These Classic Irish Recipes Are Perfect for a Festive St. Patrick’s Day Feast

This collection of St. Patrick’s Day recipes has a double stamp of authenticity as far as we’re concerned. We know chef Patrick McEvoy to be a proud Irish-American whose huge St. Patrick’s Day parties were the stuff of legend pre-pandemic. As if that’s not credential enough, he’s also married to former Sunset food editor Elaine Johnson. So you can count on these recipes being not just authentic, but fabulously tasty, as well.

These recipes were originally scaled for 12; even that may seem like a lot of people these days. But then again, corned beef leftovers never hurt anyone. (And we frankly don’t think there will be a lot of shortbread left over—any not eaten on the 17^th will go home in guests’ pockets.)

Here, by the way, is what Elaine had to say about these dishes when the recipes were first published in 2018:

“You could say my husband, Patrick McEvoy, knows his corned beef and cabbage. For decades he’s been cooking up his specialty every March 17 for 100 friends or more. Maybe it’s his Irish-American heritage that makes the dish come out perfectly spiced and succulent every time, or maybe it’s the Guinness that goes in the pots. Whatever the reason, our annual party rocks, and this dish is the star.”

“Not everyone wants to cook for 100, of course, so I’ve scaled Patrick’s recipe to serve a mere dozen. However many you host, be sure to queue the Irish music and ice down the beer for Half-and-Halfs (equal parts Guinness stout and Harp lager). Sláinte!”

1 of 4Iain Bagwell

Patrick’s Corned Beef and Cabbage

Over the years, this recipe has been perfected with extra spices and Guinness, as well as long simmering until the meat is ultra tender. You’ll need a 12- to 14-qt. pot; if you don’t have one, borrow one from a friend, or visit a restaurant-supply store.

2 of 4Iain Bagwell

Colcannon

Mashed potatoes meets butter-steamed cabbage: That’s pretty much all there is to colcannon, a dreamy Irish way with spuds. Surprisingly, it reheats beautifully if you want to make it ahead. The optional butter at the end? The answer is yes.

3 of 4Iain Bagwell

Irish Soda Bread

Our fruit-studded, gently sweet classic bread includes plenty of butter, and baking powder as well as soda for a lighter texture. We love the savory note of caraway, but for friends who aren’t fans, we make a second, caraway-free batch—more for us of the good stuff, we figure.

4 of 4Jeffrey Cross

Sheet Pan Shortbread

There is shortbread, and then there’s this shortbread, ultra-buttery with a light crunch. The secrets are rice flour for the sandy texture and a slow-and-low baking process to develop the flavor. It’s a recipe that lends itself to easy, festive riffing (sprinkles! snowflakes!)–and one you’ll be happy to have in your back pocket for years. And yes, shortbread is most closely associated with Scotland, but it’s a treat appreciated on both sides of the Irish Sea. Make it with Irish butter and serve it proudly.

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