11 Cozy Pub Dinners From Britain and Ireland You Can Make at Home

There is something magical about walking into an old pub on a cold, rainy evening. The fire is crackling, the wood is dark and worn, and the smell of pies and gravy fills the room. British and Irish pub dinners are honest comfort food: crispy, hearty, warming and made to share with friends. The good news is you do not need to cross the ocean to enjoy them. Grab a comfy chair, and let us cook our way through the coziest pub menu ever..

Fish and Chips, the King of Pub Dinners

If you only try one of these pub dinners, make it fish and chips. A thick fillet of cod or haddock is dipped in a light beer batter and fried until it crackles, then served with chunky chips, mushy peas, lemon and tartare sauce. In Britain, families have queued at the chip shop on Friday nights for generations. Quick poll: A) Malt vinegar B) Ketchup C) Tartare sauce D) All of the above. What goes on your chips?

You will need: 4 cod or haddock fillets, 1 cup flour plus extra for dusting, 1 tsp baking powder, 1 cup cold beer or sparkling water, salt, 2 lb russet potatoes, oil for frying, lemon wedges, tartare sauce, mushy peas.

How to make it: Cut potatoes into thick chips, rinse and dry. Fry at 300F for 6 minutes and drain. Whisk flour, baking powder, salt and cold beer into a batter. Dust the fish in flour, dip in batter and fry at 350F for 5 to 6 minutes until golden. Fry the chips again at 375F until crisp. Season and serve.

Steak and Ale Pie, Hearty Pub Dinners at Their Best

A good steak and ale pie is pure comfort. Chunks of beef are slowly cooked in a rich gravy made with dark ale, onions and mushrooms, then baked under a flaky golden pastry lid. When you cut into it, the steam and smell are unforgettable. It is a favorite at pubs all over England, especially in winter. Serve it with mashed potatoes and peas, and keep extra gravy close by.

You will need: 2 lb beef chuck in cubes, 2 tbsp flour, 2 tbsp oil, 1 onion, 8 oz mushrooms, 2 cloves garlic, 1 1/2 cups dark ale or stout, 1 cup beef broth, 1 tbsp Worcestershire sauce, thyme, 1 sheet puff pastry, 1 egg beaten.

How to make it: Toss beef in flour and brown in oil in batches. Cook onion, mushrooms and garlic until soft. Add ale, broth, Worcestershire and thyme, return the beef, cover and simmer 2 hours until tender. Cool slightly, spoon into a pie dish, top with pastry, brush with egg and bake at 400F for 25 to 30 minutes.

Bangers and Mash With Onion Gravy

Why are sausages called bangers? During the World Wars, sausages were made with lots of water and would often pop and bang in the pan. The name stuck. Bangers and mash is simple: juicy sausages, buttery mashed potatoes and a sweet onion gravy poured over everything. It is cheap, fast and one of the most popular pub dinners in Britain. Do you like your mash smooth and creamy, or chunky with skins?

You will need: 8 pork sausages, 2 1/2 lb potatoes, 4 tbsp butter, 1/2 cup warm milk, salt and pepper, 2 onions thinly sliced, 1 tbsp flour, 1 1/2 cups beef broth, 1 tsp Worcestershire sauce, frozen peas to serve.

How to make it: Boil the potatoes until soft, drain and mash with butter, milk, salt and pepper. Brown the sausages slowly for 15 minutes. In the same pan cook the onions 10 minutes until golden, stir in flour, then add broth and Worcestershire and simmer until thick. Serve sausages on mash with gravy and peas.

Irish Stew, a Bowl Full of Comfort

Irish stew started as a peasant dish made with whatever was on hand: mutton or lamb, potatoes, onions and water. Over time carrots and herbs joined the pot. Today it is served in pubs across Ireland, often with a slice of brown soda bread and butter. It is simple, filling and very forgiving. Let it bubble low and slow and the potatoes will thicken the broth all by themselves.

You will need: 2 lb lamb shoulder or beef chuck in cubes, 2 tbsp oil, 2 onions, 3 carrots, 2 lb potatoes peeled and chunked, 4 cups beef or lamb broth, 1 tbsp tomato paste, 2 sprigs thyme, 1 bay leaf, parsley, salt and pepper.

How to make it: Brown the meat in oil in batches. Add onions and carrots and cook 5 minutes. Stir in tomato paste, then add broth, thyme, bay leaf and half the potatoes. Cover and simmer 1 hour. Add the rest of the potatoes and simmer 45 minutes more. Season and top with parsley.

The Sunday Roast, the Most Famous of Pub Dinners

In Britain, Sunday means roast. Pubs fill up with families sharing roast beef, crispy potatoes, vegetables, Yorkshire puddings and lots of gravy. It is the weekly feast that brings everyone to the table. If you love big family meals, see our Sunday dinner classics too. Tell us: what is the best part of a roast? A) The meat B) The potatoes C) The Yorkshire puddings D) The gravy.

You will need: 3 lb beef top round or rib roast, 2 tbsp oil, salt and pepper, 3 lb potatoes, carrots and parsnips. Yorkshire puddings: 3 eggs, 1 cup flour, 1 cup milk, pinch of salt, oil.

How to make it: Season the beef and roast at 450F for 20 minutes, then 350F for about 15 minutes per pound for medium rare. Rest 20 minutes. Parboil potatoes and roast in hot oil until crisp. For Yorkshires, whisk eggs, flour, milk and salt, pour into a smoking hot oiled muffin tin and bake at 425F for 20 minutes. Make gravy from the pan juices.

Cornish Pasties, the Miners Handheld Dinner

Cornish pasties were made for tin miners in Cornwall, who needed a hot meal they could hold in dirty hands. The thick crimped edge worked like a handle. Inside is a simple filling of beef, potato, swede (rutabaga) and onion, seasoned with lots of pepper. They are perfect for dinner and even better packed for lunch the next day. Which would you choose? A) Classic beef B) Chicken and leek C) Cheese and onion.

You will need: Pastry: 3 1/2 cups flour, 1 cup cold butter, 1 tsp salt, 1/2 cup cold water. Filling: 1 lb beef skirt or chuck finely diced, 1 large potato, 1 cup diced rutabaga, 1 onion, salt and lots of black pepper, 1 egg beaten.

How to make it: Rub butter into flour and salt, add water and chill 30 minutes. Mix the raw filling ingredients with seasoning. Roll the pastry into 8 inch circles, add filling on one half, fold and crimp the edge. Brush with egg, cut a small steam hole and bake at 400F for 15 minutes, then 350F for 35 minutes.

Scotch Eggs, Crispy Pub Dinners or Snacks

A Scotch egg is a soft boiled egg wrapped in seasoned sausage meat, rolled in breadcrumbs and fried until golden. When you cut it open, the yolk should still be a little jammy. Pubs serve them with mustard and a salad as a light dinner. They are also great for picnics. Making them at home feels like a little kitchen magic trick, and everyone will be impressed when you slice them in half.

You will need: 6 eggs plus 1 for coating, 1 lb pork sausage meat, 1 tbsp chopped sage or parsley, 1/2 tsp black pepper, 1/2 cup flour, 1 1/2 cups panko breadcrumbs, oil for frying, English mustard to serve.

How to make it: Boil 6 eggs for 6 1/2 minutes, chill in ice water and peel. Mix sausage with herbs and pepper and divide into 6. Flatten each piece, wrap around an egg and seal. Roll in flour, beaten egg and breadcrumbs. Fry at 340F for 7 to 8 minutes until deep golden. Rest briefly and cut in half.

Beef Wellington, the Fancy Pub Favorite

Beef Wellington is the dish people save for special nights. A tender beef fillet is coated in mushroom paste, wrapped in thin ham and baked inside puff pastry until golden. When you slice it, you get a perfect pink center surrounded by layers of flavor. It looks hard but it is mostly about patience and chilling at the right times. It would make a stunning holiday dinner too.

You will need: 2 lb center cut beef tenderloin, salt and pepper, 2 tbsp oil, 2 tbsp English mustard, 1 lb mushrooms finely chopped, 2 cloves garlic, thyme, 8 slices prosciutto, 1 sheet puff pastry, 1 egg beaten.

How to make it: Season and sear the beef on all sides, then brush with mustard and cool. Cook mushrooms, garlic and thyme until dry. Lay prosciutto on plastic wrap, spread mushrooms, add the beef and roll tightly. Chill 30 minutes. Wrap in pastry, brush with egg and chill 15 minutes. Bake at 425F for 35 to 40 minutes. Rest 10 minutes and slice.

Chicken Tikka Masala, a Modern British Favorite

Here is a fun twist: chicken tikka masala is often called one of Britain’s most loved dishes. Many stories say it was created by a South Asian chef in Glasgow who added a creamy tomato sauce to grilled chicken tikka. Today it is on pub menus all over the country. Marinated chicken is charred and simmered in a spiced tomato and cream sauce. Serve it with rice and warm naan. How spicy do you like it, mild, medium or hot?

You will need: 2 lb boneless chicken thighs, 1 cup plain yogurt, 2 tbsp garam masala, 1 tbsp grated ginger, 4 cloves garlic, 1 tsp chili powder, 2 tbsp butter, 1 onion, 1 can (15 oz) tomato sauce, 3/4 cup heavy cream, salt, cilantro.

How to make it: Marinate chicken in yogurt, half the spices, ginger and garlic for 2 hours. Broil or grill until charred and cut into pieces. Melt butter, cook the onion, add the rest of the spices for 1 minute, then tomato sauce. Simmer 10 minutes, stir in cream and chicken and simmer 10 minutes more. Top with cilantro.

Honey Glazed Gammon, Egg and Chips

Gammon is cured pork leg, and gammon steak with a fried egg, pineapple ring and chips is a true old school pub classic. A whole honey glazed gammon is also a big favorite for Sunday lunch and Christmas. The sticky glaze of honey, mustard and brown sugar caramelizes in the oven until shiny. It is one of those pub dinners that tastes like a big warm hug from your grandparents.

You will need: 3 to 4 lb boneless cooked ham or gammon joint, 1/3 cup honey, 2 tbsp wholegrain mustard, 2 tbsp brown sugar, whole cloves (optional), fried eggs and chips or potatoes to serve.

How to make it: If raw, simmer the gammon in water for 20 minutes per pound, then drain. Remove the skin, leaving a layer of fat, and score it in a diamond pattern. Stud with cloves. Mix honey, mustard and sugar and brush over. Bake at 400F for 25 to 30 minutes, brushing again halfway, until sticky and golden. Slice and serve.

Pub Style Roast Chicken With Gravy

Not everyone wants beef on a Sunday, so most pubs offer a juicy roast chicken too. It comes with crispy potatoes, seasonal vegetables, stuffing and a big jug of gravy. A whole chicken in a roasting pan is also the easiest way to feed a family with very little effort. Roast your potatoes right in the pan so they soak up the chicken juices. Who in your house always gets the crispy skin?

You will need: 1 whole chicken (4 to 5 lb), 3 tbsp soft butter, 1 lemon, 1 onion quartered, few sprigs thyme, 2 lb potatoes in chunks, 2 tbsp oil, salt and pepper. Gravy: pan juices, 1 tbsp flour, 1 1/2 cups chicken broth.

How to make it: Rub the chicken with butter, salt and pepper. Stuff with lemon, onion and thyme. Toss potatoes in oil and arrange around the bird. Roast at 425F for 70 to 80 minutes until the thigh reads 165F. Rest the chicken, then stir flour into the pan juices, add broth and simmer into gravy.