It's that time of year again, actually for me it's ALL year. I just LOVE irish food!!! I used to cook in an Irish pub and we just had the most AMAZING recipies! Too bad I can't remember how to make them!!! I am looking specifically for a good lamb stew, pasties (I like veggie ones the best) and sausage rolls. But any good recipies would be AWESOME! I have scoured the internet in search for the perfect recipies with no luck, hopefully I will find the luck of the irish here!

Here are a few recipes from my favorite recipe website. Irish Stew (lamb) http://allrecipes.com/Recipe/Irish-Lamb-Stew/Detail.aspx Pasties http://allrecipes.com/Recipe/Great-Grandma-Johns-Pasties/Detail.aspx Sausage Rolls: http://allrecipes.com/Recipe/Marks-English-Sausage-Rolls/Detail.aspx Good luck making them!

The easiest recipe ever and really delicious - Shephards Pie Get a pan, mix browned ground beef (I use turkey) with a can of gravy, spread this on the bottom on the pan, add a bag of frozen mixed veggies and some chopped onion on top, place a layer of boxed mashed potatoes on top of this, sprinkle some shredded cheese on the potatoes. Bake in the oven until cheese is melted. This is so good and you can make it in 15 min

Dublin Coddle - Irish Sausage, Bacon, Onion and Potato Hotpot 2 kg potatoes 2 large onions, peeled and sliced thickly 450 g good quality pork sausages 450 g bacon, piece thick cut 500 ml water 1 ham stock cube, if ham stock isn't available or 1 beef, if ham stock isn't available or 1 chicken stock cube, if ham stock isn't available 3-4 tablespoons fresh parsley, chopped salt (to season) coarse-ground pepper (to season) Peel the potatoes. Cut large ones into three or four pieces: leave smaller ones whole. Finely chop the parsley. Boil the water and in it dissolve the bouillon cube. Grill or broil the sausages and bacon long enough to colour them. Be careful not to dry them out! Drain briefly on paper towels. When drained, chop the bacon into one-inch pieces. If you like, chop the sausages into large pieces as well. (Some people prefer to leave them whole.). Preheat the oven to 300F / 150°C In a large flameproof heavy pot with a tight lid, start layering the ingredients: onions, bacon, sausages or sausage pieces, potatoes. Season each layer liberally with fresh-ground pepper and the chopped fresh parsley. Continue until the ingredients are used up. Pour the bouillon mixture over the top. On the stove, bring the liquid to a boil. Immediately turn the heat down and cover the pot. (You may like to additionally put a layer of foil underneath the pot lid to help seal it.). Put the covered pot in the oven and cook for at least three hours. (Four or five hours won't hurt it.) At the two-hour point, check the pot and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times. To Serve. Guinness, bottled or draft, goes extremely well with this dish (indeed, adding a little to the pot toward the end of the process wouldn't hurt anything). Another good accompaniment is fresh soda bread, used to mop up the gravy!