Irish Meat Pies Recipes

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 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 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.

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.

BRITISH MEAT PIES

Steps:

• Brown 1/2 pound sausage in a skillet with 1/4 cup chopped onion and 1 each diced celery stalk and carrot. Add 1/2 cup mashed potatoes, and salt and pepper. Roll out a can of refrigerated biscuit dough and cut into twelve 3-inch rounds. Top each with a spoonful of meat filling and fold in half; pinch to seal and brush with a beaten egg. Make slits in the top and bake at 350 degrees F until golden, about 15 minutes.

TRADITIONAL IRISH SHEPHERD'S PIE

Steps:

• Pre-heat oven to 200C/400°F.
• Saute carrots in the olive oil until starting to get tender.
• Add in the onions and saute for a minute or two then add the meat.
• Season with black pepper and thyme.
• Cook until browned then drain fat.
• Add the butter and peas.
• Sprinkle with flour and stir through.
• Add tomato paste, wine and Worcestershire sauce.
• Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
• Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce.
• Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.
• Bake for about 20 minutes or until the potato is nice and browned on top.
• Serve as is or with some crusty bread to mop up that yummy sauce!

BELIZEAN MEAT PIES

Steps:

• Combine the first 9 ingredients (through the habanero pepper) in a deep skillet over medium heat. Brown, lower heat and simmer for 20 minutes.
• Meanwhile, make the pastry dough by combining the flour, baking powder, salt and shortening and mixing until it resembles fine bread crumbs. Slowly add 1 tablespoon cold water at a time, incorporating after each addition, until the mixture comes together in a firm ball. It should not be sticky. Divide the mixture into two discs and let rest for about 15 minutes before rolling out into a round about 1/8 - 1/4" thick. Cut out twelve 2 1/2 - 3" circles in each round.
• Place a circle at the bottom of each muffin well in a 12 muffin tin and press lightly along the bottom and sides to form the pie bottoms. Place the meat mixture in each pie bottom leaving about 1/4 " of dough above the filling on the sides. Place a circle on top of each filled pie and crimp to seal the edges. Pierce a small hole in the top with a knife point to allow steam to escape while baking.
• Bake the pies at 350 degrees F for 15 - 20 minutes until nicely browned. Let cool until they can be handled and serve.

STEAK AND IRISH STOUT PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place steak cubes onto a plate and sprinkle with flour.
• Place lard and bacon into a large skillet over medium heat; heat until lard melts and bacon begins to sizzle. Stir floured steak cubes into bacon and hot lard and cook, stirring frequently, until steak and bacon are browned, 10 to 15 minutes.
• Transfer steak mixture to a large casserole dish.
• Cook and stir onion and mushrooms in the same skillet over medium heat until onions are lightly browned and mushrooms are tender, about 10 minutes. Transfer to casserole dish with steak mixture.
• Stir Irish stout beer, parsley, raisins, and brown sugar into steak mixture. Cover dish tightly with aluminum foil.
• Bake in the preheated oven, stirring occasionally, until gravy has thickened and steak is tender, about 2 1/2 hours.
• Remove casserole dish from oven and increase temperature to 400 degrees F (200 degrees C).
• Line a deep-dish 9-inch pie plate with a pie crust and bake in the preheated oven until crust is partially cooked and lightly browned, about 10 minutes.
• Spoon cooked steak filling into the partially-baked pie crust.
• Cover steak filling with second pie crust; pinch the top crust against the bottom crust to seal tightly.
• Bake pie until top crust is golden brown, 10 to 15 minutes.

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 STEW PIE

Steps:

• Preheat oven to 350°. In a shallow bowl, mix 1/2 cup flour, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add lamb, a few pieces at a time, and toss to coat; shake off excess. In a Dutch oven, heat oil over medium-high heat. Brown lamb in batches. Remove from pan. Add carrots and onion to same pan; cook and stir until crisp-tender, 6-8 minutes. Stir in remaining 1 tablespoon flour until blended; gradually whisk in stock. Bring to a boil, stirring to loosen browned bits from pan., Add potatoes, thyme, bay leaf, Worcestershire sauce, tomato paste, the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and lamb; return to a boil. Reduce heat. Simmer, uncovered, until sauce is thickened and lamb is tender, 25-30 minutes. Discard thyme sprig and bay leaf. Stir in mint. Transfer to a greased 9-in. deep-dish pie plate. Whisk egg yolk and cream; brush around edge of pie plate to help pastry adhere., On a lightly floured surface, unfold 1 sheet puff pastry; top with remaining sheet. Roll to fit over pie plate. Carefully place over filling; trim to fit. Using a fork, press crust firmly onto rim of pie plate to seal edge. Brush with remaining egg mixture; cut slits in top. Place on a rimmed baking sheet. Bake until golden brown, 35-40 minutes. Let stand 10 minutes before serving.

IRISH PIE

Steps:

• In a greased 3-qt. baking dish, layer the first seven ingredients in the order given. Whisk eggs and milk; pour over the cheese. , Cover and bake at 325° for 55 minutes or until a thermometer reaches 160°. Uncover; bake 10 minutes longer or until lightly browned. Let stand for 10 minutes before serving.