Irish Meat and Potato Pie

The Starving Chef Blog
Irish Meat and Potato Pie

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It's the Luck O' the Irish.

If you're not wearing something green while reading this post, pinch yourself. With Saint Patrick's Day right around the corner, I decided to get into the green fever and pretend I'm Irish by making some seriously delicious shepherd's pie.

Begin by prepping your potatoes, carrots and onions while you fry your bacon in a large pot.

Dat sizzle.

Once your bacon is crispy, remove from the pot but reserve the grease to cook your potatoes in. Because bacon grease is awesome.

After about 5 minutes, or once your potatoes are browning, toss in the onions and carrots and saute until softened. Next add your meat. I used some leftover leg of lamb that I had frozen from my Game of Thrones cooking challenge. You can use ground beef or even chicken if you want to, lamb is just what I had on hand, randomly. Note here that the meat you put into your pot is at least seared or browned and not completely raw, otherwise the cooking time will nearly triple.

Once you've given your meat and veggies a good stir, add the beef stock and entire bottle of Guinness.

Bring the stew to a boil for a few minutes then reduce heat and cover, stirring occasionally.

After about 20 minutes, once the stew has thickened, spoon into ramekins and allow to cool for about 15 minutes. Cut and measure your puff pastry to cover the top of your ramekins. Brush the top edges of the ramekins with the beaten egg and water mixture, then press the pastry on the top and brush with more egg. As you can see I was lazy and didn't round mine off, I just securely pressed it onto the edges. Feel free to round yours off.

Preheat your oven to 400 F and place the pastry covered ramekins into the oven for 20-25 minutes or until the pastry is puffed and golden brown.

Top with crumbled bacon, serve, and get drunk on the rest of the Guinness as you eat your totally Irish Meat and Potato Pie! Happy Saint Patrick's Day!


Tags: St. Patrick's Day , Irish , Pie , Puff Pastry

The Starving Chef Blog

Irish Meat and Potato Pie

Prep Time: 10 minutes

Cook Time: 40 minutes

Makes 4 mini pies or 1 large pie


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  • 6 red skin potatoes
  • 3 carrots, chopped
  • 2 small onions, sliced
  • 1 cup green cabbage
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 bottle Guinness Draught
  • 1/4 cup flour
  • 2 tablespoons minced garlic
  • 3 strips of bacon, crumbled
  • 1 tablespoons Worcestershire sauce
  • 2 cups lamb (or ground beef, or meat of choice)
  • 1 sheet of puff pastry
  • 1 egg + 1 cup of water, for brushing the pastry

Here's How:

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  1. Preheat your oven to 400 F. Wash and chop the potatoes and carrots. Peel and chop the onions.
  2. Fry the bacon in a large pot until crumbly then remove from the pot but reserve the grease. Add the potatoes and cook until beginning to brown then add the carrots and onions. Saute until softened, or about 8 minutes.
  3. Add the tomato paste, garlic, and stir. Toss in meat and then the flour and stir until the flour is coating all of the ingredients.
  4. Next add the broth, Worcestershire sauce, and Guinness. Bring to a boil for 5 minutes then cover and reduce heat to a simmer. Cook, while stirring occasionally, for about 20 minutes.
  5. Spoon the stew into ramekins and allow to cool for 15 minutes while you measure and cut the puff pastry. Combine the egg and water in a small bowl and brush the tops of the ramekins with the egg mix.
  6. Press the puff pastry onto the top of each ramekin and brush with the egg mix. Then place into the oven for about 20-25 minutes, or until the puff pastry is golden brown.
  7. Remove from the oven and allow to cool for a few minutes - the insides will be extremely hot! Like delicious hot lava.
  8. Once cooled slightly, served with an ice cold Guinness, and enjoy!

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Enjoy some Bailey's Soaked Cupcakes for dessert while you're in the Saint Patty's Day spirit!

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