IRISH PRIME RIB PIE
This is the best way ever to make use of your leftover standing rib roast (or prime rib) from the holidays. I look forward to this as much as the roast itself!
Provided by JackieOhNo
Categories Savory Pies
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 450 degrees.
- Cook potatoes and carrots together in boiling salted water until just tender. Drain; set aside.
- In a small skillet, melt 1 T. of the butter and saute onions over medium heat until lightly brown. Lower heat. Sprinkle onions with sugar; toss lightly. Add white wine; cook until almost all liquid is absorbed. Remove from heat; set aside.
- In a large saucepan, over low heat, melt remaining 3 T. butter. Add flour to make a roux and whisk for 3 minutes. Add the stock, whisking constantly. Mixture should thicken considerably. Raise heat slightly. Add cream, stirring constantly. Lower heat. Cook and stir 1 minute longer.
- Add potatoes, carrots, onions, beef, peas, cayenne, and allspice. Add salt and pepper to taste. Mix well; remove from heat.
- Spoon mixture into a 2-quart casserole dish. Sprinkle with parsley and chives.
- Roll out pie dough and place over top of casserole. Build up the edges high and pinch into rim of dish. Cut a slit in the top to allow steam to escape. Brush egg yolk over the crust. Bake in preheated 450 degree oven for 10 minutes; reduce heat to 375 degrees. Bake 20 minutes longer. Let stand 5 minutes before serving.
BEEF, MUSHROOM AND GUINNESS® PIE
A delicious traditional beef and mushroom pie. The Irish stout gives the dish a very rich flavor.
Provided by Melanie Booth
Categories World Cuisine Recipes European UK and Ireland Irish
Time 3h
Yield 6
Number Of Ingredients 17
Steps:
- Heat 2 tablespoons of olive oil in a large pot over medium heat, and brown the beef stew meat on all sides, about 10 minutes; set aside. Heat the remaining 1 tablespoon of olive oil, and cook the bacon just until it begins to brown; stir in the onion, carrot, mushrooms, garlic, and sugar. Cook the vegetables until soft and browned, 10 to 15 more minutes.
- Stir in the flour until smoothly incorporated, and gradually mix in the Irish stout beer and beef stock. Mix in the thyme, bay leaves, and the reserved cooked beef. Cover, and bring the mixture to a boil; reduce heat to a simmer until the meat is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let the stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.
- Bake in the preheated oven until the crust is browned, 30 to 40 minutes.
Nutrition Facts : Calories 500.1 calories, Carbohydrate 28.6 g, Cholesterol 77.2 mg, Fat 31.7 g, Fiber 2.4 g, Protein 21.8 g, SaturatedFat 8.2 g, Sodium 258.8 mg, Sugar 3.8 g
IRISH CREAM PIE
A chocolate pat-in-the-pan pie crust makes easy work of this special edition chocolate-plus pie!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. In medium bowl, mix all crust ingredients until soft dough forms. Press firmly and evenly against bottom and side of ungreased 9-inch glass pie plate. Bake 12 to 15 minutes or until light brown. Cool completely on cooling rack, about 30 minutes.
- In 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water; stir mixture until proper consistency.) Gradually stir in liqueur.
- In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff. Fold marshmallow mixture into whipped cream. Spread in pie crust. Sprinkle with grated chocolate. Cover; refrigerate until set, at least 4 hours but no longer than 48 hours. Store in refrigerator.
Nutrition Facts : Calories 450, Carbohydrate 43 g, Cholesterol 80 mg, Fiber 1 g, Protein 4 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 110 mg
STEAK AND IRISH STOUT PIE
This delicious Irish meal may provoke your guests into licking the pie dish clean.
Provided by Michael St. Laurent
Categories Main Dish Recipes Savory Pie Recipes Pork Pie Recipes
Time 3h30m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 597.2 calories, Carbohydrate 31.6 g, Cholesterol 80.4 mg, Fat 38.3 g, Fiber 3.2 g, Protein 30.4 g, SaturatedFat 12.3 g, Sodium 498.1 mg, Sugar 4.6 g
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