Irish Nachos - Loaded sliced potato, beef ragu & sour cream

- Recipe by Shane Smith -


This St Patrick’s Day, why not try a recipe that gives a twist on the good old Irish spud. It’s a real party pleaser too! It takes around 20 minutes to prepare and 35 minutes to cook.


(Serves 4)

2tbsp oil

1/2 large onion, diced

Two garlic cloves, minced

One fresh chilli, chopped

One red pepper, diced

One yellow pepper, diced

600g minced beef

2tbsp tomato puree

A tin chopped tomatoes

1tsp chilli powder

1tsp paprika

1 1/2 tsp harissa spice

1/4 tsp cumin powder

200ml beef stock

Salt & pepper

Six small potatoes

Vegetable oil for frying

200ml sour cream

100g grated cheese

Fresh or jarred Jalapeños

Chopped coriander

Looking for the ultimate St Patrick's Day showstopper?? My Irish Nachos are unbelievable. Spicy beef ragu with sour...

Posted by Chef Shane Smith onWednesday, 17 March 2021


Start by making the beef ragu, into a large frying pan, add the oil and over a medium/low heat cook the diced onion, garlic & chilli for about five minutes until soft and fragrant.

To this add the peppers and cook until soft.

Add the minced beef and cook for a further five minutes until the beef is broken up.

At this point, add the tomato puree, spices and tinned tomato and mix well.

Pour over the beef stock and turn down the heat and cook over a gentle heat for 20-25 minutes until the beef is cooked and the sauce has reduced.

Taste and adjust the seasoning to suit you.

While the beef ragu is cooking, turn on your deep fryer and set it at 180C for the potato crisps.

Pop the slicer attachment onto your Kenwood mixer and carefully push through the potatoes one by one.

Place the potato slices in the hot oil and cook until golden brown and crispy.

Remove and put on some kitchen paper to soak up the excess oil. Season and set aside.

To serve, place the hot spicy beef ragu into a serving dish and top with the crispy potatoes and serve with grated cheese, jalapenos, coriander and plenty of sour cream. Enjoy.

Top Tip

Don’t be tempted to slice all the potatoes at the one time as I find they will discolour while waiting to be fried so I like to slice two potatoes, cook them, slice two more etc and continue to do so until you’ve cooked them all.


Shane Smith from Lavey can be seen on Today with Maura and Daithí on RTE One. You can email him at:


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