6 St. Patrick’s Day Recipes for an Epic At-Home Feast March 16, 2021
Since we’re not able to march in a parade, gather in a large crowd, or listen to traditional live music this March 17, we’ve brought the party directly to your kitchen!
St. Patrick’s Day is all about gathering. While that (still) looks a little bit different this year, these six St. Patrick’s Day-inspired recipes will help get in the spirit, deliciously. We’ve included TWO shepherd’s pie recipes from the HelloFresh menu archive, a fruity green-and-white parfait, a spiked ice cream float, and two brand new recipes—one for Irish “Nachos” and one for Chocolate Stout Cupcakes with Irish Cream Frosting. Mix and match to create the St. Patty’s Day feast of your dreams.
Pub-Style Shepherd’s Pie
Shepherd’s pie is comfort food at its finest. This traditional Irish dish is made with ground lamb, so feel free to swap it in if you like. The base here is a rich, tomatoey beef filling chock full of fresh veggies and herbs. On top, swoops of creamy, thyme-flecked mashed potatoes are sprinkled with sharp white cheddar, then broiled to create an irresistibly cheesy crust. We know, we know—we had you at shepherd’s pie.
Mushroom & Herb Shepherd’s Pie
If you’re of the veggie persuasion or simply a funghi-loving omnivore, this shepherd’s pie was made for you. It’s our vegetarian version of the above, with mighty mushrooms in place of the meat. Ultra-savory and ultra-delicious, this kind of dinner that really sticks to your ribs.
The following recipe was inspired by the Irish Boiled Dinner (aka Corned Beef and Cabbage), a ubiquitous (American) dish. Quick history lesson: When Irish immigrants started coming to the U.S., customary St. Patrick’s Day foods—pork and potatoes—were prohibitively expensive. Corned beef and cabbage, on the other hand, were cheap and plentiful (and not to mention, tasty). The Irish-American staple was thereby born. Our fun twist certainly isn’t authentic, but it’s nothing short of delish (and pairs perfectly with a pint—dyed-green or otherwise).
- 24 oz Yukon Gold Potatoes, sliced into ¼-inch-thick rounds
- 4 Scallions, thinly sliced
- ½ lb. Corned Beef, roughly chopped
- 1 TBSP Butter
- ½ Cup Mayo
- ¼ Cup Sour Cream
- ¼ Cup Grainy Mustard
- 1 Cup Shredded White Cheddar
- ¾ Cup Sauerkraut, drained
- 1 tsp. Garlic Powder
- Kosher Salt
- Black Pepper
- Vegetable Oil
- Preheat oven to 450 degrees. Toss potatoes with a large drizzle of oil, garlic powder, salt, and pepper. Arrange rounds so they’re slightly overlapping. Roast on top rack until lightly browned and tender but not yet crispy, 13-15 minutes.
- While potatoes roast, melt butter in a large pan over medium heat. Add corned beef and cook, stirring occasionally, until super browned and crispy, 5-7 minutes. Transfer to a paper-towel-lined plate.
- Whisk together mayonnaise, sour cream, and mustard in a small bowl. Season with salt and pepper.
- Once potatoes are lightly browned and almost tender, sprinkle evenly with cheddar. Return to oven until cheese melts and potatoes are crispy at the edges, about 5 minutes more.
- Top cheesy potatoes with crispy corned beef and sauerkraut, drizzle with creamy mustard sauce, and sprinkle with scallions. Serve immediately.
Chocolate Stout Cupcakes with Irish Cream Frosting
This adult-friendly dessert combines two of our favorite Irish libations: stout and Irish cream. While they’re both very different—one dark and bubbly, one sweet and silky—they play off each other perfectly to create a rich and boozy delight . The coffee-reminiscent stout boosts the chocolate flavor in the cake, while the Irish Cream lends an extra-special bite to frosting. To gild the lily in the best way possible, we finish these confections with a drizzle of caramel and a smattering of Shamrock sprinkles. If you have neither, they’ll still be just as awesome!
For the Cake
- 1 Box Chocolate Cake Mix
- ½ Cup Vegetable Oil
- 3 Large Eggs
- ¾ Cup Irish Stout
- ¾ Cup Water
For the Frosting
- 1 Cup (2 Sticks) Butter, room temperature
- 3½ Cups (1 Box) Powdered Sugar
- ¼ Cup Irish Cream
- 1 tsp Vanilla Extract
- Kosher Salt
- Caramel, for drizzling
- Shamrock Sprinkles, for decorating
- Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake liners. Whisk together cake mix, vegetable oil, eggs, stout, and water in a large bowl until smooth. Evenly divide batter among liners.
- Bake according to package instructions, or until a toothpick comes out with moist crumbs. Let cool completely.
- While cupcakes cool, place the butter in large bowl or the bowl of a stand mixer. Beat on medium speed with a handheld mixer or the paddle attachment until light and fluffy, about 3 minutes. Add half the powdered sugar and beat until smooth, about 1 minute. Add remaining powdered sugar, Irish Cream, vanilla, and a pinch of salt. Beat until smooth and creamy, adding more Irish Cream 1 tsp at a time if necessary, about 3 minutes more.
- Spread or pipe frosting onto cooled cupcakes. Drizzle with caramel and shower with Shamrock sprinkles.
Porter Beer Float
Why should soda have all the fun? For this float, we swapped the sugary stuff for dark and delicious porter. Porter has notes of chocolate, coffee, and toffee, making it the perfect foil for vanilla ice cream. Together, it’s an ultra-creamy, cold, and downright heavenly libation. Sláinte!
- ⅓ Cup Milk Chocolate Chips
- 1 TBSP Heavy Cream
- 1 Cup Vanilla Ice Cream
- 2 Bottles of Dark Beer (Porter or Stout)
- Edible Gold Flakes or Glitter
- Place chocolate chips and heavy cream in a microwave-safe bowl. Microwave at 10-second intervals, stirring in between each, until melted and combined. Use a spoon to drizzle chocolate mixture onto the rim of 2 pint glasses.
- Divide vanilla ice cream between pints, then pour beer over. Sprinkle with edible gold flakes or glitter.
- For extra credit, toast a marshmallow and stick on the rim of each glass.
St. Patty’s Jello Parfait
It’s not a real St. Patrick’s Day celebration without something bright green, right?! This fun and funky parfait is just the thing. Jiggly layers of lime and coconut jello are topped with kiwi, chunks of angel food cake, whipped cream, and lime zest. Together, it’s light, fruity, and all-around awesome.
- 1 Box Lime Jello
- 1 Box Unflavored Jello
- Coconut Milk
- 1 Angel Food Cake, diced into bite-sized pieces
- 2 Kiwis, peeled and diced into bite-sized pieces
- Whipped Cream
- Lime Zest
- Make lime jello according to packet instructions. Pour into 4 serving glasses until each is ⅓ full. Refrigerate for 2 hours, or until set.
- Make unflavored jello according to packet instructions, replacing water with coconut milk. Pour over set lime jello, then return to fridge until set, an additional 2 hours.
- Repeat process once more with lime and coconut jello, rewarming both mixtures before pouring and refrigerating in between. You should have 4 alternating layers, 2 green and 2 white.
- Top set jello with angel food cake, kiwi, and whipped cream. Garnish with lime zest and serve.
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