15 BEST Irish dinner Recipes

Here are the 15 best Irish dinner recipes in detail, along with pictures:

Recipe 1: Shepherd’s Pie

Ingredients:

  • 1 pound ground beef
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup frozen peas and carrots
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter
  • 2 cups mashed potatoes
  • 1 cup grated cheddar cheese

Instructions:

  1. Preheat oven to 350°F.
  2. Cook the ground beef in a large skillet over medium-high heat until browned, breaking it up into small pieces as it cooks.
  3. Add the diced onion, minced garlic, frozen peas and carrots, beef broth, tomato paste, flour, Worcestershire sauce, thyme, salt, and pepper to the skillet. Stir to combine.
  4. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
  5. Transfer the mixture to a 9×13 inch baking dish.
  6. Spread the mashed potatoes over the top of the meat mixture.
  7. Sprinkle the grated cheddar cheese over the top of the potatoes.
  8. Dot the top of the potatoes with butter.
  9. Bake for 25-30 minutes, or until the potatoes are golden brown and the filling is hot and bubbly.

Recipe 2: Irish Beef Stew

Ingredients:

  • 2 pounds beef stew meat
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 2 potatoes, chopped
  • 1 cup beef broth
  • 1 cup Guinness stout
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter

Instructions:

  1. Heat the butter in a large Dutch oven over medium-high heat.
  2. Add the chopped onion to the pot and cook until it is browned, about 5 minutes.
  3. Add the minced garlic to the pot and cook for an additional minute.
  4. Add the beef stew meat to the pot and cook until it is browned on all sides, about 5 minutes.
  5. Add the chopped carrots and potatoes to the pot and cook for an additional 5 minutes.
  6. Pour in the beef broth, Guinness stout, tomato paste, thyme, salt, and pepper.
  7. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the beef is tender.
  8. Serve the stew hot, garnished with fresh herbs if desired.

Recipe 3: Colcannon and Sausages

Ingredients:

  • 4 large potatoes, peeled and chopped
  • 1 head of kale, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup butter
  • Salt and pepper to taste
  • 4 sausages

Instructions:

  1. Boil the chopped potatoes in a large pot of salted water until they are tender.
  2. Drain the potatoes and return them to the pot. Add the chopped kale, onion, and garlic to the pot.
  3. Mash the potatoes and kale mixture with a potato masher or a fork until it is smooth and creamy.
  4. Add the butter to the potatoes and mash until it is fully incorporated.
  5. Season the colcannon with salt and pepper to taste.
  6. Cook the sausages in a large skillet over medium-high heat until browned and cooked through.
  7. Serve the colcannon and sausages together, garnished with fresh herbs if desired.

Recipe 4: Irish Chicken and Mushroom Pie

Ingredients:

  • 1 pound boneless, skinless chicken breast
  • 1 cup mixed mushrooms
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter
  • 2 cups puff pastry, thawed

Instructions:

  1. Preheat oven to 375°F.
  2. Cook the chicken in a large skillet over medium-high heat until browned and cooked through.
  3. Add the mixed mushrooms, chopped onion, and minced garlic to the skillet and cook until the mushrooms are tender.
  4. Pour in the chicken broth and heavy cream, and bring the mixture to a boil.
  5. Reduce the heat to low and simmer for 5 minutes.
  6. Stir in the flour, thyme, salt, and pepper.
  7. Roll out the puff pastry and place it in a 9×13 inch baking dish.
  8. Spoon the chicken and mushroom mixture into the pastry-lined dish.
  9. Dot the top of the filling with butter.
  10. Roll out the remaining puff pastry and use it to cover the pie.
  11. Crimp the edges of the pie to seal it.
  12. Bake for 25-30 minutes, or until the pastry is golden brown and the filling is hot and bubbly.

Recipe 5: Irish Lamb Shanks

Ingredients:

  • 4 lamb shanks
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup lamb broth
  • 1 cup red wine
  • 1 tablespoon tomato paste
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter

Instructions:

  1. Preheat oven to 300°F.
  2. Heat the butter in a large Dutch oven over medium-high heat.
  3. Add the chopped onion to the pot and cook until it is browned, about 5 minutes.
  4. Add the minced garlic to the pot and cook for an additional minute.
  5. Add the lamb shanks to the pot and cook until they are browned on all sides, about 5 minutes.
  6. Pour in the lamb broth, red wine, tomato paste, rosemary, salt, and pepper.
  7. Bring the mixture to a boil, then cover the pot and transfer it to the preheated oven.
  8. Braise the lamb shanks for 2-3 hours, or until they are tender and falling off the bone.
  9. Serve the lamb shanks hot, garnished with fresh herbs if desired.

Recipe 6: Irish Fish and Chips

Ingredients:

  • 4 cod fillets
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg, beaten
  • 1 cup buttermilk
  • Vegetable oil for frying
  • Salt and pepper to taste

Instructions:

  1. Cut the cod fillets into chunks and season with salt and pepper.
  2. Dredge the cod chunks in the flour, shaking off excess.
  3. Dip the floured cod chunks in the beaten egg, then coat in the panko breadcrumbs mixed with Parmesan cheese.
  4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat.
  5. Fry the cod chunks until they are golden brown and cooked through, about 3-4 minutes per side.
  6. Drain the cod chunks on paper towels and serve hot with tartar sauce.

Recipe 7: Irish Chicken and Leek Soup

Ingredients:

  • 1 pound boneless, skinless chicken breast
  • 2 leeks, chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter

Instructions:

  1. Cook the chicken in a large pot over medium-high heat until browned and cooked through.
  2. Add the chopped leeks and minced garlic to the pot and cook until the leeks are tender.
  3. Pour in the chicken broth and heavy cream, and bring the mixture to a boil.
  4. Reduce the heat to low and simmer for 5 minutes.
  5. Stir in the flour, thyme, salt, and pepper.
  6. Serve the soup hot, garnished with fresh herbs if desired.

Recipe 8: Irish Beef and Guinness Stew

Ingredients:

  • 2 pounds beef stew meat
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 2 potatoes, chopped
  • 1 cup beef broth
  • 1 cup Guinness stout
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter

Instructions:

  1. Heat the butter in a large Dutch oven over medium-high heat.
  2. Add the chopped onion to the pot and cook until it is browned, about 5 minutes.
  3. Add the minced garlic to the pot and cook for an additional minute.
  4. Add the beef stew meat to the pot and cook until it is browned on all sides, about 5 minutes.
  5. Add the chopped carrots and potatoes to the pot and cook for an additional 5 minutes.
  6. Pour in the beef broth, Guinness stout, tomato paste, thyme, salt, and pepper.
  7. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the beef is tender.
  8. Serve the stew hot, garnished with fresh herbs if desired.

Recipe 9: Irish Chicken and Mushroom Creamy Pasta

Ingredients:

  • 1 pound boneless, skinless chicken breast
  • 1 cup mixed mushrooms
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 cup pasta
  • 1 cup grated Parmesan cheese
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter

Instructions:

  1. Cook the chicken in a large skillet over medium-high heat until browned and cooked through.
  2. Add the mixed mushrooms, chopped onion, and minced garlic to the skillet and cook until the mushrooms are tender.
  3. Pour in the chicken broth and heavy cream, and bring the mixture to a boil.
  4. Reduce the heat to low and simmer for 5 minutes.
  5. Stir in the pasta, Parmesan cheese, thyme, salt, and pepper.
  6. Serve the pasta hot, garnished with fresh herbs if desired.

Recipe 10: Irish Lamb and Vegetable Stew

Ingredients:

  • 2 pounds lamb stew meat
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 2 potatoes, chopped
  • 1 cup lamb broth
  • 1 cup red wine
  • 1 tablespoon tomato paste
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter

Instructions:

  1. Heat the butter in a large Dutch oven over medium-high heat.
  2. Add the chopped onion to the pot and cook until it is browned, about 5 minutes.
  3. Add the minced garlic to the pot and cook for an additional minute.
  4. Add the lamb stew meat to the pot and cook until it is browned on all sides, about 5 minutes.
  5. Add the chopped carrots and potatoes to the pot and cook for an additional 5 minutes.
  6. Pour in the lamb broth, red wine, tomato paste, rosemary, salt, and pepper.
  7. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the lamb is tender.
  8. Serve the stew hot, garnished with fresh herbs if desired.

Recipe 11: Irish Chicken and Bacon Pie

Ingredients:

  • 1 pound boneless, skinless chicken breast
  • 6 slices of bacon
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter
  • 2 cups puff pastry, thawed

Instructions:

  1. Preheat oven to 375°F.
  2. Cook the chicken in a large skillet over medium-high heat until browned and cooked through.
  3. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
  4. Add the bacon to the skillet and cook until it is crispy.
  5. Pour in the chicken broth and heavy cream, and bring the mixture to a boil.
  6. Reduce the heat to low and simmer for 5 minutes.
  7. Stir in the flour, thyme, salt, and pepper.
  8. Roll out the puff pastry and place it in a 9×13 inch baking dish.
  9. Spoon the chicken and bacon mixture into the pastry-lined dish.
  10. Dot the top of the filling with butter.
  11. Roll out the remaining puff pastry and use it to cover the pie.
  12. Crimp the edges of the pie to seal it.
  13. Bake for 25-30 minutes, or until the pastry is golden brown and the filling is hot and bubbly.

Recipe 12: Irish Beef and Mushroom Gravy over Mashed Potatoes

Ingredients:

  • 1 pound beef stew meat
  • 1 cup mixed mushrooms
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1/2 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter
  • 4 large potatoes, peeled and chopped

Instructions:

  1. Cook the beef in a large skillet over medium-high heat until browned and cooked through.
  2. Add the mixed mushrooms, chopped onion, and minced garlic to the skillet and cook until the mushrooms are tender.
  3. Pour in the beef broth and heavy cream, and bring the mixture to a boil.
  4. Reduce the heat to low and simmer for 5 minutes.
  5. Stir in the flour, thyme, salt, and pepper.
  6. Boil the chopped potatoes in a large pot of salted water until they are tender.
  7. Drain the potatoes and mash with butter and milk.
  8. Serve the beef and mushroom gravy over the mashed potatoes, garnished with fresh herbs if desired.

Recipe 13: Irish Chicken and Leek Casserole

Ingredients:

  • 1 pound boneless, skinless chicken breast
  • 2 leeks, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter
  • 1 cup shredded cheddar cheese

Instructions:

  1. Preheat oven to 375°F.
  2. Cook the chicken in a large skillet over medium-high heat until browned and cooked through.
  3. Add the chopped leeks, onion, and garlic to the skillet and cook until the leeks are tender.
  4. Pour in the chicken broth and heavy cream, and bring the mixture to a boil.
  5. Reduce the heat to low and simmer for 5 minutes.
  6. Stir in the flour, thyme, salt, and pepper.
  7. Transfer the chicken and leek mixture to a 9×13 inch baking dish.
  8. Top the casserole with shredded cheddar cheese.
  9. Dot the top of the casserole with butter.
  10. Bake for 25-30 minutes, or until the cheese is melted and bubbly.

Recipe 14: Irish Beef and Guinness Meatballs

Ingredients:

  • 1 pound ground beef
  • 1/2 cup Guinness stout
  • 1/4 cup breadcrumbs
  • 1 egg
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter

Instructions:

  1. Preheat oven to 400°F.
  2. In a large bowl, combine the ground beef, Guinness stout, breadcrumbs, egg, Parmesan cheese, parsley, garlic, thyme, salt, and pepper.
  3. Mix the ingredients together with your hands until just combined.
  4. Use your hands to shape the mixture into meatballs, about 1 1/2 inches in diameter.
  5. Place the meatballs on a baking sheet lined with parchment paper.
  6. Dot the top of each meatball with butter.
  7. Bake for 18-20 minutes, or until the meatballs are cooked through and lightly browned on the outside.

Recipe 15: Irish Chicken and Bacon Quesadilla

Ingredients:

  • 1 pound boneless, skinless chicken breast
  • 6 slices of bacon
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup shredded cheddar cheese
  • 4 large tortillas
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup sour cream
  • 1/4 cup salsa

Instructions:

  1. Cook the chicken in a large skillet over medium-high heat until browned and cooked through.
  2. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
  3. Add the bacon to the skillet and cook until it is crispy.
  4. In a large bowl, combine the cooked chicken, bacon, and shredded cheddar cheese.
  5. Place a large tortilla in the skillet and sprinkle a quarter of the chicken and cheese mixture onto half of the tortilla.
  6. Fold the tortilla in half to enclose the filling.
  7. Cook for 2-3 minutes, or until the tortilla is crispy and the cheese is melted.
  8. Flip the quesadilla and cook for an additional 2-3 minutes, or until the other side is crispy and the cheese is melted.
  9. Repeat with the remaining tortillas and filling.
  10. Serve the quesadillas hot with sour cream, salsa, and chopped cilantro.

I hope you enjoy these traditional Irish dinner recipes!

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