Irish recipes using potatoes and other traditional favorites generally pop up around March each year. But you can enjoy paleo-friendly Irish recipes all year long! From soda bread to colcannon (mashed potatoes with cabbage), the recipes that follow are delicious, healthy, and inspired by classic Irish dishes. Get your fill and give some a try today!
This stew is made with onions, rutabaga, carrots, turnips, parsnips, leeks, and spring onions. No potatoes? That’s right—and you won’t miss ’em, either. The other vegetables, particularly rutabaga, give the illusion of potatoes in this Irish stew.
This dish is so easy to make you’ll have trouble believing it can taste so good. It’s the Irish version of cottage pie, with ground beef as the base and of course the mashed potatoes has been replaced with a suitable Paleo alternative.
If, like me, you’re used to enjoying a good old colcannon on holidays (good Irish folks are), you’ll love this recipe for colcannon made with cauliflower instead of white potatoes. You can also use kale to replace the cabbage for extra nutrition—both are crucifers, anyway.
This shepherd’s pie has all the right fillings, with ground beef, onion, garlic, stock, and some balsamic vinegar for an extra savory flavor. Instead of whipped white potatoes as the topping, these little beauties sport a rutabaga hairdo.
This recipe isn’t the same as the Irish soda bread you might be used to, but it should be able to satisfy your craving with its salty soda flavor, raisins, and apple cider vinegar. Cashew butter helps it retain its moisture in the absence of wheat, while butter keeps it flavorful.
While white potatoes aren’t advised to be eaten often, they’re acceptable on the paleo diet as an occasional indulgence. And what better occasional that a good colcannon with bacon included? I don’t think I can think of a better occasion, actually.
You can also make colcannon with white sweet potatoes, such as in this recipe. Collard greens replace the cabbage for a fun twist, while onion and garlic also add additional flavors and coconut milk keeps it creamy with plenty of ghee, salt, and pepper to taste.
Last but not least, here’s a recipe for good old corned beef and cabbage with a root vegetable puree to replace the potatoes. This corned beef is made completely from scratch, with a 4-day brined brisket (so leave yourself some time!), white wine, and seasonings like allspice, cloves, peppercorns, juniper berries, dried ginger, and dill.
This Irish-inspired sandwich is made on paleo Irish soda bread buns with almond flour and tapioca starch. The Swiss cheese is optional, and if you choose to leave it out, you’ll still enjoy the flavors of the sauerkraut, corned beef, and sauces.
P.S. Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 comprehensive categories it is the only Paleo book you will ever need.
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