35+ Easy and Delicious Sunday Paleo Irish Recipes for a Cozy Feast

Sundays are made for comfort food, especially recipes that bring warmth, nostalgia, and a touch of heartiness to the table.

If you’re following a Paleo lifestyle, you may be wondering how to enjoy those classic Irish dishes without straying from your dietary choices.

Look no further! We’ve curated a list of over 35 Paleo Irish recipes that stay true to traditional flavors while adhering to Paleo principles.

From succulent stews and hearty pies to rich soups and grain-free baked goods, these recipes will transform your Sunday meals into something special and satisfying.

Whether you’re looking to host a Sunday brunch or a cozy dinner for family and friends, these recipes will help you bring the best of Irish cooking into your home.

Each dish is designed to nourish your body while offering bold flavors and comforting textures.

Get ready to discover mouthwatering Paleo adaptations of classic Irish fare that will have everyone asking for seconds.

35+ Easy and Delicious Sunday Paleo Irish Recipes for a Cozy Feast

With these 35+ Sunday Paleo Irish recipes, you can bring a taste of Ireland to your table while staying true to your health and wellness goals.

Each dish celebrates the rich culinary traditions of Ireland and adapts them to fit a grain-free, wholesome lifestyle.

Whether you crave the warm, rich flavors of a hearty stew or the crisp satisfaction of a grain-free soda bread, these recipes will inspire your Sundays and add a touch of Irish charm to your week.

So, gather your ingredients, invite your loved ones, and savor the simple joy of a homemade meal.

These recipes are more than just food—they’re a celebration of tradition, nourishment, and the magic of sharing a meal with those you care about.

Enjoy a Sunday that is both delicious and dedicated to living well with these Paleo Irish recipes.

Paleo Irish Lamb Stew

This hearty Paleo Irish Lamb Stew is a wholesome, comforting dish packed with tender lamb, earthy root vegetables, and aromatic herbs. Perfect for Sunday gatherings, this recipe honors traditional Irish flavors while staying true to Paleo principles.

Ingredients

• 2 lbs lamb shoulder, cut into chunks
• 2 tbsp olive oil or avocado oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 3 large carrots, peeled and sliced
• 3 parsnips, peeled and sliced
• 2 cups mushrooms, halved
• 3 cups bone broth or chicken stock
• 1 cup coconut milk
• 2 tsp fresh thyme leaves
• 1 tsp sea salt
• 1/2 tsp black pepper
• Fresh parsley for garnish

Instructions

1. Heat the oil in a large pot over medium-high heat. Brown the lamb chunks on all sides, then remove and set aside.
2. In the same pot, sauté the onion and garlic until fragrant and softened, about 3 minutes.
3. Add the carrots, parsnips, and mushrooms, cooking for 5 minutes until slightly tender.
4. Return the lamb to the pot, pouring in the bone broth and coconut milk. Stir in thyme, salt, and pepper.
5. Bring the stew to a simmer, reduce the heat, and cover. Let it cook for 1.5-2 hours, stirring occasionally, until the lamb is tender.
6. Serve hot, garnished with fresh parsley.

This Paleo Irish Lamb Stew perfectly balances tradition and dietary preferences. The lamb is tender and flavorful, while the coconut milk adds a creamy texture without dairy. The combination of root vegetables makes this dish rich and nutrient-packed, ideal for cozy Sundays.

Paleo Colcannon with Cauliflower Mash

A modern twist on the classic Irish dish, this Paleo Colcannon swaps potatoes for creamy cauliflower mash, paired with sautéed kale for a nutrient-dense side dish. It’s a great addition to any Sunday paleo meal.

Ingredients

• 1 large head of cauliflower, cut into florets
• 3 tbsp coconut cream
• 2 tbsp ghee or olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 cups kale, stems removed and chopped
• 1 small leek, finely chopped
• 1 tbsp ghee

Instructions

1. Steam the cauliflower florets until tender, about 10-12 minutes.
2. Transfer the cauliflower to a food processor and blend with coconut cream, ghee, salt, and pepper until smooth. Set aside.
3. Heat 1 tbsp ghee in a skillet over medium heat. Sauté the leek until softened, about 5 minutes.
4. Add the kale to the skillet and cook until wilted, about 3-4 minutes.
5. Combine the cauliflower mash with the sautéed kale and leek, mixing well. Adjust seasoning if needed.
6. Serve warm as a side dish.

This Paleo Colcannon is creamy and packed with flavor, thanks to the coconut cream and ghee. The kale and leek add a vibrant, earthy touch, making it a satisfying, healthy alternative to the traditional Irish favorite.

Paleo Irish Soda Bread

This Paleo-friendly Irish Soda Bread combines almond flour and coconut flour to create a dense, flavorful loaf without grains or dairy. A perfect accompaniment to any Sunday paleo meal.

Ingredients

• 2 cups almond flour
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1/2 tsp apple cider vinegar
• 3 large eggs, beaten
• 1/3 cup coconut milk
• 2 tbsp honey (optional for slight sweetness)
• 1/4 cup raisins or currants (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix almond flour, coconut flour, baking soda, and sea salt.
3. In a separate bowl, combine eggs, coconut milk, apple cider vinegar, and honey (if using).
4. Gradually mix the wet ingredients into the dry ingredients until a dough forms. Fold in raisins or currants if desired.
5. Shape the dough into a round loaf and place it on the prepared baking sheet.
6. Score an “X” on the top of the loaf with a sharp knife and bake for 25-30 minutes, or until the bread is golden and firm.
7. Cool slightly before slicing.

This Paleo Irish Soda Bread is a delightful treat that pairs wonderfully with soups and stews. Its nutty flavor and subtle sweetness from the optional raisins make it a crowd-pleaser. Plus, it’s simple enough to whip up on a Sunday morning for a fresh, homemade touch.

Paleo Irish Shepherd’s Pie

This Paleo Irish Shepherd’s Pie is a wholesome, comforting dish made with a rich ground lamb filling and a creamy cauliflower mash topping. It’s a grain-free, dairy-free version of the Irish classic, perfect for a Sunday dinner.

Ingredients
For the Filling:

• 1 lb ground lamb
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 1 celery stalk, diced
• 2 garlic cloves, minced
• 1 cup mushrooms, chopped
• 1 tbsp tomato paste
• 1 cup beef or bone broth
• 1 tsp fresh thyme leaves
• 1 tsp sea salt
• 1/2 tsp black pepper

For the Topping:

• 1 large head cauliflower, cut into florets
• 3 tbsp coconut cream
• 2 tbsp ghee
• 1/2 tsp garlic powder
• Sea salt and black pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Steam the cauliflower until tender, then blend in a food processor with coconut cream, ghee, garlic powder, salt, and pepper until smooth. Set aside.
3. In a skillet, cook the ground lamb over medium heat until browned. Remove and set aside.
4. In the same skillet, sauté the onion, carrots, celery, garlic, and mushrooms until softened, about 5-7 minutes.
5. Add the lamb back to the skillet, stir in tomato paste, broth, thyme, salt, and pepper. Simmer for 10 minutes.
6. Transfer the filling to a baking dish and spread the cauliflower mash evenly on top.
7. Bake for 20 minutes or until the topping is golden and slightly crisp.

This Paleo Irish Shepherd’s Pie is a true comfort food with a modern, healthy twist. The creamy cauliflower topping pairs beautifully with the savory lamb filling, making it a hearty, satisfying dish for Sunday meals.

Paleo Irish Fish Cakes

These Paleo Irish Fish Cakes are crispy on the outside, tender on the inside, and packed with fresh seafood flavors. They’re a great Sunday brunch or dinner option that’s both healthy and flavorful.

Ingredients

• 1 lb cod or white fish, cooked and flaked
• 1/2 cup almond flour
• 1 egg, beaten
• 1/4 cup coconut milk
• 1 small onion, finely chopped
• 1 tbsp fresh parsley, chopped
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp coconut oil (for frying)

Instructions

1. In a large bowl, combine flaked fish, almond flour, egg, coconut milk, onion, parsley, Dijon mustard, garlic powder, salt, and pepper. Mix well to form a mixture that holds together.
2. Shape the mixture into small patties, about 2-3 inches in diameter.
3. Heat coconut oil in a skillet over medium heat. Fry the patties in batches, about 3-4 minutes per side, until golden brown.
4. Transfer to a plate lined with paper towels to drain excess oil. Serve warm with a lemon wedge or Paleo-friendly sauce.

These Paleo Irish Fish Cakes are crisp and flavorful, combining the delicate taste of white fish with aromatic herbs. They’re versatile enough for a light meal or paired with a hearty salad for a complete Sunday feast.

Paleo Irish Apple Cake

This Paleo Irish Apple Cake is a delightful dessert that brings traditional Irish flavors to your table without the grains or refined sugars. It’s sweetened naturally with honey and loaded with tender apples.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 3 large eggs
• 1/3 cup honey
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 2 medium apples, peeled, cored, and diced
• 1/4 cup raisins (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan with coconut oil.
2. In a large bowl, whisk together almond flour, coconut flour, baking soda, cinnamon, and nutmeg.
3. In another bowl, whisk eggs, honey, coconut oil, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until combined.
5. Fold in the diced apples and raisins, if using.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool before slicing.

This Paleo Irish Apple Cake is moist, lightly spiced, and naturally sweet. The tender apples make it the perfect dessert or snack for a cozy Sunday afternoon, delivering both indulgence and nourishment.

Paleo Irish Beef and Cabbage Stir-Fry

This Paleo Irish Beef and Cabbage Stir-Fry combines the earthy flavors of cabbage and tender slices of beef with a simple herb-forward seasoning. It’s a quick, satisfying dish perfect for a Paleo Sunday meal.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 2 tbsp coconut oil
• 1 medium onion, thinly sliced
• 3 garlic cloves, minced
• 4 cups green cabbage, shredded
• 1 large carrot, julienned
• 1 tsp apple cider vinegar
• 1 tsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 cup bone broth

Instructions

1. Heat 1 tbsp coconut oil in a large skillet over medium-high heat. Sear the beef slices for 2-3 minutes per side until browned. Remove and set aside.
2. Add the remaining coconut oil to the skillet and sauté the onion and garlic until fragrant, about 3 minutes.
3. Stir in the cabbage and carrot, cooking until they soften slightly, about 5 minutes.
4. Return the beef to the skillet and add the apple cider vinegar, thyme, salt, pepper, and bone broth. Stir well and cook for another 3 minutes until everything is well combined and heated through.
5. Serve hot, garnished with additional thyme if desired.

This stir-fry is a fresh take on classic Irish beef and cabbage dishes, made Paleo-friendly by using nutrient-dense ingredients. The balance of savory beef and tender cabbage makes it a delightful and quick Sunday dinner option.

Paleo Irish Leek and Parsnip Soup

This Paleo Irish Leek and Parsnip Soup is a creamy, warming soup that’s naturally dairy-free and packed with the subtle sweetness of parsnips and the delicate flavor of leeks. It’s perfect for a cozy Sunday starter or light meal.

Ingredients

• 2 tbsp olive oil or ghee
• 2 large leeks, sliced (white and light green parts only)
• 3 garlic cloves, minced
• 4 parsnips, peeled and chopped
• 4 cups chicken or vegetable bone broth
• 1 cup coconut milk
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• Fresh chives for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté the leeks and garlic until softened, about 5 minutes.
2. Add the parsnips and cook for another 2-3 minutes.
3. Pour in the bone broth and bring to a boil. Reduce the heat, cover, and let simmer for 20 minutes or until the parsnips are tender.
4. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
5. Stir in the coconut milk, salt, and pepper. Simmer for another 5 minutes to combine flavors.
6. Serve warm, garnished with fresh chives.

This Paleo Irish soup is silky and nourishing, with the natural sweetness of parsnips complementing the mild leeks. It’s a comforting, guilt-free dish for a Sunday gathering or an easy meal prep option.

Paleo Irish Boxty (Potato Pancakes)

This Paleo Irish Boxty is a delightful grain-free twist on the traditional potato pancake, made with sweet potatoes and coconut flour for a nutrient-rich and naturally sweet flavor. It’s ideal for a Sunday brunch or dinner side.

Ingredients

• 2 cups sweet potato, grated
• 1/4 cup coconut flour
• 2 large eggs, beaten
• 1/4 cup coconut milk
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp ghee or coconut oil for frying

Instructions

1. In a large mixing bowl, combine the grated sweet potato, coconut flour, eggs, coconut milk, salt, and pepper. Mix well to form a batter.
2. Heat ghee or coconut oil in a skillet over medium heat.
3. Scoop 1/4 cup of batter into the skillet for each pancake, flattening slightly with the back of a spoon.
4. Cook for 3-4 minutes on each side, or until golden brown and crisp. Repeat with remaining batter.
5. Serve warm as a side dish or topped with your favorite Paleo-friendly toppings like avocado or smoked salmon.

These Paleo Boxty pancakes are a fantastic replacement for the traditional version, providing all the texture and flavor while sticking to clean ingredients. They’re perfect for a Sunday brunch spread or a unique addition to dinner plates.

Paleo Irish Lamb Stew

This Paleo Irish Lamb Stew is a hearty, comforting dish made with tender lamb chunks, root vegetables, and rich, aromatic flavors. It’s perfect for a Sunday family gathering, offering warmth and nourishment without any grains or dairy.

Ingredients

• 2 lbs lamb shoulder, cut into 1-inch chunks
• 2 tbsp ghee or olive oil
• 2 large onions, diced
• 3 garlic cloves, minced
• 4 carrots, peeled and chopped
• 3 parsnips, peeled and chopped
• 3 cups bone broth
• 1 cup dry red wine (optional)
• 2 tbsp tomato paste
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• Fresh parsley for garnish

Instructions

1. Heat the ghee or olive oil in a large pot over medium-high heat. Brown the lamb chunks in batches, setting them aside once browned.
2. Add the diced onions and garlic to the pot and sauté until softened, about 5 minutes.
3. Stir in the tomato paste, then add the bone broth and red wine (if using). Bring to a boil, then reduce heat to low and simmer for 20 minutes.
4. Add the carrots and parsnips, rosemary, thyme, salt, and pepper. Cover and simmer for an additional 45 minutes or until the lamb is tender and the vegetables are cooked through.
5. Serve hot, garnished with fresh parsley.

This Paleo Irish Lamb Stew is perfect for a chilly Sunday, providing deep, rich flavors and a nourishing blend of vegetables and meat. It’s both filling and healthy, ideal for sharing with loved ones.

Paleo Irish Coddle

Paleo Irish Coddle is a traditional dish reinvented to be grain-free, featuring hearty sausages, bacon, and vegetables cooked slowly to bring out the best of their flavors. It’s perfect for a relaxed Sunday meal.

Ingredients

• 1 lb Paleo-friendly sausages (such as pork or chicken)
• 4 slices of bacon, chopped
• 2 large onions, sliced
• 3 cups chicken or bone broth
• 2 large potatoes, peeled and sliced thinly (use sweet potatoes for a Paleo twist)
• 2 tbsp fresh parsley, chopped
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tsp dried thyme

Instructions

1. Preheat your oven to 325°F (165°C).
2. In a large, oven-safe pot or Dutch oven, cook the chopped bacon until crispy. Remove and set aside, leaving some of the rendered fat in the pot.
3. Add the sausages to the pot and brown on all sides. Remove and set aside.
4. Sauté the onions in the same pot for 5 minutes until they are soft and translucent.
5. Layer the sliced sweet potatoes over the onions, followed by the sausages. Pour in the broth and sprinkle with thyme, salt, and pepper.
6. Cover the pot and bake in the oven for 1.5 to 2 hours, or until the sweet potatoes are tender and the flavors are well combined.
7. Garnish with fresh parsley before serving.

Paleo Irish Coddle is a rich, hearty dish that encapsulates the essence of comfort food. The combination of bacon, sausages, and sweet potatoes in a savory broth makes it a perfect Sunday dish that’s filling, satisfying, and full of flavor.

Paleo Irish Soda Bread (Grain-Free)

This Paleo Irish Soda Bread captures the essence of the traditional Irish version but with a grain-free twist. It’s perfect for a Sunday breakfast or paired with a bowl of soup or stew.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 3 large eggs
• 1/4 cup honey
• 1/2 cup unsweetened almond milk
• 2 tbsp apple cider vinegar
• 1/2 cup raisins or currants (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix almond flour, coconut flour, baking soda, and salt.
3. In another bowl, whisk eggs, honey, almond milk, and apple cider vinegar until well combined.
4. Gradually add the wet ingredients to the dry ingredients and mix until a dough forms. Fold in the raisins or currants, if using.
5. Transfer the dough to the prepared baking sheet and shape into a round loaf. Score the top with a knife to create a cross shape.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool before slicing.

This Paleo Irish Soda Bread is tender and slightly sweet, perfect for serving with a warm bowl of soup or as a simple snack. It’s a grain-free version that doesn’t sacrifice the rich, classic flavors of traditional Irish soda bread.

Paleo Irish Steamed Salmon with Herb Butter

This Paleo Irish Steamed Salmon with Herb Butter is a simple yet elegant dish, featuring fresh salmon steamed with aromatic herbs and topped with a zesty herb butter. It’s ideal for a lighter, nutrient-dense Sunday meal that highlights fresh, natural flavors.

Ingredients

• 4 salmon fillets
• 1 tbsp ghee or olive oil
• 2 lemons (1 thinly sliced, 1 juiced)
• 1/4 cup fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 2 garlic cloves, minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Preheat a large steamer pot with water over medium-high heat. Place a steaming basket over the pot.
2. Rub the salmon fillets with ghee or olive oil and season with sea salt and black pepper. Lay lemon slices on top of each fillet.
3. Place the salmon fillets in the steaming basket and cover. Steam for 10-12 minutes, or until the salmon flakes easily with a fork.
4. While the salmon is steaming, make the herb butter by mixing the chopped dill, parsley, and minced garlic in a small bowl. Add the lemon juice and stir until combined.
5. Serve the steamed salmon with a dollop of herb butter on top and garnish with additional dill or parsley if desired.

This dish combines the natural richness of salmon with the freshness of herbs and citrus. It’s an easy, nourishing meal that’s perfect for a Sunday brunch or dinner, keeping the flavors simple yet satisfying.

Paleo Irish Root Vegetable Hash

Paleo Irish Root Vegetable Hash is a vibrant, hearty dish that celebrates the flavors of Irish cooking with a Paleo twist. Packed with root vegetables and topped with a poached or fried egg, it’s an excellent choice for a fulfilling Sunday brunch.

Ingredients

• 2 tbsp ghee or olive oil
• 2 large sweet potatoes, peeled and diced
• 2 parsnips, peeled and diced
• 1 large carrot, peeled and diced
• 1 medium onion, diced
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2-4 eggs (poached or fried, as desired)
• Fresh parsley for garnish

Instructions

1. Heat ghee or olive oil in a large skillet over medium heat. Add the diced sweet potatoes, parsnips, carrot, and onion. Cook, stirring occasionally, for 15-20 minutes, or until the vegetables are tender and slightly crispy on the edges.
2. Season the hash with smoked paprika, salt, and pepper. Stir well to ensure the vegetables are evenly seasoned.
3. In a separate skillet, cook the eggs to your preference (poached or fried).
4. Serve the hash on plates and top with an egg. Garnish with fresh parsley and a touch of sea salt if desired.

This root vegetable hash is hearty and full of rich, earthy flavors. It’s a perfect Sunday brunch dish that provides the energy you need for the day while remaining Paleo-friendly.

Paleo Irish Lamb and Vegetable Pie

This Paleo Irish Lamb and Vegetable Pie is a hearty, comforting dish with a grain-free crust that’s perfect for a Sunday dinner. It combines tender lamb, vegetables, and a savory gravy for a filling meal that’s rich in flavor.

Ingredients

• 1 lb lamb shoulder or stew meat, cubed
• 2 tbsp ghee or olive oil
• 1 large onion, diced
• 2 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 3 tbsp tomato paste
• 1 cup bone broth
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 cups almond flour
• 1/2 cup coconut flour
• 1/4 cup ghee (for crust)
• 2 large eggs (for crust)
• 2 tbsp cold water

Instructions

1. Preheat the oven to 350°F (175°C).
2. Heat ghee or olive oil in a large skillet over medium-high heat. Brown the lamb cubes for 3-4 minutes per side, then remove and set aside.
3. Add the onion, carrots, and parsnips to the skillet and sauté until they start to soften, about 5 minutes. Stir in the tomato paste and cook for another 2 minutes.
4. Add the bone broth, rosemary, thyme, salt, and pepper. Return the lamb to the skillet and simmer for 15-20 minutes, or until the meat is tender.
5. For the crust, combine the almond flour, coconut flour, and ghee in a bowl. Add the eggs and water, mixing until a dough forms. Roll out the dough between two pieces of parchment paper and press into a pie dish.
6. Pour the lamb and vegetable filling into the pie crust and cover with the top crust. Trim the edges and cut a few slits in the top to allow steam to escape.
7. Bake for 30-35 minutes or until the crust is golden brown. Let cool for 10 minutes before serving.

This Paleo Irish Lamb and Vegetable Pie is a perfect Sunday dinner that combines rich, comforting flavors with a grain-free twist. It’s satisfying and full of hearty ingredients, making it a great meal to share with family or friends.

Note: More recipes​ are coming soon!