Rinse the corned beef and put it into a large Dutch oven or heavy soup pot. Make a bouquet garni with the garlic, peppercorns, thyme and bay leaves and add to the pot. Stir in the stout, stock and enough water to cover the beef by 2 inches. Bring to a boil over medium heat, then reduce the heat to a gentle simmer and cook for 4 hours, covered, stirring occasionally.

After 4 hours, add the onion wedges, parsnips, and carrots, and cook for a 1/2 hour. Add the potatoes and the cabbage wedges and continue cooking until the cabbage is tender, but not limp, about 20 minutes. Remove the cabbage to a plate and allow the corned beef and other vegetables to continue cooking until the meat is tender.

In a separate large saute pan, heat 4 tablespoons butter over medium heat. Add the sliced onion, and a pinch of salt and saute until tender and beginning to brown, about 8 to 10 minutes.

Meanwhile, slice the cabbage thinly, gently pressing with a paper towel to remove excess water. Add the cabbage to the onion mixture and toss to coat well with the butter. Cook over medium heat until the cabbage begins to brown.

Remove the meat to a cutting board and slice. Serve at the table with all the vegetables piled onto a serving tray and the sliced meat onto another tray with some of the broth poured over the meat.

I think I added too much water but the beef was tender and falling apart. Veggies cooked great! Yum!

Love how great it tasted and it was simple as well.

I make this every year for St. Patrick's Day, this is at least year #5 with this recipe!  Absolutely amazing for every piece of it!!!

haven't tried yet sounds good going to try though we'll see

Oh, my goodness!  The meet was tender. I have never met Parsons before, and I absolutely loved them. The onions and the cabbage were incredible.

This is a wonderful, yet simple recipe for a delicious corned beef. The onions and butter make the cabbage delicious and I have found that people that don’t like cabbage LOVE this version. 

I just made this with a corned beef leftover from St Patrick’s Day. The recipe is excellent and the corned beef and vegetables delicious. I’m glad to see a foolproof recipe for something I love to cook. Don’t be afraid to try it!

I don’t eat beef or pork, but my family loves this recipe and holds it as the standard to compare all other corned beef to. 

Made my first-ever corned beef and cabbage dish for St. Patrick's Day dinner yesterday that everyone loved. Great and easy-to-follow recipe!<div><br /></div>

https://www.foodnetwork.com/videos/corned-beef-and-cabbage-0136730

Corned beef, cabbage, veggies and beer combine to create an Irish classic.

corned beef brisket

water

black peppercorns

allspice berries

cloves

green cabbage (about 2 pounds), cut into 8 thick wedges

potatoes

black pepper

Serving suggestion: Whole-grain mustard

mayonnaise

sour cream

lemon

Place the corned beef in a colander in the sink and rinse well under cold running water. 

Place the corned beef in a large Dutch oven with a tight-fitting lid, add the water, bay leaves, peppercorns, allspice and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes. 

Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes. 

Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce.

In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving.

watch your cooking times here: dropped in  a 5lb Shannon pre brined CB in 12 cups of water(all my LC Dutch Oven could accommodate) and I hit an internal temp of 205 after 3 hours. Serious Eats recommended a final internal temp read of 183 - so be mindful that this estimated cooking time is on the long side.

I usually cook mine in a crockpot every year.  It comes out tasting fantastic and perfectly cooked except one thing.  It's so tender that it's almost impossible to slice thin.  Anyone have any suggestions?

300 proved to be way too high, totally high boil of meat shriveled it down to a cannonball.

My family was skeptical.  Why change a good thing?  Well...they loved it.  The best ever!  They wished I had used a larger brisket so there were more leftovers.  I did use carrots and an onion.  And, the horseradish sauce was awesome.  Thank you for my new method to make this dish.

I made this for an early St. Patrick's Day celebration.  It was the best Corned Beef and cabbage dinner that I have ever made.  Usually the corned beef is stringy  and the veggies are mushy, but not this time.  Everybody raved about it !  I ran right out and bought 2 more packages of corned beef to have at a later time because it was so good.

Didn't cook the corn beef as written but the Horseradish sauce was a hit.  Horseradish sauce went faster than the meal - it was sooo good.  Will be a keeper recipe.

I don't know what I did wrong, but the meat was tasteless.  The horseradish sauce is amazing and that's what saved the meal. 

Excellent recipe and the horseradish sauce was outstanding. However, proportions are all off.  I would suggest using a larger corned beef (or cutting the veggies &amp; horseradish sauce in half) since I had so much leftover veggies &amp; sauce that I had to make another corned beef the next day in order to use up the leftovers!  Also-add carrots.

The horseradish sauce is excellent. Great accompaniment for the corned beef and cabbage.

Good recipe-I was so glad to see a horseradish sauce!!! My tips: Use at least a little beef broth or "better than beef" broth concentrate. I don't bother with skimming. Must have carrots. I use small whole potatoes and a whole head of cabbage. I do the whole thing stove top, in a heavy bottom pot on very low heat, as I also make an amazing "Irish Soda Bread" (a very old family recipe) and need the oven for the bread and my horseradish sauce ("sauce Albert" from an old "Joy of Cooking"-incredible-horseradish sauce really makes the meal!!) Also serve with melted butter for the veg. I don't know if this is "cool" but I want to share our family's recipe for soda bread <br />CREAM-1/2 marg/butter-1 cup milk or buttermilk-2 xlg eggs-1/2 cup sugar <br />MIX in sep bowl-3 cups flour-4tsp  baking powder-1/2 tsp salt-3to 4 tbls caraway seeds- <br />ADD-creamed egg mixture to flour mixture-if too stiff add a bit more liquid, you want a soft dough-Put in greased floured bread pan and bake at 350F for 1 hour! 

Beef and Guinness Hand Pies

extra virgin olive oil

onion, diced

carrot, diced

rib celery, diced

garlic,

rosemary

Italian parsley

chive

Guinness lager

cheddar cheese

Salt and pepper

ready-made refrigerated piecrusts

Loaded with herbs and garlic, this dish transforms the secondary cut of pork neck into something special.

Roast pork neck

garlic bulb, cloves

marjoram, rosemary and sage

thyme,

pork

tbs sunflower oil

desiree potatoes, halved lengthways

unsalted butter, chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

One thing you should know about cooking Ireland's world famous soda bread is that it's quick and easy to make. Try it with our potato and bacon soup with parsley pesto recipe.

Top 26 irish recipes recipes from across the web

The most viewed irish recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Beef Potpies With Cheddar-Stout Cru...

Irish Soda Bread

Original Irish Coffee

The Best Shepherd's Pie

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Corned Beef and Cabbage

Corned Beef and Cabbage

Beef and Guinness Hand Pies

Roast pork neck

Soda bread

Shepherds Pie

Guinness and Onion Soup with Irish ...

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Traditional Gaelic Irish Steak with...

Irish Coddle

Colcannon

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Pan Fried Cabbage with Bacon and On...

Irish Stew

Irish Stew

Dutch Oven Shepherd's Pie

Irish Soda Bread

Full Irish Breakfast

Corned Beef and Cabbage

Pub-Style Beef & Guinness Pie

Top 26 irish recipes recipes from across the web

The most viewed irish recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef Potpies With Cheddar-Stout Cru...

Irish Soda Bread

Original Irish Coffee

The Best Shepherd's Pie

Crock Pot Corned Beef and Cabbage

Corned Beef and Cabbage

Corned Beef and Cabbage

Beef and Guinness Hand Pies

Roast pork neck

Soda bread

Shepherds Pie

Guinness and Onion Soup with Irish ...

Spicy Calabrian Meatballs

Traditional Gaelic Irish Steak with...

Irish Coddle

Colcannon

Beer Braised Corned Beef with Red P...

Corned Beef Hash

Pan Fried Cabbage with Bacon and On...

Irish Stew

Irish Stew

Dutch Oven Shepherd's Pie

Irish Soda Bread

Full Irish Breakfast

Corned Beef and Cabbage

Pub-Style Beef &amp; Guinness Pie

The most viewed irish recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Pub-Style Beef & Guinness Pie