Make a savory Irish potluck around a dish that divides easily and a few sides that can go on the same plate. The choices range from familiar breads and potato dishes to small pies and well-marked shareable mains. Each…
Items 22 The creator’s order
1 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. 0 2 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. 0 3 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. 0 4 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. 0 5 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. 0 6 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. 0 7 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. 0 8 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. 0 9 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. 0 10 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. 0 
Irish stewA 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.0
CoddleSausages, 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.0
Shepherd's pieMake 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.0
BoxtyBoxty 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.0
Beef and Guinness StewThe 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.0
ColcannonPotatoes 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.0
Bacon and cabbageBring 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.0
Carrot and Parsnip MashThe 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.0
Dingle Mutton PiesThese 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.0
Potato breadIrish 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.0