Much of what we think of as Irish on St. Patrick’s Day doesn't actually come from Ireland—parades, leprechauns, green beer, and (you might find this difficult to believe) neon green-capped cupcakes with green shamrock sprinkles. Even corned beef, as the treasured centerpiece of the St. Patrick’s Day meal, is an American invention.
The Irish rarely ate beef at all. The wealthy indulged occasionally at celebrations, but for everyone else, cows were considered sacred and were kept for use in farming, for milk, and, lucky for us, for butter.
So while this distinctly American take on an Irish holiday is a great excuse to celebrate with good food and drinks, it’s also an excuse to eat really good butter.
These are some of our favorite ways to butter up some much-loved St. Patrick’s Day dishes.
There’s nothing more comforting than Shepherd's Pie—a lamb meat pie with gravy, vegetables, and a mashed potato crust—even better when those mashed potatoes are made with Epicurean Butter Tuscan Herb Flavored butter.