Colcannon is a creamy Irish mashed potato dish that's loaded with buttery scallions, cabbage, and corned beef brisket. We've opted for kale instead of cabbage, but you could also use spinach or leeks. Making the beef in the Instant Pot gives the flavor and tenderness of an all-day beef roast without spending hours in the kitchen. The brisket is cooked low and slow with aromatic pickling spices that’ll win your heart over. Served alongside our beef and Guinness stew, this corned beef colcannon is the perfect addition to any Irish spread or St. Patrick’s Day menu.

Hailing from Ireland, shepherd’s pie is a casserole consisting of saucy minced lamb, peas, and carrots topped with a creamy mashed potato crust. Here, we flipped the script and stuffed the potatoes into party-ready poppers. Ground lamb is traditionally used, but beef is a suitable alternative. To save on time, prep and assemble the potato skins in advance and freeze. Thaw overnight in the fridge and let them come to room temperature before baking. These potato skins are perfect as an appetizer or hearty side dish on St. Patrick’s Day.