Everyone is Irish on St. Patrick’s day! No matter your connection to the Emerald Isle, the holiday is a perfect time to celebrate the rustic comfort of Irish food. Try one of our favorite recipes to create the perfect St. Patrick’s day dinner for family or friends. These dishes are inspired by Irish classics, like corned beef and stew, and updated with a gourmet touch.
We’re tipping our hat to the Emerald Isle with this gourmet Irish-American fare. The corned beef and cabbage typically served on St. Patrick’s Day is actually a reinvented Irish dish, modified by immigrants to use local American ingredients. In our version, we’re serving steaks coated in a corned beef-inspired, custom blend of spices.
This dish is inspired by the rich, complex flavor of shepherd’s pie, a hearty meat stew topped with a mashed potato crust. We’re cooking ground lamb and beef with vegetables like mushrooms and celery, plus zesty, aromatic spices like garlic powder, fennel seed and savory. And instead of mashed potatoes, we’re topping our finished stew with thin slices of roasted potato, topped with a bit of nutty parmesan cheese.
Beat cold weather by filling your bowl with deliciously hearty beef stew. Our flavorful broth (simmered with spices, tomato and beef demi-glace, for exquisite richness) is brimming with beef and carrots, one of our favorite seasonal vegetables. We’re scooping savory, cheddar-infused mashed potatoes right on top, then finishing the stew with a garnish of fresh herbs.
Shepherd’s pie is a classic comfort food. So named for its use of lamb, it consists of a hearty filling baked under a crust of mashed potatoes. We’re making our filling with lamb, beef, green beans and mushrooms, all simmered in a flavorful sauce. And our crust features perfectly-textured Yukon Golds.
This hearty beef stew is flavored with aromatic seasonings, tomato paste, and— for savory-sweetness and a bit of thickness—soy glaze. We’re topping each bowl with red potatoes, sliced and roasted for slightly crispy contrast.
Find more recipes like these in the Blue Apron Cookbook.