50+ Irresistible St. Patrick’s Day Cast Iron Recipes for Holiday Feast

St. Patrick’s Day is all about celebrating Irish heritage, culture, and, of course, enjoying delicious food.

Whether you’re hosting a grand feast, enjoying a quiet meal with family, or bringing something special to a potluck, cast iron cooking is the perfect way to elevate your St. Patrick’s Day dishes.

The versatility of cast iron skillets and Dutch ovens allows you to create everything from hearty stews to crispy breads, and even indulgent desserts, all with that incredible, savory flavor that only cast iron can provide.

In this article, we’ve curated a collection of 50+ St. Patrick’s Day cast iron recipes that will bring bold, comforting Irish-inspired dishes to your table.

Whether you prefer a traditional corned beef and cabbage, a rich shepherd’s pie, or a fluffy soda bread, there’s something here for every taste.

So grab your trusty cast iron pan and get ready to make your St. Patrick’s Day celebration one to remember!

50+ Irresistible St. Patrick’s Day Cast Iron Recipes for Holiday Feast

With these 50+ St. Patrick’s Day cast iron recipes, you’re sure to make your holiday celebrations extra special.

The unique combination of hearty ingredients and the timeless cooking style of cast iron ensures that each dish brings out the rich, rustic flavors that make St. Patrick’s Day meals unforgettable.

From savory mains to decadent sides and desserts, these recipes are designed to create a festive, flavorful meal that everyone will enjoy.

So, next time you’re ready to celebrate, don’t forget to dust off your cast iron skillet—because it’s the secret ingredient to bringing an extra touch of magic to your St. Patrick’s Day feast.

Cast Iron Irish Soda Bread

This Irish soda bread is a hearty, rustic loaf that embodies the spirit of St. Patrick’s Day. Made with simple ingredients like whole wheat flour, baking soda, buttermilk, and a touch of sugar, this bread has a dense texture with a slightly tangy flavor. Baking it in a cast-iron skillet gives it a golden crust and a soft, airy interior, making it the perfect companion to your holiday meal.

Ingredients:

• 3 cups whole wheat flour
• 1 tsp baking soda
• 1 tsp salt
• 1 tbsp sugar
• 1 ½ cups buttermilk
• 2 tbsp melted butter (optional for brushing)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the flour, baking soda, salt, and sugar. Mix well.
3. Make a well in the center and pour in the buttermilk. Stir until the dough begins to form.
4. Turn the dough out onto a lightly floured surface and knead briefly, just until it comes together.
5. Shape the dough into a round loaf and transfer it to a well-seasoned cast-iron skillet.
6. Using a sharp knife, score a deep cross on top of the dough.
7. Bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
8. Optional: Brush the top with melted butter for a glossy finish.

This Irish soda bread offers a perfect balance of flavor and texture, with its crisp, golden crust and soft, moist crumb. The simplicity of the ingredients makes it easy to whip up, while the use of a cast-iron skillet enhances the rustic presentation and ensures even baking. It pairs beautifully with soups, stews, or a generous pat of butter.

Cast Iron Shepherd’s Pie

This classic Shepherd’s Pie recipe is a comforting and filling dish, perfect for St. Patrick’s Day. Ground lamb is paired with a savory mix of vegetables and topped with creamy mashed potatoes. The dish is then baked in a cast-iron skillet to develop a crispy, golden crust on top, creating a hearty and satisfying meal for all to enjoy.

Ingredients:

• 1 lb ground lamb (or beef)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup peas
• 1 cup beef or vegetable broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tsp dried thyme
• 4 cups mashed potatoes (prepared in advance)
• Salt and pepper, to taste
• Olive oil for sautéing

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Heat olive oil in a large cast-iron skillet over medium heat. Add the ground lamb and cook until browned. Remove excess fat, if necessary.
3. Add the onions, garlic, and carrots to the skillet, cooking until softened (about 5-7 minutes).
4. Stir in the peas, tomato paste, Worcestershire sauce, thyme, and broth. Let simmer for 10 minutes, until the mixture thickens. Season with salt and pepper.
5. Spread the mashed potatoes over the meat mixture, smoothing the top with a spatula.
6. Bake in the preheated oven for 20-25 minutes, until the top is golden brown.
7. Let rest for 5 minutes before serving.

Shepherd’s Pie is a warm, filling dish that encapsulates the essence of Irish comfort food. The ground lamb offers a rich, savory base that’s complemented by the sweetness of the carrots and peas. Topping the mixture with mashed potatoes and baking in a cast-iron skillet gives it a beautiful crispy top, while keeping the filling tender and flavorful. It’s a one-pan wonder that’s perfect for St. Patrick’s Day dinner.

Cast Iron Corned Beef and Cabbage

Corned beef and cabbage is a quintessential St. Patrick’s Day meal, and making it in a cast-iron skillet elevates the dish. The corned beef becomes perfectly tender and flavorful, while the cabbage crisps up slightly around the edges, offering a delightful contrast to the soft meat. This recipe provides a balanced, satisfying meal that’s full of rich flavors and textures.

Ingredients:

• 3 lbs corned beef brisket
• 1 medium head of cabbage, chopped into wedges
• 1 lb small potatoes, halved
• 4 carrots, peeled and cut into 2-inch pieces
• 1 onion, quartered
• 2 cloves garlic, smashed
• 1 tbsp olive oil
• Salt and pepper, to taste
• 2 cups beef broth
• 1 tbsp mustard seeds (optional)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large cast-iron skillet, heat olive oil over medium-high heat. Sear the corned beef brisket on all sides until browned, about 4-5 minutes per side.
3. Add the garlic and onions around the beef. Pour in the beef broth, ensuring the brisket is partially submerged.
4. Cover the skillet with foil and bake in the oven for 2.5-3 hours, until the meat is fork-tender.
5. After 2 hours, add the potatoes and carrots to the skillet, nestling them around the beef. Continue cooking.
6. When the beef is done, remove the foil and add the cabbage wedges to the skillet, placing them on top of the vegetables. Return to the oven for an additional 30-40 minutes, until the cabbage is tender and slightly charred at the edges.
7. Slice the corned beef against the grain and serve with the vegetables.

The corned beef becomes incredibly tender and flavorful after a slow bake in the cast-iron skillet. The cabbage absorbs the rich juices from the beef, while also developing a slight crispness from the high heat. This recipe offers a hearty, well-rounded meal that highlights the classic St. Patrick’s Day flavors. The potatoes, carrots, and cabbage are perfect companions, making this a dish that’s both filling and full of flavor.

Cast Iron Guinness Beef Stew

This Guinness beef stew is a perfect dish to celebrate St. Patrick’s Day. The rich, dark beer adds depth of flavor to the tender beef and vegetables. Cooked in a cast-iron skillet, the stew’s flavors meld beautifully, with the skillet enhancing the richness and providing an even cook. The result is a hearty, flavorful stew with a slight sweetness from the Guinness that pairs perfectly with crusty bread.

Ingredients:

• 2 lbs beef stew meat, cut into chunks
• 1 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 carrots, peeled and sliced
• 3 potatoes, peeled and diced
• 2 cups Guinness beer
• 2 cups beef broth
• 1 tbsp tomato paste
• 2 tsp dried thyme
• 1 bay leaf
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the beef chunks in batches, browning them on all sides. Remove the beef and set aside.
3. In the same skillet, add the onion and garlic, cooking until softened (about 5 minutes).
4. Stir in the tomato paste, and then add the Guinness, scraping the bottom of the skillet to release any browned bits.
5. Add the beef back into the skillet along with the carrots, potatoes, beef broth, thyme, and bay leaf. Season with salt and pepper.
6. Bring the mixture to a simmer, then cover and transfer the skillet to the oven. Bake for 2 to 2.5 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
7. Remove from the oven and discard the bay leaf before serving.

The Guinness beef stew is a rich and filling dish that’s perfect for colder days or a festive St. Patrick’s Day meal. The combination of the Guinness beer and beef broth creates a flavorful base, while the slow cooking in the cast-iron skillet allows the flavors to develop deeply. The beef becomes melt-in-your-mouth tender, while the vegetables are infused with the savory broth, making this stew a cozy, comforting option for your St. Patrick’s Day celebration.

Cast Iron Irish Breakfast Skillet

Start your St. Patrick’s Day with a hearty Irish breakfast skillet. Packed with classic ingredients like eggs, sausage, bacon, mushrooms, and tomatoes, this dish is cooked in a cast-iron skillet for that perfect crispy finish. It’s a savory and filling meal that’s easy to prepare and perfect for a festive start to the day.

Ingredients:

• 4 Irish sausages
• 4 slices of bacon
• 1 cup mushrooms, sliced
• 2 tomatoes, quartered
• 4 large eggs
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Heat 1 tbsp of olive oil in a large cast-iron skillet over medium heat. Add the sausages and cook until browned and cooked through, about 10-12 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the bacon slices and cook until crispy, about 4-5 minutes per side. Remove and set aside with the sausages.
3. Add the remaining olive oil to the skillet and sauté the mushrooms until soft, about 5 minutes. Season with salt and pepper.
4. Add the quartered tomatoes and cook for 2-3 minutes, just until softened.
5. Push the vegetables to the side and crack the eggs into the empty spaces. Cook the eggs to your desired doneness.
6. While the eggs are cooking, slice the sausages and bacon. Once the eggs are cooked, arrange the sausage, bacon, mushrooms, and tomatoes around the eggs in the skillet.
7. Garnish with fresh parsley and serve hot.

This Irish breakfast skillet is a wonderfully indulgent way to kick off St. Patrick’s Day. The combination of crispy bacon, savory sausage, sautéed mushrooms, and perfectly cooked eggs creates a meal that’s both filling and flavorful. Cooking everything in a cast-iron skillet allows the ingredients to develop rich, caramelized flavors, while also making for a beautiful, rustic presentation. It’s a one-pan breakfast that’s sure to please a crowd.

Cast Iron Lamb Stew with Potatoes and Leeks

This cast-iron lamb stew is a tender, flavorful dish perfect for St. Patrick’s Day, showcasing the rich, earthy taste of lamb paired with creamy potatoes and delicate leeks. The stew is slow-cooked in the skillet to develop deep flavors, and the tender lamb and vegetables come together in a savory broth that is simply irresistible.

Ingredients:

• 2 lbs lamb shoulder, cut into chunks
• 1 tbsp olive oil
• 1 large onion, chopped
• 2 leeks, cleaned and sliced
• 3 carrots, peeled and sliced
• 3 potatoes, peeled and diced
• 4 cups lamb broth or beef broth
• 1 tsp dried rosemary
• 2 tbsp fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large cast-iron skillet over medium-high heat. Add the lamb chunks in batches and brown on all sides, about 5-7 minutes per batch. Remove the lamb and set aside.
2. In the same skillet, add the onion and leeks, cooking for 5 minutes until softened.
3. Stir in the carrots and potatoes, then return the lamb to the skillet.
4. Add the broth, rosemary, and season with salt and pepper. Bring the mixture to a boil.
5. Cover the skillet and reduce the heat to low. Simmer for 2-2.5 hours, stirring occasionally, until the lamb is tender and the vegetables are cooked through.
6. Remove from heat, discard any excess fat, and garnish with fresh parsley before serving.

This lamb stew is a perfect dish to celebrate St. Patrick’s Day with its rich flavors and comforting texture. The lamb, slow-cooked to tender perfection, creates a savory base, while the potatoes and leeks add layers of earthiness. Cooking it in a cast-iron skillet allows the stew to develop deeper flavors, making each bite incredibly satisfying. It’s a perfect choice for a cozy meal with family and friends.

Cast Iron Irish Whiskey Chicken

This Irish whiskey chicken is a flavorful and indulgent dish, perfect for St. Patrick’s Day. The chicken is seared to golden perfection in a cast-iron skillet, then braised in a sauce made with Irish whiskey, cream, and fresh herbs. The result is a tender, juicy chicken with a rich, velvety sauce that’s perfect for serving over mashed potatoes or alongside crusty bread.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup Irish whiskey (such as Jameson)
• 1 cup heavy cream
• 1 tbsp fresh thyme leaves
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped for garnish

Instructions:

1. Heat the olive oil in a large cast-iron skillet over medium-high heat. Season the chicken thighs with salt and pepper, then sear them in the skillet, skin-side down, for 5-7 minutes until golden brown. Flip the chicken and cook for an additional 5 minutes. Remove and set aside.
2. In the same skillet, add the onion and garlic, cooking for 3-4 minutes until softened.
3. Carefully pour in the Irish whiskey, scraping the bottom of the skillet to release any browned bits. Allow the whiskey to reduce by half, about 3-4 minutes.
4. Add the heavy cream and thyme, stirring to combine. Return the chicken to the skillet, skin-side up. Bring to a simmer and cook for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
5. Remove from heat, garnish with fresh parsley, and serve.

The Irish whiskey sauce is rich and velvety, bringing a depth of flavor to the chicken that pairs beautifully with the creamy texture. Braising the chicken in the cast-iron skillet ensures it stays juicy and tender, while the crispy skin adds a wonderful contrast. This dish is perfect for a festive St. Patrick’s Day meal, offering a unique twist on classic comfort food.

Cast Iron Irish Bangers and Mash

Bangers and mash is a quintessential British and Irish dish, and cooking it in a cast-iron skillet adds an extra layer of flavor. The sausages are crisped to perfection, and the creamy mashed potatoes complement them wonderfully. Drizzled with rich onion gravy, this dish is a hearty and satisfying meal, perfect for a St. Patrick’s Day celebration.

Ingredients:

• 4 Irish bangers (sausages)
• 1 tbsp olive oil
• 2 cups mashed potatoes (prepared in advance)
• 1 large onion, thinly sliced
• 2 tbsp butter
• 1 tbsp flour
• 1 cup beef broth
• 1 tsp Worcestershire sauce
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the sausages and cook, turning occasionally, until browned and cooked through, about 10-12 minutes. Remove the sausages and set aside.
2. In the same skillet, melt the butter and add the sliced onions. Cook for 5-7 minutes, stirring occasionally, until the onions are softened and caramelized.
3. Stir in the flour and cook for 1 minute to form a roux. Gradually add the beef broth, stirring to combine. Let the gravy simmer and thicken for 5-7 minutes, adding Worcestershire sauce, salt, and pepper to taste.
4. Return the sausages to the skillet, nestling them in the gravy, and cook for an additional 5 minutes to heat through.
5. Serve the sausages and gravy over the mashed potatoes, garnished with fresh parsley.

Bangers and mash, with its tender sausages, creamy potatoes, and rich onion gravy, is a comforting and traditional Irish meal. The cast-iron skillet helps achieve the perfect balance of crispy sausages and smooth gravy, making this a hearty dish that’s perfect for St. Patrick’s Day. The addition of fresh parsley adds a bright pop of color and flavor, completing this classic comfort food.

Cast Iron Beef and Guinness Pie

This beef and Guinness pie is a rich, savory dish, perfect for celebrating St. Patrick’s Day. The beef is slow-cooked in a rich Guinness beer gravy, then encased in a flaky, golden pastry crust. Cooking the filling in a cast-iron skillet ensures a deep, robust flavor that is perfectly complemented by the buttery, tender crust.

Ingredients:

• 1 lb beef stew meat, cut into chunks
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 1 cup Guinness beer
• 1 ½ cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• Salt and pepper, to taste
• 1 sheet puff pastry (store-bought or homemade)
• 1 egg (for egg wash)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the beef chunks in batches, browning them on all sides. Remove the beef and set aside.
3. In the same skillet, add the onion and carrots, cooking for 5-7 minutes until softened.
4. Stir in the tomato paste and cook for 1 minute. Add the Guinness beer, scraping the bottom of the skillet to release any browned bits. Let the beer reduce by half, about 5 minutes.
5. Add the beef broth, thyme, salt, and pepper. Return the beef to the skillet, bring the mixture to a simmer, and cover. Cook for 2 hours, stirring occasionally, until the beef is tender and the gravy has thickened.
6. Roll out the puff pastry on a floured surface and place it over the beef mixture, trimming the edges. Brush with a beaten egg and cut a few slits in the pastry to allow steam to escape.
7. Bake for 30-35 minutes, until the pastry is golden and puffed.
8. Garnish with fresh parsley and serve.

This beef and Guinness pie is a delightful, hearty dish that’s perfect for St. Patrick’s Day. The Guinness-infused beef filling is tender and flavorful, while the buttery puff pastry adds a delicious contrast in texture. Baking in a cast-iron skillet ensures even cooking and a beautifully golden crust, making this pie both visually stunning and incredibly satisfying. It’s a perfect dish for a festive dinner with family or friends.

Cast Iron Irish Lamb Chop with Mint Sauce

This Irish lamb chop with mint sauce is a flavorful and elegant dish, perfect for celebrating St. Patrick’s Day. The lamb chops are seared in a cast-iron skillet, creating a perfect crust, while the mint sauce adds a fresh, tangy complement to the rich meat. The combination of savory lamb and the sweet acidity of mint makes for a wonderfully balanced and festive meal.

Ingredients:

• 4 lamb chops, bone-in
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme, chopped
• 1 tbsp garlic, minced
• ½ cup fresh mint leaves, chopped
• 2 tbsp sugar
• ¼ cup white vinegar
• ½ cup water

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Heat the olive oil in a large cast-iron skillet over medium-high heat. Season the lamb chops with salt, pepper, rosemary, and thyme.
3. Sear the lamb chops in the skillet for about 3-4 minutes on each side, until golden brown. Transfer the skillet to the oven and roast for 7-10 minutes for medium-rare, or longer if you prefer your lamb more cooked.
4. While the lamb is cooking, prepare the mint sauce: In a small saucepan, combine the mint, sugar, vinegar, and water. Heat over medium heat, stirring occasionally, until the sugar dissolves and the sauce thickens slightly, about 5 minutes.
5. Remove the lamb chops from the oven and let them rest for 5 minutes. Serve with the mint sauce drizzled over the top.

The lamb chops, perfectly seared and roasted in the cast-iron skillet, become tender and flavorful. The mint sauce adds a refreshing, tangy element that cuts through the richness of the lamb, making this a balanced and delightful dish. Whether served with roasted vegetables or a fresh salad, this lamb chop recipe is an excellent choice for a festive St. Patrick’s Day meal.

Cast Iron Irish-Style Fish and Chips

A classic dish that’s always a crowd-pleaser, Irish-style fish and chips are taken to the next level when cooked in a cast-iron skillet. The crispy battered fish, paired with perfectly fried potatoes, creates a dish that’s golden and satisfying. A side of tangy tartar sauce or malt vinegar elevates this traditional dish even further, making it an excellent choice for St. Patrick’s Day.

Ingredients:

• 4 white fish fillets (cod or haddock)
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp black pepper
• 1 cup cold sparkling water
• 4 large potatoes, peeled and cut into thick fries
• Vegetable oil, for frying
• Malt vinegar, for serving (optional)
• Fresh lemon wedges, for serving
• Tartar sauce, for serving (optional)

Instructions:

1. Heat vegetable oil in a large cast-iron skillet over medium-high heat. You want about 1-2 inches of oil in the skillet for frying.
2. For the batter, whisk together the flour, baking powder, salt, and pepper in a bowl. Slowly add the sparkling water and whisk until smooth, creating a thick batter.
3. Cut the potatoes into thick fries and fry them in batches in the hot oil for about 4-5 minutes, until golden and crispy. Remove from the oil and drain on paper towels. Season with a pinch of salt.
4. While the fries are cooking, dip the fish fillets into the batter, ensuring they are fully coated. Fry the fish fillets in the same oil for 5-7 minutes, turning occasionally, until the batter is golden and crispy.
5. Serve the fish and chips with a side of malt vinegar, lemon wedges, and tartar sauce.

This Irish-style fish and chips recipe offers a perfect balance of crispy fish and crunchy fries, all made in a single cast-iron skillet. The batter, light and airy from the sparkling water, creates a crisp exterior that beautifully complements the tender fish inside. Paired with golden fries and a sprinkle of salt, this dish is a true Irish classic that’s perfect for St. Patrick’s Day festivities.

Cast Iron Potato and Leek Gratin

This creamy and indulgent potato and leek gratin is the perfect side dish for your St. Patrick’s Day celebration. The leeks add a subtle sweetness that complements the rich, cheesy potatoes. Baked in a cast-iron skillet, the gratin develops a crispy golden crust on top, making every bite a delicious combination of creamy and crispy textures.

Ingredients:

• 4 large russet potatoes, peeled and thinly sliced
• 2 leeks, cleaned and thinly sliced
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 ½ cups heavy cream
• 1 ½ cups grated cheddar cheese
• 1 tsp fresh thyme, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the butter in a large cast-iron skillet over medium heat. Add the leeks and garlic, cooking for 5 minutes until softened.
3. Add the cream, thyme, salt, and pepper to the skillet, stirring to combine. Bring to a simmer and cook for 3 minutes.
4. Layer the sliced potatoes in the skillet, making sure they are evenly distributed. Pour the cream mixture over the potatoes, pressing the potatoes down to ensure they are submerged.
5. Top with grated cheddar cheese and bake in the preheated oven for 45-50 minutes, until the top is golden and bubbly and the potatoes are tender when pierced with a fork.
6. Let the gratin rest for 10 minutes before serving.

This potato and leek gratin is the ultimate comfort food, with rich, creamy potatoes and a subtle sweetness from the leeks. The crispy, cheesy top adds an irresistible texture, and baking in the cast-iron skillet ensures even cooking and a beautiful golden crust. This dish makes a perfect accompaniment to any St. Patrick’s Day meal, pairing wonderfully with roast meats or served on its own as a satisfying vegetarian option.

Cast Iron Shepherd’s Pie

A classic comfort food, this shepherd’s pie made in a cast-iron skillet is perfect for St. Patrick’s Day. Layered with savory ground lamb or beef, a rich gravy, and a creamy mashed potato topping, it’s a hearty and satisfying dish. The cast-iron skillet ensures an even cook and gives the pie a golden, crispy top, adding extra flavor and texture.

Ingredients:

• 1 lb ground lamb or beef
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 1 cup frozen peas
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 4 large potatoes, peeled and cubed
• 1/2 cup milk
• 2 tbsp butter
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large cast-iron skillet, heat olive oil over medium heat. Add the ground meat and cook, breaking it apart, until browned. Remove any excess fat.
3. Add the onion, garlic, and carrots to the skillet, cooking until softened (about 5 minutes). Stir in the peas, beef broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Let the mixture simmer for 10 minutes, until the sauce thickens.
4. Meanwhile, boil the potatoes in salted water for 10-12 minutes, until tender. Drain and return them to the pot. Mash with butter, milk, salt, and pepper until creamy and smooth.
5. Spread the meat and vegetable mixture evenly in the cast-iron skillet. Top with the mashed potatoes, spreading them into an even layer.
6. Bake in the oven for 20-25 minutes, or until the top is golden brown and crispy.
7. Garnish with fresh parsley before serving.

Shepherd’s pie made in a cast-iron skillet brings an extra level of flavor and texture to this classic dish. The crispy, golden mashed potatoes on top perfectly contrast the savory, tender filling below. The cast iron ensures an even cook and enhances the flavors, making each bite rich and comforting. This is the ideal dish for a hearty St. Patrick’s Day celebration.

Cast Iron Corned Beef Hash

This corned beef hash, cooked in a cast-iron skillet, is a delicious, flavorful way to use leftover corned beef from your St. Patrick’s Day celebration. The crispy, browned potatoes, mixed with the savory corned beef and onions, create a satisfying dish that’s perfect for breakfast, brunch, or even dinner. It’s a comforting, easy-to-make dish that captures the essence of Irish flavors.

Ingredients:

• 2 cups cooked corned beef, chopped into small pieces
• 4 medium potatoes, peeled and diced
• 1 onion, diced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped
• 4 eggs (optional, for topping)

Instructions:

1. Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, for 10-12 minutes until golden brown and crispy. Remove the potatoes from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil and sauté the onion and garlic until softened, about 5 minutes.
3. Add the corned beef to the skillet, cooking for 3-4 minutes until heated through.
4. Return the potatoes to the skillet and stir to combine. Season with salt, pepper, and fresh parsley.
5. Optional: Crack eggs into the skillet and cook to your desired doneness, either sunny-side up or scrambled. Serve the hash with eggs on top.

This corned beef hash, cooked in a cast-iron skillet, is a delicious way to repurpose leftover corned beef from your St. Patrick’s Day feast. The potatoes turn crispy and golden, while the corned beef remains tender and flavorful. The onions and garlic add a savory depth, and the eggs (if added) provide richness that makes this dish extra satisfying. It’s a perfect way to keep the St. Patrick’s Day flavors alive in a hearty, easy-to-make meal.

Cast Iron Irish Soda Bread

This classic Irish soda bread recipe, made in a cast-iron skillet, produces a rustic, hearty loaf that’s perfect for any St. Patrick’s Day meal. The bread is dense and slightly tangy, with a crisp, golden crust that develops beautifully in the skillet. It’s simple to make, requiring no yeast, and the result is a delicious, comforting bread that pairs wonderfully with stews, soups, or even just a spread of butter.

Ingredients:

• 3 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 ¼ cups buttermilk
• 2 tbsp butter (optional, for a richer flavor)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, whisk together the flour, baking soda, and salt.
3. Make a well in the center and pour in the buttermilk. Stir until the dough just comes together. If the dough is too dry, add a bit more buttermilk, a tablespoon at a time.
4. Turn the dough onto a lightly floured surface and gently knead it for about 1-2 minutes until smooth. Be careful not to overwork the dough.
5. Shape the dough into a round loaf and place it in a lightly greased cast-iron skillet. Using a sharp knife, score an “X” on the top of the dough to help it cook evenly.
6. Bake for 35-45 minutes, or until the bread sounds hollow when tapped on the bottom and has a golden brown crust.
7. Let the bread cool for 10 minutes before slicing.

This Irish soda bread made in a cast-iron skillet is the perfect accompaniment to any St. Patrick’s Day meal. The heavy skillet helps create a beautiful, golden crust that contrasts perfectly with the soft, slightly tangy interior. Whether served with a hearty stew or enjoyed on its own with butter, this bread will be a hit at your celebration. Simple yet delicious, it’s a timeless addition to any festive meal.

Note: More recipes​ are coming soon!