This simple Irish meat and potato pie fills the home with warm, plain flavors.
introduction
This recipe makes a filling, warm pie that is easy to cook and good for family meals. If you like rich meat pies, you may also enjoy the best Irish steak pie for another idea.
why make this recipe
Make this pie when you want a full meal in one dish. It uses common ingredients. It is filling, cheap, and easy to share. Kids and grown-ups both like it.
how to make Irish Meat and Potato Pie
Cook in a skillet, fill a pie crust, and bake. The steps are simple and fast. For ideas on pairing potatoes, see a different take on mashed potatoes and fish recipes like the Cajun salmon with garlic mashed potatoes page for side ideas.
Ingredients :
- 1 lb ground beef
- 4 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 package puff pastry
- 1 egg, for egg wash
Directions :
- Preheat your oven to 400°F (200°C).
- In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
- Add onion, garlic, and carrots; cook until vegetables are tender.
- Stir in diced potatoes, beef broth, Worcestershire sauce, thyme, salt, and pepper. Simmer for about 20 minutes, until potatoes are cooked through.
- Roll out the puff pastry and line a pie dish. Fill it with the meat and potato mixture.
- Cover with another sheet of puff pastry, sealing the edges. Cut slits in the top to allow steam to escape.
- Brush the top with beaten egg.
- Bake in the preheated oven for 30-35 minutes, until golden brown.
- Let it cool for a few minutes before serving.
how to serve Irish Meat and Potato Pie
Cut into wedges and serve hot. A green salad or steamed peas go well with it. Serve with a spoon for gravy if you have extra beef broth.
how to store Irish Meat and Potato Pie
Cool the pie to room temperature. Cover with foil or put in an airtight container. Store in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until hot. You can freeze the baked pie for up to 2 months; thaw in the fridge before reheating.
tips to make Irish Meat and Potato Pie
Use a thick filling so the pie is not too runny. Drain excess fat from the beef well. Par-cook the potatoes in the skillet so they finish cooking in the pie. For other pot pie tips, see the chicken and ham pot pie page for ideas on sealing and crust tips.
variation (if any)
- Use ground lamb for a more traditional Irish taste.
- Add peas or corn for extra veg.
- Use mashed potatoes on top instead of puff pastry for a shepherd’s-pie style.
FAQs
Q: Can I use frozen puff pastry?
A: Yes. Thaw it in the fridge before using.
Q: Do I need to peel the potatoes?
A: You can leave the skin on if you like texture. Peel for a smoother bite.
Q: Can I make this ahead?
A: Yes. Prepare the filling and keep it in the fridge. Assemble and bake when ready.
Q: How do I prevent a soggy bottom crust?
A: Drain extra liquid, and preheat the oven well. A hot oven helps set the crust fast.
Conclusion
For another take on this classic, see the full recipe at Irish Meat and Potato Pie – The Starving Chef.
Irish Meat and Potato Pie
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
- Add onion, garlic, and carrots; cook until vegetables are tender.
- Stir in diced potatoes, beef broth, Worcestershire sauce, thyme, salt, and pepper. Simmer for about 20 minutes, until potatoes are cooked through.
- Roll out the puff pastry and line a pie dish. Fill it with the meat and potato mixture.
- Cover with another sheet of puff pastry, sealing the edges. Cut slits in the top to allow steam to escape.
- Brush the top with beaten egg.
- Bake in the preheated oven for 30-35 minutes, until golden brown.
- Let it cool for a few minutes before serving.