The Pioneer Woman Tasty Kitchen
Profile Photo

Irish Stew Pie

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

5
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Hey friends! So, St Patrick’s Day is coming up, and how cool would it be to celebrate that day by having an Irish stew….in a pie! It would be pretty awesome right? Read on to learn how to make this bad boy.

Ingredients

  • 1 cup Plain Flour, Seasoned With Salt And Pepper
  • 1 kilogram Lamb Shoulder, Diced Up Into Inch Thick Chunks
  • 3 Tablespoons Vegetable Oil
  • 2 whole Onions, Peeled And Sliced
  • 300 grams Carrots, Peeled And Finely Diced
  • 2 Tablespoons Plain Flour
  • 600 milliliters Beef Stock
  • 250 milliliters Water
  • 550 grams Potatoes, Diced Inch Thick Size
  • ½ Tablespoons Tomato Paste
  • 2 teaspoons Worcestershire Sauce
  • 3 sprigs Fresh Thyme
  • 2 leaves Bay Leaves
  • Salt And Pepper, to taste
  • 10 grams Fresh Mint, Roughly Chopped
  • FOR THE PASTRY:
  • 2 whole Egg Yolks
  • 4 Tablespoons Cream
  • 2 pieces Sheets Puff Pastry

Preparation

Put seasoned flour in a bowl. Add lamb, making sure every piece of lamb is coated. Shake off excess flour as you transfer lamb to another bowl. Discard flour.

Preheat a large pot over high heat. Once pot is nice and hot, add vegetable oil, then add lamb one piece at a time, making sure each piece of lamb has its own space to fry in the pot (if you need to fry the lamb in multiple batches, that’s fine). Once lamb is browned all over, transfer to a bowl.

Turn heat in the pot down to medium heat, adding a touch more oil if needed. Add onions and carrots. Fry for a minute or two. Add the plain flour, then coat onions and carrots in the flour.

Add beef stock, water, seared lamb, potatoes, tomato paste, Worcestershire sauce, thyme and bay leaves. Bring mixture to a boil, then reduce heat to a simmer. Let mixture bubble away for about 20 minutes, stirring occasionally so mixture doesn’t stick and burn at the bottom.

Once you have a nice, thick stewy mixture, season filling to taste with salt and pepper. Add fresh mint and mix through.

Preheat oven to 180ºC (360ºF).

Whisk egg yolks and cream in a bowl.

Transfer filling to a pie dish and brush beaten egg and cream around the rim of pie dish.

Lightly dust a flat clean surface with extra flour, then place one sheet of puff pastry on surface. Place the other sheet directly on top, then dust pastry lightly again. Roll both sheets of pastry against one another until the pastry binds together and becomes as thin as one sheet.

Lay the puff pastry over the pie dish. Trim off any excess pastry hanging over the sides, then firmly push the edges of the pastry down on the rim of the pie dish so it sticks. If you want, you can use some of the excess pastry to create the shamrock symbol, egg wash it, then stick in on top of the pie. Egg wash all of the pastry on top so it comes out of the oven nice and golden brown.

Cook pie in the oven for 40–45 minutes, then serve.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Honey Orange Lamb Cutlet
Profile Photo by Caroline in Main Courses
Rich and tender lamb cutlets, glazed with a sticky and sweet...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy


Sous Vide Lamb Chops
Profile Photo by Charles Willard in Main Courses
Delicious sous vide lamb chops.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 3 Level: Easy


Crumbed Lamb Cutlets with Mint Sauce
Profile Photo by Nicolas in Main Courses
Super tasty, delicious lamb cutlets cooked to perfection, served with an...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Summer Lamb Chili
Profile Photo by Tamar | Candidly Delicious in Main Courses
This is a one-pot dish that will keep them coming back...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Lamb Chops with Mint Pesto
Profile Photo by Sabrina Russo in Main Courses
Juicy seared lamb chops with mint pesto is a flavor-packed main...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy