Beyond the shamrocks, pub hopping and green garb, St. Patrick’s Day presents the perfect chance to indulge in tradition and learn about Ireland’s most beloved dishes. From boozy classics like Guinness stout stew to comforting colcannon and the humble boxty, explore the history behind Irish food and find out whether Irish coffee is actually Irish.

Irish Stew – A Dish of Survival

Originally a peasant dish, Irish stew was a way for farmers to make the most of available ingredients – mutton (later lamb), potatoes, onions and carrots. Cooked low and slow, the stew became a comforting, nutrient-packed meal that sustained families through harsh winters. It’s still a favourite today, with variations including beef and plant-based versions.

Enjoy this Irish Pork Stew with Colcannon – our take on this hearty dish. 

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Colcannon – Comfort in a Bowl

A dish that marries mashed potatoes with cabbage (or kale), colcannon has been enjoyed in Ireland for centuries. It was especially popular around Halloween when small charms were hidden inside – finding a ring meant marriage was on the horizon, while a thimble signified a life of singledom (shame!). While the superstitions may have faded, colcannon remains a beloved side dish, often served with a generous knob of butter melting into the centre.

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Boxty – The Humble Potato Pancake

Potatoes have been synonymous with Irish cuisine for some time, but the beloved boxty – a potato pancake – might be one of the most iconic, as it predates the Great Famine.

Traditionally made with grated raw potato, mashed potato, flour and buttermilk, boxty was a way for resourceful Irish cooks to stretch their food supplies. The name itself is thought to come from the Irish word ‘bacstaí’, meaning ‘poor-house bread’. Today, it’s still a staple at Irish tables, often served with butter, smoked salmon or as a side to a full Irish breakfast.

Whether you like them sweet or savoury, these Irish boxty are guaranteed to be a good ‘craic’. Love taters? Enjoy these spudtacular potato recipes. 

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Soda Bread – A Baking Revolution

Soda bread is one of Ireland’s most popular bakes, with its origins dating back to the 19th century when baking soda became available as a leavening agent.

Unlike yeast-based breads, soda bread is quick to make and requires only a handful of ingredients – flour, baking soda, salt and buttermilk. Sweet versions include raisins, similar to spotted dog (yum!), while savoury takes incorporate seeds and oats. Slathered with butter and enjoyed with a cup of tea, it’s a must-have in any kitchen – Irish or not!

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Bangers and Mash – A Pub Classic

Though often associated with British cuisine, bangers and mash have strong roots in Ireland, too. The term ‘bangers’ emerged during World War I when sausages, due to meat shortages, were bulked up with water, causing them to ‘bang’ or pop when cooked (sounds like an extreme sport!). Served atop mashed potatoes with onion gravy, this pub favourite pairs perfectly with a pint of stout. It’s the Irish equivalent of South African ‘pap and wors’.

Try this plant-based take on a traditional Irish food.

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Shepherd’s Pie – A Dish of Many Names

Homely and hearty, shepherd’s pie dates to the late 1700s, when home cooks needed creative ways to use leftover roasted meat. Traditionally made with minced lamb (hence ‘shepherd’s pie’), the dish is topped with a layer of buttery mashed potatoes and baked to golden perfection. In Ireland, it’s commonly enjoyed with a side of peas and a splash of Worcestershire sauce (say ‘wu-stuh-shuh’) for extra depth of flavour. If made with beef, it’s technically called a ‘cottage pie,’ though, most folk would happily devour either!

Enjoy this delicious Oxtail Shepherd’s Pie with Parmesan Mash Topping or savour a mash-up of South African and Irish flavours in this Steak & Kidney Cottage Pie. 

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The Full Irish Breakfast – The Ultimate Start to the Day

An Irish breakfast is a feast fit for a king, queen or hungry being. Stacked with sausages, bacon rashers, black and white pudding, fried eggs, baked beans, tomatoes and soda bread, this is fully loaded meal. The black pudding (blood sausage) is a traditional staple that dates back to ancient times when no part of an animal went to waste.

Whether nursing a hangover or craving a comforting plate, a full Irish never disappoints!

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Guinness Beef Stew – A Boozy Classic

Guinness is Ireland’s most famous stout; it’s what people drink in pubs and cook with at home, especially when making Guinness stout stew.

A richer take on traditional Irish stew, Guinness stew swaps lamb for beef and uses the stout’s deep, malty flavour to create an intensely savoury broth. The slow-cooked result is tender, flavour-packed meat, best served with crusty bread to mop up every drop.

Love Irish food? Try this Beef & Mushroom Stout Stew.  Settle sweet cravings with these Decadent Guinness Choc-Mint Brownies. 

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Irish Coffee – A Contemporary Classic

Irish Coffee is one of Ireland’s most famous exports, but funnily enough, it’s more popular abroad than at home. The drink was invented in the 1940s by Joe Sheridan, a chef at Foynes Airbase (previously ‘Shannon Airport’). He created it to warm up weary transatlantic travellers by adding Irish whiskey to their coffee and topping it with cream. When asked if it was Brazilian coffee, Sheridan famously replied, “No, it’s Irish coffee.”

While it’s a staple on cocktail menus worldwide, especially in the U.S., most Irish people don’t drink it regularly. It’s more of a special occasion treat or something ordered at tourist-friendly pubs. That said, you’ll still find it served in classic Irish bars, particularly in places catering to visitors looking for a taste of Irish hospitality.

Enjoy these Irish Coffee Shots with Vanilla Bean Cream for an after-dinner indulgence.  

Celebrating St. Patrick’s Day? Guests will gobble up these green, gorgeous dishes.
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