Feed Me, I’m Irish

Whether you are Irish, or just like to pretend for one day, March is the perfect time to make some Irish classics. Here are some recipes for your St. Patrick’s Day celebrations.

Homemade Corned Beef

Use a slow cooker to make this delicious corned beef recipe on a day where you know you’ll be home. This recipe features a rub, giving your corned beef a heartier texture.

Time Needed: 9-10 hours

Serves: 8



  • 3 lbs. of corned beef
  • 1 corned beef spice packet
  • 1 cup of water
  • 3 cloves of garlic, minced
  • 1 bay leaf
  • 2 tbsps. of sugar
  • 2 tbsps. of cider vinegar
  • 1/2 tsp. of ground black pepper


  1. Add corned beef, with fat side up, to the slow cooker.
  2. Rub the minced garlic, spice packet, sugar, and pepper onto the top of the meat.
  3. Add vinegar and bay leaf to the side of the corned beef. Add just enough water to come up about 1/4 towards the top of the meat.
  4. Cook on low for 9 to 10 hours.
  5. If corned beef is still not browned, you can broil it for one to two minutes. Ensure that the meat is at least 6 inches away from the broiler.
  6. Serve once the meat has browned.

Irish Soda Bread

Looking to avoid paying a significant amount of money on Irish soda bread? It’s easier than you think to make it!

Time Needed: 1 hour

Serves: 8 (1 loaf)



  • 4 cups of all-purpose flour
  • 1 tsp. of baking soda
  • 1 tsp. of salt
  • 1 to 1 1/2 cups of buttermilk


  1. Preheat oven to 425 degrees Fahrenheit.
  2. Brush a baking sheet with melted butter or spray with non-stick spray.
  3. Combine dry ingredients in a deep bowl.
  4. Gradually stir in 1 cup of buttermilk, beating constantly, until dough is firm enough to be gathered into a ball. If dough crumbles, add up to 1/2 cup more buttermilk, 1 tbsp. at a time, until it holds together.
  5. Place your dough on a lightly floured board and pat into an 8-inch flattened round loaf.
  6. Place loaf on a baking sheet and slash a 1/2-inch deep “X” into the top of the dough with a small, sharp knife.
  7. Bake for 45 minutes, or until the top is golden.

Shepherd’s Pie

Need a filling meal to serve everyone in your family? Shepherd’s pie is easy to make and is a great option for those looking for a hearty meal.

Time Needed:  1 hour and 5 minutes

Serves: 4



  • 1 1/2 to 2 lbs. of potatoes
  • 8 tbsps. (1 stick) of butter
  • 1 medium onion, chopped (about 1 1/2 cups)
  • 1 to 2 cups of mixed vegetables (diced carrots, corn, & peas)
  • 1 1/2 lbs. of ground beef
  • 1/2 cup of beef broth
  • 1 tsp. of Worcestershire sauce
  • Salt, pepper & other seasonings of choice


  1. Peel potatoes and place in a medium-sized pot. Cover with at least one inch of cold water. Add a teaspoon of salt and bring potatoes to a boil. Reduce to a simmer and cook for 20 minutes, or until tender.
  2. While you cook the potatoes, melt 4 tbsp. of butter in a large sauté pan over medium heat. Add chopped onions and carrots and cook until tender, about 6 to 10 minutes.
  3. Add ground beef, peas, and corn to the pan. Cook until meat is no longer pink. Season with salt and pepper.
  4. Once meat turns brown, add in the Worcestershire sauce and beef broth. Bring the broth to a simmer, and reduce heat to low.
  5. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep meat from drying out.
  6. Once the potatoes are cooked, remove from pot and mash with the remaining 4 tbsp. of butter.
  7. Preheat oven to 400 degrees Fahrenheit. Layer the potatoes on top of the meat and vegetable mixture in a large baking dish. .
  8. Bake until browned or bubbling for 30 minutes. If necessary, you can broil for the last few minutes to make the surface of the mashed potatoes brown.

Irish Lamb Stew

Time Needed: 2 hours and 45 minutes

Serves: 10



  • 1 1/2 lbs. of thickly sliced bacon, diced
  • 6 lbs. of boneless lamb shoulder, cut into 2 inch pieces
  • 1/2 tsp. of salt
  • 1/2 tsp. of ground black pepper
  • 1/2 cup of all-purpose flour
  • 3 cloves of garlic, minced
  • 1 large yellow onion, chopped
  • 1/2 cup of water
  • 4 cups of beef stock
  • 2 tsp. of sugar
  • 4 cups of diced carrots
  • 3 potatoes
  • 1 tsp. of dried thyme
  • 2 bay leaves
  • 1 cup of white wine


  1. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned. Drain and set aside.
  2. Put lamb, salt, pepper, and flour in a large mixing bowl. Toss to coat meat evenly. Brown meat with bacon fat in a frying pan.
  3. Place the meat into a pot with beef stock already in it (leave 1/4 cup of fat in the frying pan). Add the garlic and onion and sauté until onion becomes golden.
  4. Deglaze frying pan with 1/2 cup of water. Add garlic and yellow onion mixture to the stock pot with bacon, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
  5. Add carrots, onions, potatoes, thyme, bay leaves, and white wine to the pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

* Please consider food allergies when making these recipes.

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