Celebrate
St. Patrick's Day!

Celebrate St. Patrick's Day with a traditional Irish Dinner. Hearty, simple, healthy -- three delicious words that describe Irish cuisine. Topped with Irish Champ, which is lumpy mashed potatoes, mixed with green onion or other vegetables, you can prepare Shepherd's Pie ahead and bake it for dinner on St. Patrick’s Day or anytime.

Shepards Pie with Glass of Dark Ale

Shepherd's Pie is just one of the recipes included here to make the perfect St. Patrick's Day dinner. All these recipes were provided courtesy of Mealtime.org.

Shepherd's Pie

Ingredients:

  • 1 pound lean ground beef or lamb
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 1 can (14 1/2 ounces) carrots
  • 3 tablespoons canned tomato paste
  • 1 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped parsley


Topping:

  • 2 cans (14 1/2 ounces each) sliced potatoes, drained
  • 1/4 cup fat-free milk
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon nutmeg
  • 1/4 cup chopped green onion
  • 2 tablespoons shredded cheddar cheese


Preparation:

Cook and stir the beef, onion and celery in a medium skillet over medium-high heat until the beef is lightly browned and the onion is translucent. Add the carrots, tomato paste, thyme and black pepper. Simmer for 5 to 10 minutes to blend; mix in parsley. Transfer to a 9 1/2-inch pie pan.

Topping: Combine the potatoes with milk, black pepper and nutmeg; mash in food processor with pulsing action. Mix in the green onion.

Spread the potato mixture over the beef mixture in the pie dish; sprinkle with cheese. Bake at 350°F for about 30 minutes, or until the potato is lightly browned. Let sit for 5 minutes before serving.

Servings: 6

Nutritional Information Per Serving: Calories 260; Total fat 9g; Saturated fat 3.5g; Cholesterol 50mg; Sodium 620mg; Carbohydrate 28g; Fiber 6g; Protein 19g


Glorified Mashed Potatoes


 
Canned vegetables are cooked vegetables. That simple fact is the inspiration behind this easy method for adding nutrition and pizzazz to plain old mashed potatoes. Make your potatoes the same way you normally would, but when you mash them throw in a can of puréed spinach, carrots, peas, kale, sweet potatoes, asparagus or creamed corn. We offer 3 renditions: a take off on colcannon using canned spinach, a slightly sweet mixture of potatoes and carrots that glows like a sunset, and a subtle combination of mashed potatoes and peas, brightened with a touch of yogurt.

Ingredients:

For Colcannon (Irish Mashed Potatoes)

  • 2 pounds red-skin or golden potatoes, peeled, cut in large chunks
  • 1 can (7.75 ounces) whole leaf spinach, drained
  • 1 tablespoon butter or oil
  • 1/2 teaspoon onion powder
  • 1/3 cup milk, half & half, or cream
  • Salt and pepper, to taste


For Glowing Mashed Potatoes

  • 2 pounds red-skin or golden potatoes, peeled, cut in large chunks
  • 1 can (8.25 ounces) sliced carrots, drained
  • 1 tablespoon butter or oil
  • 1/4 cup milk, 1/2 & 1/2, or cream
  • Salt and pepper to taste


For Green Goddess Mashed Potatoes

  • 2 pounds red-skin or golden potatoes, peeled, cut in large chunks
  • 1 can (8.25 ounces) sweet peas, drained
  • 1 tablespoon olive oil
  • 1/4 cup plain yogurt
  • Salt and pepper to taste

 
Preparation Time: Approximately 8 minutes

Cook Time: Approximately 15 minutes


Preparation:

Bring a large pot of lightly salted water to a boil. Add potatoes and cook until tender, about 15 minutes, drain and return to the pot.

Meanwhile purée the spinach, carrots or peas in a food processor until completely smooth.

Mash the potatoes with a potato masher or ricer. Mix in the remaining ingredients, and warm over medium heat, stirring constantly.

Servings: 6

Nutritional Information Per Serving
Colcannon: Calories 199; Total fat 7g; Saturated fat 2g; Cholesterol 6mg; Sodium 141mg; Carbohydrate 30g; Fiber 2g; Protein 3g; Vitamin A 34%DV*; Vitamin C 22%DV; Folate 29%DV; Calcium 9%DV; Iron 14%DV; Potassium 25%DV

Glowing Mashed Potatoes: Calories 197; Total fat 6g; Saturated fat 2g; Cholesterol 6mg; Sodium 105mg; Carbohydrate 31g; Fiber 2g; Protein 3g; Vitamin A 9%DV*; Vitamin C 20%DV; Folate 7%DV; Calcium 4%DV; Iron 4%DV; Potassium 20%DV

Green Goddess Mashed Potatoes: Calories 192; Total fat 7g; Saturated fat 1g; Cholesterol 0mg; Sodium 128mg; Carbohydrate 31g; Fiber 1g; Protein 3g; Vitamin A 8%DV*; Vitamin C 22%DV; Folate 11%DV; Calcium 4%DV; Iron 4%DV; Potassium 21%DV

*Daily Value

Serving Size: 1/2 cup



Savory Potatoes



Ingredients:
  • Non-stick cooking spray
  • 5 cups small red potatoes, diced
  • 1 can (14 1/2 ounces) diced tomatoes
  • 1 leek, washed & sliced, separated into rings
  • 3 garlic cloves, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon each salt and ground black pepper
  • 1 can (14 ounces) beef broth
  • 3 tablespoons butter, cut into 6 pieces

 
Preparation Time: Approximately 15 minutes

Cook Time: Approximately 50 minutes


Preparation:

Heat the oven to 450 degrees F.

Lightly grease a 13 x 9-inch baking dish with cooking spray. Add the potatoes, tomatoes and leeks. Sprinkle with garlic, thyme, oregano, salt and pepper. Pour the beef broth over the vegetables and toss gently to mix. Scatter the butter pieces over top.

Bake uncovered, for about 50 minutes or until potatoes are tender. Serve immediately.

Servings: 6

Nutritional Information Per Serving: Calories 210; Total fat 8g; Cholesterol 15mg; Sodium 790mg; Carbohydrate 30g; Fiber 3g; Protein 3g


Cabbage Rolls and Corned Beef

Corned beef and cabbage, what could be more Irish? For convenience, stuff the cabbage leaves a night ahead, then just cook them in the oven for an easy St. Patrick's Day dinner. Rich in vitamin C, cabbage and spaghetti sauce pair well with corned beef hash!

Ingredients:

  • 1 large head cabbage
  • 1 small onion, chopped
  • 2 stalks celery, chopped
  • 1 tablespoon vegetable oil
  • 1 can (15 ounces) corned beef hash
  • 1 cup canned spaghetti sauce, divided
  • 1/4 cup dry breadcrumbs
  • 1/3 cup chopped parsley


Preparation:

Separate 12 large outer leaves from the cabbage head; set aside the remaining cabbage head. Remove the center vein from each leaf so it becomes more pliable. Soften the cabbage leaves in boiling water for 2 to 3 minutes. Remove from water with a slotted spoon; set aside until cool enough to handle.

Chop 1 cup of cabbage from the remaining cabbage head. Save any leftover cabbage to use in a salad, soup or stir-fry dish. Cook and stir the chopped cabbage, onion and celery in oil over medium heat in a medium, non-stick skillet until onion is translucent, about 10 minutes. Add corned beef hash, breaking it up with a spoon; mix gently. Heat over medium heat for about 5 minutes. Add 1/4 cup spaghetti sauce and breadcrumbs, mix well. Cool slightly.

Spoon about 1/4 cup of the corned beef mixture onto each cabbage leaf. Roll, tucking the ends in. Arrange cabbage rolls, seam side down, in a shallow baking dish. Pour remaining spaghetti sauce over cabbage rolls. Bake at 350ºF covered for about 25 minutes, until heated through. To serve, spoon spaghetti sauce over cabbage rolls; sprinkle with parsley.

Servings: 6

Nutritional Information Per Serving: Calories 210; Total fat 11g; Saturated fat 3.5g; Cholesterol 25mg; Sodium 570mg; Carbohydrate 20g; Fiber 4g; Protein 9g

(Nutrition information, based on using 1/3 head of cabbage in this recipe.)


Ginger Pear Martini


 
This enlightening and fresh cocktail is a hand-crafted masterpiece.

Ingredients:

 

  • Fresh gingerroot
  • 1 fresh lime
  • 2 canned pear slices in heavy syrup (from 15-ounce can)*
  • 1/2 ounce (1 tablespoon) syrup from can of pears
  • 2 ounces (1/4 cup) pear-flavored vodka
  • Ice

Equipment:

  • Martini shaker or 16-ounce pint glass
  • Shaking tin
  • Strainer
  • Muddler
  • Grater

Preparation:

Do ahead: Peel skin from ginger with the side of a spoon. Finely grate enough ginger to prepare as many drinks as needed.

To make one cocktail drink: Juice lime and pour into martini shaker. Add two pear slices to the martini shaker. Add thumbnail-sized portion of ginger and muddle ingredients together. Pour syrup from canned pears into shaker. Fill shaker with ice and add vodka. Shake vigorously 10 times and strain into chilled martini glass, making sure to keep solids out of the cocktail.

Serving glass: 10-ounce martini glass (chilled)

Servings: 1

Nutritional Information Per Serving: Calories per drink: 170 (based on 80-proof vodka)**

*Note: One 15-ounce can of pear slices in heavy syrup makes 8 drinks.

**Note: Higher-proof vodka contributes more calories

Find other delicious recipes at Mealtime.org.

More delicious ways to celebrate St Patrick's Day

 

Irish coffee and coffee cakes

St Patrick's Day Irish Soda Bread

Irish Stew

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Comments

Comments on "Traditional Irish Dinner"

Jean March 09, 2014 | 6:00 PM

While the recipes you published are lovely, they are more American than Irish. More traditional would be boiled bacon (not the streaky kind, closest in America would be back bacon), boiled spuds and some savoy cabbage all with parsley sauce. :)

Brandy March 17, 2013 | 6:26 PM

While corned beef and cabbage is a wonderful dish that has been enjoyed by many Irish-American citizens in the United States, this is not a traditional Irish dish. As a matter of fact, many Irish had never consumed corned beef until they settled in America due to the high cost.

Cynthia Ceresola February 08, 2013 | 8:23 AM

I was glad to see your comments, Michelle. I am hosting my book club's February meeting and want to serve a traditional Irish meal. Our book for this month is centered around the dynamics of an Irish family in Ireland, (Tana French's "Faithful Place"). The foods mentioned in the book are pizza and sandwiches, not what I want to serve 11 book club buddies. Can you help me out? Although I love it, I want to do something besides the obvious corned beef and cabbage and last year I prepared a beef and beer stew much like your Guiness and meat stews. My meeting is on Mnday the 11th. Thank you.

Michelle March 12, 2012 | 8:16 PM

I stumbled on your page while looking for a specific recipe for our St. Patrick's Day dinner, a big deal in my house because of our heritage and saw that your recipe for colcannon contained spinach. Spinach is not a vegetable that grows easily in the region and traditional Irish colcannon instead contains kale or cabbage. Using spinach actually makes it Swedish instead of Irish.

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