Irish Meat and Potato Pie
Get ready for a taste of Ireland with this Irish Meat and Potato Pie—think a deliciously hearty stew loaded with ground meat, potatoes, carrots, and cabbage, all crowned with a golden, flaky puff pastry crust that'll leave you craving seconds.
Equipment
- 4 ramekins optional, for individual servings
Ingredients
- 6 red skin potatoes chopped
- 3 carrots chopped
- 2 small onions sliced
- ½ green cabbage rough chopped
- 2 cups beef broth
- 2 tablespoons tomato paste
- 12 oz Guinness beer
- ¼ cup flour
- 2 tablespoons garlic minced
- 3 strips bacon cooked & crumbled
- 1 tablespoons Worcestershire
- 2 cups ground lamb OR ground veal OR ground beef
- 1 sheet puff pastry
- 1 tablespoon water + 1 egg whisked
Instructions
- Preheat your oven to 400°F (200°C). Wash and chop the potatoes and carrots. Peel and chop the onions.
- Fry the bacon in a large pot until it becomes crumbly. Remove the bacon from the pot, but save the grease. Add the potatoes to the pot and cook them until they begin to brown. Then, add the carrots and onions. Sauté the vegetables until they are softened, which should take about 8 minutes.
- Add the tomato paste and minced garlic to the pot and stir. Toss in the ground meat of your choice and then add the flour. Stir until the flour evenly coats all of the ingredients.
- Next, pour in the beef broth, Worcestershire sauce, and Guinness beer. Bring the mixture to a boil for 5 minutes, then cover the pot and reduce the heat to a simmer. Cook, stirring occasionally, for about 20 minutes.
- Spoon the stew into ramekins and allow them to cool for 15 minutes. While the stew is cooling, measure and cut the puff pastry to fit the tops of the ramekins.
- Press the puff pastry onto the top of each ramekin, and brush the pastry with the egg mixture. Place the ramekins in the oven for about 20-25 minutes, or until the puff pastry turns golden brown.
- Remove the ramekins from the oven and let them cool for another 15 minutes. Be cautious as the insides will be extremely hot! Think of it as delicious hot lava. Once cooled, serve the Irish Meat and Potato Pies with an ice-cold Guinness, and enjoy!
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