Recipe courtesy of Gallagher's Boxty House
45 min
25 min
20 min
6 servings


  • 8 ounces grated raw potato
  • 6 ounces mashed potato
  • 8 ounces all-purpose flour
  • 1 pint milk
  • Salt and freshly ground black pepper, for seasoning, plus 1-ounce cracked black pepper, for filling
  • 18 (2-ounce) Irish fillet medallions
  • 2 large onions, sliced
  • 6 large flat field mushrooms, roughly chopped
  • 2 ounces Irish whiskey
  • 1 pint cream
  • Salt
  • Watercress, for garnish


Boxty Mix:

Wash and drain the raw potatoes at least twice to remove all starch. Place the raw and mashed potatoes in a large pot, add the flour and milk. Season and blend to a smooth consistency. Drop a small ladle full onto a hot griddle; push the mixture from the center outwards with the bottom of the ladle, cook for 2 minutes then flip the boxty over and cook through. Season with salt and pepper.

Gaelic Filling:

Sear the fillets on both sides in an oiled, well-heated pan, remove from the pan and set aside. Fry the onions and mushrooms until soft, add the whiskey (careful not to burn your eyebrows off), add the cream, cracked pepper and season with salt, to taste. Reduce a little then return the fillets to the pan continue cooking until the sauce thickened to the right consistency.

Gaelic boxty:

Place 3 medallions onto each hot boxty, cover with sauce and roll over to make an omelette shape spoon some sauce on the top and garnish with watercress.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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