Celebrate Saint Patrick’s Day with Good Food

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Make Saint Patrick’s Day special with some good, good food. Try one of these recipes for your Irish feast!

Recipes for a St. Patrick's Day Feast | GoodCheapEats

We’re not Irish, nor do we pretend to be. But, based on pictures, we think the country is gorgeous. Based on history, we think that Saint Patrick was an amazing man, bring the truth of the gospel to the people of the Emerald Isle. We are even contemplating adding a stop to our European vacation.

Contrary to popular belief, corned beef and cabbage is NOT traditionally Irish. And I’m cool with that because corned beef is not my thing. But the following recipes are. Make one or three of them next Monday for supper and celebrate the luck o’ the Irish.

Try one of these recipes for St. Patrick’s Day!

Rainbow Cinnamon Rolls – Skip the Lucky Charms cereal and make these instead! These rolls are an adaptation of your typical cinnamon roll. But instead of a spicy filling, the spice is worked into the dough. And the dough, in turn, is rolled up with butter and colored sugars. If you want to make them a bit healthier, use a combination of whole wheat and unbleached flour.

Irish Stew – This stew is simple to make. It just takes a few minutes to brown the meat and saute onions on the stovetop, and then you finish it off in the crockpot. Delicious!

Guinness Beef Stew – This stew is similar to my traditional Irish Stew but is enhanced with a bottle of Guinness and a good dose of mushrooms. Those two riffs add amazing flavor to the dish, beefing up the richness and savory goodness.

Irish Soda Bread
– This soda bread is super easy to mix up. No rising needed. Just mix up the dough, shape it, and bake. It is fantastic with stew and some Dubliner cheese.

Nanna’s Apple Pie – If you don’t have time to make a pie on St. Patrick’s Day, you can easily do it ahead of time and freeze it unbaked. Just slip the pie into a gallon-size ziptop bag, remove the air, and place it in the freezer. To bake from frozen, place unwrapped frozen pie on a rimmed baking sheet and bake at 400 until juice is thick and bubbly, about 1 hour, 15 minutes. Cover edges with foil after 45 minutes baking to prevent burned edges. Also, if you love almonds, you’ll love this version of Apple Pie with Almond Crumb Topping.

What do YOU have for Saint Patrick’s Day?

About Jessica Fisher

I believe great meals don't have to be complicated or expensive. There's a better way, and it won't take all afternoon.

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  1. Stephanie M. says:

    I love to make corned beef and cabbage. But my Irish husband doesn’t like cabbage so I end up eating it all by myself and there’s always too much for only me to eat so some ends up in the round file. As for the corned beef, he eats that but he’s not eating it with a whole lot of gusto and he doesn’t like mustard either so he only eats a little corned beef and a few of the potatoes. Up until this year, I still made it because I only make it once a year and since I love it, I figure he can make do with it just for one day because I make so many other dishes. But the other day, he said,” why don’t you forget about making that this year; we have a roast beef in the freezer and since you’re still doing the freezer challenge, why don’t you cook that?” Then he proceeds to tell me that in Ireland they don’t eat this meal on St. Patrick’s Day anyway; it’s an American thing. I guess that’s his way of trying his very best to get me not to make it. Ho Hum . . . So for all of you eating corned beef and cabbage, I am truly envious and I’ll miss it this year but he’s only getting one year off; next year, it comes out on the table again. Ha Ha. I also make Irish Soda bread and that he likes. I already bought everything to make them and I usually always make about 10 of them for friends, neighbors, and family. With the one I keep for myself, I slice it and wrap each slice individually and then put them in a freezer bag. When I want a piece to give to hubby for breakfast, I take a slice out, defrost it, put butter on it and pack it in his lunchbox. This way, we don’t have to eat it every day worrying that if we don’t it will go stale. I will be baking all day on Saturday.

    • You are really busting out of your comfort zone this year, Stephanie. I’m proud of you. I’m sure he will love that concession this year. Depending on the cut, you can make an Irish stew and tell him that really is authentic. ๐Ÿ˜‰ And he has to eat it all. LOL

  2. Stephanie M. says:

    OMG Jessica: Do you have any idea what it’s like to live with such a fuss pot? I am someone who can go anywhere and find something wonderful to eat. My husband is a complete opposite. When we go out for dinner, I always bring the menu up on the computer before we leave; literally hours before we leave. I can peruse a menu in less than two minutes and find something; Paul, on the other hand, has to study it for twenty minutes before he finds something that’s appealing to him. I always tell him, there are people hungry all over; you should be happy to have food in your belly every day. But that doesn’t fly with him. This has been a bone of contention between us for years. Oh well. I have had to give up so many meals that I enjoy so much like pork with sauerkraut and potatoes. He hates sauerkraut. He hates mustard. He hates ketchup. He hates broccoli raab. Do you think after all these years, I need to trade him in? I love him no matter what, I just wish he had a broader pallet.

    • I getcha. LOL. I take a long time to decide, too. But, I also love sauerkraut and pork, and have successfully taught my children to like it. Bwahaha. I make it in the slow cooker for lunch when my husband is at work. Then he doesn’t have to have it, but we get what we love. ๐Ÿ™‚

  3. Stephanie M. says:

    From what I’m understanding, your husband does not like pork and sauerkraut either. They just don’t know what they’re missing. My mother, who is from Germany, makes it; that’s where I learned how to make it and this is a German staple. I’ve had it served to me plenty of times when I go there. When Paul is working a late night, I ask her to cook it for me and I go to her house and eat it and then I’m happy. If I make it at home, it would only go to waste or I’d have to give it to my mother because I’m the only one that eats it here. I love German cooking and serve plenty of it here; thank God, Paul likes most of it. German food is very simple and in most cases, not unappealing to most people. My father was from Cyprus so I also know a lot about Greek cooking. I think my husband would starve if we were to ever to go to Greece or any of the Greek islands. I love spanakopita which is a pastry filled with spinach and feta. I also love grape leaves and my husband won’t touch them. I have to tell you that as much as I love him, we have had plenty of arguments over food and his failure to step up to the plate and try something new. Thank God, this is all what we argue about. But sometimes he makes me so mad when I put my heart and sole into something and he says, “it’s okay.” I consider myself an excellent cook and can feed him for approximately 1 1/2 years without ever repeating the same dinner twice. I have spent many years learning how to cook and bake and that’s why I’m always so happy to have dinner parties because if I know nothing else, I know my way around the kitchen. I take so much pleasure out of watching a house full of people eating the food I’ve prepared for them and hearing them tell me that all is wonderful. I don’t know a lot, but I know how to please people with food and a beautiful tablescape and a wonderful evening. This is probably why my freezer and pantry is always so full; because I’m always ready and waiting to feed someone and no matter what anyone asks for, I always have it. Tonight, for example, I used up the dried peas I had in my pantry and the ham cubes I had cut up from the ham I made a few weeks back and made pea soup. It’s under 20 degrees here tonight and I thought soup would be good. Paul only eats peas if they are mixed in with something; never alone on a fork. (What a baby! ๐Ÿ™‚ ) I asked him last year if he would just try pea soup and when he did, he discovered he really liked it. Well, tonight, he ate it and said he loved it, but asked me if I would be willing to share some with his two co-workers. He says he does not want to have to eat the whole pot for the next several days. What do you think that means? Sometimes, I wish I could drop him in a desert some where for a few weeks and then bring him back home. Maybe then, he would appreciate anything that was put in front of him.

  4. Kristen says:

    Are apple pies Irish, or just tasty with the other foods?? ๐Ÿ˜‰ (Not sure how well tone is conveyed so I just want to be clear that it’s not a snarky question. Just genuinely curious since, if it is Irish, I never knew that!)

    • No snark taken. ๐Ÿ™‚ My sister asked me the same question. Years ago when I researched authentic Irish desserts, a lot of apple cakes, pies, and crisps showed up. I suppose an Irish citizen could correct me…. but that’s what I found. I think St Patrick’s Day has been so Americanized, that things are confusing.

  5. Sandi says:

    I made the Irish stew today, except I used lamb instead of beef. I figured it was more authentic. I dumped the extra flour mixture in with the beef, so the stew juice thickened a little as it cooked. It was weird doing a stew and not adding in a whole bunch of veggies (no celery?) and I did give in and add a little garlic because I just needed to. The “meat and potatoes” kid thought it was fabulous. The Irish Soda Bread… not so much. It wasn’t bad, just sort of there. I don’t know if I did something wrong, or if we just don’t care for it. Since the oven was on, I threw together a batch of Jessika’s choc cookies. I only cooked a dozen of them, and I made the rest of the dough into the balls and put them in the freezer so I can just pull them out later for quick cookies. Good thing, as they were wolfed down!

    • Yes! Lamb is more authentic, or mutton, really, but I don’t usually buy that. I did once, and the kids got weirded out when I told them. Now they would be thrilled.

      Irish Soda Bread is just kinda “there” if you know what I mean. It’s good with cheese or dipped in the stew.

      When I originally read this, I went and made cookies. Thanks. ๐Ÿ˜‰

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