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St. Patrick’s Day Feast Recipe

St. Patrick's Day Feast Corned Beef Brisket with Vegetables and Colcannon Mashed Potatoes from Chef Stuart O'Keeffe

St. Patrick’s Day Feast

Happy St Paddy’s day. NOT PATTY. GOT IT?  Are you ready to cook my favorite St. Patrick’s Day Feast? I couldn’t let this holiday pass without passing on some of my favorite recipes.  I hope you are all going to make some delicious Irish food on this festive day. In a time where we need to stay home for a bit, it’s nice to make food that will go a long way and this corned beef does just that.

Corned Beef and Cabbage

I love a good corned beef and cabbage. I think the best thing about making this dish is the leftovers sandwiches you get to make the next day. Again this is another Irish favorite that we love to enjoy all year round. If you want to go the crockpot route, you can pop it into your crockpot and set it on high for 8 hours.

Colcannon Mashed Potatoes 

The St. Patrick’s Day feast wouldn’t be complete without some yummy mashed potatoes.  Making the perfect mashed potatoes is something that we should all know how to make. These potatoes are so delicious to make any night of the week. My mom would make these for me growing up. I never liked cabbage growing up so my mom would fold it into the potatoes and I would not even know the difference. Remember to cut up the potatoes into equal sizes so they cook evenly.

With things a little crazy right now, our families need a little home cooking and a lot of celebrating.  I hope you make this and enjoy dinner together and forget about all of the worries of the world if just for a few minutes as you enjoy this St. Patrick’s Day Feast.

And, when you make it, please share your dish with me.  Tag me on Instagram @chefstuartokeeffe and use #chefstuart so that I can feature you.

I hope you have a great St. Patrick’s Day!

Want some of my favorite desserts to go with it?

Check out my recipe for Raspberry Custard Pots

And cook with me on the Food Network App




Corned Beef and Cabbage

  • Author: Chef Stuart
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 minutes
  • Yield: 8-10 servings 1x


Celebrate St. Patrick’s Day with this traditional Irish dish of Corned Beef and Cabbage.



1, 3-4 lb. corned beef brisket with spice packet

1/2 cup light brown sugar

2 bay leaves

4 lbs. Yukon Gold potatoes, unpeeled and quartered

10 carrots, stems on, halved lengthwise

1 head Napa cabbage, cut into large chunks

Parsley Sauce:

2 Tbsp. unsalted butter

1 tsp. Dijon mustard or yellow mustard powder

2 Tbsp. all-purpose flour

1 cup milk

1 cup fresh parsley leaves, chopped

Kosher salt and freshly ground black pepper


  1. Place the brisket, spice packet, brown sugar, and bay leaves in a large Dutch oven or pot and cover with cold water. Bring to a boil, then reduce the heat and simmer for about 2 hours or until the brisket is fork tender.
  2. After 1 hour and 20 minutes, add the carrots and potatoes the the pot and cook until the vegetables are tender, about 30 minutes.
  3. Remove the vegetables to a plate and reserve.
  4. Add the cabbage to the pot and cook until tender, about 10 minutes.
  5. Remove the cabbage to a plate and reserve.
  6. Remove the corned beef brisket and let rest for 10 minutes before thinly slicing.
  7. Meanwhile, melt the butter and mustard in a small saucepan over medium heat until combined. Add the flour and whisk to make a roux. Add the milk while whisking constantly and simmer until the sauce is beginning to thicken, 2-3 minutes.
  8. Season with salt and pepper, add the parsley and stir to combine.
  9. Serve on top of the corned beef slices along with the vegetables.

Keywords: corned beef, potatoes, cabbage, St. Patrick's Day


Colcannon Mashed Potatoes

  • Author: Chef Stuart
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 50 minutes
  • Yield: 4 servings 1x


Mashed potatoes with a traditional Irish twist!



6 Yukon Gold potatoes, peeled and diced

Kosher salt and freshly ground black pepper

2 cups half and half

1 stick (8 Tbsp.) unsalted butter

3 cloves garlic, smashed

2 cups shredded green cabbage

2 scallions, thinly sliced


  1. Place the potatoes and 1 tsp. salt in a large pot.
  2. Add enough water to cover the potatoes, and bring to a boil over high heat. Reduce heat to a simmer until the potatoes are cooked through, 20-25 minutes.
  3. Meanwhile, heat the half and half, butter and garlic in a small saucepan over medium heat.
  4. Bring to a simmer, then turn off the heat and set aside.
  5. Drain the potatoes and pass through a ricer into a large bowl.
  6. Remove the garlic from the half and half mixture.
  7. Stir the half and half mixture, cabbage, scallions, and salt and pepper to taste into the potatoes until combined.
  8. Serve warm.

Keywords: potatoes, mashed potatoes

St. Patrick's Day Feast Chef Stuart O'Keeffe's Corned Beef & Cabbage with Parsley Sauce.
Chef Stuart O'Keeffe's Corned Beef and Cabbage with Parsley Sauce
Colcannon Mashed Potatoes. Traditional Mashed Potatoes with an Irish twist from Chef Stuart O'Keeffe.

About Chef Stuart

Stuart here! Thanks so much for stopping by and checking out my many yummy recipes. I’m all about getting your quick fix in the kitchen so that you can spend more time at the table enjoying your delicious creation with those you love. If this sounds like your cup of tea, read on…

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