St. Patrick’s Day Food That Will Make You Lucky All Year Long

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Happy Saint Patrick’s Day! We’re so excited to celebrate today in our favorite way — by sharing our favorite holiday recipes with you. Today, we’re sharing our favorite St. Patrick’s recipes that you can bring to any potluck, dinner, or just have yourself!

Reuben Casserole

Thank you The Girl Who Ate Everything for the recipe!

Ingredients

• 1 lb. sliced deli corned beef (coarsely chopped) 

• 16 oz. sauerkraut (drained and rinsed)

• 1 cup Thousand Island dressing

• 2 + ½ cups shredded Swiss cheese 

• 6 slices Rye bread (cubed)

Directions

1. Preheat the oven to 400°F.

2. Layer the corned beef on the bottom of a 9×13-inch baking dish. 

3. Make sure the sauerkraut is drained and pat it dry. Sprinkle it on top of the beef. Drizzle the dressing on top of the sauerkraut and sprinkle the Swiss cheese on top. 

4. Arrange the diced bread on top of the casserole and lightly spray it with cooking spray so that it toasts up nicely. 

5. Bake for 20-25 minutes or until the bread is toasted and the cheese has melted.

Corned Beef and Cabbage

Thank you Foodie Crush for the recipe!

Ingredients

• 3 carrots (peeled and cut into 3-inch pieces)

• 1 yellow onion (peeled and quartered)

• ½ lb. small potatoes (halved)

• 1 corned beef brisket (plus a pickling spice packet)

• 2 8-12-oz. beers 

• 6 sprigs of fresh thyme 

• ½ head cabbage

• ½ cup sour cream 

• 3-4 Tbsp horseradish

Directions

1. In a 5-to-6-quart slow cooker, place the carrots, onion, and potatoes. Place the corned beef, fat side up, on top of the vegetables and sprinkle with pickling spice. Pour the beers over the vegetables and brisket. Sprinkle with the sprigs of fresh thyme. Cover and cook on high until the corned beef is tender, 5-6 hours. 

2. Arrange the cabbage over corned beef, cover, and continue to cook until the cabbage is tender, 45 minutes to an hour. Thinly slice the corned beef against the grain and serve with vegetables and cooking liquid with the horseradish sauce. 

3. To make the sauce, mix the sour cream and horseradish together in a small bowl. Refrigerate.

Irish Potato Pie

Thank you A Spicy Perspective for the recipe!

Ingredients

• 1 sheet frozen puff pastry (thawed)

•  4 Tbsp butter

• 7 slices bacon (chopped)

• 5 potatoes (peeled and sliced thin)

• 1 onion (peeled and sliced thin)

• 1 Tbsp fresh dill

• ½ cup heavy cream 

• Salt and pepper

• Chives (for garnish)

Directions

1. Preheat the oven to 350°F. Place the thawed puff pastry in an 8 or 9-inch tart pan and crimp the edges. Refrigerate the crust until it’s ready to fill. 

2. Place the butter and bacon in a large skillet over medium-high heat. Sauté until the bacon is crispy, then toss in the onions, followed by the potatoes and dill. Season with ½ teaspoon of salt and ¼ teaspoon of ground pepper. Gently stir for 3-5 minutes, then spoon the mixture into the crust and drizzle with heavy cream. 

3. Bake on the low rack in the oven for 35-45 minutes until the potatoes are fork-tender and the crust is golden. Rest for 10 minutes, then sprinkle with chopped chives. Cut and serve.

Shepherd’s Pie

Thank you Pure Wow for the recipe!

Ingredients

Guinness Beef Stew:

• 2 Tbsp unsalted butter

• 1 yellow onion (chopped)

• 2 carrots (peeled and chopped)

• 3 stalks celery (chopped)

• 1 lb. ground beef

• Salt and freshly ground black pepper

• ¼ cup all-purpose flour

• 12 oz. Guinness stout

• 1 cup beef broth

• 1 + ¼ cups frozen peas

• 1 Tbsp chopped fresh thyme 

Mashed Potato Topping

• 3 large russet potatoes (peeled and cut into 1-inch pieces)

• 4 oz. goat cheese (crumbled)

• ⅓ cup sour cream 

• Salt and freshly ground black pepper

• 2 Tbsp unsalted butter

Directions

1. Preheat the oven to 375°. Grease a 9×13-inch dish with nonstick cooking spray. 

2. In a large pot, melt the butter over medium heat. Add the onion, carrot, and celery. Cook until tender, 7-9 minutes. 

3. Stir in the garlic and cook until the mixture is fragrant — 1 more minute. Add the ground beef and use a wooden spoon to break it up. Sauté until the beef is fully cooked through, 7-9 minutes. Season with salt and pepper. 

4. Sprinkle the flour evenly over the mixture and stir to combine. Cook for 1-2 minutes over medium heat, stirring constantly. 

5. Add the Guinness and beef broth to a pot and stir well to combine. Bring the mixture to a simmer over medium heat. Simmer until a good flavor develops and the sauce is thickened slightly — 6-8 minutes.

6. Stir in the peas and thyme. Pour the mixture into the prepared casserole dish. Set aside. 

7. Place the potatoes in a medium pot and cover with water by at least 1 inch. Bring to a boil over medium-high heat and cook until fork-tender — 17-20 minutes. 

8. Drain the potatoes and return them to a pot. Add the goat cheese and sour cream and use a potato masher to mash the potatoes until it’s light and fluffy. Season with salt and pepper. 

9. Dollop the mashed potatoes on top of the beef filling and spread it into an even layer. Arrange the small pieces of butter on top of the potatoes. 

10. Bake until the filling is hot and bubbly and the potatoes are golden and crisp on the surface, 30-35 minutes. 

Bangers and Mash Casserole

Thank you Meg’s Everyday Indulgence for the recipe!

Ingredients

• 1 + ½ lbs. Yukon gold potatoes (washed and cut into 1-inch chunks)

• 4 Tbsp butter (softened)

• ½ cup whole milk

• ¾ tsp kosher salt

• 1 Tbsp olive oil 

• 1 lb. ground pork 

• 1 egg

• ¾ cup panko bread crumbs 

• 1  tsp kosher salt 

• ¼ tsp black pepper

• ¼ tsp allspice

• ¼ tsp dried thyme 

• ¼ tsp rubbed sage 

• ½ tsp garlic powder

• 3 Tbsp all-purpose flour 

• 1 cup dark beer

• 1 cup beef stock

• 1 Tbsp Dijon mustard

Directions

1. Preheat the oven to 400°F. Add the potatoes to a pot of cold water. Place over high heat and bring it to a boil. Cook for 10-15 minutes, until the potatoes are tender. 

2. Meanwhile, heat the large skillet over medium heat. In a large bowl, combine the ground pork, egg, panko bread crumbs, 1 teaspoon salt, pepper, allspice, thyme, rubbed sage, and garlic powder. Add the olive oil to the skillet, then the ground pork mixture. Break it up with a wooden spoon and cook until it’s no longer pink. 

3. Sprinkle the flour over the pork and stir until it’s coated. Cook for another minute to cook out the flour taste. Add the beer to the skillet and cook until it thickens. Add the beef stock and the Dijon and cook again, stirring often, until it’s thickened to a gravy consistency. Pour the mixture into an 8×8 pan and spread evenly. Set aside. 

4. Once the potatoes are tender, drain them well. Return them to the dry pot and mash. Add the butter and allow it to melt. Stir in the milk and kosher salt. Drop the mashed potatoes in blobs over the ground pork mixture. Use a spatula to smooth the potatoes until the pork is covered. Bake for 20-25 minutes, until bubbly and the potatoes start to turn golden. 

Chewy Irish-Coffee Blondies

Thank you Martha Stewart for the recipe!

Ingredients

• 2 sticks unsalted butter

• 2 cups all-purpose flour

• 1 tsp baking powder

• ¼ tsp baking soda

• 2 cups packed brown sugar

• 3 Tbsp freshly ground coffee

• Salt 

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup sliced almonds 

Glaze:

• 1 Tbsp melted butter (warm)

• 2 Tbsp Irish whiskey

• ¾ cup confectioner’s sugar

Directions

1. Preheat the oven to 350°F. Butter a 9×13-inch baking pan and line it with parchment paper so it hangs over the sides. Butter the parchment. Whisk the flour, baking powder, and baking soda together. 

2. Melt the butter and pour it into a mixing bowl with brown sugar, ground coffee, and 1 teaspoon of salt. Stir to combine. Stir in the eggs, vanilla extract, and the flour mixture until just combined. Pour the batter into the prepared pan and sprinkle in the almonds. Bake for 27-30 minutes. Let them cool completely. 

3. Whisk the butter and whiskey together and gradually whisk in the confectioners’ sugar until the glaze is thick but pourable. Use a spoon or a pastry bag fitted with a plain round tip and drizzle the glaze over the blondies in a rough crosshatch pattern. Let the glaze dry for one hour and cut the blondies into 2-inch squares.

Spicy Chocolate Stout Cake

Thank you Spoon Fork Bacon for the recipe!

Ingredients

• 2 cups flour 

• ½ cup unsweetened cocoa powder

• 4 oz. Mexican chocolate (finely ground, plus more for garnish)

• ¾ tsp baking soda

• ½ tsp salt

• ¼ tsp ground cinnamon 

• ½ cup unsalted butter

• 1 + ½ cups sugar

• ½ cup light brown sugar

• 2 oz. bittersweet chocolate (melted)

• 2 large eggs

• 1 cup milk

• 12 oz. chocolate stout 

Peanut Butter Buttercream:

• ½ cup unsalted butter (softened)

• ¾ cup creamy peanut butter

• 1 + ¾ cup powdered sugar

• 2 Tbsp heavy cream 

• ½ tsp vanilla extract

Directions

1. Preheat oven to 350˚F.

2. In a mixing bowl, whisk together flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.

3. In a stand mixer fitted with a paddle attachment or with a hand mixer, cream together butter and sugars. Add melted chocolate and continue to cream together.

4. Add eggs one at a time, then add milk and mix until just combined.

5. Add flour mixture and stout to butter mixture, ⅓ at a time alternating, beginning with the flour mixture.

6. Mix until everything is well incorporated and fold in ground Mexican chocolate. Pour mixture into a prepared 9×13 inch pan and bake for 35 to 40 minutes or until a toothpick comes out clean when inserted into the center of the cake.

7. Allow cake to cool completely before frosting, cutting, and serving.

8. Place butter and peanut butter in a mixing bowl and beat together with a hand mixer. Add powdered sugar, 1 cup at a time, until fully incorporated. Stir in cream and vanilla until frosting is smooth and creamy.

9. Spread frosting over the surface of the cooled sheet cake and top with a sprinkle of grated Mexican Chocolate. Serve.

We’re feeling lucky about these recipes, how about you? What is your favorite? Comment below!

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