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Irish stew
A stew of lamb or mutton with potatoes and onions belongs in a covered pot with a deep ladle nearby. Serve small bowls with wedges of brown bread for a hot contribution that can make up most of a plate.
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Coddle
Sausages, bacon, and sliced potatoes make a substantial Dublin dish from one pot. A shallow scoop gives guests a piece of sausage as well as potatoes instead of leaving everyone to fish through the broth.
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Shepherd's pie
Make the lamb-and-potato pie in a shallow casserole so it can be divided with a spatula. A vegetarian mash-based pie or a beef cottage pie can share the serving idea while keeping its own label.
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Boxty
Boxty potato pancakes work as small rounds or cut griddled wedges for guests trying several dishes. Set out sour cream or chives separately so people can try the plain potato version before adding a topping.
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Beef and Guinness Stew
The stout gives beef stew a deeper flavor than a potato-and-lamb stew. Offer it as a bowl to ladle or serve it over a small scoop of mash. Label the stout if you are putting out both stews.
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Colcannon
Potatoes mashed with cabbage or kale work as a scoopable side with stew, bacon, or roast meat. Keep a small spoon beside it so the mash does not fill the plate before the rest of the food arrives.
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Bacon and cabbage
Bring slices of cooked Irish-style bacon with cabbage in a serving pan. The ingredients can be portioned separately so the cabbage can also go with a different main.
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Carrot and Parsnip Mash
The sweetness of carrots and parsnips balances savory sausages or a stout stew. Bring the mash in a shallow container for easy reheating, and serve it in small scoops beside the potatoes.
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Dingle Mutton Pies
These savory hand pies bring lamb and pastry together in a self-contained serving. Pick them when carrying bowls is awkward, or break a pie in two when people are trying several mains.
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Potato bread
Irish potato farls
Griddle the wedges in a batch and serve them as firm little pieces rather than a second bowl of mash. They can hold a thin slice of cheese or be eaten with a leftover spoonful of stew.
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Irish Seafood Chowder
A creamy chowder brings fish to the table without asking guests to cut a fillet. Serve it in small cups with brown bread. Label what fish or shellfish went into the pot.
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Soda bread
Slice the soda bread at home, then bundle the slices together so they travel as a loaf. Brown soda bread with butter is a natural partner for stew, and a few short slices can stand in for crackers on the cheese side of the table.
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Fish pie
Irish seafood pie
A mash-topped pie with fish gives people a hot alternative to lamb and bacon. Use a shallow casserole and mark the fish or shellfish in the filling so guests can choose deliberately.
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Scallion Champ
Scallions give this mashed potato side a gentle onion bite. Bring it if you want a plainer potato choice beside a heavily seasoned main, or serve it in small dollops with sausage.
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Blaa
Waterford blaa
Split this flour-topped roll and fill it just before serving, or bring it alongside soup. It is soft, so pack the rolls at the top of the bag where heavier containers will not squash them.
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White pudding
Slice the pudding into short coins so everyone can try it. Serve as a warm bite with a little bread or a tart apple relish, which balances the oat-rich filling.
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Spiced beef
Thin slices of the seasoned Irish beef work cold with brown bread and mustard. Bring a small platter and a separate jar of pickles if people will be assembling their own open sandwiches.
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Leek soup
Leek and potato soup
A smooth pot of soup travels in a lidded container, then can be served in small mugs if table space is tight. Put bread beside it rather than in the pot so guests can choose when to dip.
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Dubliner Cheese
Cut the firm Irish cheese into small cubes or narrow wedges. Its sharper flavor gives guests something to compare with a mild fresh cheese, and it holds its shape on a crowded platter.
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Clonakilty Black Pudding Sausage Rolls
Bring little pastry rolls with the Cork black pudding baked into the filling. They let guests try a little of its flavor without committing to an entire slice. Keep the cranberry sauce beside the platter.
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Cashel Blue
Put this Tipperary blue cheese out in a small wedge with sliced pear and brown bread. It is softer and more pungent than the firm cheese on the platter, so give it its own knife.
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