Credit: Dotdash Meredith Food Studios
There’s nothing like eating your favorite greasy foods at a familiar corner pub, whether you’re belly up to the bar or nestled into a vinyl booth with your elbows glued to a sticky table. As much as we love pub vibes, sometimes a cozy night in is just what the doctor ordered. These classic pub foods—from fish and chips to sticky toffee pudding—are easy to make at home and taste just as good as the real thing.
01 of 25
Shepherd’s Pie
Credit: Dotdash Meredith Food Studios
“Make this shepherd’s pie with ground beef or lamb, carrots, and onions in a rich gravy. Top with a layer of cheesy mashed potato to satisfy even the pickiest of eaters. It’s a great way to sneak some extra veggies into dinner!” —Jacquie
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02 of 25
Classic Fish and Chips
Credit: Dotdash Meredith Food Studios
“Simple fish and chips made with cod fillets and twice-fried fries. Tastes great as-is or with malt vinegar, lemon, or tartar sauce.” —Rockfishusa
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03 of 25
Steak Pie
Credit: Allrecipes / Sonia Bozzo
“This steak pie is my version of one made in a Scottish bakery in Pickering, Ontario. My husband says it’s better! You could also add two calf kidneys (well washed and de-veined and cut into bite-sized pieces) to make steak and kidney pie!” —JIMZGRL
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04 of 25
Baked Chicken Wings
Credit: ALLRECIPES / DEBBIE WOLFE
“These easy chicken wings are coated with a blend of spices, garlic, and olive oil and baked in the oven until crisp, flavorsome, and delicious. No one will be able to resist!” —Kristin C
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05 of 25
Loaded Baked Potato Skins
Credit: Allrecipes / Qi Ai
“These loaded potato skins are our family’s favorite appetizers. I use a thicker cut of bacon when I make them, and they are always devoured!” —Kimm
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06 of 25
Homemade Soft Pretzels
Credit: DOTDASH MEREDITH FOOD STUDIOS
“This homemade pretzel recipe is great! After spending so much money on those mall pretzels, I thought I’d try making some myself. They are a bit sweeter than other types and are buttery. Dip the hot pretzel in melted butter and coat with your favorite flavors.” —CHRISTA ROSE
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07 of 25
Yorkshire Pudding
Credit: Allrecipes / Diana Chistruga
“This classic Yorkshire pudding recipe makes a batter that bakes up light, crisp, and golden. Perfect for serving alongside roast beef and gravy for a yummy and traditional addition to your holiday feast. Mix the batter ahead of time so it’s ready to go when the drippings are sizzling hot.” —Mort Tibble
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08 of 25
Duck Fat Steak Fries
Credit: mommyluvs2cook
“These super-crusty, oven-fried potato wedges, or ‘steak fries’ as they call them where I’m from, are done with rendered duck fat, and while I’m a big fan of ones done with olive oil and/or butter, these really are better.” —Chef John
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09 of 25
Real Welsh Rarebit
Credit: Dotdash Meredith Food Studios
“This classic Welsh rarebit makes a great lunch or brunch dish. You can use your favorite local beer, mustard, and any strong Cheddar cheese in this recipe. If you don’t like beer, you can replace it with milk; it will still taste great!” —MOMFISH
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10 of 25
Beer Brats
Credit: DOTDASH MEREDITH FOOD STUDIOS
“These awesome brats are simmered in beer with onions and spices to make them bursting with flavor before finishing them off on the grill. Place the grilled brats in hot dog rolls, and top them with the tender onions and mustard, or serve them alongside German potato salad.” —Zach
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11 of 25
Chicken Pot Pie
Credit: Allrecipes / Qi Ai
“A delicious chicken pie made from scratch with carrots, peas, and celery in a pre-made crust. Add thyme and poultry seasoning for more flavor.” —Robbie Rice
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12 of 25
Beef and Guinness Stew
Credit: Photographer: Jason Donnelly
“This Guinness beef stew is a very simple dish, but at the same time, it has a deep, complex, rich flavor. The maltiness of dark beer really does amazing things for the gravy. I served this in a nice ring of green onion-mashed potatoes.” —Chef John
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13 of 25
Baked Scotch Eggs
Credit: lutzflcat
“A baked version of the popular pub Scotch egg. No need to fry here. Comes out just as good as the fried version without the mess of frying. Serve hot with mustard of choice.” —Richard
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14 of 25
Easy English Cottage Pie
Credit: Dotdash Meredith Food Studios
“This cottage pie has a flavorful layer of savory ground beef and veggies topped with fluffy mashed potato and cheese for a comforting dinner the whole family will love!” —Caroline
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15 of 25
Guinness Beer Cheese Dip
Credit: Allrecipes Magazine
“This hearty beer cheese dip made with Velveeta, stout beer, and salsa flavored with chili powder, cayenne, and Worcestershire sauce is easy to make in a slow cooker and great for parties. Serve with tortilla chips and baked pretzels for dipping.” —HellYesItsSteve
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16 of 25
Banoffee Pie
Credit: Dotdash Meredith Food Studios
“Banoffee pie has gooey toffee, banana, and crunchy graham crackers in every bite. It’s an incredibly rich and delicious dessert, so a little goes a long way, but anyone who tries it loves it!” —Madeleine
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17 of 25
Dublin Coddle (Irish Sausage and Potato Stew)
Credit: Photographer: Carson Downing
“Coddle is a delicious Irish dish featuring sausage, bacon, and potatoes. This recipe browns the meat more and uses stout instead of milk. Everything cooks low and slow on the stovetop or in the oven to make a great dish for St. Patrick’s Day.” —Chef John
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18 of 25
Potato and Leek Soup
Credit: Dotdash Meredith Food Studios
“This creamy potato leek soup pairs perfectly with sourdough bread for a comforting meal. It tastes even better heated up the next day.” —Julie
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19 of 25
Seafood Pot Pie
“This pot pie is loaded with tons of beautiful seafood perfect for special occasions for people you love. You can adjust the type and quantity of the seafood in this to suit your tastes, and preferences—just stay within the same overall amount used here; e.g. use all fish, or all shellfish, or any combo you like.” —Karen Rankin
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20 of 25
True Bangers and Mash with Onion Gravy
Credit: Allrecipes / Qi Ai
“Bangers and mash gets its name because sausages used to bang or burst while cooking. Mash, meanwhile, refers to the mashed potatoes. This recipe was a staple at our home in Dublin at Halloween. It is a very cheap, very traditional supper, and one that truly requires good sausage. Please note that this is a very thin gravy, as is traditional. It will still be very liquidy.” —wsf
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21 of 25
Diane’s Colcannon
Credit: Dotdash Meredith Food Studios
“While colcannon is associated with St. Patrick’s Day, I love the combination of buttery mashed potatoes, tender cabbage, and crispy bacon bits that this dish has all through fall and winter. I attend an annual St. Paddy’s Day party, and this is the dish I’m always asked to bring. I’m happy to say that the bowl comes home empty every time!” —DianeF
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22 of 25
Baked French Fries
Credit: Dostdash Meredith Food Studios
“I made these tonight and they were AMAZING.” —Alexism1216
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23 of 25
Old-Fashioned Onion Rings
Credit: Dotdash Meredith Food Studios
“Onion rings are a popular appetizer at many restaurants, and with this recipe, you can satisfy your craving at home. This is an actual recipe from a former employee of a popular drive-in restaurant. Sweet and tender on the inside, crispy and crunchy on the outside—just like the pros make!” —JeanieMomof3
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24 of 25
Crispy Fried Chicken
Credit: Photographer: Kelsey Hansen / Food Styling: Kelsey Bulat
“I experimented with lots of recipes over the years to find the best crispy fried chicken. This is it! It’s bits and pieces of hints I have heard over the years. It’s more a matter of preparation and cooking method!” —Elaine O
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25 of 25
Toad in the Hole
Credit: Chef John
“You know that something with a name like this is going to be good and this truly is! The traditional recipe itself is very simple but the method for making it is not, so I developed this ‘cold oven cheater method’ which is much safer and easier. The end result is an amazing flavor and texture combination of juicy sausages, crispy, puffed, and tender Yorkshire pudding, and delicious onion gravy. And the gravy is so good you’ll want to eat it on just about anything (and everything!)” —Chef John
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Read the original article on Allrecipes
Dining and Cooking