Irish Meat Pie Recipes

IRISH MEAT PIE

Steps:

• Add diced potatoes and shredded cabbage to a cast iron skillet with two tablespoons of olive oil.
• Sautee for 5-7 mins until it begins to turn brown.
• Remove from the pan and add ground sirloin into the pan.
• Cook all the way through, then add tomato paste, Worcestershire sauce, potatoes, cabbage, thyme, salt, and pepper.
• Cook another 3-4 mins.
• Add in ½ cup of water and bring to a boil.
• Cover and reduce heat to low for 10 mins allowing the potatoes time to become soft.
• Stir every couple of mins to ensure no burning.
• Once the meat mixture is done and has been seasoned to your liking, let cool.
• Using store-bought or homemade pie crust, cut out circles (3-5 inches in diameter). The larger the circle the bigger the pie will be when folded. For smaller circles, you can sandwich the meat into a mixture but enclosing another pie crust on top.
• Be sure to cut 3 slits in the top of the crust, to vent the pies.
• Cook in a 400-degree oven for 12-15 mins or until golden brown.

IRISH MEAT PIES RECIPE

Steps:

• Shred the cabbage and dice your potatoes and set aside.
• In a large cast iron skillet, heat two tablespoons olive oil over medium heat.
• Add the diced potatoes and shredded cabbage to the skillet and saute, stirring regularly, for 5-7 minutes or until the mixture is beginning to brown.
• Remove the vegetables from the skillet and set aside.
• To the same skillet, add the ground beef and cook until no longer pink, stirring regularly and breaking up the meat as it cooks.
• Add the tomato paste, Worcestershire sauce, thyme, salt, and black pepper along with the potatoes and cabbage back into the skillet.
• Cook for 3-4 minutes, stirring occasionally.
• Add in 1/2 cup water and bring to a boil.
• Cover and reduce the heat to low and continue cooking for 10-minutes until the potatoes are softened. Stir every few minutes to make sure nothing burns.
• Taste and add additional seasoning if desired then set aside to cool.
• Preheat the oven to 400°F and line a baking sheet with parchment paper or a silicone baking mat.
• Roll out the pie crust onto a clean surface, and use a cookie cutter to cut circles that are 4-5" in diameter.
• Add a spoon of the meat mixture onto the center of the circle, then fold it over into a half moon shape and crimp the edges. If using smaller circles, you can fill the center and place a second circle of dough on top and crimp around the edges for a round pie.
• Cut 2-3 slits on top of the crust to vent.
• Bake for 12-15 minutes until the crust is cooked through and golden brown on top.

IRISH COTTAGE PIE WITH GROUND BEEF RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F.
• Melt butter in a skillet over medium-high heat. Cook the onions for 5 minutes. Then, add garlic and cook for 1 minute.
• Set onions and garlic aside and in the same skillet, add ground meat. Cook and stir for 6-8 minutes until thoroughly browned. Drain & rinse meat in a colander.
• Add meat back in the skillet over medium-low heat. Stir in parsley, rosemary, thyme, salt, pepper, and Worcestershire sauce. Then, stir in flour, and tomato paste. Stir until completely well incorporated
• Stir in broth (or wine), peas, carrots, tomatoes and corn. Simmer for 5 minutes.
• Evenly smooth meat mixture onto bottom of the skillet (or press into the bottom of a 9x9"inch baking dish). Sprinkle cheddar cheese over the top.
• Potatoes: Heat broth, butter, and salt in a bowl in the microwave until hot. Stir in sour cream and potato flakes and mix with a fork. Let sit until liquid has been fully absorbed. (Note: the potatoes need to be thick to pipe perfect peaks.
• Use a "star tip" on a piping bag (or a Ziploc bag with corner snipped). Fill bag and pipe potatoes into skillet or baking dish, covering the meat.
• Sprinkle chopped onions & pepper on top.
• Bake uncovered for 30 minutes.
• Serve hot.

IRISH MEAT PIE

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• In a large skillet heat oil on medium heat. Add in finely chopped cabbage and carrots, cook till edges start to turn brown. Add in the ground Chuck and ground lamb cook and separate meat until there is no longer any pink. Add in finely chopped onions,the garlic crushed and diced, and the peeled and chopped potatoes. Cook until potatoes are tender. Gently fold the mixture into a mash then add the beef broth and worcestershire sauce. Bring to a boil then cut down to a simmer and add cornstarch. Simmer until mixture is thick. Remove from heat salt and pepper to taste and let cool completely. Take and fill two pie pans with pie crust putting half of the mixture into each pie. Cover mixture with other half of the pie crust. Seal the crust and put three ventilation slits in the top. Bake at 400 degrees for 1 hour or until the crust is golden brown.

HOW TO MAKE IRISH MEAT PIES

Steps:

• On a heated cast-iron skillet, coated with olive oil, add diced potatoes and shredded cabbage. Sautee for 5-7 minutes until it begins to turn brown.
• Remove from the pan and add ground sirloin into the pan.
• Cook the sirloin all the way through. Next, add tomato paste, Worcestershire sauce, potatoes, cabbage, thyme, salt and pepper.
• Cook all the ingredients for another 3-4 mins. Add in 1⁄2 cup of water and bring to a boil.
• Cover and reduce the heat to low, allowing to cook for 10 mins. This ensures that the potatoes have time to become soft. Stir every couple of minutes to prevent from burning.
• Once the meat mixture is done, allow to cool.
• Cut out the crust into small circles (about 3-5 inches in diameter). The larger the circle, the bigger the pie will be when folded. If cutting the crust into smaller circles, sandwich the meat mixture by enclosing another pie crust on top.
• Be sure to cut 3 slits in the top of the crust. This will allow for ventilation as the pies bake.
• Whisk together 1 egg and 1 tbsp water to make an egg wash. Using a cooking brush to coat the top of the pies with egg wash.
• Bake in a pre-heated 400 degree oven for 12 to 15 minutes or until golden brown.

IRISH BEEF HAND PIES

Steps:

• Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium; add cabbage and potatoes. Cook until beginning to brown, 7 to 9 minutes. Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste, Worcestershire, thyme, and 1 cup water. Cover, and cook until potatoes are tender, about 15 minutes. Lightly mash mixture with a fork. Season with salt and pepper. Let cool completely.
• On a lightly floured work surface, roll each crust into a 14-inch square; cut each into 4 equal squares. Place 1/2 cup filling on one half of each square, leaving a 1/2-inch border around the filling. Brush borders with water; fold dough over filling to enclose. Crimp edges with a fork to seal. With a paring knife or scissors, cut 3 small vents in each.
• Transfer pies to 2 foil-lined rimmed baking sheets; bake until golden brown, 10 to 12 minutes, rotating sheets halfway through.
• To Bake from Frozen: Proceed with step 3, increasing baking time to 28 to 30 minutes.