Irish Meat Pie
Discover the comforting, rustic charm of an authentic Irish Meat Pie, a savory dish brimming with hearty goodness and perfect for cozy meals. This recipe features a tender filling of browned ground beef, diced vegetables including onion, carrot, celery, and potato, all simmered in a rich sauce infused with beef stock, tomato paste, Worcestershire sauce, and fresh thyme. Encased in a buttery, flaky pie crust and brushed with a golden egg wash, this pie bakes to perfection, offering layers of satisfying textures and flavors in every slice. Ideal for family dinners or St. Patrick's Day celebrations, this traditional Irish fare is both hearty and indulgent, making it a standout dish that's as easy to make as it is to enjoy.
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Recipe Information
Ingredients
- 500 grams ground beef
- 1 medium yellow onion, finely diced
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 2 cloves garlic cloves, minced
- 1 medium potato, peeled and diced into small cubes
- 250 ml beef stock
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme, chopped
- 1 tablespoon all-purpose flour
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 9-inch crusts pre-made pie crusts
- 1 large egg, beaten (for egg wash)
- 1 tablespoon milk (optional, for egg wash)
Instructions
Preheat your oven to 200°C (400°F).
In a large skillet over medium heat, cook the ground beef until browned, breaking it up into small pieces as it cooks. Drain any excess fat and set the beef aside.
In the same skillet, sauté the diced onion, carrot, and celery for 5 minutes, or until softened. Add the garlic and cook for another 1 minute.
Stir in the diced potato and cook for 2 minutes.
Sprinkle the flour over the vegetables and stir well to coat evenly. Cook for another 1-2 minutes to remove the raw flour taste.
Pour in the beef stock, tomato paste, Worcestershire sauce, and add the fresh thyme. Stir well and let the mixture simmer for 5-7 minutes, or until slightly thickened.
Return the cooked beef to the skillet, season with salt and black pepper, and stir to combine. Remove the mixture from heat and let it cool slightly.
Roll out one of the pie crusts and line a 9-inch pie dish with it. Trim any overhanging edges.
Spoon the beef and vegetable mixture into the pie dish, spreading it out evenly.
Cover the filling with the second pie crust. Trim the edges, seal them by crimping with a fork, and cut small slits in the top crust to allow steam to escape.
In a small bowl, whisk together the beaten egg and milk (if using). Brush the egg wash over the top of the pie to give it a golden finish.
Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool for 5-10 minutes before slicing and serving. Enjoy your warm and hearty Irish Meat Pie!
Nutrition Facts
Calories |
2006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.8 g | 157% | |
| Saturated Fat | 45.5 g | 228% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 541 mg | 180% | |
| Sodium | 3424 mg | 149% | |
| Total Carbohydrate | 128.1 g | 47% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 23.3 g | ||
| Protein | 108.5 g | 217% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 304 mg | 23% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3502 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
